Breakfast Biscuit Sandwiches

This was our brunch a couple weekends ago, and it was so delicious.  A far cry above any fast food breakfast sandwich, for sure!  And homemade biscuits really aren’t too difficult to make.  They are so much better than the ones out of a can.  I found this in the January 2011 issue of Food & Wine magazine, and I highly recommend it!

Ingredients:
4 cups all-purpose flour, plus more for dusting
2 tbs kosher 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
Thinly sliced ham (I used prosciutto)
Sliced white Cheddar cheese
Fried eggs, for serving
Strawberry jam, for serving (the magazine says this is optional, but I thought it was delicious and made the whole thing unique, so don’t skip it!)

Directions:
Preheat the oven to 400 F. Position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
In a large bowl, whisk the flour, salt, baking powder and baking soda. Using a pastry cutter or a fork (or your hands), cut in the butter until it’s the size of small peas. Add the buttermilk and stir until a shaggy dough forms. I found this needed a little more flour, it was too sticky.
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 biscuit/cookie cutter, stamp out as many biscuits as possible. Reroll the dough scraps and stamp out more biscuits. You’ll have around 10 biscuits total.
Transfer them to the baking sheets, don’t crowd them, and bake for 30 minutes. Shift the pans halfway through baking. Remove from oven and let cool.
Split the biscuits and spread with softened butter. Preheat a griddle and cook the biscuits, cut side down, until golden.
To assemble: spread bottom half with jam, then top with cheese, ham, and a fried egg. Close and devour!

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About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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