1/2 batch

This Pork Chorizo & Spicy Biscuit Breakfast've got it going on! All the makings of a fantastic breakfast; spicy beef sausage, fluffy scrambled eggs and salty fries, there hugging between, flaky butter biscuits. Perfect if lazing on a slow weekend mornings, but also portable for you that weekend a little more action packed!
A few weeks ago, I shared a great recipe olive tree wood for Chorizo & Spicy Pork Sliders. They are really great! We can not stop thinking about eating more of them. That's when I decided I could serve them for breakfast with just a few minor changes. I whipped up a batch of Buttermilk Biscuits (fantastic recipe olive tree wood listed below), set up some frozen hash browns, scrambled eggs and some fresh baked up a batch Pork & Chorizo sliders. I put them all together and Voila! - Breakfast is the most delicious biscuits was born! It's not a big honking biscuits,, such as Pillsbury Grands. They are rather small, (2 1/2 ") so that they fit perfectly sized burger sliders. I suppose you could make the biscuits bigger and bigger Pork & Chorizo bread line, but there is something fun about the appetizers smaller like size. But to each his own. Feel free to do whatever makes you happy! (And the Biscuits Breakfast will definitely put a little spring olive tree wood in your step!) We've fallen in love with the slider a little spicy, and just jonesing for more, so make them work for another meal just the perfect idea. Not to mention, who does not love flaky, crisp on the outside and soft on the inside Buttermilk Biscuits?! Including the creation of hash brown put on it! Get your weekend to a good start with Spicy Pork Chorizo & Confectionery Hotel.
1/2 batch & Chorizo Spicy Pork Sliders 16 frozen potato hash brown round - (I use Baby Cakes McCain Homestyle frozen fries - you also can certainly prepare the chocolate home made hash browns if you feel industrious) Scrambled eggs (about 8 - 9 eggs for 16 biscuits) 1 dose Buttermilk Biscuits (recipe below - or purchased olive tree wood at the store if you're not diligent)
Buttermilk Biscuits
1 1/2 cups (7 1/2 oz/235 g) all-purpose flour 1 1/2 cups (6 oz./185 grams) cake flour or white flour 1 tablespoon sugar 4 teaspoons baking powder 1 1 / 4 teaspoon salt 1/4 teaspoon baking soda 1/2 cup (4 oz / 125 g.) fresh cold butter, cut into pieces 1 cup (8 fl oz .. / 250 ml) cold buttermilk good
In a food processor, combine all-purpose flour, cake flour, sugar, baking powder, salt, and baking soda. Process briefly to mix. Add the butter and using short pulses, mix butter into flour mixture until mixture resembles coarse crumbs. Add buttermilk all at once, and pulse just to moisten all ingredients. The dough will be stiff during mixing. It should be a little hairy, but not too sticky or wet. Do not overmix the batter.
Sprinkle work table with cake flour. Scrape sides and bottom of the work bowl and dough turns out, it will be very soft. Sprinkle the top of the cake with flour. olive tree wood With floured hands, gently knead the dough just a few times. Pat the dough into a rectangle loose about 1 1/2 "thick. With a plastic dough scraper or large silicone spatula, fold the rectangle like a letter, overlapping in the middle of the short side to make 3 layers. Roll or pat dough needed to prevent sticking. olive tree wood Using a 2 1/2 "inch biscuit cutter dipped in flour cut with a biscuit cutter pushing straight down and lift without turning. Cut as close as possible together for at least the rest. Pack together and reroll scraps to cut additional biscuits.
Place the biscuits on the prepared baking sheet spacing, they are about 1 inch apart. Bake the cookies until firm to the touch and the top and bottom is golden brown, 15-18 minutes. Place on a rack to cool.
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