Ingredients
-
Biscuit Ingredients:
-
3 cups of flour
-
1 1/2 Tbsp. baking powder
-
1 Tbsp. sugar
-
1 tsp. kosher salt
-
8 Tbsp. unsalted butter, very cold
-
1 cup sharp cheddar cheese, grated
-
1 1/2 cups whole milk, cold
-
Filling Ingredients:
-
4 Pete and Gerry's Organic Eggs
-
3 Tbsp. heavy cream
-
Pinch of kosher salt and freshly ground black pepper
-
2 Tbsp. unsalted butter, softened and divided
-
4 Strips of bacon, cooked crisp
-
3 oz sharp cheddar or gruyere cheese sliced
-
1/2 tsp hemp-infused coconut oil
Directions
If you prefer your breakfasts savory over sweet, this recipe is for you. It has everything you could want in your breakfast sandwich — eggs, cheese, and CBD.
You could pre-make these biscuits and freeze them for convenience in your day-to-day routine, and you can always mix up the sandwich filling. We find that breakfast sandwiches are the best way to use up leftovers.
Steps
|
1
Done
|
Biscuit Instructions:Preheat oven to 425F and line a sheet pan with parchment paper |
|
2
Done
|
In a large bowl, whisk together the dry ingredients |
|
3
Done
|
Cut cold butter into dry ingredients using a fork or a pastry cutter until it's in pea-sized chunks |
|
4
Done
|
Stir in grated cheese |
|
5
Done
|
Add milk to the mixture and stir until flour is evenly moistened, and then knead the dough a few times until it combined into a rough ball — be careful not to overwork |
|
6
Done
|
Turn the dough out onto the parchment-lined tray and fold it into itself a few times until there are no dry spots (10 times), then gently press the dough into a rectangle about 2 inches high |
|
7
Done
|
Using a round biscuit cutter or a drinking glass with sharp edges, cut the dough into large circles and place it on the parchment-lined tray evenly spaced |
|
8
Done
|
Bake biscuits for 12–15 minutes until golden brown |
|
9
Done
|
Remove from the oven (but do not turn off the oven) let cool slightly |
|
10
Done
|
Filling Instructions:In a small bowl, combine 1 Tbsp. of the softened butter with hemp-infused coconut oil. Split two biscuits in half, using a butter knife. Spread softened hemp butter over the bottom half of each biscuit |
|
11
Done
|
In another small bowl, whisk together eggs, cream, salt, and pepper until frothy. Melt 1/2 tablespoon of butter in a skillet over medium heat |
|
12
Done
|
Add egg mixture and let cook without stirring (15 seconds) |
|
13
Done
|
Run a heatproof rubber spatula around the edges (15 seconds), then use the spatula to gently fold the edges of the egg mixture toward the middle (you're not quite scrambling the eggs, treat it more like an omelet) |
|
14
Done
|
Once eggs are almost set but still slightly runny, fold them, so they're about 5" across, and slide the folded eggs onto the bottom buttered half of one of the biscuits. |
|
15
Done
|
Top with bacon and half of the sliced cheese. |
|
16
Done
|
Repeat with the remaining eggs and biscuits |
|
17
Done
|
Before adding biscuit tops, place the assembled sandwiches into the man sheet and bake until the cheese starts to melt. Remove from the oven, add halves, and serve |
