Over the weekend, I had a huge craving for something comforting and delicious. With just enough flour in the pantry, some 'Nduja, and honey from our friends atBee Seasonal Honey (by the way, this is the best honey I've ever had), I was able to create an indulgent brunch.
Homemade Biscuits Ingredients and Recipe:
30g Baking Powder
175g Unsalted butter (cold in small cubes)
Pre-heat oven to 400F.
Sift dry ingredients.
Add butter to dry ingredients and mix with hands.
Mix with hands until all ingredients are combined.
Fold over 6 times, rotating each time.
Roll out until 1" thick and shape as you wish.
Bake for 15-20 min.
Helpful Hints: Try to handle dough as little as possible. Consider an egg wash or milk wash for a golden exterior.
'Nduja Butter Ingredients and Recipe:
1/4 cup 'Nduja
2 tbsp butter
With both ingredients at room temperature, mix well with a spoon
Putting it Together:
Spread the Nduja butter on biscuits and drizzle honey on top. To top it off, add a fried egg and you're complete!
Greg Laketek quit his day job and booked a one-way ticket to Parma, Italy, the home of Prosciutto, seeking to train under the best salumiere in the world. By chance, he was able to directly learn the ins and outs of the protected secrets of Italian Salumi. Now back in the United States as a master salumiere himself, chef Greg utilizes superior quality spices, meats and curing methods rooted in the old world, to produce products under the Salumi Chicago brand.