clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Applewood Cheddar, Chive, and Mushroom Biscuits with Fluffy Scrambled eggs

  • Yield: makes 6 biscuits 1x


  • 1 cup of double zero flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 and 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup shaved cold butter
  • 2 eggs
  • 3 stalks of chives
  • 1/2 cup of sautéed mushrooms
  • 1/2 cup grated applewood cheddar cheese
  • chopped parsley
  • dash of pepper
  • dash of thyme
  • dash of oregano
  • spoonful of salsa
  • salt


  1. 1.Pre-heat oven to 425°F
  2. Chop mushrooms, drizzle a bit of olive oil in a pan. Add mushrooms, salt, pepper, thyme and oregano. Sauté for about 2 minutes.
  3. In a bowl combine flours, salt, pepper, baking powder, baking soda.
  4. Take butter out of the fridge and shave it with a knife into the flour mixture. I use a small potato masher and blend the dry ingredients with the cold butter until the mixture becomes crumbly.
  5. Add chives, cheddar, mushrooms, fresh parsley and blend. Save some cheddar to top biscuits in last stages of baking.
  6. Then slowly add buttermilk a little at a time mixing until it becomes doughy.
  7. Lightly flour surface and kneed dough for about for 2-3 minutes. Do not over work, the biscuits can become a bit spongy. I use a spoon and scoop a spoonful of dough and roughly arrange on a cookie sheet lined with parchment paper. I like the biscuits a bit rustic but you could use a cookie cutter and make wedges or any shape you so desire.
  8. Place in oven middle rack and bake for 15 minutes, they should be a light golden brown color. Sprinkle with cheddar and bake another couple of minutes.
  9. Take out of the oven and place on a cooling rack.
  10. For the scrambled eggs: In a bowl crack open two eggs, add a spoonful of milk, salt, pepper, paprika. Wisk with a fork.
  11. In a pan drizzle a bit of canola oil and heat pan to medium temperature.
  12. Add eggs and keep mixture moving to ensure eggs don't overcook. I use a spatula to move the eggs in a pan. You may have to take the pan off the heat to monitor the pan temperature, this ensures the eggs to cook slowly and they become fluffy.
  13. Sprinkle with fresh chopped parsley.
  14. Serve with a dollop of tomato salsa.
Recipe Card powered byTasty Recipes