Egg in a Biscuit
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  • 130 grams all-purpose flour (~1 cup)
  • 115 grams sugar (1 tablespoon)
  • 17 1/2 grams baking powder ( 1 1/2 teaspoons)
  • 13 grams baking soda (1/2 teaspoon)
  • 13 grams salt (1/2 teaspoon)
  • 128 1/2 grams cultured unsalted butter (2 tablespoons) chilled & cut into cubes 1/4-inch cubes
  • 130 grams white cheddar cut into cubes 1/4 - inch cubes
  • 12 tablespoons chives chopped
  • 10.7 cup plain yogurt
  • 14 eggs - soft boiledAdjust the oven rack to the middle position and preheat to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper.
  • 1 In a food processor, pulse the flour, sugar, baking powder, baking soda, and salt to combine.
  • 1 Distribute the butter evenly over the flour and pulse 1 full second at a time until the mixture resembles gravel. Add the cheese and pulse a few more times to break up the cheese, but be sure to leave some small chunks.
  • 1 Transfer this mixture to a bowl and stir in the chives.
  • 1 Shake (or whisk) the yogurt until it's thin enough to pour.
  • 1 Add the yogurt to the the dry ingredients and stir until just combined. It's okay if it's not 100% incorporated but be careful not to overmix.
  • 1 Working quickly, put 4 small circles of batter down on the parchment paper and top each one with an egg standing upright. Cover each egg with the remaining batter and place the pan into the pre-heated oven.
  • 1 Bake for 4-5 minutes and then turn down the heat to 400 degrees F (200 C) and bake until the biscuits are golden brown (about another 7-10 minutes).
  • 1 Serve hot, or transfer to a wire rack to cool completely.



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