Breakfast Biscuit Sandwich Recipe
Cheddar Cheese on a House-Made Drop Biscuit. Served with a side of Pickled Peach Jam and Fresh Fruit.
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Ingredients
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Biscuit
Pickled Peach Jam
Fresh Fruit
Method
Biscuit Preparation
- 1
Preheat Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- 3
Cut in Butter
Add the cold unsalted butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- 4
Add Buttermilk and Cheese
Pour in the buttermilk and add the shredded cheddar cheese. Stir gently until just combined; do not overmix.
- 5
Drop Biscuit Portions
Using a spoon or ice cream scoop, drop dollops of the biscuit dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 6
Bake
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Pickled Peach Jam Preparation
- 7
Combine Ingredients
In a medium saucepan, combine the chopped peaches, sugar, apple cider vinegar, grated ginger, and cinnamon.
- 8
Cook the Jam
Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 20-25 minutes, stirring occasionally, until it thickens.
- 9
Cool and Store
Remove from heat and let it cool. Store in a jar and refrigerate until ready to serve.
Assembly and Serving
- 10
Assemble the Sandwich
Slice the baked biscuits in half and spoon some pickled peach jam on the bottom half. Place the top half back on.
- 11
Serve with Fresh Fruit
Serve the biscuit sandwiches with a side of assorted fresh fruit.