Biscuit Sandwich Recipe

Preheat and prepare

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

In a large bowl whisk together the flour, baking powder, sugar, and salt until evenly combined.

Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining (about 6–8 passes). Work quickly to keep butter cold.

Make a well in the center and pour in the 3 tablespoons cold milk (or buttermilk). Stir gently with a fork until the dough just comes together; if it feels dry, add up to 2 additional tablespoons cold milk, 1 tablespoon at a time. Do not overmix.

Turn the dough out onto a lightly floured surface, gently fold the dough over itself 3–4 times to create layers, then pat to a 3/4-inch thickness. Using a 2.5–3 inch round cutter, cut 4 biscuits pressing straight down (do not twist). Re-form scraps and cut remaining biscuits if needed.

Place biscuits on the prepared baking sheet about 1 inch apart. Brush tops lightly with melted butter if desired and bake in preheated oven for 12–15 minutes or until golden brown and risen. Remove and let cool slightly while you prepare eggs and protein.

Apple sage sausage patties: In a medium skillet over medium heat, add 1 teaspoon oil and cook precooked or raw patties according to package or until internal temperature reaches 160°F and edges are browned, about 3–5 minutes per side for precooked or slightly longer if raw. Transfer to a plate and keep warm.

Bacon: In a skillet over medium heat, cook 8 slices of bacon until crisp, 6–10 minutes depending on thickness, turning as needed. Drain on paper towels and keep warm. For four sandwiches use 1–2 slices per sandwich depending on preferred bacon amount.

Salmon cakes: Warm salmon cakes in a skillet over medium heat in 1 teaspoon oil, 3–4 minutes per side until heated through and golden. Keep warm.

Soysage: Cook soysage links or patties according to package instructions until heated through and browned, typically 3–5 minutes per side. Keep warm.

In a medium bowl crack the 6 eggs and add 3 tablespoons whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until well combined and slightly frothy.

Heat a nonstick skillet over medium-low and add 1 tablespoon unsalted butter. Once melted and foaming but not browned, pour in the egg mixture.

Let eggs set for 10–15 seconds, then gently push the eggs from the edges toward the center with a silicone spatula, forming large soft curds. Continue folding gently, removing the pan from heat intermittently to control cooking so eggs remain creamy. Cook to just-barely-set stage (soft, slightly runny — carryover heat will finish them). This should take about 3–4 minutes total.

Sprinkle the shredded cheddar over the eggs in the pan and fold once so the cheese begins to melt into the eggs for 20–30 seconds. Remove from heat.

Split each warm biscuit in half horizontally. If desired, toast cut sides in a dry skillet or under the broiler for 30–60 seconds to add a slight crisp.

On the bottom half of each biscuit place one cooked protein piece (or portion to fit sandwich). For bacon, place 1–2 slices; for patties or cakes use one each.

Spoon a quarter of the cheddar-scrambled eggs over the protein on each biscuit (divide eggs evenly among four sandwiches).

Top with the biscuit top, brush lightly with the reserved melted butter, and serve immediately with optional hot sauce or ketchup on the side.