Buttermilk Biscuits with Soft Scrambled Eggs

#entertainingwithbeth #CookingChannel #ButtermilkBiscuits
These flakey Buttermilk Biscuits with Soft Scrambled Eggs is one deliciously decadent breakfast recipe for a special occasion like Father’s Day. The soft scrambled eggs are cheesy and chivey and seasoned with just the right amount of crunchy sea salt and freshly cracked pepper. And when paired with the soft, flakey biscuits the combination is just sublime!
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Strawberry Spinach Salad https://bit.ly/2Al6vK9
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Shrimp Salad with Mango and Avocado: https://bit.ly/30Fl8CC
BUTTERMILK BISCUITS AND SOFT SCRAMBLED EGGS
Makes 8 Biscuits and 2 servings of eggs
*PRINT RECIPE HERE* https://bit.ly/3cX40L9

FOR BISCUITS:
2 ¼ cups (270 g) all-purpose flour
1/2 tsp (2.5ml) salt
5 tbsp (75g) cold butter, diced
1 cup (240ml) Buttermilk OR Make it (1 cup (240ml) milk + 1 tbsp (15ml) white vinegar. Rest 10 mins)
2 ½ tsp (10.5ml) baking powder
1 tbsp butter, (15 ml) melted
FOR EGGS: (for serving of 2 biscuits/1 person)
1 tbsp (15ml) butter
2 eggs
1 tsp (5ml) heavy cream
1 Tbsp (15ml) Chives, minced
1 Tbsp (15ml) shredded mozzarella cheese
Salt and Pepper to taste

METHOD:
Preheat oven to 450F.
In a Pyrex pitcher measure out 1 cup of milk. Add 1 tablespoon of vinegar and stir. Allow to rest for 10 minutes. It will thicken
and curdle.

Meanwhile, in a large bowl whisk together the flour, salt and baking powder. Add the butter and smush it together with your fingertips
until a coarse meal develops.

Then add the buttermilk or the Milk/Vinegar substitute and stir together gently until combined.
Roll out into a ball on a floured surface, then gently roll out until ½ inch (13 mm) thick.
Using a 2 ½ inch (5 cm and 13 mm) biscuit cutter, cut into 8 biscuits, rejoining the scraps and re-rolling the dough as needed. However, try to get as many biscuits as you can with minimal rolling so as you do not overwork the dough.

Place the biscuits on a parchment-lined cookie sheet and bake for 12-15 minutes until risen and golden brown.

As soon as the biscuits are removed from the oven brush the tops with melted butter. Set aside.
For the eggs. Melt 1 tbsp (15ml) of butter in a small 8” (20cm) non-stick skillet on low heat. Whisk up the eggs and add the cream.

As soon as the pan is hot and the butter has melted, add the egg mixture. Allow the eggs to sit until they start to turn opaque around the edges. Gently pull the eggs away from the sides with a rubber spatula creating large curds.

As soon as most of the liquid is gone. Turn the flame off and continue to gently fold until eggs are moist, but not wet. Add the cheese, chives, salt, and pepper, stir once or twice to combine.

Gently pull the biscuit apart with your hands to preserve the flakiness, place the bottoms on the plate. Spoon the eggs on each bottom.
Place the top on, and garnish the biscuit and plate with more chives!

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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

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