Description
Freshly Baked Omelet Biscuits
Ingredients
For the Biscuits:
2 cups (250 g) all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup (113 g) cold unsalted butter, cubed
3/4 cup (180 ml) buttermilk (or substitute with milk + 1 tbsp lemon juice)
For the Omelet Filling:
4 large eggs, scrambled
1/2 cup (120 ml) milk
1/2 cup (75 g) diced bell peppers
1/2 cup (75 g) cooked and crumbled bacon
1/2 cup (50 g) shredded cheddar cheese
1/4 cup (30 g) diced green onions (optional)
Salt and pepper to taste
Instructions
Prepare the Filling:
In a pan, scramble the eggs with milk until just set. Remove from heat.
Mix in bell peppers, bacon, cheddar cheese, green onions (if using), salt, and pepper. Set aside to cool.
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make the Biscuit Dough:
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add buttermilk and mix until just combined. Do not overmix.
Assemble the Biscuits:
Turn the dough out onto a floured surface. Roll or pat it into a 1/2-inch thick rectangle.
Spread the omelet filling evenly across the dough.
Roll the dough into a log, then cut it into 1-inch thick slices (like cinnamon rolls).
Bake:
Place the rolls onto the prepared baking sheet. Bake for 15-18 minutes or until golden brown.
Serve Warm: Enjoy these biscuits fresh out of the oven for a hearty breakfast or snack!
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 6-8
#OmeletBiscuits #HeartyBreakfast #BakingLove
Step-by-Step Guide
Follow these detailed steps for perfect biscuits. First, ensure all ingredients, especially butter and buttermilk, are cold. After whisking dry ingredients, cut the butter in until pea-sized crumbs form. When adding buttermilk, stir with a fork just until no dry flour remains. For the filling, scramble the eggs until slightly underdone as they will cook further in the oven. Let the filling cool completely before spreading. When rolling, use a floured surface and a floured rolling pin to prevent sticking. Roll gently into a 9×12 inch rectangle. After spreading the filling, roll tightly from the long side. Use a sharp serrated knife to cleanly slice into 8 pieces.
Serving Suggestions
These biscuits are incredibly versatile. Serve them warm as the star of a weekend brunch alongside a fresh fruit salad. For a more substantial meal, pair with a light arugula salad dressed with lemon vinaigrette. They also make an excellent on-the-go breakfast or a satisfying afternoon snack. Consider offering a side of hot sauce, salsa, or a dollop of sour cream for dipping. For a dinner twist, serve them with a bowl of creamy tomato soup.
How-to Summary
In summary, create a cold butter biscuit dough and a cooled scrambled egg filling with bacon, cheese, and peppers. Roll the dough into a rectangle, spread the filling evenly, and roll it up like a log. Slice into rounds and bake at 400°F for 15-18 minutes until golden. The key is keeping ingredients cold and handling the dough minimally for flaky layers.
Frequently Asked Questions
Can I make these ahead of time? Yes. Assemble the rolls, place them on the baking sheet, cover tightly, and refrigerate overnight. Bake directly from the fridge, adding 1-2 extra minutes.
Can I use a different filling? Absolutely. Try diced ham, sautéed mushrooms, spinach, or different cheeses like pepper jack or feta.
My dough is too sticky. What should I do? Gently work in a tablespoon of flour at a time until it’s manageable. Avoid over-kneading.
Can I freeze these biscuits? Yes, after baking and cooling, freeze in an airtight container. Reheat in a 350°F oven for 10 minutes.
Why are my biscuits dense? This is usually from overmixing the dough or using warm butter, which develops gluten and melts before baking, losing flakiness.
Common Mistakes to Avoid
- Using Warm Ingredients: Warm butter will create greasy, flat biscuits. Ensure everything is cold.
- Overmixing the Dough: Mix just until combined. Lumps are okay.
- Adding Warm Filling: A hot filling will melt the butter in the dough, compromising the layers.
- Rolling the Dough Too Thin: Aim for 1/2-inch thickness so your slices are substantial.
- Overbaking: Check at 15 minutes. Overbaking dries out the eggs and biscuits.
Conclusion
These Omelet Biscuits are a creative and delicious fusion that turns a classic breakfast into a portable, crowd-pleasing treat. By mastering the simple techniques of keeping ingredients cold and handling the dough with care, you’ll achieve wonderfully flaky biscuits packed with savory flavor. Perfect for meal prep, brunch entertaining, or a special family breakfast, this recipe is sure to become a beloved favorite. Enjoy the process and the delicious results!