Easy Cheesy Breakfast Sandwiches For the Win
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Stephanie Le of I Am a Food Blog makes a case for homemade breakfast sandwiches. Why settle for a fast food version when you can whip up your own at home?
Photos courtesy of Stephanie Le
By Stephanie Le, I Am a Food Blog
I have a thing for biscuits. Or scones. Actually I’m not sure what the difference is between biscuits and scones. Regardless of what they’re called, they’re delicious and I pretty much eat them indiscriminately. I’ll randomly get an intense biscuit/scone craving and go on searches for the best in town.
Sometimes I think scones/biscuits are best at home because nothing beats a hot-out-of-the-oven biscuit. I tried to cute-ify these little breakfast sandwiches by making them mini. They sure brought a smile to my face.
These guys are perfect for when a biscuit craving hits. It’s a lot faster than doing research and finding a scone/biscuit joint. Just think, you’re about 30 minutes away from warm and fluffy biscuit heaven! And, bonus: the biscuits are made in one bowl and you don’t have to roll them out. Drop scones are perfect when you don’t want to dirty any dishes. I stuffed these guys with some thin, crepe-like folded eggs, but they taste awesome as is, especially when straight out of the oven. They’re tender, moist, and absolutely addictive.
Related: Sweet Potato Scones with Brown Sugar Icing
Sour Cream and Cheddar Drop Biscuit Breakfast Sandwiches
Makes 5 to 6 big guys and 12 to 16 minis
1 cup flour
½ packed cup shredded cheddar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1/8 teaspoon black pepper
2 tablespoons thinly sliced scallions
1/3 cup sour cream, chilled
¼ cup plus 1 tablespoon milk, chilled
2 tablespoons unsalted butter, melted
Eggs, for sandwiches
Oil for pan frying
Salt and freshly ground pepper, to taste
Preheat the oven to 400°F. In a bowl, whisk together the flour, cheddar, baking powder, salt, baking soda, 1/8 teaspoon pepper, and scallions.
Stir in the sour cream until the mixture resembles coarse grains. Add the chilled milk and fold until it just comes together.
For large scones: Scoop the batter by the ¼ cup (I use an ice cream scoop) onto parchment paper lined-sheets, 1 inch apart. Bake for 15 minutes, remove and brush with melted butter. Bake for another 5 to 7 minutes or until golden brown.
For minis: Scoop the batter, 2 tablespoons at a time (I use a ice cream scoop) onto parchment paper lined sheets, 1 inch apart. Bake for 10 minutes, brush with butter and bake for another 2 to 3.
To make folded over eggs for breakfast sandwiches: Lightly beat eggs (1 per large scone or ½ per mini) until completely incorporated. Heat a small non-stick frying pan on medium low heat. Add a touch of oil and swirl to coat. Pour in a thin layer of egg and swirl to coat the bottom of the pan, much like a crepe. Cook, untouched over low heat until egg sets and releases. Use a rubber spatula to flip and cook for another 10 to 15 seconds. Remove and fold into a square. Season with salt and pepper to taste and place inside warm biscuits. Enjoy!
Related: The Corn-Cherry Scone Recipe Kids Love
