Cheese Biscuits

Breakfast today, we forgot the camera so no pictures. Personally, I’m not a big breakfast eater, but Alex is, so I usually cook for the guests with him in the back of my mind. He’s an egg man. Yesterday we had banana whole wheat scones, fresh melon, and poached eggs on griddled homemade sourdough English muffins with bacon, avocado, and American cheese. Today I went with his other favorite egg style, the frittata. We started the meal with organic Granny Smith apples sautéed in brown butter and a pinch of cinnamon sugar. Red onions slowly cooked down with red wine vinegar and wilted spinach in the frittata, accompanied by grilled sausages. Black Butte cheese biscuits to go with it all. Melted cheese is a perennial favorite and I take any excuse to add it to a meal. The dough was seasoned with black pepper and a dash of sweet smoked paprika, and then I folded in about a cup of small cheese chunks. I prefer chunks because grated cheese tends to get absorbed by the dough and disappear. The cheese flavor is wonderful, but the actual cheese is missing. The chunks melt and turn gooey on the inside and crisp and chewy on the outside of the biscuits—two textures for the price of one. These biscuits are best eaten warm, but even a cold one will do in a pinch. Alex ate one five minutes out of the oven (you have to let the cheese settle a bit) and it disappeared in an instant, liberally slathered with butter. I ate mine straight; that with a sausage was my breakfast. Now if only the guests would come down before the staff eats the rest!