Egg Stuffed Breakfast Biscuits (Breakfast Scones)
theflavorbender.com · 2017 · 6 servings
Against 321 biscuit recipes
More fat than 80% of recipes and no sugar, unlike 69%.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- More fat than 80% of recipes: 50% of the flour weight against the typical recipe's 40%.
- No sugar at all, where 69% of recipes use some (most of those 3 to 7.6% of the flour weight).
- Less leavening than 79% of recipes: 4% of the flour weight against the typical recipe's 5.1%.
Ingredients (10)
- 8 large eggs (room temperature)≈ 400 g
- 226 g unsalted butter (8 oz / 2 sticks (cubed and chilled))226 g
- 455 g AP flour (3 ⅔ cups (spooned and leveled, and chilled))455 g
- 1 ¼ tsp sea salt≈ 8 g
- 4 tsp baking powder≈ 18 g
- 3 tbsp chopped herbs (I use dill, thyme and parsley here)≈ 44 g
- 226 g grated cheddar cheese (8 oz)226 g
- 1 ½ cups chilled buttermilk (more if needed)≈ 366 g
- 340 g regular bacon (about 12-16 slices)340 g
- Ice cream scoopn/a
flour 455 gbatter 2083 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.
- Fat50% · 81st percentile · median 40%
- Buttermilk80% · 46th percentile · median 84%
- Leavening4% · 19th percentile · median 5.1%
- Sugar0% · 15th percentile · median 3.3%
- Salt1.6% · 51st percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 22 minutes
- median 15 minutes
Keep exploring
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