Sunday, June 7, 2015

Low Carb Bacon-Egg-n-Cheese Breakfast Sandwiches - Happy Sunday!

Happy Sunday! I'm keeping this post short and sweet because I'm working on my "new recipe" post for later today and that post is a bit wordy, but very touching. It's a bright and beautiful day here but it started warming up and getting hot and humid fast!

We began this morning with a long walk and completed the morning with a delicious Bacon-Egg-n-Cheese Breakfast Sandwich made using my sturdier version (Version #3) of Buttermilk Biscuits that hold up a bit better for using to make sandwiches. I snapped a quick photo below. Be sure to check back later today for my new recipe's a special one!  The recipe for these biscuits can be found here (or below): Buttermilk Biscuits - Sturdy Sandwich Version. Enjoy!

Southern Style Buttermilk Biscuits #3
(Sturdier Sandwich Version)

3 teaspoons baking powder
1/2 teaspoon baking soda (increased from original recipe)
1/2 - 3/4 teaspoon Kosher or Celtic sea salt
3 tablespoons chilled butter, small diced
3 ounces very cold brick style cream cheese, diced
2 large eggs, beaten (increased from original recipe)
1/4 to 1/2 cup cold buttermilk (*see note below; modified from original recipe)


Preheat oven to 350 degrees F.  Line a large baking sheet with parchment paper or lightly greased non-stick foil.

In a medium mixing bowl, add flour, baking powder, soda and salt; whisk to mix well.  Add diced chilled butter and cream cheese.  Using a pastry/dough blender, quickly cut butter and cream cheese into dry ingredients until it appears crumbly and moistened.  

Crack both eggs into glass measuring cup; fill with buttermilk to the 3/4 cup mark. Make a well in the center of the flour mixture; add buttermilk and egg mixture and mix until it pulls together into a soft sticky dough. The dough will be light, airy and fluffy.  

Scoop dough onto prepared baking sheet using a 3-tablespoon size retractable scoop, spacing evenly apart to make approximately 15 equal sized mounds. Lightly tamp down tops to barely flatten top only (do not flatten biscuit). Bake for 20 to 22 minutes or until light golden brown. Cool approximately 5 to 10 minutes for easier slicing. Makes approximately 15 biscuits.

*Note: Total liquid mixture should equal 3/4 cup. Eggs vary in size and volume, so add them to the glass measuring cup first and then fill with buttermilk to the 3/4 cup mark (buttermilk used will be between 1/4 cup to 1/2 cup, depending on the volume of eggs used).   



unter der laterne said...

Ayla, these Sunday Breakfast photos are almost unfair as they are so realistic and beautiful ! I just want to grab that bun ! Almost cruel! LOL.
I can not wait to see what your new creation will be.
I made your Irish Soda bread . Made a mistake which turned out to be a delicious one. I used a double portion of butter which made it unbelievable moist. Used more coconut flour and added homemade candied orange rind ,(Wonder if one could use Swerve for that ). That orange flavor permeated the bread, which was more cake like.
That would not have happened with a store-bought one. I made that Orange rind in 2012. Used my super duper food preserver appliance to preserve it in the freezer . Tasted totally fresh! So now you know more than you probably wanted to.
I wanted to thank you and Cyber Sis for your blessings . I take all I can get !
I want to grant you the same! This site is truly more than just a food blog!
Ayla you are the only blogger that takes the time to address every post. That is truly remarkable , that shows how caring a person you are!
Have a wonderful weekend ! Two Advils helped me with this post! Remarkable little devils. Barbara.

Gourmet Girl Cooks said...

Hi Barbara,

It is so great to hear from you again! Please thank your "2 Advils" for me. Your addition of candied orange rind to the Irish Soda Bread is brilliant. I would not have thought of adding that. I have never made candied citrus peel of any kind it difficult to do? As a matter of fact, I don't believe I've even seen what a recipe for it looks like. I will look for one to see what is involved. I always enjoy learning about different things. That must be a great food preserver to keep it nice for 3 years. My son bought me a FoodSaver brand food preserver at Christmas time and I haven't tried using it yet. I was hoping to see if I could preserve fresh herbs and maybe even some wild salmon with it. I need to open it up and give it a try.

