chive biscuit sandwich with bacon and cheese mix

How To Make chive biscuit sandwich with bacon and cheese mix

• 1

  For the Chive Biscuits: Adjust oven rack to middle position and preheat oven to 425°F. Line rimmed baking sheet with parchment paper
• 2

  Sift flour, baking powder, sugar, salt, baking soda, and pepper.
• 3

  Add chilled butter to bowl, and, cut into dry ingredients until mixture resembles coarse meal. Stir in chives
• 4

  Add 1 1/2 cups buttermilk (yoghurt) and stir with wooden spoon just till combined. If mixture looks dry, add more buttermilk, 1 tablespoon at a time until dough is cohesive.
• 5

  Turn dough out onto a lightly floured surface and gently knead just until it comes together, no more than 6 times. Pat dough into a 1-inch thick (I made 1/2 inch thick) circles. Use floured biscuit cutter (I used the one cup measuring cup bottom) to stamp out the biscuits—don’t twist—and arrange them about 1 inch apart on prepared baking sheet.
• 6

  Bake until golden, 12 to 15 minutes. Transfer tray to cooling rack
• 7

  For the Cheddar Spread: Meanwhile, in medium bowl, use fork to combine cheddar, cream cheese, mayonnaise, dry mustard, Worcestershire sauce, and hot sauce. Season to taste with salt and pepper. Set aside
• 8

  For the Bacon and Eggs: Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Cook bacon until browned on both sides, about 2 minutes per side, then transfer to plate and tent with foil.
• 9

  Add remaining tablespoon butter to skillet. Crack eggs into skillet and season with salt and pepper.
• 10

  When egg whites begin to bubble and turn opaque, add water and cover pan with lid.
• 11

  Cook eggs 3 to 4 minutes until egg whites are set and egg yolk has a shell-pink color. Continue cooking eggs if you prefer a set yolk.
• 12

  Using a spatula, divide the eight eggs and remove from heat.
• 13

  To assemble: Cut biscuits in half and spread both halves with cheddar spread. Top bottom halves with 2 slices Canadian bacon, then top with one egg and sandwich with second biscuit half. Serve two per person, if biscuits are small, or two per person if biscuits are large.
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