Breakfast Biscuit Sandwiches

by Darina on January 3, 2011

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It’s almost four in the afternoon as I write this and I’m already thinking about breakfast. Specifically, I’m thinking about a biscuit slathered with tartly sweet raspberry jam and unsalted butter, topped with a fried egg and a slice of aged cheddar. It’s my new thing.

Breakfast has always held a special place in my heart, whether it be had at a restaurant or cooked up at home. Were you to ask me at the right time–say ten o’clock on a Saturday morning, I might even tell you it’s my favorite meal of the day.  When I talk breakfast, I’m not talking about a bowl of Cheerios or a protein smoothie whirred up in a blender before dashing off to work in the morning. Those kinds of breakfast are borne out of necessity, often devoured in the weekday time crunch of my trying to get myself off to work in time to find decent parking. I like a breakfast that’s warm, a balance of carbs and protein to keep my engine running until lunchtime.

That’s why I was so happy to come across this recipe for Breakfast Biscuit Sandwiches in this month’s issue of Food & Wine magazine.  It was a duh! moment of the why-didn’t-I think-of-that nature. I immediately made a batch of biscuits and popped them in the freezer to pull out separately for those weekday breakfast when I cannot bear the thought of another bowl of oatmeal.

With the egg, ham, and cheese, the recipe was printed exactly to my liking, but the variations for biscuit sandwiches are endless. You can build a breakfast biscuit with any type of cheese, spinach, mushrooms, a bit of country ham or sausage … and those are just a start.  Let your imagination be your guide.

Breakfast Biscuit Sandwiches

adapted from Food & Wine, January 2011

Makes 10 breakfast biscuits


Ingredients:

4 cups all-purpose flour, plus more for dusting

2 tablespoons kosher salt

1 1/2 teaspoons baking powder

1 teaspoon baking soda

2 sticks unsalted butter, cubed and chilled, plus more for spreading

1 1/2 cups buttermilk

10 ounces sliced prosciutto or country ham

10 ounces sliced white cheddar cheese

10 fried eggs

raspberry jam, for serving (optional)

Directions:

1.) Preheat oven to 400F and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas (alternately, use a food processor). Add the buttermilk until a shaggy dough forms.

2.) Turn the dough out onto a floured surface and knead until it comes together. Pat the dough 3/4 inch thick. Stamp out as many biscuits as possible using a 3 1/2 inch round cutter. Reroll scraps and stamp out remaining biscuits.

3.) Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking. Allow biscuits to cool.

4) Split the biscuits and spread with butter. Preheat a griddle and spread the biscuits with extra butter; cook them cut side down until golden. Fill the biscuits with ham, cheddar, and fried eggs. Close and serve.

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{ 9 comments… read them below or add one }

Stephanie January 3, 2011 at 8:45 pm

That is such a good idea! I love breakfast sandwiches

Ellie (Almost Bourdain) January 9, 2011 at 1:12 am

This is my kind of breakfast! Yum!

Darina January 9, 2011 at 9:58 am

Me too!

Rosa January 14, 2011 at 2:20 am

Those look so delicious, mmmhhh!

Cheers,

Rosa

Julia @ Mélanger January 15, 2011 at 12:20 pm

Breakfast is my favourite meal of the day. Will have to bookmark this, for sure!

Tina (Tangerine Tea) January 26, 2011 at 3:16 pm

Are those biscuits basically like unsweetened scones? I mean the British version of scones, not the triangle-shaped North American ones. Just wondering, because when I make scones, they look quite similar to what you’ve made (but they’re a bit taller after baking). So good with butter and honey, or clotted cream!

Darina January 26, 2011 at 3:50 pm

They are very similar to scones. The crumb is a little different, though. Love them both.

Summer Rose February 2, 2011 at 12:19 am

Oh what a wonderful blog , amm totally loving all those Julia Child recipes , lemme get my MTAOFC out too:-)
U have wonderful photography with delicious recipes !!
Bright sunshine day to ya~

Darina February 8, 2011 at 5:51 pm

Thank you for stopping by!

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