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Mad Cheddar: Cheddar Black Pepper Breakfast Biscuits

August 5, 2017 By Isabelle Boucher 14 Comments | Filed Under: biscuits and scones, breakfast, brunch, sandwich, sponsored

5 Aug
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This is a sponsored post on behalf of Dairy Farmers of Canada.

As a compulsive list-maker, I have a list for pretty much everything – a list of books I’ve been meaning to read, a list of things I need to fix around the house, a list of things I want to do with my summer, and a list of terrible puns I can use for blog post titles.

Cheddar Black Pepper Breakfast Biscuits

My favourite list, though, is all of the unforgettable foods I want to re-create in my own kitchen, mostly because I can’t afford the plane ticket (or in some cases, the time machine) to go back to the place I first tried them every time I have a craving.

These biscuits have been at the top of the list for a very, very long time. I first had them at a little café in Mahone Bay, an adorable little town in Nova Scotia that’s a perfect stopover when you’re driving from Halifax to Peggy’s Cove.

Avonlea Clothbound Cheddar

The food at this little café was lovely, but the real star of the show was the basket of freshly-baked cheddar black pepper biscuits they’d bring out instead of the usual bread basket. The biscuits were soft and pillowy, and generously flavoured with loads of cheddar and black pepper. It was worth the drive just to get a basket of those biscuits.

These biscuits seemed like the perfect way to show off this month’s featured Canadian cheese: Avonlea Clothbound Cheddar from Cows Creamery in PEI. (If that name sounds familiar, it’s probably because you’ve seen their ice cream and/or their cute cartoon cow t-shirts, both of which are basically an institution in the Maritimes at this point.)

Cheddar Black Pepper Breakfast Biscuits

The same summer that I first discovered the little café in Mahone Bay and their delicious biscuits, I also discovered the Cows ice cream shop that sits on a pier in the Halifax harbour. I may or may not have sacrificed a chunk of my paycheque and my waistline to their chocolate cheesecake ice cream.

I’m pleased to report that Cows’ cheese is as delicious as their ice cream, if not more.

Fluffy Cheddar Black Pepper Biscuits

Avonlea is a traditional English-style cheddar that’s made with unpasteurized cows’ milk from local farms. Each wheel is wrapped in cloth and aged for at least a year in the creamery’s caves. It’s sharp and crumbly, like a proper cheddar should be, with a well-rounded creamy flavour.

I’m also pleased to report these biscuits are every bit as tasty as the ones I remember from the café.  They’re just as pillowy, tender and golden-brown, and loaded with savoury cheddar and black pepper.

Obviously, these biscuits are perfectly delicious on their own, freshly baked and still warm from the oven. But if you really want to up your game, they’re even better as the base for a savoury breakfast sandwich stuffed with bacon, egg, and (obviously) sliced Avonlea cheddar.

Cheddar Black Pepper Breakfast Biscuits

And best of all, you don’t even have to hop in a car and drive all the way to Mahone Bay to satisfy your craving.

(Or, in this case, hop in a time machine… because sadly the café in question is now long-gone.)

//

Disclosure: This post is sponsored by Dairy Farmers of Canada. Thanks for supporting the brands that keep the Crumb Test Kitchen running! All opinions, as always, are entirely my own.

//

Print
Cheddar Black Pepper Breakfast Biscuits

Cheddar Black Pepper Breakfast Biscuits


★★★★★

5 from 1 reviews

  • Author: Isabelle Boucher (Crumb)
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins
  • Yield: 8 1x
Print Recipe
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Description

These savoury breakfast sandwiches will have you swearing off the coffee shop version forever. Prefer to keep it simple? Skip the fillings and enjoy the perfectly golden and fluffy cheddar and black pepper biscuits on their own!


