Saturday was the final full day of Eastern Standard Time for the outgoing winter months, and it was another Holly Avenue crew at the dinner table, which gave me the chance to use up some buttermilk and some bacon and to give in to a hankering for biscuits. The central feature: bacon, egg, and cheese biscuits, all from scratch. The biscuits were a bit malformed but still darned delicious, and it had been a while since I'd made chile-rubbed bacon in the oven. The baked scrambled eggs were light and fluffy and enhanced with a Swiss-and-Gruyère cheeses-to-pleases. It proved to be an unexpectedly filling meal, though, and we were all sort of miserable in a good way afterwards.
"The Food Lab's Buttermilk Biscuit Recipe," from J. Kenji López-Alt, Culinary Consultant for SeriousEats.com. [Published 07 August 2015 / Updated 19 December 2025]
"Chile-Rubbed Bacon," by Rick Martinez. In "D.I.Y. B.L.T. O.M.G.: Bake Better Bacon (Upgrade Idea No. 1)," Bon Appétit, July 2016, p. 44.
"Baked Scrambled Eggs," from Heather Johnson of TheFoodHussy.com. [Published 09 September 2019 / Updated 08 February 2026]
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