Surprise Egg Biscuits

Hard-boiled eggs nested inside Cheddar biscuits results in a hearty, protein-packed bite to savor on the run.

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

Ingredients

  • 4 large eggs
  • Nonstick cooking spray
  • 3 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ cup (1 stick) cold butter, cut up
  • 1 cup shredded Cheddar cheese (4 ounces)
  • ¼ cup chopped fresh chives
  • ¾ cup milk
  • ½ cup sour cream
  • 2 tbsp melted butter (optional)

Directions

  1. Preheat oven to 475°F. Fill a 3-quart saucepan half full of water. Bring water to simmering. Gently add eggs and simmer 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.
  2. 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.
  3. In a small bowl combine milk and sour cream. Stir into flour mixture until moistened. Shape dough into a ball, then divide into eight portions. Shape each portion into a ½-inch-thick oval.
  4. Place eggs on four dough portions; top with remaining dough portions, pinching to seal edges. Place on prepared baking sheet. Bake 5 minutes.
  5. 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.

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