Oh my gosh you guys; I had the BEST biscuit this weekend. It was at a buffet in New Orleans which means it should not have been the BEST BISCUIT EVER but because either a) I was starving or b) I hadn’t had a biscuit in far too long…it was phenomenal. Fluffy and light like you wouldn’t believe.
Clearly, more biscuits had to be made. In a karmic turn of events, King Arthur Flour had just shipped me some of their self-rising flour (apparently praised for its “creamy taste” and “lighter-than-air texture” um hello PERFECT) to help me bake better biscuits. I complied. (I couldn’t not.)
Because breakfast sandwiches are one of my favorite things and ain’t nobody got time to assemble a full-on breakfast sandwich in the morning before school no matter how cute you cut individual biscuits and fry the egg, I decided to combine allll the breakfast sandwich ingredients into one giant biscuit bake.
I tried making this both as individual muffin biscuit bakes and as a loaf. I prefer the loaf since the biscuit:filling ratio was a bit much as a muffin–plus as a loaf, you get the pretty whole eggs baked on top. And grab-and-go slices of biscuit bake are pretty much the most satisfying thing during crazed mornings. These are so easy! Highly recommended for any fellow biscuit cravers.
- 1 cup King Arthur self-raising flour
- 2 tablespoons butter, cold or frozen
- 5 tablespoons almond milk
- 1/2 zucchini, diced
- large handful spinach
- 1 small tomato, diced
- salt and pepper, to taste
- 3-4 large eggs
Cut or grate the butter into the flour, rubbing the butter into the flour with your fingertips until the butter is the size of small peas. Add almond milk 1-2 tablespoons at a time until the dough comes together, but is not wet, working it as little as possible.
Gently press the dough into a greased loaf pan, creating a 1-inch crust around all edges. Refrigerate while making the filling.
Saute the zucchini and spinach in a little olive oil with salt and pepper. Layer the spinach, zucchini and egg into the dough, then crack eggs over the top. Season with additional salt and pepper (plus any other herbs, if desired). Bake for 25-35 minutes at 350 degrees F, or until eggs are desired consistency and crust is firm.