The Café Breakfast Biscuit Recipe
Two folded eggs with cheddar cheese on house-made buttermilk biscuit, Uncle Boojie’s bourbon bacon jam, choice of applewood-smoked bacon or Howardstown breakfast sausage, and choice of grits or roasted red potatoes.
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Ingredients
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Buttermilk Biscuit
Eggs and Cheese
Bacon Jam
Meat Options
Sides
Method
Buttermilk Biscuit
- 1
Prepare the Biscuit Dough
Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined.
- 2
Shape and Bake the Biscuits
Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick circle. Cut out biscuits using a biscuit cutter. Place on a baking sheet and bake for 12-15 minutes until golden brown.
Eggs and Cheese
- 3
Cook the Eggs
In a non-stick skillet, whisk the eggs with salt and pepper. Cook over medium heat, stirring gently until just set. Add the cheddar cheese and fold the eggs until melted and combined.
Bacon Jam
- 4
Make the Bacon Jam
In a skillet, cook the diced bacon over medium heat until crispy. Remove and drain, leaving some fat in the pan. Add onions and cook until softened. Stir in brown sugar, bourbon, vinegar, and black pepper. Cook until thickened, about 10-15 minutes.
Meat Options
- 5
Cook the Bacon or Sausage
In a skillet, cook the applewood-smoked bacon until crispy. Alternatively, cook the breakfast sausage links according to package instructions until browned and cooked through.