Mama’s Boy Assorted Biscuit Sandwiches Recipe

Prepare Oven and Dry Ingredients

Preheat oven to 450°F (230°C). In a large bowl whisk together flour, baking powder, baking soda and salt until evenly combined.

Cut in Butter

Add the cold cubed butter to the flour mixture. Using a pastry cutter, two forks or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Add Buttermilk and Shape

Pour cold buttermilk into the flour-butter mixture and stir gently with a wooden spoon or spatula until a shaggy dough forms. Do not overmix. Turn dough onto a lightly floured surface, fold gently 3–4 times to bring it together, and pat to about 1-inch thickness. Using a 2.5- to 3-inch biscuit cutter, stamp out 12 biscuits, pressing straight down (do not twist). Re-roll scraps once to get remaining biscuits.

Bake

Place biscuits on a parchment-lined baking sheet so sides touch slightly (for higher rise) or spaced if you prefer crispier sides. Brush tops lightly with melted butter or oil. Bake for 12–15 minutes until golden brown on top. Remove and cool on a rack briefly before assembling sandwiches.

Cook Bacon

Preheat oven to 400°F (205°C). Arrange bacon slices on a rimmed baking sheet lined with foil and a wire rack if available. Bake 12–18 minutes until crisp. Transfer to paper towels to drain.

Cook Scrambled Eggs

Whisk 8 eggs with 1/4 cup milk, 1/2 tsp salt and 1/4 tsp pepper. Heat a large nonstick skillet or griddle over medium-low heat and melt 1 tbsp butter. Pour eggs in and cook, stirring gently, until just set and soft (2–4 minutes). Remove from heat to avoid overcooking.

Assemble Sandwiches

Slice 4 freshly baked biscuits in half. On bottom half place a portion of scrambled eggs, top with 3 slices of bacon per sandwich and one slice of cheese. Place top biscuit and press gently for 30 seconds so cheese melts from residual heat. Serve immediately.

Cook Sausage

In a skillet over medium heat, cook 4 sausage patties, about 4–5 minutes per side, until internal temperature reaches 160°F (71°C). Keep warm in a low oven (200°F / 95°C) on a plate covered with foil.

Cook Eggs

Prepare scrambled eggs as above: whisk 8 eggs with 1/4 cup milk, 1/2 tsp salt and 1/4 tsp pepper. Melt 1 tbsp butter in skillet and cook until soft-set.

Assemble

Split 4 biscuits. On each bottom half place a cooked sausage patty, a portion of scrambled eggs, and a slice of cheddar. Top with biscuit and serve warm.

Make Sweet Tea Brine

Brew 2 cups of very strong black tea (use 2 teabags per cup), let cool to room temperature. In a bowl combine cooled tea, 1.5 tbsp salt and 1 tbsp sugar until dissolved. Submerge chicken pieces in brine, cover and refrigerate for 2–4 hours (minimum 1 hour).

Marinate in Buttermilk

Remove chicken from tea brine and pat lightly. Place chicken into 1 cup buttermilk mixed with 1 tsp hot sauce (optional). Refrigerate 30 minutes to 1 hour for additional tenderness and flavor.

Prepare Dredge

In a shallow bowl whisk together 1.5 cups flour, 1/4 cup cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp cayenne.

Dredge and Fry

Heat 3–4 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in flour mixture pressing to adhere. Fry 3–5 minutes per side depending on thickness until golden brown and internal temp reaches 165°F (74°C). Drain on a rack or paper towels. Keep warm in a low oven if making ahead.

Assemble Sandwiches

Split 4 biscuits. On each bottom half place a fried chicken piece (trim to fit if needed). Optionally add a pat of honey poppy seed butter or serve butter/jam alongside. Top with biscuit and serve hot.

Prepare Eggs

Whisk 8 eggs with 1/4 cup milk, 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp butter in a nonstick skillet over medium-low and cook eggs until soft-set, stirring gently.

Assemble

Split biscuits and portion eggs onto bottom halves, top with a cheese slice, replace top biscuit and serve.

Make Honey Poppy Seed Butter

In a bowl combine 1/2 cup softened unsalted butter with 1/2 cup honey and 2 tbsp poppy seeds. Whip with a fork until smooth and well incorporated. Transfer to a serving ramekin and chill briefly to firm slightly.

Prepare Jam

Spoon 1/2 cup raspberry jam into a serving dish. Keep at room temperature for easier spreading.

Brew Coffee

Brew 1/2 cup (about 4 oz) of ground coffee per 8 cups water (adjust to taste) in a drip coffeemaker or pour-over. Keep coffee hot in a thermal carafe.

Set Condiments

Provide milk or cream and sugar on the side so guests can customize their coffee.

Portioning

Use the 12 biscuits to assemble: 4 Bacon Egg & Cheese, 4 Sausage Egg & Cheese, 4 Fried Chicken (or mix with plain and egg & cheese to preference). Reserve some plain biscuits with honey poppy butter and raspberry jam for guests who want a sweet option.

Keep Warm

Keep sandwiches wrapped loosely in foil in a 200°F (95°C) oven for up to 30 minutes. Avoid extended holding to preserve biscuit flakiness.

Serve

Arrange sandwiches on a platter with small ramekins of honey poppy seed butter and raspberry jam, and a coffee station with Jittery Joe's coffee and condiments. Provide napkins and salt/pepper as needed.