Homemade Parmesan Egg and Jam Biscuits with Center Cut Bacon

Here is a different way to use my Parmesan Eggs in a breakfast 

biscuit.  My absolute favorite food combo is salty/sweet and this 

breakfast has just that.  The salty parmesan in the egg and the 

salty bacon pair up really nicely to the sweetness of the blackberry 

jam. 

I also like to make my biscuits from scratch.  It's just about the 

same amount of work as making the boxed mix kind but the end 

result is astoundingly different.  I've always loved making my own 

breads........  I have always gotten a great feeling of accomplishment

after making a loaf of bread or homemade biscuits.  No other 

kind of cooking gives me the same sense of satisfaction that bread 

baking does.

Here's a quick tip.......make sure your butter is chilled and ice cold 
and that your baking powder is really fresh and using a light hand 
with the dough is most essential.  Handle the dough as little as 
possible for the best results.

 Buttermilk Biscuits

(printable copy)

3 cups all-purpose flour
1 1/2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 tablespoons salt
1/2 teaspoon baking soda
1 1/2 sticks chilled butter (cut into 1/4" pieces)
1 1/4 cup buttermilk


1 beaten egg, for brushing




Preheat oven to 425 degrees.


Mix dry ingredients.


Put in chilled, cubed butter and mix in with pastry cutter or fingers 
until resembling cornmeal.


Pour in buttermilk and blend lightly.


Turn the dough out and knead gently until a smooth dough appears.


Flatten out dough with hands or use a rolling pin until about 1/2" thick.


Cut out rounds with a biscuit cutter and brush with a beaten egg.


Bake for 15 minutes or until golden brown.



                       

Biscuits are so versatile!  You can eat the soft pillowy bread with 
anything from sausage gravy, stews, soups or even make it a dessert 
with cinnamon and sugar. 


They make every meal better!   Why don't you make some today?

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