Our Toad in a Biscuit is a yummy upgrade on a nostalgic dish.
Toad in a Biscuit
Ingredients
- 1 Cat Head Biscuit
- 1 tablespoon butter
- 1 large egg, separated
- Kosher salt
- Ground black pepper
Instructions
- Using a 2-inch round biscuit cutter, cut a hole in center of biscuit. Reserve cutout for another use.
- In a small nonstick skillet, melt butter over medium heat. Place biscuit in skillet, top side down; cook 1 to 2 minutes. Turn biscuit over. Pour egg white into hole in biscuit. Cook, without touching, approximately 1 minute. Add yolk to white. Cover, and cook to desired degree of doneness, 6 to 7 minutes. Season to taste with salt and pepper. Serve immediately.
Cat Head Biscuits
Yields: 7
Ingredients
- 2 cups self-rising flour, such as White Lily
- 1 tablespoon sugar
- 3⁄4 teaspoon kosher salt
- 1⁄2 teaspoon plus 1⁄8 teaspoon ground black pepper, divided
- 1⁄2 cup cold unsalted butter, cut into 1⁄4-inch cubes
- 1 cup whole buttermilk
- 1 cup shredded sharp white Cheddar cheese
- 1 tablespoon chopped fresh chives
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 425°. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, stir together flour, sugar, salt, and 1⁄2 teaspoon pepper. Using a fork or pastry blender, cut in butter until mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Add buttermilk, stirring until combined and dough pulls away from sides of bowl. Stir in cheese and chives.
- Using a 1⁄2-cup measure, drop dough onto prepared pan, spacing 2 inches apart. Brush tops with egg, and sprinkle with remaining 1⁄8 teaspoon pepper. Bake until golden brown and cooked through, 12 to 15 minutes.
