Yes, I'm back with more buttermilk biscuits and here's why: they're so delicious and super easy to make and I want to share this new variation with you! Also, I wanted to step down from my White Lily Flour soap box and try another brand of self-rising flour and prove you can still make fantastic biscuits even if you do not have access to White Lily. These cheddar herb buttermilk biscuits are proof of that.
COMMUNITY SUPPORTED AGRICULTURE: A GREAT WAY TO SUPPORT LOCAL FARMERS
But before I get into that, I would like to welcome you to my Community Supported Agriculture Series. I bought a summer farm share at Clark Farm in Carlisle, MA. This is very exciting. Community Supported Agriculture (CSA) is all about supporting local farms by buying a share of their harvest before the growing season and receiving farm fresh produce every week for a certain period of time.
I thought it would be fun to post new recipes each week where I use my fresh, organic farm veggies in recipes that you can make too! I know there are a lot of people out there who do CSA in the summer. So this is for all of you!
My featured CSA ingredients for this recipe come compliments of the fantastic herb garden at Clark Farm. I picked some fresh sage and thyme for these biscuits. If you've never made an herbed biscuit, I highly recommend. It's next level. And making breakfast sandwiches with these? KAPLOW! Mind blown.
Buttermilk biscuits & breakfast sandwiches: a match made in culinary heaven
This is an adaptation of Southern Living's incredible buttermilk biscuit recipe. Buttermilk biscuits can be eaten plain, of course. With melty pats of butter, duh. They are pretty irresistible coming right out of the oven as we all know. However, my absolute favorite way to eat these biscuits is to make breakfast sandwiches with them.
Fried egg. Melty cheese. Bacon. That's my sweet spot. An herby, buttery biscuit with a fried egg? I'm there! It's so easy to make and if you're having people over for breakfast or brunch, just make an assembly line of ingredients. Get your bacon cooked. Cut all your biscuits and place them on a sheet pan. Put in the oven to warm them on low. Use a stove top or counter griddle and fry all the eggs with cheese slices on top. Assemble, plate and spoon on those awesome home fries you made too! You'll be the talk of the town!
But seriously, sometimes I love taking a break from my regular toast with avocado in the morning and indulging in herby, buttermilk biscuits with fresh sage and thyme.
I intentionally use a sharp orange cheddar cheese because I love that you can see the orangey cheesiness of it bursting out of the biscuit. I've used white cheddar too and they are still delicious. But I do love seeing the orange bits throughout this beautiful biscuit!
You can see more of my CSA SERIES HERE! If you're looking for additional breakfast or brunch ideas, you should check out my Skillet Frittata w/Spinach, Leeks & Feta, Cheddar Stuffed French Toast w/Warm Peach Compote, or Cheese Omelet w/Home Fries.Print