My husband is obsessed with baking biscuits. I don’t know why. I think he thinks they epitomize southern cooking. Master them, master southern cooking. I’m no expert on such matters, but I think he has finally mastered them.
Look at these things! They’re perfect. Light, flaky, fluffy. As Jake says, it’s “fried-chicken ready.” Meaning, it’s substantial enough to eat with a piece of southern fried chicken. How much more southern can you get? (One of these days I’m going to try my hand at fried chicken.)
Jake has this thing about wanting the egg to fit perfectly between each half of the biscuit — like they do at McDonalds — so he tried frying the egg in a cookie cutter to give it a nice “round” shape.
This cookie cutter used to be a star before Jake manhandled it into a circle. Looks more like a stop sign to me.
As you can see, the frying egg seeped through the bottom of the cookie cutter. He then tried using a metal canning band, but seepage still occurred.
But no matter. Neither of us minded a little eggy spillover. (Or, I didn’t, anyway) The eggs on a biscuit were DELICIOUS. He also added a piece of colby cheese and a smear of Dijon mustard. Is there a better way to kick-off your Sunday?
All original content © 2012 by Jessie Knadler
{ 4 comments… read them below or add one }
Tip for Jake: Use a heart-shaped cookie cutter and make her breakfast on Valentine’s Day!
Kirk: A heart shaped biscuit. It doesn’t get any sweeter. JK
The biscuits look great! For the day you do get around to that fried chicken, I cannot rave enough about this recipe: its thomas keller, but incredibly simple and super delicious. http://bit.ly/75v3dm (Paula can vouch for it, we had it at a picnic last summer if you need a second opinion!)
Hey Talia! Thank you!!! So good to hear from you. I will definitely try it out!! JK