Diner Plate Special Recipe

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Whisk together flour, baking powder, baking soda, and salt in a large bowl until evenly combined.

Cut the cold cubed butter into the flour mixture using a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 cuts).

Make a well in the center and pour in the cold buttermilk. Stir gently with a fork until dough just comes together — do not overmix.

Turn the dough out onto a lightly floured surface and fold it over itself 2–3 times to bring it together. Pat to about 1-inch thickness.

Use a 2.5–3 inch biscuit cutter to cut rounds, pressing straight down (do not twist). Gather scraps, gently pat once and cut remaining biscuits to keep layers tender.

Place biscuits on the prepared baking sheet so sides touch slightly for taller biscuits. Brush tops with heavy cream.

Bake 12–15 minutes until golden brown on top. Remove and let rest 5 minutes before serving.

While biscuits bake, place softened butter, milk or cream, and sea salt in a small bowl or mixer bowl.

Beat with a hand mixer or whisk until light and airy, about 1–2 minutes. Transfer to a small serving dish and chill briefly if desired.

Bacon

For bacon, heat a skillet over medium and add strips in a single layer. Cook 4–6 minutes per side for thick-cut until crisp to your liking. Drain on paper towels and keep warm in a low oven (200°F/95°C) while finishing other components.

Sausage patties

For sausage, shape or flatten patties and cook in a skillet over medium heat 4–6 minutes per side until internal temperature reaches 160°F (71°C). Keep warm.

Ham steak

For ham steak, heat a tablespoon of butter or oil in a skillet over medium-high, cook slices 2–3 minutes per side until caramelized and heated through.

Decide eggs style (sunny-side up, over-easy, over-medium, scrambled). Reduce heat to medium-low and add 1 tablespoon butter or oil to the skillet and swirl to coat.

Sunny-side up

Crack eggs into the pan, season with salt and pepper, cover with a lid, and cook 2–3 minutes until whites are set but yolks still runny.

Over-easy/medium

Cook eggs until whites set, gently flip with a spatula, and cook 15–30 seconds for over-easy or 45–60 seconds for over-medium.

Scrambled

Whisk eggs with a pinch of salt, pour into buttered skillet over medium-low heat, stir slowly with a spatula until soft curds form and remove just before fully set for moist eggs.

If choosing skillet potatoes: dice 1 medium potato into small cubes. Parboil in salted water 4 minutes, drain and dry well.

Heat 1–2 tablespoons oil in a skillet over medium-high. Add potatoes in a single layer, season with salt and pepper, and cook without stirring for 3–4 minutes to form a crust, then toss and continue cooking until golden and tender (6–8 minutes). Finish with a pat of butter and chopped parsley.

Split a warm biscuit in half. Spread whipped butter on each half.

Place two eggs (prepared to order) on the plate alongside your chosen protein and side.

Arrange the biscuit halves next to eggs and protein. Garnish potatoes or plate edge with chopped parsley if using.

Serve immediately while eggs are hot and biscuit is warm.