Cheddar, Chive & Bacon Biscuit Breakfast Sandwiches

This is not a new concept.  At all.  However, the only breakfast sandwiches I've made at home before were with toast or croissants.  I'm not sure why, but I never got around to making them with biscuits until we recently had them at a new local spot (Heirloom Bakery) that specializes in biscuits.  They served theirs with a Cheddar Chive version with bacon, eggs and cheese.  We had it about a month ago and I've been craving them ever since.  The line at Heirloom Bakery is often out the door and around the corner on Saturday mornings, so the solution was to recreate it at home.  The bonus is that I get to enjoy it in my robe : )

This gets even easier by making a big batch of biscuits (maybe fore Chicken Stew with Chive Biscuits?) then keeping them in the freezer for easy reheating.  

Biscuit Breakfast Sandwiches

Cheddar Biscuits (option : add 1 Tbsp of chopped Chives)

Baked Bacon 

Skillet Eggs

Cheddar Cheese

Baked Bacon 

I bake bacon on a baking sheet lined with parchment paper or foil.  Bake at 425 for 20-25 minutes.  Flip mid-way through.  When you take it out of the oven, pour the fat off.  (I pour  mine into a glass container and then into a plastic bag after cooling).  Let bacon cool on paper towel lined plate.

Skillet Eggs

I make 1 egg per sandwich.  In a skillet, melt 2 tablespoons of butter.  Crack two eggs in a bowl.  Add a tablespoon of water per egg and a pinch of salt.  Beat with fork.  Pour eggs in skillet and cook on low.  Use a spoon to stir eggs around for first 2 minutes of cooking, then let firm up.  When they are fully cooked, Cut into sandwich sized pieces with spatula.  

This is a very entertaining friendly recipe.  You can make the biscuit dough in advance, cut them into rounds (with my new Copper Biscuit Cutter!) and put them in the refrigerator the night before.  In the morning bake them.

This Baking Sheet ($8 each) is a new addition to the store this season.  They are an absolute staple in my home, along with the Parchment Sheets that fit perfectly.  When used together, the parchment keeps anything from sticking, and makes cleaning up non-existent.  Seriously, all you have to do is rinse the pan.

I am also carrying Small Baking Sheets ($7) that are good for small batches of anything, especially when oven space is at a premium.

I love this recipe - they are so light and fluffy and dense at the same time.

To assemble, split the biscuit in half, top with egg, cheese and bacon.  To make in advance, keep warm in 250 degree oven covered with foil for 30-40 minutes.  They reheat great, too.

Freezer Containers with Biscuits

The container all the way in the back has three biscuits stacked in it.  You might think it would be easier to keep them in a plastic bag, but plastic bags tend to get messy in the freezer - then the biscuits get broken up.  

24 Kitchen Containers, $8

The BEST Homemade White Cheddar Biscuits | Light, Flakey, White Cheddar Biscuits

I've said it before (I think...) and I'll say it again- I love serving a really great bread or biscuit as a "side" instead of serving potatoes or rice.  Everyone goes crazy for bread and biscuits but it can be too heavy sometimes to serve them along side another very starchy side.  So, I like to serve them as the side instead.  A great example of this theory applied in a menu would be a BBQ grilled Pork Loin, Wilted Lettuce Salad and White Cheddar Biscuits.  It is a decadent meal, but not too over the top and your guests won't be passing on the bread basket.

Homemade

White Cheddar Biscuits

2 cups all-purpose flour (plus more for the board and cutting)
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced

1 cup of white cheddar, shredded
1/2 cup cold buttermilk, shaken
1 cold extra-large egg

Preheat the oven to 425 degrees.

Place 2 cups of flour, the baking powder, and salt in the bowl of a mixer with the paddle attachment.  Add butter and cheese and mix on low until it is a rough mixture.  In a small measuring cup, combine the buttermilk and egg and beat lightly with a fork.   Add the buttermilk mixture to the flour mixture and mix only until moistened. 

Dump out onto a well-floured board and knead lightly about 6 times to shape into a 2-3 inch high disk.  Using a round cutter, cut biscuits.  I use my new Copper Biscuit Cutter, here.  Place biscuits on a Baking Sheet lined with a Parchment Paper liner.  Bake for 18-20 minutes, just until they begin to brown on top slightly.

Homemade biscuits are such a treat... share them as gifts!  Here is a post about how to package them for friends and neighbors.


Products Used :

Copper Biscuit Cutter, $15
Baking Sheet
Parchment Paper liner

The Best Homemade Biscuits - So, So Simple

Homemade Biscuits : Another tribute to the simple things... and another excuse to put my new Baking Pantry to use.

