For biscuits
2⅔ cups all-purpose flour 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 stick (4 ounces) cold butter
1 cup buttermilk, or more if necessary, plus more for brushing
2 tablespoons chopped chives
¼ teaspoon freshly ground black pepper 3 cups baby arugula 4 slices Canadian bacon 4 eggs, scrambled Make biscuits: Preheat oven to 450 degrees.
In medium bowl, whisk together flour, baking powder, baking soda and salt, and throw in freezer. Cut cold butter into dice and put in freezer. Measure out buttermilk and keep it cold.
Dump flour mixture into food processor and pulse a couple of times. Add butter and pulse until it’s mixed in but still in pea-size pieces. Drizzle buttermilk over mixture, add chives and pulse some more just until it forms a loose, shaggy dough.
Dust work surface with flour. Turn dough out onto surface, dust hands with flour and press dough into a 6-by10-inch rectangle. Pat gently.
Fold dough in half then fold it in half again in other direction, until you have a 3-by5-inch rectangle. Re-flour hands and pat dough into one 6-by-9-inch rectangle about 1-inch thick. Cut into six 3-inch squares, and transfer biscuits to an ungreased baking sheet. Brush with buttermilk and bake until tops are golden and biscuits have risen and are fluffy, 12 to 13 minutes.
Make filling: In large skillet, heat oil over medium heat. Add onion and cook, stirring, until onion reduces in size, about 10 minutes. Reduce heat to medium-low, add butter, salt and pepper. Cook, stirring, until onion is soft, another 12 to 15 minutes. Add arugula one handful at a time and cook, stirring, until arugula is wilted, about 1 minute. Transfer mixture to bowl and cover to keep warm.
Add Canadian bacon to skillet and cook until browned, 1 to 2 minutes per side.
Split Makes
This sandwich comes together in about the same time it takes to make toast.
1 regular or whole-wheat English muffin
1 large egg, beaten
3 tablespoons chopped roasted red pepper
1 teaspoon prepared pesto, or more to taste
1 thin slice fresh mozzarella cheese, or 2 mozzarella balls, shredded Toast English muffin. Combine egg and roasted red pepper in small lightly (about 8-ounce) microwavesafe ramekin or bowl. Cover and microwave until the egg is set, about 1 minute.
Spread pesto on 1 English muffin half, then top with cheese. Place egg on cheese. Top with remaining English muffin half.
Note: Wrapping the sandwich in foil after you compose it allows residual heat to melt the cheese and soften the English muffin with steam.
Makes 1 sandwich.