baked eggs with sour cream biscuits

For some reason biscuits are one of the few baked goods I can't seem to mess up. Maybe because they are basically just flour and butter with no yeast or anything like that involved. The recipe bellow originally called for 3/4cup of heavy cream, but I usually substitute whole milk or this sour cream/milk mixture. To make the measuring of the sour cream and milk easier (and spare on dishes) I use a 3/4 cup measuring cup, eyeball about 2/3 of it with sour cream, and then top it off with milk.

ingredients:

2 cups flour
3/4 stick of butter
1 tb baking soda
2/3 cup sour cream
1/3 cup milk

Take the butter out of the fridge a little while before you start baking so that it gets a chance to soften up.

Grease a cookie sheet and put it aside (you will appreciate this pre-planning when you hands are covered in dough)

Preheat oven to 350 degrees

Add flour and baking soda in large bowl

Mix in butter with your hands until it has been broken into tiny pieces and disbursed evenly through the flour.

Add sour cream and milk and mix well with your hands. It will feel as if you have more dough on your fingers then in the bowl. This is probably true.

Separate dough into 6 sections and roll lightly into balls. I think they taste better when they are not too tightly rolled and still have lumpy parts that can get extra crispy in the oven. Place on baking sheet.

If you have a pastry brush you can brush a little melted butter on top of each biscuit. Also there's no shame in doing a more sloppy job of this with your fingers. I think it works fine.

Cook for 20 minutes or until the tops start to get slightly brown.

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For the Baked Eggs you will need some ceramic ramekins or a small cup or bowl that can go in the oven. This is a real improvisation friendly dish. First add a pat of butter and a teaspoon of milk to the bottom of each ramekin. If you have any leftover greens from the night before, tomatoes, etc, you can put them into the bottom of the ramekin too. Then crack in two eggs and sprinkle the top with cheese and/or spices of your choice. In this case I made just eggs with no bottom filling and added parmesan, rosemary, basil, salt, and pepper to the top. Bake at 350 for about 20 minutes. If you like your eggs more on the runny side you can take them out at 15 minutes or less.

Also individual cups means that everyone can make their own choice of eggs. On the same morning as the above picture, James had this cup with cheddar and adobo seasoning