Here’s why you should love this breakfast recipe: it’s the fastest “festive” breakfast of all time. Want to make your house guests feel extra welcome? Need a birthday breakfast? Feel like celebrating a beautiful spring morning with something a little more fun than toast? This is your recipe. These biscuits taste restaurant-ey. They definitely bring some pizzazz to your sunlit breakfast table with their fluffy buttermilk goodness, punctuated by fresh spring chives, and melty cheddar bites.
And the best part? You can whip these biscuits into shape in about 10 minutes, bake them for another 10 minutes while you whip up the creamiest, most decadent, heavy-whipping cream eggs, and bam. Breakfast is served.
I’ve been excited to make this recipe every since my chives started poking out of the ground. It comes from a cookbook that a friend gave me: Chicken & Egg, which is one former chef’s account of the joys and perils of suburban chicken-raising, complete with seasonal recipes using all of the goodness of…you guessed it…chickens and eggs.
I hope you check out the cookbook and this recipe. You’re 20 minutes away from major kitchen points.
*disclaimer: I blame a moment of pregnancy weakness for my inability to resist adding these terribly-out-of-season red bell peppers to the eggs.
(recipe adapted from the Chicken & Egg Cookbook)
(yields 4 servings)
These homemade breakfast biscuits come together so quickly and are the perfect match for these extra creamy eggs. I adapted this recipe by adding 1 cup of cheddar to the biscuits and by adding some chopped bell pepper to the eggs.
For the Biscuits:
1 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
4 tbsp. butter, cold, and cut into small pieces
1/2 c. buttermilk (see below for substitutes)*
1 tbsp. fresh chives, minced
1 c. cheddar, shredded
For the Eggs:
1 tbsp. butter
5 tbsp. heavy whipping cream
salt & pepper to taste
Optional: 3/4 c. bell pepper, chopped
Butter, for serving with biscuits
Additional fresh, minced chives for garnish (about 3 tbsp.)
*Buttermilk substitutes, courtesy of Joy the Baker:
a. 1 tbsp. fresh lemon juice + 1 c. milk - let sit for 2 minutes (I regularly use this one!)
b. 3/4 c. plain yogurt + 1/4 c. milk - stir together
c. 1 3/4 tsp. cream of tartar + 1 c. milk - stir together
For the Biscuits:
Preheat oven to 450*. Line a baking sheet with parchment paper.
Whisk together the flour, baking powder, baking soda, and salt.
Blend the butter into the flour mixture with a pastry cutter. Or you can use your fingertips to mix it in until the butter is about the size of peas.
Stir in the buttermilk, chives, and cheddar until dry ingredients are moistened.
Place biscuit dough on a lightly floured surface and shape into a 5-inch round, 3/4-inch thick. Using a floured knife, cut into four wedges.
Place wedges on a baking sheet, 2 inches apart, and bake for 10-12 minutes until light golden brown on the top. Cool slightly on a wire rack.
For the eggs:
While the biscuits are baking, whisk eggs in a bowl for about 1 minute until frothy.
Melt butter over medium heat in a small pan (a larger skillet will cook the eggs too quickly).
Add the eggs to the pan and cook for 1 minute, stirring constantly.
Reduce the heat to medium-low or low if your eggs are cooking too fast.
Add 1 tbsp. of cream and cook for 1 minute, stirring constantly.
(If using bell peppers, add after the 2nd tbsp. of cream).
Continue cooking and stirring, adding 1 tbsp. of cream per minute.
Add the salt and pepper with the last tbsp. of cream.
The total cooking time should be about 7 minutes. The eggs will be creamy but not liquid.
Serve warm biscuits with butter. Garnish the eggs with the additional fresh chives.