Restaurant Rental Recipe

Prepare and chill

Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper. Place a metal mixing bowl and the cubed butter in the freezer for 10 minutes while you measure dry ingredients — cold tools keep butter from melting prematurely.

Make biscuit dough

In a very large bowl, whisk together 4 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp fine sea salt until evenly combined.

Cut in butter

Remove the butter from the freezer, add the 1 cup very cold cubed butter to the flour. Using a pastry cutter, two knives, or your fingertips quickly work the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized pieces of butter remaining (this creates flaky layers).

Add wet ingredients

In a small bowl combine 1 1/2 cups cold buttermilk and 2 tbsp honey. Make a well in the dry ingredients and pour in the buttermilk mixture. Stir gently with a spatula until dough just comes together — do not overmix. If dough seems too dry add up to 2 tbsp more buttermilk.

Form and cut biscuits

Turn the dough onto a lightly floured surface and fold it over itself 3–4 times to create layers, pressing to about 1-inch thickness. Use a 2 1/2- to 3-inch biscuit cutter (or rim of a glass) to cut 12 rounds without twisting the cutter. Re-roll scraps once to cut remaining biscuits. Transfer to prepared baking sheets, spaced about 1 inch apart.

Bake biscuits

Brush tops lightly with a bit of buttermilk or a touch of melted butter for color. Bake in the preheated oven for 12–15 minutes, rotating pans halfway, until biscuits are golden brown on top and sound hollow when tapped. Remove from oven and immediately brush with 4 tbsp melted butter. Let cool on a rack for 5 minutes.

Cook bacon or sausage

While biscuits bake, cook 24 thick-cut bacon slices in a large skillet over medium heat until crisp, about 8–10 minutes, turning once. Transfer to paper towels to drain. Alternatively, warm 24 vegetarian sausage patties according to package instructions or pan-fry until browned and hot through.

Make fried eggs

In two large nonstick skillets over medium heat, melt a small pat of butter or spray oil. Crack 12 large eggs, cooking 6 at a time if needed, and fry until whites are set but yolks remain slightly runny (about 3–4 minutes) for best texture. Season each egg with a pinch of salt and some of the 2 tsp black pepper. For fully set yolks, cook another 1–2 minutes or flip and cook through briefly.

Assemble sandwiches

Slice each biscuit in half horizontally. On the bottom half place 1 slice cheddar cheese, 2 slices bacon (or one sausage patty), and one fried egg. Drizzle about 1 tsp hot honey over each egg, then top with a small pinch of chopped chives. Cap with biscuit top.

Serve

Arrange sandwiches on a large platter. Serve warm with optional sides: butter lettuce dressed lightly, pickled red onions, seasonal jam on the side for spreading, and lemon wedges. Provide extra hot honey for guests who want more sweetness and spice.

Toss 6 cups butter lettuce or mixed greens lightly with a squeeze of lemon and a pinch of salt just before serving so greens remain crisp.

Serve 2 cups pickled red onions and 1 cup seasonal jam in small bowls for guests to top sandwiches to taste.

Keep lemon wedges and remaining hot honey available on the service table.