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Southern Collard Green Biscuit
When Southern cuisine meets Italian tradition, magic happens! This creative dish is sure to surprise you with much flavor.
Breakfast, Main Course, Snack
- 5 Cups Flour
- 5 Tbs Sugar
- 2 Tbs Baking Powder
- 1 Tbs Kosher Salt
- 10 Tbs Unsalted Butter – Frozen
- 4 Tbs Unsalted Butter – Melted
- 1 3/4 Cup Buttermilk
- 2 Tbs Honey
- 32 Slices Pancetta – Thinly Sliced 7 oz.
- 1 Jar Rosey Bloom’s Collard Greens – Drained
- 1/2 Small Vidalia Onion – Thinly Sliced
- 3/4 Cup Chicken Stock
- 1 Tsp Dijon Mustard
- 1 Clove Garlic – Mashed into Paste
- 8 Small Eggs, Plus 1 Egg yolk
- 1/2 Cup Canola Oil
- 1.5 Tbs Espresso
- 4 Tbs Unsalted Butter
- 1/4 Cup Chives – Minced
- Salt and Pepper to Taste
Making the Biscuits
Heat oven to 400°.
Whisk flour, sugar, baking powder, and salt in a bowl.
Using the coarse side of a box grater, grate frozen butter into flour mixture; mix to combine.
dd buttermilk and, using your hands, gently mix ingredients until a soft dough forms.
Transfer dough to a lightly floured surface; pat into a 7″ x 9″ rectangle, about 2″ thick. Using a 4″ round cutter, cut out 4 biscuits, reusing scraps as needed.
Place biscuits on a parchment paper—lined baking sheet. Bake until golden, 18–20 minutes.
Stir melted butter and honey in a bowl; brush over hot biscuits.
Return biscuits to oven and cook until golden, 5 minutes more.
Prepare the Pancetta
Arrange pancetta slices in a single layer on 2 baking sheets; bake until crisp, 5–7 minutes. Set aside.
Braise the Collard Greens
In large skillet, add collard greens (drained) and simmer until most of stock has evaporated. Set aside.
Making the Espresso Aioli
Whisk mustard, garlic, 1 egg yolk, and salt in a bowl; while whisking, slowly drizzle in oil, and then espresso, until aïoli is emulsified.
Making the Marbelized Eggs
Melt 1 tbsp. butter in an 8″ nonstick skillet over medium; crack 2 eggs into skillet and break the yolks.
Using the tip of a heatproof rubber spatula, gently swirl yolks into whites, making a flat omelette and taking care not to scramble the eggs.
Cook until bottom is set, about 3 minutes.
Add 1 tbsp. chives and salt; fold omelette into quarters, transfer to a plate, and keep warm.
Repeat with remaining ingredients to make 4 omelettes.
Slice biscuits in half; spread halves with aïoli and divide collards, pancetta, and omelettes between biscuits.