These Spicy Pork & Chorizo Breakfast Biscuits have got it going on! All of the makings of a fantastic breakfast; spicy sausage meat, fluffy scrambled eggs and salty hash browns, cradled right there between a flaky, buttery biscuit. Perfect when lazing about on a slow weekend morning, but also portable for those of you whose weekends are a bit more action packed!
A couple of weeks ago, I shared a great recipe for Spicy Pork & Chorizo Sliders. They were really great! We just couldn’t stop thinking about eating more of them. That’s when I decided I could serve them for breakfast with just a few tiny changes. I whipped up a batch of Buttermilk Biscuits (fantastic recipe listed below), prepared some frozen hash browns, scrambled up some eggs and grilled up a fresh batch of Pork & Chorizo sliders. I put them all together and Voilá! – A most delicious breakfast biscuit was born! These aren’t big, honking biscuits, like those Pillsbury Grands for instance. They are rather petite, ( 2 1/2″) so they fit the slider sized burgers perfectly. I suppose you could make larger biscuits and correspondingly larger Pork & Chorizo patties, but there is something fun about the smaller appetizer like size. But to each his own. Feel free to do whatever makes you happy! (and these Breakfast Biscuits will definitely put a bit of spring in your step!) We were already in love with these spicy little sliders, and just jonesing for more, so making them work for another meal was just the perfect idea. Not to mention, who doesn’t love flaky, crisp on the outside and tender on the inside Buttermilk Biscuits?!! Including the hash browns put this creation over the top! Get your weekend off to a great start with these Spicy Pork & Chorizo Breakfast Biscuits.
Spicy Pork & Chorizo Breakfast Biscuits
- 1/2 batch of Spicy Pork & Chorizo Sliders
- 16 frozen potato hash brown rounds – (I used McCain’s Homestyle Baby Cakes frozen hash browns – you could also certainly prepare home made potato hash browns if you’re feeling industrious)
- Scrambled eggs ( about 8-9 eggs for 16 biscuits)
- 1 batch Buttermilk Biscuits (recipe below – or store-bought if you’re feeling less industrious)
I’m sure ya’ll don’t really need directions on how to construct these Breakfast Biscuits, but here goes…
Prepare half of the recipe for Spicy Pork & Chorizo Sliders (or double the biscuit recipe – depends on how many you’re serving ) Preheat your grill.
Prepare the hash browns according to the package directions. Set aside and keep warm.
While the hash browns are cooking, prepare the buttermilk biscuits according to the recipe listed below.
While the biscuits are on the cooling rack, grill the Pork & Chorizo Sliders. Set aside and keep warm.
Scramble the eggs.
Assemble your biscuits.
Yield: Sixteen 2 1/2″ Biscuits
Recipe from: The Williams-Sonoma Baking Book
- 1 1/2 cups ( 7 1/2 oz/235 gram) all-purpose flour
- 1 1/2 cups (6 oz./185 grams) cake flour or white pastry flour
- 1 Tablespoon sugar
- 4 teaspoons baking powder
- 1 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup ( 4 oz./ 125 grams) cold unsalted butter, cut into pieces
- 1 Cup (8 fl. oz./ 250 ml) well-chilled buttermilk
Preheat the oven to 425° F (220° C). Line a baking sheet with parchment paper.
In a food processor, combine the all-purpose flour, cake flour, sugar, baking powder, salt, and baking soda. Process briefly to mix. Add the butter and using short pulses, mix the butter into the flour mixture until the mixture resembles coarse crumbs. Add the buttermilk all at once, and pulse just to moisten all the ingredients. The dough will stiffen during mixing. It should be slightly shaggy, but not overly sticky or wet. Do not overmix the dough.
Sprinkle a work surface with cake flour. Scrape the sides and bottom of the work bowl and turn out the dough; it will be very soft. Sprinkle the top with cake flour. With floured hands, gently knead the dough just a few times. Pat the dough into a loose rectangle about 1 1/2 ” thick. With a plastic dough scraper or large silicone spatula, fold the rectangle like a letter, overlapping the short sides in the middle to make 3 layers. Roll or pat out the dough as needed to prevent sticking. Using a 2 1/2″ inch biscuit cutter dipped in flour cut out the biscuits by pushing the cutter straight down and lifting up without twisting. Cut as close together as possible for a minimum of scraps. Pack together and reroll the scraps to cut out additional biscuits.
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Bake the biscuits until firm to the touch and the tops and bottoms are golden brown, 15 – 18 minutes. Place on rack to cool.