At 5 am, the morning of July 2nd, I found myself staring blankly into my refrigerator, trying to think of what I could feed to a hungry, exhausted and exasperated volunteer fire department which had been fighting a house fire on the north tip of the island since the wee hours of the morning. With no thought to the end result, I just started pulling things from the shelves and the pantry. Blueberry muffins, cinnamon rolls, strawberry scones, and this hunger-inspired invention, emerged.
Ingredients:
- 2-1/2 c. flour
- 1-1/4 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 6 T butter, melted
- 1 c buttermilk
- 1 c cheddar cheese (or whatever you have in the frig), grated
- 1/2 yellow onion, sliced and sauteed in butter until soft
- 10 eggs, whisked and lightly scrambled in a hot pan (yes, keep them a bit runny. They’ll finish cooking in the oven.)
- 1/2 lb. sliced bacon, crisp-fried, and broken into smallish pieces
- Freshly ground pepper
Method:
Combine flour, baking powder and soda and salt in a large bowl.
Mix buttermilk and melted butter in a glass measuring cup. Add to dry ingredients and stir until a shaggy dough is formed.
Turn dough onto lightly floured board and pat or roll into a rectangle (with the long end facing you) about 1/2 inch thick.
Scatter the dough with grated cheese, scrambled eggs, bacon pieces and onions.
Roll the dough up jelly-roll style, tucking in the stuffing as you go. With a sharp, lightly-floured knife, cut the roll crosswise into 8 discs.
Place each disc in the cups of a lightly oiled muffin tin. (I line each muffin form with a 4″x4″ square of parchment, but you can put the rolls in just as-is.)
Grind a speckling of pepper over the tops of the rolls and bake in a 400 degree oven for 20-25 minutes. Serve piping hot.
