I’ve been meaning to post more baked goods lately. It’s been far too long since I did a baked goods post. That is not to say that I haven’t been baking up a storm; I’ve just been lazy about taking photos of my baked goods. But last Saturday I made breakfast biscuit sandwiches that I knew just had to be blogged.
Here’s what you need to make 6 sandwiches:
1 batch of biscuits (see recipe below)
12 slices thick cut bacon, cut into halves and cooked until lightly crispy
Spinach or arugula
6 slices cheese (if you want)
Salted butter, to taste
Spicy fruit jam (I like to use Pioneer Valley’s Riotous Raspberry)
You first make the biscuits, then while they’re cooling fry your eggs. You want the yolks to be slightly runny when you bite into them but not so runny that they go everywhere. Once you’ve got your eggs cooked, slice open the biscuits. Butter one side and give the other a generous smear of jam. Put the egg on the buttered side of the biscuit. If you’re using cheese, put the cheese on top of the egg so the radiant heat melts the cheese. Add a pile of spinach and then place 4 bacon halves on top of the spinach. Put the other half of the biscuit on top and enjoy!
For those of you looking for a killer biscuit recipe, here’s my favorite one:
I’ve adapted this recipe from a trusty Betty Crocker cookbook. Here’s what you’ll need to make about 6 large (3.5-inch diameter) biscuits:
2 cups all-purpose flour
1 T baking powder
1 T sugar
1.5 t salt
2/3 cup frozen butter (about 10.5 tablespoons)
3/4 cup milk
Heat oven to 450, place oven rack in middle of oven.
In medium bowl whisk together dry ingredients. Take your frozen butter and dice it, carefully, into small cubes. Cut butter into flour using a pastry blender or 2 forks, until mixture looks like fine crumbs. All the butter won’t cut in evenly and that’s a good thing, those lumps of butter are what will give the biscuits those flaky, delicious layers.
Stir in milk using a wooden spoon until dough leaves the side of the bowl. It will be pretty soft and maybe a little sticky. Knead it a few times in the bowl with lightly floured hands, then turn the dough out onto a piece of lightly floured parchment. Knead lightly about 10 times. I cheat and use the parchment to “knead” the dough. Take one side of the parchment paper and pull the paper tightly to constrict the dough into a ball. Release that side and repeat on all four is sides. Flip the dough over and repeat.
Roll the dough out to about 1/2 inch thickness and cut out rounds with a very clean tuna can or a cookie cutter. Place on an untreated cookie sheet about 1 inch apart. Bake 10 to 12 minutes or until golden brown. Cool 2 minutes on pan and then move the biscuits to a wire rack to cool.