Sunday, November 20, 2011

#88 - Breakfast Biscuit Sandwich

If you take the best part of breakfast - the eggs, cheese, and meat - and you take the best part of lunch - the sandwich - and you put them together, then you're on to something.

Breakfast Biscuit Sandwich

From Food & Wine This is a ham, egg, and cheese breakfast sandwich on a biscuit. If you don't have ham, we suppose bacon will be just as good. Or better. So you start out with the biscuits, making the biscuit dough, rolling it out, and baking for half an hour. Once those are ready, you cut them open and heat them with a little butter while you're frying up an egg. These sandwiches were definitely tasty. They were kinda hard to assemble because you want to make it right when the egg is finished and melting the cheese on the biscuit is a tough feat.

They also were kinda hard to eat. These might have been better as an open face sandwich because the biscuits are a little big, and that's a lot of bread for one egg. But for flavor, the biscuits were really delicious, and if you can get the proportions right, it tasted great with the ham, egg, and cheese. If you want a breakfast sandwich or you just want to learn how to make biscuits, you'll find what you're looking for below:
  • 4 cups flour, plus more for dusting
  • 1 1/2 Tbs salt
  • 1 1/2 Tbs baking powder
  • 1 tsp baking soda
  • 2 sticks unsalted butter, cubed and chilled, plus more for spreading
  • 1 1/2 cups buttermilk
  • 10 oz sliced ham
  • 10 oz sliced cheddar cheese
  • 10 fried eggs
  1. Preheat the oven to 400 and position the racks in the upper and lower thirds.
  2. Line 2 baking sheets with parchment paper.
  3. In a large bowl, whisk the flour, salt, baking powder, and baking soda.
  4. Using a pastry blender or 2 knives, cut the butter until it is the size of small peas.
  5. Add the buttermilk and stir until a shaggy dough forms.
  6. Turn the dough out onto a floured surface.
  7. Knead until it comes together.
  8. Pat the dough 3/4-inch thick.
  9. Using a 3 1/2-inch round cutter, stamp out as many biscuits as possible.
  10. Reroll the scraps and stamp out more biscuits.
  11. Transfer the biscuits to the baking sheets.
  12. Bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking.
  13. Let the biscuits cool.
  14. Split the biscuits and spread with butter.
  15. Preheat a griddle and cook the biscuits, cut side down, until golden.
  16. Fill the biscuits with ham, cheddar, and fried eggs; close and serve.

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