Breakfast: Breakfast Biscuit Sandwiches

An enormous step up from the usual fast-food breakfast sandwich, this fluffy biscuit is topped with eggs, cheese, country ham, and jam. If this isn't a good way to start off the day, what is?

Ingredients

4 c. all-purpose flour
all-purpose flour
2 tbsp. kosher salt
1 1/2 tbsp. baking powder
1 tsp. baking soda
2 stick unsalted butter
unsalted butter
1 1/2 c. buttermilk
10 oz. sliced country ham
10 oz. sliced cheddar cheese
10 fried eggs
raspberry jam

Instructions

Preheat the oven to 400 degrees F 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.
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. Re-roll the scraps and stamp out more biscuits.
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.
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.

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