I’m here to talk to you today about weekend breakfasts. Yes, I know it’s Monday…but I think we can all agree that we’ll all be happier if we pretend it’s still the weekend. Hopefully this post doesn’t torture you too much.
Weekends should always have some sort of fun breakfast item, if you ask me. Whether it be the perfect eggs benedict, pancakes, popovers, or muffins…special breakfasts are mandatory (also, my husband is home all day on the weekends, which makes baby management and said breakfast prep much easier, haha. Divide and conquer!).
These biscuits are my newest obsession. I made them last weekend for that mandatory breakfast treat, and they came out so much better than expected. Granted, with the baby, we ate them more around lunchtime, but these days, I still consider anything consumed before noon to be breakfast. These counted!
When trying to come up with our special weekend breakfast item, I thought biscuits should be involved. I also wanted to get corn in the mix but without creating a cornbread situation. Just wasn’t in the mood for cornbread. Bacon had to be involved. All good treat breakfasts should have bacon. And the sharp cheddar was an afterthought…a genius afterthought.
These are so fun to eat because you can mix up the options! I love that. First, I tried the biscuits with sweet fig jam and sharp cheddar cheese. Because you can never have too much cheese. I made a little biscuit sandwich out of those ingredients, and it was delish! Sweet, bacony, and super savory. Plus, just about everything is cuter in sandwich form. Agreed?
Next, I tried sandwiching baby spinach, sliced avocado, and my all-time favorite ingredient: a fried egg! OMG. This was definitely my favorite version. The biscuits are the perfect vehicle for a runny egg yolk. YUM. Once you break open that yolk, I recommend getting a knife and fork involved and dipping everything in said yolk. It is to die for! As are most things coated in silky egg yolk.
Or, if you’re a purist, you could totally eat these biscuits just by themselves. Or as a side to a hot bowl of creamy soup at lunch or dinner. I could definitely get behind that. They are super flavorful and packed with fun ingredients, and somehow, they manage to stay light and flaky, too! Flakiness is the best part of any biscuit, after all.
So yeah, even though it’s only Monday, start planning your weekend breakfasts now! These biscuits should definitely be on the menu.
Bacon, Corn, & Cheddar Breakfast Biscuits (makes 8 biscuits)
2 cups all-purpose flour, plus more for kneading
1 tablespoon baking powder
12 tablespoons cold unsalted butter, diced
½ cup cold buttermilk
1 teaspoon salt
Black pepper, to taste
1 cup grated cheddar cheese (the sharper the better)
4 strips of bacon, cooked, crumbled, and cooled
¾ cup frozen corn, defrosted and drained (use fresh if you have it!)
Fried or poached eggs
Baby spinach or arugula
Sliced sharp cheddar cheese
Your favorite jam
Preheat the oven to 425°F. Place flour, the baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is broken into small pieces.
Whisk the buttermilk and egg together in a small bowl and then beat into the flour mixture until just incorporated. In another small bowl, toss the shredded cheddar, bacon, and corn in a tablespoon or two of flour until coated. Gently fold into the biscuit dough, being careful to not overmix it.
Place the dough on a well-floured surface and gently knead until everything comes together. Using a biscuit cutter, cut out biscuit rounds and place on a parchment-lined baking sheet. Brush the tops of the biscuits with egg wash and bake for 15-20 minutes, or until the tops are golden and the biscuits have puffed up.
Serve the biscuits warm with fried/poached eggs, greens, avocado, and/or jam and sliced cheese (any combo of these is delish!).
Biscuit dough adapted from here.