Scale

Ingredients

Biscuits:

  • 2 cups flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 2 tsp coarsely ground black pepper
  • ½ tsp salt
  • 1 ½ cup grated Avonlea Clothbound Cheddar (or any aged Canadian cheddar)
  • ¼ cup very cold butter, cut into small cubes
  • ¾ cup milk
  • ½ cup plain Greek yogurt
  • 2 tbsp melted butter

Toppings:

  • 8 slices bacon, fried until crisp and broken in half
  • 8 eggs, cooked over-easy
  • Thinly sliced Avonlea Clothbound Cheddar

Instructions

  1. Preheat oven 425F. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine flour, sugar, baking powder, pepper, and salt. Using a pastry cutter or two sharp knives, cut in the butter until the mixture is coarse and crumbly. Add the cheese, mixing until well combined.
  3. In a second small bowl, whisk together the milk and yogurt. Add to the dry ingredients, and stir until just barely combined, stopping as soon as the last few floury streaks are incorporated.
  4. Spoon 8 large dollops of batter onto the prepared baking sheet. Brush the tops with melted butter.
  5. Bake in preheated oven for 15-18 minutes, or until tops are golden brown. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool for another 10 minutes.
  6. Once the biscuits are cool enough to handle but still a little warm, carefully slice each one in half using a serrated knife. Starting with the bottom half of each biscuit, layer on two half-slices of bacon, an egg, and a few slices of cheddar. Top with the top half of the biscuit and serve immediately.

  • Category: Breakfast

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Previous Post: « A-Maize-Ing Grace: Red Pepper, Corn and Bacon Risotto
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Reader Interactions

Comments

  1. Aly ~ Cooking In Stilettos says

    August 10, 2017 at 6:42 pm

    These biscuits look heavenly and the flavor combo – divine. I need to make these (and that breakfast sandwich!)

    Reply
  2. Angie | Big Bear's Wife says

    August 10, 2017 at 6:23 pm

    I’m going to make some of these for Thomas to take to work in the mornings.

    Reply
  3. Ashley @ Wishes & Dishes says

    August 10, 2017 at 6:18 pm

    I am constantly making lists too lol this looks so yummy!

    Reply
  4. Chef Sous Chef says

    August 10, 2017 at 9:02 am

    These look and sound amazing!

    Reply
  5. Kim Copithorne says

    August 9, 2017 at 11:26 pm

    These would make amazing breakfast sandwiches! I pinned this so I can go back and make these soon.

    Reply
  6. Kimberly @ The Daring Gourmet says

    August 9, 2017 at 7:51 pm

    Those biscuits sound heavenly! And Avonlea? As in the Avonlea from the Anne books/movies? That makes me want to try it even more! :)

    Reply
    • Isabelle Boucher says

      August 9, 2017 at 11:21 pm

      Well, the creamery *is* in PEI, so I’m pretty sure they’re legally required to make at least one Anne of Green Gables reference. :)

      Reply
  7. Alyssa | EverydayMaven says

    August 9, 2017 at 7:50 pm

    That is one gorgeous breakfast sandwich!

    Reply
  8. The Food Hunter says

    August 9, 2017 at 3:44 pm

    These biscuits sound fabulous. I will be making them soon

    Reply
  9. Nathalie Séguin says

    August 9, 2017 at 1:06 pm

    I have a feeling the addition of cracked pepper really elevates this recipe. My family loves biscuits and these look scrumptious.

    Reply
  10. Dana | The Grey Bell says

    August 9, 2017 at 11:18 am

    As the child of a dairy farmer, I am pretty sure my family owned pretty much every t-shirt made by cows creamery. They had a variety of “punny” shirts featuring dairy cows. True story.

    But these biscuits look delicious! As a self-professed pepper addict I can’t wait to try!

    Reply
    • Isabelle Boucher says

      August 9, 2017 at 11:22 pm

      I am deeply jealous of your large collection of punny Cows shirts, Dana. Hope you kept one or two of the better ones as a memento. :)

      Reply
  11. Sean@Diversivore says

    August 9, 2017 at 11:15 am

    I’ve really been enjoying these dairy features – and this one in particular! I love a good cheddar, and this brings back some wonderful memories of the Maritimes for me too. I was a teenager the last time I was in that part of the country, but I too have some wonderful Cows Creamery memories. The scone itself looks spectacular (I didn’t know you could make them with yogurt – very cool), and the flavours are totally on point. Wonderful stuff!

    Reply
  12. Elaine @ Dishes Delish says

    August 8, 2017 at 8:45 am

    These breakfast biscuits look both delicious and delightful! It always tastes better when we make our own! I will be making these for hubby and I this weekend, for sure!

    ★★★★★

    Reply

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Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
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