Baking with Olivia and Caroline

It’s time to elevate your BEC! Caroline is a spicy food fan. I am not, but this egg sandwich had me at first bite! The aioli and the biscuit both have just the right amount of heat where you aren’t sweating as you chow down. However, if you want more heat, and enjoy the beads of sweat that form on your forehead, add more jalapeño to the biscuit, use a spicy jack cheese, spicy sausage instead of bacon, or add more sriracha and some cayenne pepper to your aioli. As always, make it how you like it. 

Breakfast is a meal we rarely skip. As we’ve previously mentioned, we love sweet breakfasts like pancakes, French toast, crêpes, and waffles. However, savory breakfasts hold an equal place in our hearts, and they prepare you for the day a little bit better. Savory breakfasts have protein that most sweet ones are lacking. Eggs and bacon or sausage leave you feeling satiated, satisfied, and ready to take on the day. We hope that you have a fantastic day whether you make our egg sandwich or not! 

Biscuit ingredients

2 cups flour
2 ¼ tsp baking powder
¼ tsp baking soda
1 tsp salt
⅓ cup + 2 tsp shortening
¾ cup buttermilk*
½ cup sharp cheddar cheese
1 jalapeño seeded and chopped fine
1 tbs melted butter
Sea salt (optional)

*If you don’t have buttermilk, you can make your own. Pour 2 tbs of vinegar or lemon juice into a measuring container and fill with milk until you reach the 2 cup line. Stir and then let sit for 5-10 minutes.

Instructions

Preheat oven to 425° and line a baking sheet with parchment paper.

Sift flour, baking powder, baking soda and salt into a bowl. Cut in shortening with a pastry blender, two forks, two knives, or even your hands until the mixture resembles cornmeal.  

Make a well in the center of the flour mixture and pour in the buttermilk. Mix lightly. Add the chopped jalapeño and the cheese. Combine until the dough leaves the side of the bowl. Turn on a lightly floured surface. Fold the dough 7-10 times to create layers. Lightly roll from the center in all directions, being sure to lift the rolling pin at the edges. Roll to ½-¾” thickness. Cut with a biscuit cutter. If you don’t have a biscuit cutter you can use the rim of a mason jar. Just make sure you lightly flour the rim of the jar first. Gather remaining dough and roll out again and repeat the cutting process. Brush tops of biscuits with melted butter and sprinkle with a little sea salt (optional). Bake for 8-10 minutes. 

Spicy aioli ingredients

1/2 cup mayo
2 tbs sriracha (or to taste)
1 tbs lime juice
Dash of sea salt
Dash of garlic powder

Assembling the egg sandwich

Slice warm biscuits in half; fry or scramble your eggs; add cooked bacon, ham, or sausage; top with cheddar cheese (or cheese of your choice), sliced avocado, and the spicy aioli.  Serve immediately.

This recipe yields about 8-10 biscuits. Freeze any leftover biscuits. •

Olivia and Caroline are enthusiastic foodies and bakers who are constantly in the kitchen, as well as explorers who create their own adventures in our area – and did we mention they are mother and daughter? Follow Olivia on Instagram to see her many creations at @oliviawvalentine.