I love biscuits. I mean really love biscuits. I could probably eat three and not look back. Lately I’ve been eating cream biscuits with soft persimmons for breakfast. But the kids want them with egg, cheese and bacon. I take Chez Panisse’s basic cream biscuits and cut the sugar and use half buttermilk instead of all cream. I don’t know about your kids, but mine don’t like “things” hanging out of their sandwiches so I take the time to actually use the biscuit cutter to cut out the scrambled egg with melted cheese on top. I slice a sausage, very thin and cut it just to fit.
To make the biscuits: Sift together one and a half cups cake or regular flour, two teaspoons of baking powder, two teaspoons of sugar, and two pinches of salt. Add six tablespoons of cold, unsalted organic butter and crumble with your fingers until they are pea-sized pieces. Add five tablespoons cream and five tablespoons buttermilk (or all cream if buttermilk is not on hand). Gather dough into a circle, flatten to about 1 inch and cut into biscuits. Makes six to nine biscuits, depending on the size of your biscuit cutter. Brush each biscuit with cream or butter on top. Cook at 400 degrees until brown. Let sit a few minutes before you slice it in two and add your perfectly round egg and cheese. The perfect Sunday breakfast.