I'm sure CyberSis will be glad to hear from you too. Thank you for the kind words. I know it is sometimes time consuming to reply to all my blog comments, emails, Facebook posts, private messages, etc...but I simply can't "not respond"...even if that means spending my lunch break during the week or staying up late into the wee hours of the night doing so. As food bloggers, we are always looking to grow and gather a larger audience...but the day that I am so "big" (should that ever happen) that I can no longer respond to everyone will be a very sad day for me. I get to say what I want to say on here every time I post and I really do care about my followers...even beyond food. I don't know how to do it any other way. Every once in a while I stumble on a comment or email someone sent me days before and I somehow accidentally missed makes me cringe because I never want anyone to feel like I ignored them or didn't care. But, alas...I am human and as much as I hate to admit it...I do err (just don't tell my hubby I admitted that). LOL

Enjoy the rest of your weekend...and know that I always wish you comfort. I appreciate you making the effort to write because I understand how difficult it is for you. It means a lot. P.S. -- tell your Advils I said thank you! :-)

unter der laterne said...

Ayla, I also have the same brand , I do not know about the Model. I have had mine for maybe 6-7 yrs. It not only is a *food* saver but sometimes a *life*saver when one has too much of something. You have a very smart son! I bought it when my autistic grand son was in terrible pain after eating, thankfully we could stop that after he was diagnosed with Celiac disease. So I would bake the horrible gluten free bread (white rice flour, cornstarch etc, and then use the foodsaver to get rid of the air and freeze it after I made a few loaves. I then shipped it to my daughter . . I did that for a long time.
The process of making candied orange or lemon peel( I used Meyer lemons) is a tedious one to say the least! One has to get the pith off the fruit peel and then boil and change water about 6 times. Then you have to blot it dry and cook it in a sugar syrup .The final step is to dehydrate the peels. Of course I just had donated my dehydrator the month prior. Murphy's law. so I used my beloved Breville oven instead, with door ajar. These peels are to die for and now I will cherish them after baking your Soda bread was so good with them. The whole bread was infused with the heavenly aroma. I will not be able to make these again . I think it turned out cake like because I had not followed your excellent directions and prepared the bread in the food processor . I have to try it now the prper way.
Oops, it is time to fix dinner ! Thank you Ayla !

Gourmet Girl Cooks said...

Thanks Barbara. Wow, it does sound like a real process to make candied orange peel! Probably not something that too many people would have the time or patience for, much less a dehydrator. I bet Meyer's lemon peel would be amazing to candy. If I remember correctly you have Meyer's trees in your yard don't you.

As far as preparing the bread the proper way...I say as long as you liked the way it turned out, then it's all good. Extra butter can't ever be a bad thing, can it? Ha!

I am quite impressed at your dedication to make and ship special bread for your grandson but I know I would have done the same thing. The only thing as strong as a mother's love is a grandmother's love, right? Enjoy the rest of your Sunday. :-)

CyberSis said...


The Swerve website has a recipe for candied pecans so maybe it would work for citrus peel, too. However, candied pecans are *easy* ... nothing like what's involved with the orange peel! I don't think I'd want to tackle that!

And you're so right ... it's always wonderful hearing from Barbara!

And Barbara, you're so right about our wonderful Ayla! :-)
Take care! <3

Gourmet Girl Cooks said...

Hi CyberSis,

If only it was as easy to candy orange peel as it was pecans! LOL I would actually be doing it right NOW!

Didn't Barbara's version of the soda bread sound delicious with candied orange peel? Somehow it just seems like it transforms it into something elegant, too. If only we were neighbors! :-)

unter der laterne said...

CyberSis-I am blushing ! Thank you.

yes Ayla is a treasure !

If we were neigbors.......we would really jive. I am sure ! Oh the possibilities ..... It would not be dull that is for certain ! I am a very wicked person but never mean spirited. Cybersis has a good sense of humor just as Ayla ! If we got bored (never) we could always play with all the flavour extracts we invested in, lol. I feel really silly tonight, maybe I am high from my Enbrel shot!
Take care you two!

Gourmet Girl Cooks said...

Hi Barbara,

Too funny about us playing with all the extracts! We do have a bunch, don't we? I need to pull them back out again and enjoy them. I was just wondering the other day if I had bought the caramel extract and couldn't remember. I need to check that out. Feeling silly is a pretty good way to feel sometimes. It would be fun though to be neighbors and take turns making something special to enjoy with our coffee together! Enjoy the rest of your silly evening! ;-)

CyberSis said...

Hey you two ... count me in! :0)

Gourmet Girl Cooks said...

CyberSis...that was a given! ;-)