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.
Hell, skip the OJ and just go straight Prosecco.
Here’s your printable-