As most of you may have realized, I cook more than I bake. Baking is a little too scientific for me and requires way too much math. I CANNOT DO MATH. If you think I’m kidding, watch me pay a bill at a restaurant. $24.08 + $5 tip? I will still count that on my fingers. It’s embarrassing, honestly.
Moving on! The one thing that sucks about not baking is…not having fresh biscuits in your life. That’s why when King Arthur Flour told me about this fun campaign for #BetterBiscuits, I stepped up to the plate.
Biscuits (or bissits, as I like to call them) have always scared me and they’re SO SIMPLE. Now, some biscuits are better than others, and I still need to improve on mine, but now I have a good basic recipe thanks to King Arthur Flour. They rose really nicely, and stayed nice and flaky. Here are the tips they gave me, and I followed about half of them. I’m a rebel, what can I say?
1. Be gentle. Aka don’t overwork the dough. This will release the gluten and make them tough.
2. Use COLD butter. This I actually knew previously, but when baking biscuits, you want the pieces of the butter to be cold so when they bake, they melt and create that flaky biscuit goodness. I don’t know how though. I’m not a scientist.
3. Use a biscuit cutter. Ok, I didn’t do this. I wanted a square biscuit for my sandwiches. Plus it was easier to cut the dough into squares then having to re-roll the scraps.
Chorizo, Cheddar, and Soft Scrambled Egg Biscuit Sliders (with Sriracha-honey)
For the biscuits (makes a dozen):
2 cups King Arthur Flour
1/4 cup COLD butter, cut into pats (this is a thick slice, basically)
2/3 cup whole milk
For the sandwich:
2 chorizo sausage links, casings removed and chopped up small/crumbled
1/4 cup Cabot Sharp White Cheddar Cheese, shredded (I did cubed…I have no idea why)
1/4 cup honey
1 tbsp Fix Sriracha (seriously you need to try this stuff it’s worth every penny)
Heat oven to 425.
1. Place flour in a bowl. Work in the butter with your hands until the crumbs are the size of large peas.
2. Create a little well in the center of the flour and add 2/3 cup of milk. Stir until it comes together and pulls away from teh bowl.
3. Scoop dough out onto a well floured surface. Fold it over onto itself a few times. I think I did 5. This is how you get those flaky layers!! WHO KNEW?!
4. Roll the dough out to a 5″ by 8″ rectangle about 1/2 inch to 3/4 inch thick.
5. You can use the biscuit cutter here to make rounds, but like I said, I cut into squares. And, not very good ones. IT WAS MY FIRST TIME OK.
6. Place on ungreased baking sheet and leave about 1″ in between each biscuit if you want them with crisp edges. If you want soft sided biscuits, place them together basically touching or in a round pan.
7. Bake for 10-14 minutes or until they rise and are a light golden brown.
8. While the biscuits are baking, heat a medium skillet over medium-high heat. Throw in the chorizo and stir until cooked through. The chorizo I used was pre-cooked, so this didn’t take too long for me. #lazy
9. When the chorizo is cooked or heated through, remove from pan and drain on paper towels. Leave the fat in the skillet and crack the eggs right into the pan. Add salt and pepper, and stir slowly. The eggs should come together but still look a bit creamy. THIS IS THE GOAL. Even though it looks gross.
10. When the eggs are done, remove from pan and create an assembly line: Biscuit (cut in half), sausage, cheddar crumbles, eggs on top, sriracha honey. It’s sort of backwards with the eggs on top, but I liked it.
11. Drizzle with the sriracha honey and top with the other biscuit half. Done! Oh and if you need directions on how to mix sriracha and honey together I really don’t recommend the rest of this recipe for you.
12. Breakfast and #BetterBiscuits are SERVED thanks to King Arthur Flour (and myself). These little sandwiches are like soft pillows of savory, sweet, and spicy. Perfect morning food. Or anytime food.
I am going to make these this weekend. They sound delicious! I will be substituting Longaniza for the Chorizo. I find longaniza to have the same flavors are chorizo, but with much less fat. Cost per pound is a bit more, but you get more edible meat and less grease running all over.
Interesting! I will have to look for that. Hope you like them!