I’m about to rock your brunch.
Or breakfast…or lunch. You know, whatever floats your biscuit boat. But I’m doing it chipotle style; who doesn’t like a little heat?
I made these in the middle of the night when I couldn’t sleep and I kept thinking about these biscuits that my sister makes using her “dump and pour” method. I wish y’all could hear her say that in her Southern drawl – Believe it or not hers is much more significant than mine.
We actually made a tutorial video when she was here last (which was absolutely hysterical by the way), but based on the amount of Pinot Grigio we consumed before we shot it…eh, yeah, you all won’t be seeing it.
We’ll do another one, I promise. This time we’ll nix the Pinot before trying to tell people how to make biscuits.
The biscuit recipe is really simple; AP flour, baking powder, salt, buttermilk, butter, chives and Cabot’s Chipotle Cheddar Cheese (which is so damn good), then I piled on very thinly sliced pastrami and ham, Muenster cheese and an over-medium egg.
‘Cause you gotta have the runny yolk.
This would make an amazing breakfast in bed, right? It needs nothing but a brunch cocktail.
Hell, skip the OJ and just go straight Prosecco.
Here’s your printable-
Chipotle Cheddar Biscuits with Pastrami, Ham and Egg
- 2 1/2 cups all purpose flour, plus more for kneading
- 1 tbsp baking powder
- 1 tbsp salt
- 1/2 cup chives
- 1 stick salted butter, at room temp, cut into small pieces
- 3/4 cup sharp white cheddar cheese, shredded
- 1 cup buttermilk
- 2 tbsp salted butter
- Large eggs
- Pastrami, thinly sliced
- Ham, thinly sliced
- Muenster cheese, thinly sliced
- Preheat oven to 425 degrees.
- Begin making biscuits by combining flour, baking powder salt and chives.
- Add butter, cheese and buttermilk and combine thoroughly. Cover with a dish towel and let rest for 30 minutes.
- Add 2 tbsp butter to cast iron skillet (or pan) and then add heaping spoonfulls of dough to skillet, allowing them to touch.
- Bake for 10-12 minutes, until golden brown, remove from oven and let cool for 10 minutes.
- Make eggs by bringing a pat of butter over medium heat, crack an egg over the butter and when the "white" of the egg starts to white add a tbsp of water and cover. Let it steam for about a minute or two until the yolk starts to whiten; remove from heat.
- Split biscuits, add pastrami, ham, Muenster cheese and egg.