The Baked Bite: A Biscuit A Day…

I have a confession. Prior to three years ago, I had never tasted a true biscuit. I am not sure why, but biscuits were simply not part of my eating experience growing up. Maybe it’s because my family heritage is a mix of California, Czechoslovakia, and Cuba (none of which scream ‘biscuit’), or maybe it’s because biscuits aren’t really a staple of San Francisco cuisine. Nevertheless, it wasn’t until I became friends with a Southerner that I discovered how amazing these doughy, pillowy ‘platters’ can be.

I say ‘platter’ because biscuits, despite being absolutely heavenly on their own if prepared right, are best understood as a serving device. Whether you lather a biscuit with jam, use it to sop up gravy, or make a bacon, egg, and cheese (as I do below), biscuits are a great delivery vehicle for other delicious flavors.

So, this weekend, or next week when you’re visiting your family for Thanksgiving, try this SUPER SIMPLE BISCUIT RECIPE from Bon Appetit. And then follow my lead and make a bacon egg and cheese sandwich by doing the following:

The Recipe: Biscuit Bacon, Egg, and Cheese

Ingredients:

• 2 biscuits, made from this Bon Appetit recipe

• 2 slices bacon, cooked and torn in half

• 2 slices cheese of choice (I recommend sharp cheddar or provolone)

• 4 eggs

• 1.5 tbsp milk

• Kosher salt

Instructions:

• Preheat the oven to 375 degrees Fahrenheit.

• Whisk the eggs together with the milk and salt in a small bowl.

• Liberally spray a loaf pan with cooking spray, and line it with parchment paper. Pour the eggs into the loaf pan.

• Place the pan on the lower rack in the oven. Bake until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean, 15 to 20 minutes. Cool completely.

• If preparing the biscuit sandwiches directly after making the biscuits, then allow them to cool for 10 minutes, so they are warm but not too hot. If preparing the biscuits once they have cooled (later that same day or the next day), then warm them up in the microwave for 15-20 seconds.

• Slice the biscuits open, by holding the biscuit flat and cutting through it horizontally or by placing it on its side and cutting downwards. You should have four halves.

• Tear or cut each slide of cheese into pieces that fit the size of your biscuits, placing cheese on each of the four halves. Place the biscuits and cheese back into the microwave for 10 seconds, or until the cheese is melting slightly.

• Top two of the biscuit halves with two halves of bacon (1 whole piece). Press the bacon into the cheese.

• Pop the eggs out of the loaf pan. Cut two pieces of egg to match the shape of the biscuits. Place each egg shape on top of a biscuit that has been lined with bacon.

• Finally, press the remaining biscuit halves on top of the egg, so the melted cheese sticks onto the egg and holds the sandwich together.