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This easy-to-make Cheddar and Onion Scottish Breakfast Sandwich with Egg, Ham, Spinach and Whole Grain Mustard is a perfect, Highland kind of morning meal.
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A hearty, filling, and delicious breakfast (lunch or dinner) that evokes the wide-open heather-covered moors, glens, and hills of Scotland.
The biscuits (or drop scones) are tender, slightly sweetened with honey, and savory with cheddar and onion. Ingredients that are native to Scotland.
Scottish Breakfast Ingredients
Scotland.org says, “900 million eggs are produced annually, 1,300 million liters of milk and there are more than two dozen cheese-makers across Scotland, ranging from the industrial cheddar creameries to much smaller-scale cheese producers.”
Scottish Breakfast Sandwich Ingredients
Specific ingredient measurements are in the recipe card at the bottom of this post. Here is a list of the ingredients you’ll need:
- All-purpose flour
- Baking powder
- Pure honey
- Salt and pepper
- Butter
- Shredded cheddar (Scottish or your preference)
- Green onions
- Milk
- Large eggs
- Ham, spinach or arugula, whole-grain mustard, and fried eggs to serve
Scottish Cheese You Might Want to Try
While Scottish cheddar accounts for 70% to 80% of Scotland’s cheese production, other artisanal varieties are available. Here are some of the best known Scottish cheeses:
Scottish Cheddar: Most popular cheese in Scotland. Mull of Kintyre Mature Scottish Cheddar(Amazon affiliate link) comes from an island on the west coast of Scotland. The mild climate is conducive to a top-quality, richly flavored cheddar.
Lanark Blue: A tangy sheep’s milk cheese similar to Roquefort.
Crowdie: Considered Scotland’s oldest cheese, Crowdie was first introduced by the Vikings in the 8th century. Crowdie is a soft curd, low-fat cream cheese, with a slightly sour taste.
Caboc: Caboc cheese originated in the 15th century in the Western Highlands of Scotland. It is made with pasteurized double cream cow’s milk, no rennet, and aged for only 5 days. Caboc is then shaped into the form of a log and rolled in toasted oatmeal. Caboc has a nutty and buttery flavor and a sour tanginess.
Strathkinness: Strathkinness is an award-winning cheese that is similar to Gruyere and is matured between six and twelve months, perfect for a Scottish-style fondue.
Bishop Kennedy: Named after the 15th-century bishop of St Andrews, Bishop Kennedy is an unpasteurized cow’s milk cheese with a rind that is washed in malt whisky providing it with an orange/red color. Bishop Kennedy is flavorful and runny when ripe.
Dunlop: Dunlop is a mild cheese resembling Scottish cheddar that has a soft texture and sweet buttery flavor. Originating in the 18th century, Dunlop fell out of popularity after World War II, but today is commonly used in various dishes or eaten alone.
More Recipes You May Also Enjoy
- Honey Drizzled Scottish Oat Scones
- Classic Scottish Shortbread for your Christmas Cookie Tray
- Classic Broccoli Cheddar Soup in Bread Bowls
- Celebrating St. Andrew’s Day with Traditional Scotch Broth
- 7 Distinctive St Andrew’s Day Recipes
Cheddar and Onion Scottish Breakfast Sandwich
Yield: 8 to 12 biscuits
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
This easy to make Cheddar and Onion Scottish Breakfast Sandwich with Egg, Ham, Spinach and Whole Grain Mustard is a perfect, Highland kind of morning meal.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon pure honey
- 3/4 teaspoon salt
- 1/3 cup cold butter, diced
- 1/2 cup shredded cheddar (Scottish or your preference)
- 1/4 cup chopped green onions (1 to 2 scallions, small chop)
- 3/4 cup milk
- 1 egg for egg wash
- freshly ground black pepper
- Ham, spinach or arugula, whole-grain mustard, and fried eggs to serve
Instructions
- Preheat the oven to 450 degrees F and line a baking sheet with parchment.
- In a large bowl or the bowl of a food processor, mix flour, baking powder, sugar, and salt. Using a pastry blender, fork, or the metal blade of a food processor, cut in the butter until the mixture is crumbly. Stir in shredded cheese, green onions, and milk, just until the dry ingredients are moistened.
- Drop dough onto parchment lined or ungreased baking sheet by 8 to 12 spoonfuls, about 2 inches apart. Brush with beaten egg, sprinkle with a dusting of freshly ground black pepper and bake 12 to 15 minutes or until golden brown.
- Slice the biscuits in half and serve with ham, spinach or arugula, whole grain mustard and fried eggs.
Notes
Food Processor Tip:
Using a food processor to cut in the butter makes this biscuit recipe quick and incredibly easy. Add the dry ingredients to the bowl of the processor and pulse a couple of times to mix. Then add the diced cold butter and pulse 3 to 4 times until evenly crumbly. Add the cheese and onions and pulse one more time. Then drizzle the milk through the feed tube and mix until the dough just comes together.
