Real Recipes From Real Home Cooks ®

chive biscuit sandwich with bacon and cheese mix

★★★★★ 1
a recipe by
Abraham Goldstein
New York, NY

I was looking on-line for a breakfast recipe that was different than the usual pancakes, waffles, crepes, or eggs benedict that I usually make. This recipe caught my attention.

★★★★★ 1
serves 4
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For chive biscuit sandwich with bacon and cheese mix

  • 3 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 2 tsp
  • 1 1/2 tsp
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 4 oz
  • 2/3 c
    finely minced chives
  • 2 c
    buttermilk, or plain yoghurt
  • 1 1/2 c
    finely grated sharp cheddar cheese
  • 4 oz
    cream cheese
  • 2 Tbsp
  • 2 tsp
    dry mustard
  • 2 tsp
    worcestershire sauce or liquid smoke
  • 2 tsp
    hot sauce such as picante
  • with salt and pepper to taste
  • 8 slice
    canadian bacon preferably
  • 3 Tbsp
    butter, cold
  • 8
  • salt and pepper to taste
  • 3 Tbsp

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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