So don’t judge me because of what I’m about to tell you. There are certain things in cooking that scare the crap out of me.
I realize that people have been making biscuits for centuries, and with all of our modern cooking technology and equipment I should have absolutely no problem whipping up a basic biscuit. But every time I see the words, “DO NOT OVERMIX” I freak out thinking to myself, “Oh man, did I pulse the dough for too long?” I also never quite know if the dough is as crumbly as it should be. These are the thoughts that haunt me as I make these age old, flaky, baskets of deliciousness.
I also have never made a soft boiled egg. I know, crazy right? I made two this morning for this recipe and I was terrified while peeling them. I was so afraid that the egg whites would tear and the yolk would come running out. It literally took me 15 minutes to peel two eggs. Really?
There is a point to all of my admissions. I completely and utterly destroyed this recipe. Of course I went into it with all the confidence in the world, dare I say “cocky”? However I could not have messed it up more! I was laughing while I tried desperately to mold the dough around the fragile eggs. And of course, one of the eggs burst open as I tried to fit the biscuit around it. Bright, yellow yolk ran down my fingers into the bowl. I’m not gonna lie, it was a shit show.
But with all of that said, the flavors were actually good. Yes, we still ate them. We’re not proud.
Now, y’all will probably rock this recipe so go for it! Just a couple of notes: I used green onions instead chives and added bacon (because everyone just needs a bit of bacon in their lives). I also added an extra tablespoon of butter (see bacon note).
Surprise Biscuits (recipe care of Vodka & Biscuits)
INGREDIENTS: 1 c. all purpose flour, 1 T. sugar, 1 1/2 t. baking powder, 1/2 t. salt, 1/2 t. baking soda, 2 T. unsalted butter (diced, cold), 1/2 c. cheddar cheese (shredded or block), 2 T. chives (chopped), 6 oz. plain Greek yogurt, 2 eggs
DIRECTIONS: Preheat oven to 475. Bring a pot of water to a boil. Add eggs and boil 4-5 minutes. Remove from heat and set aside. Cube butter and toss in the freezer until needed. Cold better works best for biscuits! Combine the flour, sugar, salt, baking powder, and baking soda in the bowl of a food processor. Pulse 1-2 times until combined. Drop in the COLD butter and pulse a few times until mixture is crumbly. Stop at this point – don’t want to overmix! Add the cheese and pulse until just combined. Transfer into a bowl and gently fold in the chives. Stir the yogurt up and add to the mix. Combine with a rubber spatula until just combined. Spray a baking sheet with baking spray. Remove eggs from shells. Using roughly 1/4 c. of dough, shape into a biscuit and place onto baking sheet. Press a well into the center. Place the egg in the well sideways. Form another biscuit and place on top of the egg, forming the biscuit around the egg. Easily use extra dough to cover up the sides of the eggs. Bake for 5 minutes, then reduce the heat to 400 and bake another 6-7 minutes until golden brown. Top with melted butter and extra chives.