Recipe courtesy of Matthew Lake

Scrambled Eggs with Buttermilk Biscuits Chipped Beef and Sauteed Red Onions

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Chipped beef:

2 tablespoons vegetable oil

2 ounces sliced red onions

1 pound beef tenderloin thinly sliced

1/4 cup all-purpose flour

1 cup chicken or vegetable stock (hot)

1/3 cup heavy cream

1/2 teaspoon Dijon mustard

2 tablespoon white wine

Salt and pepper, to taste

1 tablespoon chopped parsley, plus more for garnish


4 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon sugar

2/3 cup cold butter, plus 1/4 cup melted unsalted butter

1 1/2 cups buttermilk

2 eggs ( for each biscuit served )


  1. For the chipped beef, in a saute pan heat the oil and add the red onions. Saute until golden brown. Add the beef and saute until the meat is browned. Add in the flour and mix well. Whisk in the hot stock. Cook until it begins to thicken stirring constantly. Stir in the cream, mustard and white wine. Season with salt, pepper, and parsley. 
  2. For the biscuits, sift all together dry ingredients. Cut in the chilled butter until the texture is of coarse crumbs. Stir in the buttermilk to form a soft dough. Drop biscuits onto a cookie sheet lined with parchment paper. Bake in a 350 degree preheated oven until golden brown.
  3. For the plate; scramble 2 eggs for each biscuit served. Slice each biscuit in half and place flat bottoms on the plate. Fill each biscuit base with eggs. Spoon chipped beef and onions over eggs. Garnish with fresh parsley. Serve while hot.
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