This one’s for you KLou. My beautiful friend, Kristi, introduced me to the wonderful world of bacon breakfast sandwiches. She would buy hearty country bread, slather on her homemade strawberry preserves, and load on the bacon. Biting into them was just dreamy.
I was browsing the internet this week looking for something fun and new to bake, and low and behold I found a version of a breakfast sandwich that reminded me of KLou’s delicious concoction.
Our friends, Tess and Willie, stopped by to partake in today’s baking experiment and it was very rewarding to see and hear their reactions. Let me set the mood… the “Amy Winehouse” pandora station was softly playing in the background (awesome station by the way), mimosas were flowing, and wicked good sandwiches were silently and satisfyingly being enjoyed.
When I peeked out of the kitchen to see what Willie thought (he’s a very honest critic which I love), I saw him nodding his head as he lovingly gazed down at the biscuit goodness in his hands. I knew this was a winner.
You’ll find the recipe below but I made a few changes. I’m not a huge fan of ham so I used bacon instead (prosciutto would be good too). And rather than raspberry jam, I offered strawberry or fig jam. I also scrambled the eggs with shredded cheese simply because I don’t like fried eggs and shredded cheese was easier than sliced.
This recipe allows you to play with the flavors you prefer and wow your audience with a variety of tempting choices. Have fun, enjoy, go forth and bake!
Breakfast Biscuit Sandwiches (care of delish.com)
INGREDIENTS: 4 cups all-purpose flour, 2 tbsp. kosher salt, 1½ tbsp. baking powder, 1 tsp. baking soda, 2 stick unsalted butter, 1½ c. buttermilk, 10 oz. sliced country ham, 10 oz. sliced cheddar cheese, 10 fried eggs, raspberry jam
DIRECTIONS: 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.