Real biscuits are so good.  The way the crumble, are buttery and flaky, and dense but light at the same time.  So, so good.  Think they're too indulgent to make for yourself?  Consider replacing the side of potatoes, or rice you were planning to serve for dinner with a biscuit - a worthy swap!  I love to fix these when we're having something really healthy like sliced seared flank steak with grilled vegetables.  What can I say, I need something indulgent at every meal.

Homemade Buttermilk

Biscuits

2 cups all-purpose flour (plus more for the board and cutting)
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg

Preheat the oven to 425 degrees F.

Place 2 cups of flour, the baking powder, and salt in the bowl of a mixer with the paddle attachment.  Add butter and mix on low until it is a rough mixture.  In a small measuring cup, combine the buttermilk and egg and beat lightly with a fork.   Add the buttermilk mixture to the flour mixture and mix only until moistened. 

Dump out onto a well-floured board and knead lightly about 6 times to shape into a 2-3 inch high disk.  Using a round cutter, cut biscuits.  If you don't have a round biscuit cutter, you can use the rim of a glass or small bowl... or whatever else you can find!  Place biscuits on a baking sheet lined with a Silpat liner.  Bake for 18-20 minutes, just until they begin to brown on top slightly. 

Next time you're headed to someone's house for dinner, give them as a gift with some homemade blackberry jam - that is a lot easier to make that you might think.  Such a treat!

Coming soon... homemade blackberry jam recipe! 

For more baking inspiration - see my mini Baking Pantry Upgrade... it will make you want to head to The Container Store!

Cheddar Buttermilk Biscuits | Recipe | Barefoot Contessa

It is no secret, I'm a Barefoot Contessa fan.  I think her book "Parties" was the reason I started Occasions 6 years ago.  When I'm looking for some inspiration, I always start by flipping through my Barefoot cookbooks.  This time was no exception!

I was looking for my one indulgent component for the menu I was working on for my parents visit to our house.  I hate having too many over the top and heavy recipes as part of a menu - it makes everyone too full and uncomfortable.

I try to concentrate on having just one indulgent treat per menu.  I had thought about macaroni and cheese, cheesy potatoes, blue cheese souffle, etc. to accompany the filet mignon, fresh confetti corn, and bibb lettuce with heirloom tomatoes.  As I was flipping through my books, I spotted this recipe... Cheddar Buttermilk Biscuits.  Perfect.

Biscuits are one of those things that when done well, can be amazing.  However, they can be challenging - too dense, too flat, too dry.  I knew that The Barefoot's recipe would work perfectly - they always do. 

Make sure the butter is really cold - just out of the refrigerator.

I pulsed the dry ingredients together with the pieces of butter in a food processor until it looked like sand.  

I whisked together the egg and buttermilk with a fork.

I added the milk and eggs to the dry ingredients, then mixed in the cheese.  Be careful not too over-mix.

Cut the biscuits on a floured board with a round cutter.

2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk
sea salt & black pepper

Preheat the oven to 425 degrees F.

Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

This recipe is from the Barefoot Contessa's Back to Basics cookbook.

Biscuits & Gravy | Blizzard Breakfast | Comfort Food

This was the view from my kitchen this morning.  We slept in and made some 'stick-to-your-ribs' biscuits and gravy to get us through the day.  I love biscuits and gravy.  There is nothing healthy about it - at all.  But, it does fill me up for the entire day... that's worth something, right? 

If you're feeling up to it, you can make homemade biscuits, but I like to use the drop biscuit recipe on the Jiffy Baking Mix box.  It's an oldie, but a goody.

Biscuits & Sausage Gravy

Biscuits (Jiffy Baking Mix Box)
4 biscuits

2 cups of jiffy baking mix
2/3 cup of milk

In a bowl, stir together the ingredients with a fork just until combine.  Then with your hands form 4 biscuits and put them on a baking sheet.

Bake for 6-8 minutes at 375 degrees.




Country Sausage Gravy

1 pound of pork sausage
3 tablespoons of flour
2 cups of milk
1 teaspoon of black pepper
1/2 teaspoon of sea salt

In a large skillet, brown the sausage on medium heat until it is fully cooked.  Sprinkle flour over the sausage and stir it together until coated.  Cook for 1-2 minutes.  Add milk in and stir until it forms a gravy.  Cook over medium low for 3-5 minutes.  You may need to add more milk if it gets too thick as it cooks.  Serve it over the biscuits.