Smoked Gouda & Egg Biscuits with Red Peppers & Chives
Breakfast

Smoked Gouda & Egg Biscuits

with Red Peppers & Chives

30 MIN
$11.99 2 Servings
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From the Test Kitchen

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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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Smoked Gouda & Egg Biscuits with Red Peppers & Chives
Title
  • 1 bunch Chives
  • 2 Pasture-Raised Eggs
  • 1 cup Biscuit Mix
  • ¼ cup Sour Cream
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Sliced Roasted Red Peppers
  • 2 oz Smoked Gouda Cheese
step-by-step
instructions
1 Prepare the ingredients

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.

2 Start the biscuits

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.

3 Finish the biscuits & serve your dish

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!

Tips from Home Chefs

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Smoked Gouda & Egg Biscuits

1 Prepare the ingredients

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.

2 Start the biscuits

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.

3 Finish the biscuits & serve your dish

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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