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Breakfast Biscuit Sandwiches

Breakfast Biscuit Sandwiches

Posted by Lisa Peteet on


BREAKFAST BISCUIT SANDWICHES

These tender biscuits have a terrific, salty edge. Top them with eggs, cheese and country ham, and, if desired, raspberry jam.

Ingredients

  • 4 cups all-purpose flour, plus more for dusting
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoons 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 country ham, for serving
  • 10 ounces sliced cheddar cheese, for serving
  • 10 fried eggs, for serving
  • Raspberry jam, for serving (optional)

How to Make It

Step 1: Preheat the oven to 400° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the 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. Add the buttermilk and stir until a shaggy dough forms.

Step 2: Turn the dough out onto a floured surface; knead until it comes together. Pat the dough 3/4 inch thick. Using a 3 1/2-inch round cutter, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.

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

Step 4: Split the biscuits and spread with butter. Preheat a griddle and cook the biscuits, cut side down, until golden. Fill the biscuits with ham, cheddar and fried eggs. Spread with raspberry jam, if desired. Close and serve.