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These fluffy, savory biscuits are made with roasted red peppers, sour cream, chives, and a duo of parmesan and smoked gouda. You'll make a shallow well in the dough to create a little pocket for rich baked eggs and some more melty gouda.
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Place an oven rack in the center of the oven, then preheat to 425°F. Roughly chop the peppers. Wash and dry the chives; thinly slice. Grate the gouda on the large side of a box grater.
Lightly oil a sheet pan. In a large bowl, combine the biscuit mix, sour cream, parmesan, chopped peppers, half the sliced chives, half the grated gouda, and 1/4 cup of water. Gently stir until just combined (be careful not to overmix). Scoop the biscuit dough into 2 equal-sized dollops; place on the oiled sheet pan. Using the back of a spoon, form a shallow well in each biscuit. Evenly top each biscuit with 1/4 of the remaining grated gouda. Bake 5 minutes. Leaving the oven on, remove from the oven.
Using the same spoon, gently reform the well in each biscuit so that it’s large enough to fit an egg. Carefully crack an egg into the center of each well. Season with salt and pepper, then top with the remaining grated gouda. Return to the oven and bake 8 to 12 minutes, or until the biscuits are lightly browned and cooked through and the eggs are cooked to your desired degree of doneness. Remove from the oven. Let cool at least 2 minutes. Serve the finished biscuits garnished with the remaining sliced chives. Enjoy!
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