12/25/2011 05:00 AM

Recipe: Buttermilk, Cornmeal and Bacon Biscuits with Egg, Spinach and Cheese

By: Dan Eaton

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SERVES:
makes 12 biscuits
makes 4-6 sandwiches

INGREDIENTS:

for the biscuits:

6 slices bacon, cooked until crisp (see hints below)
3 cup all-purpose flour
1 cup cornmeal
2 Tbs baking powder
2 Tbs sugar
1 tsp kosher salt (or 1/2 tsp table salt)
6 Tbs cold, cubed unsalted butter
1 1/2 cups buttermilk (see hints below)

for the eggs (to make 4-6 sandwiches)

approx. 4-5 cups spinach
4 large beaten eggs
approx. 1/2 cup grated cheddar or Monterey Jack cheese

PROCEDURE:

Crisp up 6 slices of bacon and once those are out of the pan and draining on paper towels, use a large mixing bowl to combine 3 cups all-purpose flour with 1 cup cornmeal, 2 Tbs baking powder, 2 Tbs sugar and 1 tsp kosher salt and then incorporate 6 Tbs of cold cubed butter.

Once the butter is really well incorporated, chop and add the crispy bacon, fold that in and then add 1 1/2 cups buttermilk and fold that together until it just forms a ball.

Roll that out into a 1-inch thick rectangle and cut it into 12 equal squares, transfer those to a baking tray and place the tray into a 400 degree preheated oven.

Those will take just about 15 minutes to bake and, while that is happening, you can cook the eggs with the spinach and cheese.

Pour off most of the rendered bacon fat and saute 4-5 loosely packed cups of spinach on medium to medium high heat.

Once the spinach has wilted, add 4 beaten eggs and let those set up a bit.

Then sprinkle on some grated cheese, turn the heat down a bit and put a lid on top to melt the cheese.

Turn the heat off on the eggs once they're coked through and the cheese has melted and, once the biscuits are done, it's time to eat.

HINTS:

This recipe makes 12 biscuits and enough eggs spinach and cheese for 4-6 sandwiches, so you will have biscuits left over.

Leave the bacon out of the biscuits and serve the slices inside the sandwich instead.

Substitute regular milk if you don't have buttermilk.