Name: Breakfast Biscuit Sandwiches
Yield: 1
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 -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Breakfast Biscuit Sandwiches

1. 4 c. all-purpose flour -

2. All-purpose flour -

3. 2 tbsp. kosher salt -

4. 1 1/2 tbsp. baking powder -

5. 1 tsp. baking soda -

6. 2 stick unsalted butter -

7. Unsalted butter -

8. 1 1/2 c. buttermilk -

9. 10 oz. sliced country ham -

10. 10 oz. sliced cheddar cheese -

11. 10 fried eggs -

12. Raspberry jam -

How to cook deliciously - Breakfast Biscuit Sandwiches

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.