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
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)
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.