Biscuit Breakfast Sandwiches

Published May 18, 2022

Recipe Overview

Total Time: 45 minutes

Servings: 4 sandwiches

Ingredients

For Drop Biscuits

• 6 tablespoons (84 g) cold unsalted butter, cut into ½-inch cubes (plus extra for pan greasing)

• 1½ cups (208 g) all-purpose flour

• 2 teaspoons granulated sugar

• 2 teaspoons baking powder

• 1 teaspoon fine sea salt

• ⅔ cup (167 g) cold whole milk

For Egg & Cheese Filling

• 6 large eggs

• 2 tablespoons unsalted butter

• 4 slices American cheese

• Kosher salt and freshly ground black pepper

For Assembly

• Quick Raspberry Jam or store-bought berry jam (strawberry/raspberry)

• Optional add-ons: Cooked bacon, breakfast sausage patties, or ham

Method

Step 1: Prepare the Biscuits

1. Preheat Oven & Prep Baking Sheet: Position an oven rack in the center and preheat to 425°F (218°C). Butter a small baking sheet with extra butter to ensure easy release; keep the butter cold throughout preparation to preserve flakiness.

2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly blended.

3. Cut in Cold Butter: Add the cold butter cubes and toss to coat lightly with flour. Using a pastry cutter or fingertips, work the butter into the dry mixture until the texture resembles coarse crumbs with small, visible bits of butter (no large clumps). This step is critical for creating flaky layers in the biscuits.

4. Add Milk & Form Dough: Pour the cold milk all at once into the dry mixture. Gently stir with a fork until the dough comes together into a shaggy mass (do not overmix—small lumps are acceptable).

5. Shape Biscuits: Use the fork to scoop 4 equal mounds of dough onto the prepared baking sheet, spacing them 2 inches apart. Gently pat the tops and sides to form rough, round pucks (imperfections are normal; the goal is a cohesive shape for baking).

6. Bake Biscuits: Place the baking sheet in the preheated oven and bake for 20–23 minutes, until golden brown on top and the edges are crisp. The biscuits are done when a toothpick inserted into the center comes out clean.

7. Cool Biscuits: Let the baked biscuits cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before assembling (this retains moisture and prevents sogginess).

Step 2: Prepare the Cheesy Egg Filling

1. Season Eggs: In a medium bowl, beat the 6 eggs with a fork until well combined but not frothy. Season generously with salt and pepper (about ½ teaspoon salt and ¼ teaspoon pepper), then beat again to distribute seasoning.

2. Cook Eggs: Heat a medium nonstick skillet over medium heat for 2–3 minutes until hot. Add the 2 tablespoons butter and swirl to coat the pan as it melts. When the butter is fully melted, pour in the seasoned eggs.

3. Gently Cook Eggs: Stir the eggs with a spatula in a figure-eight motion, scraping the bottom and edges, until they are mostly set but still slightly runny in the center (1–2 minutes). This creates a creamy, tender "egg pancake" rather than fully scrambled eggs.

4. Add Cheese: Immediately turn off the heat and spread the eggs into an even layer. Place 1 slice of American cheese over the center of the egg mixture. Let the cheese melt slightly (about 30 seconds) without stirring, then use a spatula to gently cut the egg/cheese into 4 equal quadrants (one for each sandwich).

Step 3: Assemble the Breakfast Sandwiches

1. Prepare Biscuits: Cut each cooled biscuit in half horizontally. Spread a thin layer of jam on both the top and bottom halves (avoid excessive jam to prevent sogginess).

2. Add Optional Protein: If using bacon, sausage, or ham, place 1–2 pieces (or 1 patty) on the bottom half of each biscuit.

3. Complete the Sandwich: Place a quadrant of cheesy egg on top of the protein (or directly on the bottom biscuit half). Fold the top and bottom of the biscuit around the filling to secure, ensuring any overhang is tucked in. Serve immediately while warm.

Chef’s Tips & Community Feedback

• Biscuit Texture: For flakier biscuits, ensure butter remains cold and avoid overmixing the dough (the "shaggy" texture is intentional for drop biscuits). If biscuits are crumbly, reduce mixing time or adjust baking temperature: Some users suggest 450°F (232°C) for 8–12 minutes (per Martha White recipes) for crispier, golden-brown results.

• Egg Doneness: The eggs should be "soft-set"—not dry. If overcooked, they become rubbery; if undercooked, they may spill during assembly.

• Jam Selection: For sweetness without overpowering the savory filling, use seedless jam or mix equal parts raspberry and strawberry for a balanced flavor.

• Substitutions: For richer biscuits, replace whole milk with buttermilk (add 2–3 tablespoons more liquid to reach 1 cup).

Enjoy your homemade biscuit breakfast sandwiches—flaky, cheesy, and perfectly customizable!