Londoners have been churning out hearty egg-and-meat snacks called Scotch eggs since the 1700s. Here's a new twist. Nest hard-boiled eggs inside flaky cheddar biscuits. The result is a protein-packed bite that can be savored on the run.
Makes 8 servings
- 4 large eggs
- Nonstick cooking spray
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup cold butter, cut up
- 1 cup shredded (4 ounces) cheddar cheese
- ¼ cup chopped fresh chives
- ¾ cup milk
- ½ cup sour cream
- 2 tablespoons melted butter, optional
Preheat oven to 475°F. Fill a 3-quart saucepan half full of water. Bring water to simmering. Gently add eggs and simmer for 6 minutes for yolks that are softly set, adjusting heat to maintain a gentle simmer. Remove eggs and let cool. Peel eggs and set aside.
Meanwhile, spray a baking sheet with nonstick cooking spray. In a large bowl, stir together flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and chives.
In a small bowl, combine milk and sour cream. Stir into flour mixture until moistened. Shape dough into a ball; divide into eight portions. Shape each portion into a ½-inch-thick oval.
Place eggs on four dough portions; top with remaining dough portions, pinching to seal edges. Place on prepared baking sheet. Bake for 5 minutes.
Reduce oven temperature to 400°F. Bake 12 minutes more or until golden. If desired, brush with melted butter. Serve warm. Store leftover biscuits in the refrigerator.