Bacon Egg and Cheese wrapped in a mouth-watering Biscuit Dough Papoose.
Bacon Egg and Cheese Biscuit Braid
Preheat the oven to 190°C. and line a standard baking sheet with parchment paper.
Cut 1/2 cup cold cubed butter into the flour until it resembles cornmeal.
Make a well in the centre and add the buttermilk.
Use a fork to work the buttermilk into the flour until fully moistened.
Turn the dough onto a well flour surface and knead 6 or 8 times coating with flour.
Use a floured rolling pin to roll into an 20 x 30 cm rectangle.
Move to the parchment and reshape if needed.
Whisk together the eggs, sour cream chopped chives, salt and black pepper.
Melt 1 tablespoon butter in a skillet and soft scramble the eggs.
Arrange the scrambled eggs down the centre of the dough.
Sprinkle with the bacon crumbles and shredded cheese.
Cut diagonal strips to within 1 cm of the filling on both sides.
Fold the strips over each other.
Shape and smooth with your hands, pinching any tears in the dough together.
Brush the dough on all sides with the remaining tablespoon of melted butter.
Bake for 25 minutes, broiling within the last few minutes to brown, if desired.
Cut into slices and serve.
Can be made with sausage or ham too.
By Melissa Sperka.