Buttermilk Biscuits and Egg Muffins
 
Prep time
Cook time
Total time
 
Homemade buttermilk biscuits are the best and they are easy to make at home. Use them to make your own egg mcmuffin.
Serves: 8
Ingredients
For the Biscuits:
  • 3¼ cup all purpose flour
  • 2 tbsp super fine sugar
  • 1 tbsp plus 2 tsp baking powder ( as mentioned in the post I used about 2¼ tsp)
  • 170 grams salted butter, chilled and cut into ½ inch cubes (or I freeze mine and then grate it- you could also use unsalted and add ½ tsp fine sea salt)
  • 1½ cups buttermilk ( I make my own by mixing vinegar in milk and letting it sit for a while)
For each egg muffin:
  • 1 egg, lightly whisked
  • ½ tsp pizza seasoning
  • salt and pepper, to taste
  • sliced mushrooms, sliced bell peppers, salami, grated cheese, spinach or any add-in you prefer
Instructions
For the biscuits:
  1. Preheat oven to 400 F or 200 C. Line a half sheet pan with parchment paper.
  2. Sift the flour, sugar, baking powder into a bowl. Add the butter and either with the help of the paddle attachment of a stand mixer or pulse motion in a food processor or using your fingertips cut the butter in the flour. Mix till the mixture resembles coarse bread crumbs, with some pea sized pieces of butter.
  3. Add the buttermilk until the dough barely comes together.
  4. Transfer the dough to a lightly floured surface and pat it down. Knead a few times till dough is smooth. You dont want to overhandle the dough, just enough to make the dough smooth.
  5. Pat the dough down to ¾ inch thick. Using a floured cutter, cut out the biscuits and place 1 inch apart on the half sheet pan. Sarabeth uses a 2¼ inch fluted cutter and gets 16 biscuits, I used a bigger cutter and got 8.
  6. Gently press the scraps together, again careful as to not over handling and repeat process.
  7. Bake till biscuits are well rise and golden brown, about 20 minutes.
For the egg muffins:
  1. Whisk one egg in a bowl. Add the herbs and seasoning. Take a cookie cutter of the same size as the fluted cutter you used to cut the biscuits and grease the inside of it. Heat a non stick pan and place the cookie cutter in the centre. Add a little oil inside the area of the cookie cutter and then add the beaten egg. Add in your sliced vegetables, cheese (I used very little grated cheese because I did add more to sandwich the egg to the biscuit) and cover the pan and let the egg cook on medium low heat. Once done with a glove remove the cookie cutter from the pan and using a palette knife loosen the egg from the sides and push it on a plate. Make the rest of the eggs in a similar manner.
Assembly:
  1. Slice each biscuit in two and butter the sides if you like, or not if you want to be healthier about it.
  2. Heat the biscuit and sandwich in the egg. You can sprinkle a little cheese on the egg so that it stick on the top half of the biscuit better.
Recipe by The Novice Housewife at https://novicehousewife.com/2015/06/30/buttermilk-biscuits-and-egg-muffins/