May 27, 2009
I don’t remember eating biscuits growing up. In fact, I don’t remember eating them, ever, until I went to B restaurant and had the World’s Greatest Brunch: the Super B. Let me break it down for you: homemade butter milk biscuits topped with homemade duck sausages, poached eggs and chipotle hollandaise sauce, nestled in between home fries and salad. They called it super for a reason.
B is no longer with us (just like my other favorite Bea) and I try not to think too much about how super the Super B really was. In fact, I hadn’t thought about it in ages. Until I spied this recipe on everybody likes sandwiches, adapted from bread & honey. I first say it ages ago and thought “I should try that sometime”, but it was a whole new ball game when it was suggested they would be delicious topped with a poached egg. Why yes, I thought. It would be delicious topped with a poached egg. It would be like a Super B!
Two days later, I was whipping up a batch in my own kitchen. The pot of chives on my windowsill was going a little nuts — like almost a foot long nuts, so I took this opportunity to tame them a little. I was amazed at how quickly the biscuits came together, a few minutes of mixing and just 12 minutes in the oven.
I was right, poached eggs over these little beauties was about as close to a Super B as I’m going to get these days. We didn’t have any duck sausages lying around, but Sunday brunch was still so good we repeated the meal for dinner on Monday.
Cheddar & Chive Drop Biscuits
Adapted from everybody likes sandwiches
Makes about 9 medium-sized biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup red onions, finely diced
1/4 cup fresh chives, snipped into 1 cm pieces
10 turns or 1/2 teaspoon fresh ground black pepper
1 cup sharp cheddar cheese
2 tablespoons vegetable oil
1 cup buttermilk
1. Preheat oven to 450F.
2. In a large bowl, combine flour, baking soda, salt, onions, chives, pepper and cheese. Stir in milk and oil, mix until just combined.
3. Use a tablespoon to drop dough onto a baking sheet lined with parchment paper. Make sure that your biscuits are all about the same size to prevent burning.
4. Bake for 12-14 minutes, until tops are golden and a toothpick inserted into center comes out clean. Cool on a wire rack.