Havarti Breakfast Biscuits with Jalapeño, Bacon and Arugula.
Let’s have breakfast!
How about for breakfast, lunch and dinner? That’s how my days often go, sub in the occasional taco, burger or pizza slice every now and then. Of course.
Eggs for daaaaays. That’s what I say.
A few weeks ago when we were leaving D.C. on a rainy Monday morning, we stopped by Baked and Wired so we could bring home an obnoxious amount of cupcakes. While I was waiting for those and the necessary mocha, I spied biscuits that look incredibly cheesy and I could not say no. Not at all.
There was a goat cheese and rosemary biscuit and a ham, cheddar and jalapeno biscuit, and with Eddie waiting in the car with Max, I figured that I’d surprise him with the latter of the two.
(And get the first option for me. Don’t want to leave that part out.)
I was super excited! He loves ham and cheddar and jalapeno and this biscuit? Oh my. I made my way back to the car with an embarrassingly enormous shopping bag full of cupcakes, cookies, coffee and two biscuits for the car ride home. I hopped in the back seat and excitedly claimed “omg! I got you the best biscuit!”
Silence. Apparently biscuits aren’t as exciting as I thought.
“Do you want this biscuit? It smells amazing. I know you’re starving.”
HMMMM. I was riding with Mr. McGrumpface on a Monday morning. He was anxious to get home and biscuits were NOT on the agenda. Thank god I was in the backseat with Max. I happily ate my goat cheese biscuit (which was to.die.for. and I don’t even love rosemary) and… ate a few crumbs of his. Stole a few. Just a bite. A nibble, if you will.
But an hour later, after he rose from his miserableness and could no longer accept his hunger, he meekly said… “soooo… what is the thing you bought me?”
HA! I win. I knew he’d want it. Good thing I didn’t eat it all because that almost happened.
But really, HE won, because that biscuit tasted even better than mine. I may have stolen another bite, FYI. Seriously fantastic. So much freaking flavor.
Before we made it home, we decided that I absolutely had to make them. Like that night.
Since I’m not the biggest ham fan – I know, my love for all things pork stops there – I figured bacon would be the next best thing. Or next better thing. Let’s be real.
The fabulous part? Ummm… quickly tossing the chopped jalapeno peppers in bacon grease. Yes yes yes.
P.S. don’t put your face over the pan and inhale. It might melt off.
And I used Havarti instead of cheddar. Because I cannot let anything be, ever. You can totally use cheddar. Or fontina! OMG or gruyere. I won’t tell.
So the actual biscuits are stuffed with those wonderful things: cheese and bacon and jalapenos and I’m not going to lie, perhaps a few accidental drops of bacon grease. They are wonderful on their own, but if you want to, let’s say, elevate this situation?
Add an egg. A poached one. A fried one! A crispy olive oil fried one? And more bacon. And some arugula.
The greens make it healthy! Like a salad on a sandwich. You know.
Also add a mimosa. Because I said so?
Havarti Breakfast Biscuits with Jalapeño, Bacon and Arugula
- 6 slices bacon
- 2 jalapeno peppers, seeded and chopped (you can leave some seeds if you want more heat)
- 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
- eggs, cooked to your liking
- bacon slices
- 1 to 2 cups of arugula, depends on how many you’re serving, tossed with salt, pepper and a drizzle of olive oil
- Preheat the oven to 425 degrees F. Heat a large skillet over medium-low heat and add the bacon. Cook until the fat is rendered and the bacon is crispy. Transfer the bacon to a paper towel to drain the grease. Once it’s cool, crumble into tiny pieces. In the same skillet, add the chopped jalapeno peppers. Cook for 1 to 2 minutes then turn off the heat and stir for another minute or so.
- In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Using a fork, pastry blender or your hands, add the cold butter pieces to the flour and mix until coarse little crumbles remain. I use my hands and mix for almost 5 minutes. Add in the crumbled bacon, the peppers (a few spoonfuls of bacon grease with the peppers doesn’t hurt) and the grated havarti. Make a well in the center and pour in the milk, stirring with a large spoon until just combined, not overmixing. Use your hands if needed to bring the dough together – I did.
- Pat the dough into a circle that is about 1 to 1 1/2 inches thick. Using a biscuit/cookie cutter, cut the dough into rounds and place on a nonstick baking sheet. You may need to bring the dough together and flatten it more to get the last few biscuits. Additionally, you could also just drop large spoonfuls of batter on the baking sheet and form them that way. Brush the top of the biscuits with the heavy cream.
- Bake the biscuits for 10 to 12 minutes or until they are golden and high. Remove from the oven and let cool slightly. While the biscuits bake, you can cook your eggs and fry any extra bacon!
- To serve, add the arugula, bacon slices and egg on the biscuit. Eat up.
that egg though.