And the biscuits

Blue Sun style breakfast biscuits

The biscuit recipe itself is a cream biscuit recipe from the good folks at Cook's Illustrated. I actually didn't have enough cream, but I subbed 2 % milk, and with how much other stuff is in these biscuits, I don't think it mattered that we lost so much fat. And, no, it's no mistake, no butter. I had to read it twice. Needless to say, we ate them with butter sandwiched inside.

2 c all-purpose flour

2 t. sugar

2 t. baking powder

1/2 t. salt

1 1/2 c. cream (although I found the need for only 1 cup liquid)

and added:

1 package Canadian veggie bacon, chopped

1/2 c baby spinach

1/3 c jalapeno jack, grated

Adjust oven rack to middle position, heat oven to 425 degrees. Line a baking sheet with parchment.

Whisk flour, sugar, baking powder and salt in med bowl. Add 1 1/4 c (here I did about 3/4 c) cream and stir with a wooden spoon until the dough forms, about 30 seconds. Transfer dough to counter top, leaving all dry, floury bits in bowl. In 1 T increments add up to 1/4 c cream to bowl, stirring after each addition, until moistened. Add the moistened bits to the rest of the dough, (stir in the 'breakfast' additions) and knead by hand just until smooth, about 30 seconds.

Pat the dough into a large disc, approx 3/4 inch thick. Using a biscuit cutter (or, alternatively, cut wedges) cut eight rounds. I used the scraps to make a ninth, shaggy biscuit.

Place biscuits on parchment lined sheet pan, and bake until golden brown, 15-20 minutes.

Serve immediately.