A few weeks ago I copied Picky-Palate and had my own twist on her cheesy bacon pull-aparts (I used tri-tip), I did it again this week.
Chorizo, egg and pimento cheese breakfast biscuits.
The pimento cheese started with buying pimentos for our Paella on Friday night. Since then, I have eaten it every day. So since I already had some made, why not include it in the biscuits. That with eggs, chorizo and sauteed onion, YUM!
2 C flour
2 t baking powder
4 T shortening or butter
3/4 C milk
Mix flour, baking powder and salt; cut in shortening. Add milk and knead for a minute. Divide the dough and place in a muffin tin. I use a 6 cup jumbo muffin tin and spread the dough across the bottom. Add a small layer of pimento cheese and the cooked chorizo and onions; pour in a little of the egg mixture (4 whisked eggs are enough) and top with more pimento cheese. Cook at 400 for 20 minutes.