Let’s have breakfast!
For dinner?
How about breakfast, lunch and dinner? That’s often how my days go—sometimes with the occasional taco, burger or slice of pizza thrown in. Eggs for days. That’s my motto.
A few weeks ago, leaving D.C. on a rainy Monday, we stopped at a favorite bakery so we could bring home an obnoxious amount of cupcakes. While waiting for pastries and mocha, I spotted biscuits that looked outrageously cheesy and irresistible. There was a goat cheese and rosemary biscuit and a ham, cheddar and jalapeño biscuit, and with Eddie waiting in the car I decided to surprise him with the latter.
(Of course I took the goat cheese and rosemary one for myself.)
I was so excited—he loves ham, cheddar and jalapeño. I carried an embarrassingly enormous bag of cupcakes, cookies and coffee plus two biscuits to the car, climbed into the back seat and announced, “OMG! I got you the best biscuit!”
Silence. Apparently biscuits don’t always spark joy the way I expect.
“Do you want this biscuit? It smells amazing. I know you’re starving.”
“No.”
Mr. Monday-morning-grump would not be convinced. Thank goodness I was in the backseat with Max. I happily ate my goat cheese biscuit (it was to-die-for—rosemary and all) and stole a few crumbs—okay, a nibble—of his.
An hour later, after his miserableness faded and hunger kicked in, he sheepishly asked, “soooo… what is the thing you bought me?”
Ha—victory. I knew he’d want it. Good thing I hadn’t eaten it all.
But really, he won: that biscuit tasted even better than mine. I may have stolen another bite. It was seriously packed with flavor.
Before we even made it home, we decided I had to make them—like that night.
I’m not the biggest ham fan, so I chose bacon instead. The best part? Quickly tossing chopped jalapeño in reserved bacon grease—yes, please.
P.S. don’t lean over the pan to inhale the steam. It’s powerful.
I used Havarti instead of cheddar for a creamier, slightly tangy melt, but cheddar, fontina or gruyère would all be delicious.
The biscuits are loaded with cheese, bacon, and jalapeño—plus maybe a stray drop of bacon grease—which makes them excellent on their own. To elevate them, add an egg—poached, fried, or crispy in olive oil—more bacon and a handful of peppery arugula.
The greens make it healthy, obviously. Also serve with a mimosa if you want to feel extra fancy.
Havarti Breakfast Biscuits with Jalapeño, Bacon and Arugula
16
biscuits
1 hour
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Ingredients
biscuits
- 6 slices bacon
- 2 jalapeño peppers, seeded and chopped (leave some seeds for more heat if desired)
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter, cut into tiny pieces
- 8 ounces Havarti cheese, freshly grated
- 1 1/2 cups buttermilk
- 1/4 cup heavy cream
for serving:
- Eggs, cooked to your liking
- Extra bacon slices
- 1 to 2 cups arugula, tossed with salt, pepper and a drizzle of olive oil
Instructions
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Preheat the oven to 425°F. Heat a large skillet over medium-low heat and add the bacon. Cook until the fat renders and the bacon is crispy. Transfer to paper towels to drain, then crumble when cool. In the same skillet, add the chopped jalapeño and cook 1–2 minutes, then turn off the heat and stir another minute.
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In a large bowl, combine flour, baking powder, baking soda, sugar and salt. Add the cold butter and work it in with a fork, pastry blender or your hands until the mixture forms coarse crumbs. Stir in the crumbled bacon, jalapeños (a few spoonfuls of bacon grease with the peppers is fine) and grated Havarti. Make a well in the center and pour in the buttermilk, stirring until just combined—do not overmix. Use your hands to bring the dough together if needed.
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Pat the dough into a circle about 1 to 1 1/2 inches thick. Cut rounds with a biscuit or cookie cutter and place on a nonstick baking sheet. For the last biscuits, gather and flatten the dough or simply drop large spoonfuls and shape them. Brush the tops with heavy cream.
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Bake 10–12 minutes, until golden and risen. Remove and let cool slightly. While the biscuits bake, cook eggs and any extra bacon.
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To serve, top each biscuit with arugula, bacon and an egg. Enjoy.
Notes
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That egg though.