Cheddar, Chive & Panchetta Biscuits

on 2009, Blog •November 1st•

Jen is making cheddar, chive & panchetta biscuits from scratch for our weekly Sunday brunch together while I'm up in the loft working on Ferbs and watching football. I am so lucky.

Cheddar, Chive & Panchetta Biscuits & Breakfast Sandwich Recipe:
1 cup cheddar
1/2 cup panchetta
1/2 cup chives
2/3 cup milk
3 Tbsp of oil
2 cups biscuit baking mix (makes 10 biscuits)
Spreadable Challenge Butter

3 eggs
2 Tbsp chopped panchetta
1/4 cup of cheddar cheese
1/4 cup of milk

This recipe makes 4 omellette sandwhiches with 2 extra biscuits left-over.

Chop & Mix together chives, cheddar and the panchetta with 2/3 cup of milk and 3 Tbsp of oil to get the mix wet. Then add 2 cups biscuit baking mix and mix it all together until well-moistened. Knead the dough on a flour 8-10 times and then roll the dough out to about 1/2 inch thick.

Cut the dough into 2 inch rounds and cut out 10 individual biscuits. (Jennifer's tip: if you don't have a biscuit cutter use the top of a round glass!) Place biscuits on an unfloured baking sheet and bake at 425 degrees for 8-10 minutes until biscuits are golden brown.

While the biscuits are baking, take 3 eggs, 2 Tbspn of panchetta, 1/4 cup of cheddar and 1/4 cup of milk and whisk ingredients together. Pour ingredients into a greased, stove-top heated skillet. Let the egg cook until the bottom is set, then gently flip over once to cook the top of your omellette. If your timing is right, your biscuits and omellette will finish cooking at the same time.

Cut your omellette into 4 sections and make 4 sandwhiches with 2 biscuits remaining. (To make a circular shape that's the same size as your biscuits use a top of a clean glass.) Spread some Challenge Butter on your remaining biscuits, pour some coffee and OJ and enjoy!