Biscuit Sandwich Recipe

Preheat and prepare

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

Mix dry ingredients

In a large bowl whisk together 2.5 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, 1 tsp salt, and 1 tbsp granulated sugar until evenly combined.

Cut in butter

Cut 1/2 cup (very cold) unsalted butter into 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until the largest pieces are pea-sized and the mixture resembles coarse meal (some flaky bits remain).

Add buttermilk

Make a well in the dry ingredients and pour in 1 cup cold buttermilk. Gently fold with a spatula until dough starts to come together. If dough seems dry, add up to 2 tablespoons cold milk, a teaspoon at a time—dough should be shaggy and slightly sticky but manageable.

Fold and pat

Turn the dough onto a lightly floured surface. Gently fold the dough over itself 3–4 times (do not overwork) to create layers, then pat to about 1-inch thickness.

Cut biscuits

Using a 2.5–3 inch round cutter (or a floured glass), press straight down without twisting to cut 8 biscuits. Gather scraps and gently pat once more to cut remaining biscuits.

Bake

Place biscuits on the prepared baking sheet about 1 inch apart for slightly crisper sides or touching for taller sides. Brush tops with 2 tbsp melted butter. Bake at 425°F (220°C) for 12–15 minutes, until tops are golden brown and an inserted toothpick comes out clean. Remove from oven and transfer to a rack.

Prepare mayonnaise spread

In a small bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tsp hot sauce (optional), 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh chives if using. Mix well and refrigerate until assembly.

Cook eggs

Crack 4 large eggs into a bowl, add 2 tbsp milk and a pinch of salt and pepper; whisk until blended. Heat 1 tbsp unsalted butter in a nonstick skillet over medium-low. Pour the egg mixture into the skillet and, stirring gently, cook until soft curds form for scrambled eggs (or cook as desired for folded eggs). Remove from heat when slightly underdone—they will finish while assembling.

Warm ham and cheese (optional)

If you prefer warm fillings, briefly warm the ham slices in the same skillet for 30–60 seconds per side and place a slice of cheddar on the ham so it softens. Alternatively, assemble cold.

Split and butter biscuits

Carefully split each warm biscuit in half horizontally. Lightly spread about 1/2 teaspoon of softened butter on the cut surfaces if desired.

Spread mayo mixture

Spread about 1 tablespoon of the prepared mayonnaise mixture on the bottom half of each biscuit.

Layer fillings

On each bottom half place 1 slice of cheddar, 1–2 slices of warmed ham (or a single folded slice), and approximately 1/6 of the scrambled eggs (divide eggs among 8 biscuits). If using pickles or jalapeños, add 1/2 teaspoon per sandwich now.

Top and press

Place the biscuit top over the fillings. Press gently to help the cheese melt into the egg and ham. For extra melt, return assembled sandwiches to a 350°F (175°C) oven for 3–4 minutes or microwave individually for 15–20 seconds.

Serve

Serve warm. Leftover biscuits keep well in an airtight container for 2 days; reheat in a 350°F oven for 8–10 minutes or split and toast in a skillet.