hangover morning biscuits

Hangover Morning Biscuits  
Updated January 1, 2022
(adapted from Zoe Nathan and Midwest Living)

(serves 8, feeling fragile)

½ lb. thick cut bacon, cut into ½” pieces, cooked through (but not too crispy) well drained on paper towels (feel free to sub turkey bacon)
1 small onion, diced, sautéed in a dab of butter and cooled (generous ¼ cup)
1 small sweet potato, peeled, diced, sautéed in butter, cooled (generous ½ cup)
1¼ cups all-purpose flour or 1¼ cups white/whole wheat flour
½ cup cornmeal
1½ teaspoons baking powder
¼ teaspoon baking soda 
1 tablespoon sugar
¼ teaspoon freshly ground black pepper
a generous pinch of cayenne pepper
¼ teaspoon salt
1 stick (4 oz.) cold butter, cut into ½” pieces
​2 oz. sharp cheddar cheese, grated (generous 1/2 cup)
7 tablespoons buttermilk
3 tablespoons good quality maple syrup

an egg wash made from 1 egg plus 1 tablespoon milk or heavy cream, whisked together
coarse salt for sprinkling
maple syrup for dunking
sunny side eggs, if you wish

The bacon, onion and sweet potato can be cooked, cooled and refrigerated the day before. (Otherwise allow enough time for these ingredients to cool thoroughly before adding them to the biscuit fixings.) When ready, pre-heat your oven to 375 degrees.

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, black pepper, cayenne and salt. Using two knives or a pastry cutter, cut in the cubed butter until it resembles pea-size crumbs. Add the cooked/cooled bacon, potato and onion. Fold in the grated cheddar cheese. In a medium bowl, whisk together the buttermilk and maple syrup. Add to the dry ingredients/butter/bacon mixture using a fork to gently mix just until the dough comes together.  Do not over mix. Turn out onto a lightly floured sheet of parchment paper and using the tips of your fingers, shape the dough into a circle, about 7” round and 1” thick. Brush the top of the dough with the egg wash and sprinkle with a bit of coarse salt. Using a bench scraper or a sharp knife, cut the circle of dough into 8 equal pie-shaped wedges. Place the biscuits on a parchment lined baking sheet, allowing about 2 inches apart between them. Bake at 375 degrees for 15 minutes, reduce the oven temperature to 350 degrees and rotate the tray from back to front. Bake an additional 10 minutes at 350 degrees. Remove from oven, cool briefly on a rack. Serve with a sunny side egg and additional maple syrup for dunking. 

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