There are two kinds of people in this world: breakfast eaters and non-breakfast eaters. I'm a breakfast eater. So much so that I hoard emergency granola bars in my purse just in case. Thankfully, today is Saturday, and there is always time for breakfast on Saturday.
Cooking is a favorite weekend pastime of mine. Call me crazy, but I find it relaxing. I love waking up early, making myself a cup of coffee coffee (a laborious process in and of itself), and getting to work on a well thought out breakfast. This weekend I had the rare pleasure of having bacon in the house, courtesy of Artful Swine, a small batch bacon maker (but more like master). So obviously I made a breakfast sandwich.
Biscuits are my bread of choice. A "bread" that can stand on it's own and be the most delicious thing ever, deserves a place in my breakfast sandwich. These southwest-inspired biscuits are a wonderful addition to any breakfast, lunch, or dinner - although they were especially welcome at breakfast. Enjoy for breakfast one day and toast them up for croutons on a salad the next for a somewhat healthier use.
*Interested in small batch bacon? Tweet @ArtfulSwine to find out when the next batch is up.
kale cheddar cornmeal biscuits
(makes 8 3" biscuits)
1 1/3 cup flour
2/3 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
5 tablespoons butter, cold
1/2 cup packed kale, finely chopped and dried*
1/2 cup cheddar, shredded
1 cup milk
1 egg, beaten
2 tablespoons milk
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a silicon baking mat.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
- Cut in the cold butter with your hands or a fork until the mixture is crumbly and the butter pieces are no larger than peas.
- Stir in the chopped kale and cheddar.
- Make a well in the center of the mixture and add the milk. Stir until incorporated.
- Remove the dough from the bowl onto a well-floured surface.
- Fold the edges into the middle 5-6 times to make a round.
- Roll out the dough with a rolling pin to 1" in thickness.
- Using a round cutter (or in my case a wine glass) cut biscuits from the dough, and place them on the sheet tray.
- In a small bowl, mix together the egg and milk. Carefully brush the tops of the biscuits with he egg wash. Try not to let the egg wash run down the sides of the biscuits because it inhibits their ability to rise.
- Bake for 10-12 minutes or until the bottoms are golden brown.