Tuesday, May 1, 2018

Farmhouse Cheddar 'N' Egg Laminated Biscuit Sandwiches #BrunchWeek #Sponsored

This is a sponsored post written by me on behalf of Eggland's Best and Cabot Cheese.
I received complimentary product for the purpose of review and recipe development for #BrunchWeek,
but all opinions are honest and they are my own. This page may contain affiliate links.

Many, many thanks to Terri of Love and Confections for wrangling all of us bloggers and courting the wonderful, generous event sponsors who are supporting the event. You can follow along as I'll be posting every day this week. And you can also join in the fun by entering the massive giveaway Terri lined up for us. Click for more information and to enter: here.

Before I get to my offering, please take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Appetizers:


BrunchWeek Egg Dishes:


BrunchWeek Breads, Grains, and Pastries:


BrunchWeek Main Dishes:


BrunchWeek Fruits, Vegetables and Sides:


BrunchWeek Desserts:



Farmhouse Cheddar 'N' Egg 
Laminated Biscuit Sandwiches

I was excited to feature eggs from one of our event sponsors. And I was especially excited to see organic brown eggs available! You can read more about Eggland's Best in my post - HOW TO: Make Fluffy Scrambled Eggs.


And this recipe also features the Farmhouse Reserve Cheddar from another event sponsor, Cabot. You can use any cheese that you have on-hand, but this one has the perfect balance of sharpness and creaminess. We loved it!


Ingredients
Biscuit Dough
  • 1 T organic granulated sugar
  • 3 T warm water
  • 2 t (1 envelope) active dry yeast
  • 5 C all-purpose flour
  • 2 t salt
  • 1 t baking soda
  • 1 t baking powder
  • 1 C butter, cold and cubed 
  • 2 C whole plain yogurt or buttermilk
  • 1/2 C butter, cold
  • light oil for greasing the bowl (I used canola)


For Serving

Procedure
Biscuit Dough
In a small mixing bowl, stir together sugar, 3 T warm water, and yeast. Let stand until mixture is bloomed and foamy, approximately 5 minutes.

In a medium mixing bowl, whisk together flour, salt, baking soda, and baking powder. Using your hands or a pastry blender, cut in cold, cubed butter until mixture is crumbly. Add yeast mixture and yogurt, stirring until dry ingredients are just moistened. 

Knead by hand a few times until dough comes together. Oil a large mixing bowl and place dough in bowl, turning so that it's completely covered in oil. Cover with a clean dish towel and let rise in a warm spot until raised and puffy, approximately 90 minutes to 2 hours.

Pound the 1/2 C butter into a rectangle, wrap in parchment paper and refrigerate while the dough rises.

Preheat oven to 400°F. Line baking sheet with parchment paper or a silicone baking mat.


Turn out dough onto a lightly floured piece of parchment. Gently roll dough into an 18x12-inch rectangle. Unwrap butter and place in center of dough. Fold dough into thirds, like a letter.


Roll dough to 1-1/2" thick. Rotate dough 90 degrees, and fold dough again into thirds, like a letter. 


Roll dough to a rectangle at 1-1/2" thickness, again. Cut dough into squares and gently separate the biscuits. Transfer to prepared sheet.


Bake until golden brown, approximately 15 to 20 minutes. Let cool on pan for 5 minutes.


Make your scrambled eggs. Top them with grated cheese and cover until the cheese is nicely melted.


To assemble, split your biscuits in the middle and open them up.


Layer the biscuit with ham or cooked bacon. Top of cheesy scrambled eggs. Serve immediately.


You may find Eggland's Best on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.



You may find Cabot Cheese on the web
on Twitter, on Pinterest, on Instagram, on Google+, on YouTube, and on Facebook.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

2 comments:

  1. Loving all those flakey layers in your biscuits Cam.

    ReplyDelete

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