Giant Witbier Biscuit Egg Sandwiches

• porciones: 3

Ingredientes

2 cups unbleached all-purpose flour

2 tsp baking powder

1/2 tsp fine sea salt

3 scallions, white and green portions sliced

1/2 cup cold unsalted butter, cubed, plus 1 tbsp melted

6 oz witbier

3 slices sharp Cheddar

6 eggs, cooked over easy (or to your preference)

1 cup arugula

Optional: Bacon or sausage, cooked

Instrucciones

Preheat the oven to 425F.

Stir together the flour, baking powder, salt, and scallions in a medium bowl. Add the cold butter. Use a pastry blender or two knives to work the dough until the butter is evenly distributed in pea-sized pieces. Stir in the beer and form the dough into a ball.

Split the dough into two equal portions. Flatten each portion to 2 1/2 inch thickness. Cut each with a 4-inch circle biscuit cutter. Roll the remaining scraps to just beyond a 4-inch circle and cut with the biscuit cutter. Place all 3 biscuits on an ungreased baking sheet or a baking sheet covered in a silicone mat. Bake for 20 minutes, until golden brown and baked through the center.

Let cool for 2-3 minutes. While still warm, split each biscuit in half. Place a slice of cheese on the bottom portion, add two eggs, and some of the arugula. Add the top portion of the biscuit and serve.

Note: For smaller biscuits, use a 2-3 inch cutter and reduce basking time to 12-15 minutes.

Notas

Food on Tap: Cooking with Craft Beer