Which Came First With Cheddar Biscuit Recipe

Preheat and prep

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Dry ingredients

In a large bowl whisk together the all-purpose flour, baking powder, baking soda and salt until evenly combined.

Cut in butter

Grate the cold unsalted butter on the large holes of a box grater or cut into small cubes. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 quick pulses if using a food processor).

Add cheese

Toss the grated sharp cheddar into the flour-butter mixture so the cheese is coated and distributed evenly; this helps prevent clumping.

Wet ingredients

In a small bowl whisk the buttermilk and one egg until smooth. Pour the wet mixture into the dry ingredients and fold with a spatula until just combined. Do not overmix; dough should be shaggy and slightly sticky.

Fold chives and season

Gently fold in the sliced chives and black pepper until evenly incorporated.

Shape biscuits

Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch (2.5 cm) thick. Using a 2.5–3-inch round cutter or a knife, cut out 8 biscuits. Gather scraps and press lightly to cut remaining rounds — avoid heavy handling to keep biscuits tender.

Bake

Place biscuits on the prepared baking sheet about 1 inch apart. Brush tops lightly with melted butter (reserve remaining butter for eggs). Bake in the preheated oven for 12–15 minutes, or until golden brown on top and cooked through. Remove from oven and set aside on a rack.

Prepare poaching water (or shallow simmer)

While the biscuits bake, bring a medium saucepan of water to a gentle simmer (not a rolling boil). Add the white vinegar — it helps the egg whites coagulate.

Poach eggs

Crack one egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon and slip the egg into the center. Poach for 3 to 3.5 minutes for a runny yolk or 4 minutes for slightly firmer but still soft yolk. Remove with a slotted spoon and transfer to a plate lined with paper towel. Repeat with remaining eggs. Alternatively, for an easier method, cook eggs sunny-side up in a nonstick skillet with 1 tbsp butter over medium-low heat until whites are set and yolks still soft, about 4–5 minutes.

Finish butter and seasoning

If any melted butter remains from brushing the biscuits, warm it gently. Season the poached or skillet eggs lightly with kosher salt and a pinch of black pepper. Toss the microgreens or baby arugula with the remaining teaspoon of melted butter and hot sauce to dress them lightly.

Assemble

Slice the warm cheddar biscuits in half horizontally. On the bottom halves, place a small handful of dressed microgreens, then top each with one softly cooked egg. Sprinkle extra grated cheddar over the eggs so it melts slightly, and add the top biscuit. If desired, tilt the top biscuit to show the runny yolk and serve immediately.

Serve

Serve 2 biscuits per person (4 whole biscuits make 2 servings) while still warm, with extra hot sauce on the side.