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Cheddar chive biscuits with poached eggs and uncle Murray’s country gravy
These tall, flaky, cheddar chive biscuits are melt-in-your-mouth-delicious served with a country gravy and topped with a poached egg.
YIELDS
4
Ingredients
Biscuits
- 1 cup cold milk
- 8 tablespoons butter, fozen and grated
- 2 cups cake flour
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup cheddar cheese
- 2 tablespoons melted butter
- 1 tablspoons chives, chopped
Poached Egg
- 4 to 6 eggs
Gravy
- 4 rashers bacon lardon
- 1 teaspoon flour
- 1 cup milk
- 1/2 teaspoon steak spice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Directions
Biscuits
- Preheat oven to 425°F.
- Mix flour, baking powder, sugar, and salt in a large bowl. Add the frozen grated butter and combine until the mixture turns into a coarse comb. Add the milk and cheddar cheese and gently work the mix until a dough is formed. If it is too sticky, you can add a touch of flour. Gently fold the biscuit dough onto itself a few times, making sure not to overwork. Place dough on a flour-dusted work surface, using your hand shape until the dough is about one inch thick. Cut the biscuit dough into equal square portions and place on a parchment-lined baking sheet. Brush with the melted butter and bake in the oven for 10 to 15 minutes or until golden brown and fluffy.
Gravy
- Place the bacon rashers into a skillet and turn the heat to high. Render out the fat of the bacon and cook until crisp. Add butter and flour and stir. Cook off the flour, stirring often. Add milk and whisk together until thick and creamy. Add steak spice to the season. Set aside.
Poached Eggs
- Place a pot of water on and bring to a boil. Add a tablespoon of white vinegar to the water. Using a spoon, stir the water to create a vortex and crack an egg into the water. Cook the egg to medium so the whites are cooked and the yolks are soft for three and a half minutes.
Assemble and Serve
- Place eggs on top of baked biscuits and top with gravy. Garnish with chopped chives. Enjoy!
