This makes about 15 biscuits. And enough hash for 4 people (or leftovers the next morning). The biscuits are also great on their own - with butter or hot honey.
- 1 1/4 cup AP flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 1 cup shredded sharp cheddar
- I ear of fresh corn, kernels removed (about 1/2 cup)
- 1 1/4 cup heavy cream (or buttermilk)
SHISHITO HASH PARTS
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 6oz shishito peppers, cut in thirds
- 3 (pre-cooked) chicken chorizo sausages, casings removed + crumbled
- 1 garlic clove, minced
- 1/3 cup medium salsa
- Cilantro for garnish
- Eggs, as needed
1. Combine the flour, baking powder, salt and sugar in a large bowl. Gently mix in the cheddar, corn and heavy cream until combined.
2. Form (roughly egg-size) balls and place on a parchment lined baking sheet, about an inch apart from each other. Bake at 400 for about 25 minutes.
3. While the biscuits bake, heat a large skillet over medium high heat. Add a dash of olive oil and trow in the diced onion. Cook, stirring, until translucent.
4. Add red pepper and shishito peppers. Cook another 2 minutes, stirring occasionally.
5. Add crumbled sausage, minced garlic and salsa. Turn heat down to medium and let this cook for about 5 minutes.
6. While your hash is cooking, make your eggs on another burner. We prefer sunny side up, and we do one per person with this dish. It's up to you!
7. Taste and season the chorizo + pepper hash. You can add some spice in at this stage - hot sauce, cayenne etc. if you like things hot. Remove biscuits from oven and let them cool a few minutes on the baking sheet.
8. Serve hash with an egg on top, and a biscuit on the side.