Note: This post was originally published in March 2013. It has since been updated with new photography and edits to the original recipe.
Hey guys! And hey new guys and gals that might have recently joined in on this crazy ol’ stroll through Pig & Quill shenaniganry. It’s amazing how much traffic a little fresh Foodgawker coverage can bring over the course of a couple of days, isn’t it? Pretty phenomenal, if you ask me. I know you didn’t ask me, but when has that ever stopped me?
Right. So. Seriously, thanks for stopping by my crumb-y little corner of the innernet, people. I hope you like what you see and that you’ll take a sec to say hi back. Cuz I like that lots.
Another thing I like lots? Chorizo. Or, if you prefer, soyrizo, which is such a freaking close imitator and just as cheap, garlicky and delicious as the real thing but with more animal smiles. (Bonus: Trader Joe’s carries it.) Which is probably why I’m a weensy bit obsessed with the cho/soyrizo studded biscuits below.
Also on the love list these days, if you haven’t noticed: eggs. Right now I’m particularly infatuated with the simplest scrambled eggs you can imagine — just fresh, local eggs whipped with salt and scrambled in a touch of lightly browned butter. Man, they’re good.
So when the two come together in an iteration of what might be the best invention of all time (duh, the breakfast sandwich), it’s like a thumbs-up high-fiving a fist pump. Or, in short: awesome.
Serve these biscuits stuffed full of fluffy eggs, as I have, here, or by themselves: split, toasted, and slathered in more salted butter and sour cream, or dunked into your favorite soup or seasonal stew. (Our current favorite couldn’t be easier.)
Either way, you can’t go wrong.
- 3-4 oz fresh chorizo or soy chorizo
- 2-3 scallions (green onions) , thinly sliced
- 2 cups all-purpose flour
- 1 T baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sour cream
- 5 T water
- 2 T salted butter, melted
- 8 eggs, scrambled to desired doneness (if serving as sandwiches)
- Preheat oven to 450F. Line a baking sheet with parchment paper.
- In a small frying pan over med-high heat, brown chorizo in a little cooking oil until cooked through and crispy in places, about 5 mins. Allow to cool slightly.
- Meanwhile, whisk together flour, baking powder, baking soda and salt in a large bowl.
- Add sour cream, water, chorizo and scallions and mix thoroughly until no dry patches remain. Turn dough out onto a well-floured surface and pat into a ¾-inch thick disc. (If dough is too sticky, knead in a little more flour.) Using a 3-inch biscuit cutter or similarly sized drinking glass dipped in a little flour, punch out biscuits. Re-roll and shape dough as necessary until all biscuits are formed (we're aiming for 8 here).
- Arrange biscuits on prepared baking sheet. Brush with melted butter. Bake 12-14 mins or until golden-brown.
- If making into sandwiches, top with eggs and your choice of toppings (we like hot sauce). Enjoy!
OH! before you go…
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