Nest hard-boiled eggs inside flaky cheddar biscuits. The result is these Surprise Egg Biscuits, a protein-packed bite that can be savored on the run.

Surprise Egg Biscuits

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 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

Directions

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.