Wonderful Day Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda and 1 tsp salt until evenly combined.

Add 1/2 cup very cold cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until the dough just comes together—do not overmix. If dough is very sticky, add up to 1 tbsp flour.

Turn the dough onto a lightly floured surface, fold it over itself 2–3 times to create layers, then pat to about 1-inch thickness. Use a 2.5–3 inch round cutter to stamp biscuits (do not twist the cutter). Gather scraps and repeat to get 6–8 biscuits.

Place biscuits onto prepared sheet with sides touching (for taller biscuits) or spaced apart for crisper sides. Brush tops lightly with 2 tsp heavy cream.

Bake 12–15 minutes until golden brown and risen. Remove and keep warm or hold at low oven (200°F / 95°C) while you finish other components.

While oven is preheating or while biscuits rest, prepare candied bacon. Line a separate rimmed baking sheet with foil and place a wire rack on top. Preheat oven to 400°F (200°C) if biscuits are done; you can cook candied bacon at same time if schedule permits.

Sprinkle both sides of 8 thick-cut bacon slices with 1/4 cup brown sugar and 1/2 tsp black pepper, pressing sugar gently into the bacon so it adheres. Arrange slices on the rack so they do not overlap.

Bake 12–18 minutes, checking at 12 minutes — cooking time depends on thickness and desired chew/crisp. For chewy candied bacon, remove around 12–14 minutes; for crispier, 16–18 minutes. Watch carefully to avoid burning sugar.

Transfer bacon to a sheet of parchment and let cool slightly; sugar will set as it cools. Keep warm or reheat briefly on low oven before assembling if needed.

In a bowl, combine 1 lb ground pork with 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried sage and 1 tsp brown sugar. Mix gently until just combined — avoid overworking to keep patties tender.

Divide the mixture into four equal portions (about 4 oz each). Form into 3.5–4 inch patties, slightly larger than the biscuits to allow for shrinkage. Press a small dimple in the center of each patty with your thumb to help them cook flat.

Heat a large skillet or griddle over medium heat and add 1 tbsp neutral oil. When oil shimmers, cook patties 3–4 minutes per side, or until internal temperature reaches 160°F (71°C) and exterior is brown and slightly crisp. Adjust heat as needed to prevent burning.

If patties finish before other components, keep them warm on a baking sheet in the 200°F oven.

When sausage and bacon are nearly ready, heat a nonstick skillet over medium-low and add 1 tbsp unsalted butter.

Crack 4 large eggs into the skillet to fry. For sunny-side-up, cook slowly about 3–4 minutes until whites are set but yolks still runny. For over-easy, cook until whites set, flip gently and cook 20–30 seconds. Season eggs with 1/2 tsp salt and 1/4 tsp black pepper while cooking.

During the last 30–60 seconds of egg cooking, place 1 slice smoked gouda on each sausage patty so it melts slightly from residual heat, or briefly cover the skillet to help cheese melt.

Split warm biscuits horizontally. If desired, lightly butter the cut sides with 2 tsp softened butter.

On the bottom half of each biscuit place one sausage patty with melted smoked gouda. Top the patty with two slices of candied bacon (or enough to overlap and give flavor).

Spoon about 1 to 2 tablespoons (roughly 15–30 ml) house blackberry jam onto the top half of each biscuit — adjust to taste so it complements but does not make sandwich soggy.

Place a fried egg on top of the candied bacon, then cap with the jam-brushed top biscuit. Serve immediately so warm cheese and sausage contrast with sweet jam and crisp bacon.

Suggested garnish: a few fresh blackberries or a sprig of microgreens. Serve with optional hot sauce or maple syrup on the side.