Biscuit Breakfast Sandwiches

These savory sandwiches are a delicious contradiction: they’re hearty and filling, yet somehow still dainty and cute. The basic baking powder biscuits are delectable on their own spread with butter and honey, but we suggest filling them up with your favorite breakfast ingredients.

 

Biscuit Breakfast Sandwiches

 

For the biscuits:

2 cups (10 oz./315 g) unbleached all-purpose flour

2 1/2 tsp. baking powder

1/2 tsp. salt

6 Tbs. (3/4 stick) (3 oz./90 g) cold unsalted butter, cut into cubes

3/4 cup (6 fl. oz./180 ml) milk

 

For the filling:

Scrambled eggs

Shredded cheddar cheese

Cooked bacon, Canadian bacon or prosciutto

Chopped green onions

Sliced avocado

Sliced tomato

 

To make the biscuits, preheat an oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

 

In a bowl, using a fork, stir together the flour, baking powder and salt. Add the butter and toss it well to coat with the flour mixture. Using a pastry blender or 2 knives, cut in the butter just until the mixture forms coarse crumbs the size of small peas. Pour in the milk and mix with the fork just until the flour mixture is moistened and a loose dough is formed.

 

Turn the dough out of the bowl onto a lightly floured work surface and press it gently a few times until it clings together. Using a light touch or a lightly floured rolling pin, press or roll the dough into a rough square about 3/4 inch (2 cm) thick. Using a long chef’s knife, cut straight down and lift straight up to make 12 square biscuits. Place the biscuits on the prepared baking sheet, spacing them 1 inch (2.5 cm) apart. Bake until the biscuits are firm to the touch and golden brown, 15 to 18 minutes.

 

Remove the biscuits from the oven and split them crosswise while still warm. Fill with your desired fillings and serve immediately. Makes 12 biscuits.

 

Find more foolproof recipes for everyday baking in our cookbook, Bake Good Things.