Breakfast Biscuit Sandwiches

By khojnicki

Ingredients

• 4 c all purpose flour plus more for dusting
• 2 tbsp kosher salt
• 1 1/2 tbsp baking powder
• 1 tsp baking soda
• 2 sticks unsalted butter, cubed and chilled plus more for spreading
• 1 1/2 c buttermilk
• 10 oz. sliced country ham, 10 oz. sliced cheddar cheese, and 10 oz. fried eggs, for serving
• Raspberry jam, for serving

Details

Servings 10
Cooking time 60mins

Preparation

Step 1

Preheat 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, 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" thick. Using a 3 1/2" round cutter, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.

Transfer the biscuits to the baking sheets and bake for about 30 mins, 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, cooked side down, until golden. Fill each one with ham, cheddar and fried eggs. Spread with raspberry jam if desired. Close and serve.