Breakfast Sandwich Biscuits

Recipe by Jonathan Brasil
Not Yet Reviewed

Designed to make perfect breakfast sandwiches, these biscuits are large and sturdy. They won’t crumble when sliced, and they can hold up to bacon, eggs, and cheese. Our Buttermilk Biscuit Flour Blend makes mixing them up a breeze, so you can feed the hungry breakfast crowd in less than 30 minutes. And while we certainly recommend these for breakfast, don't let that limit you: They're just as good with fried chicken or even ham and cheese.

Prep
15 mins
Bake
10 to 12 mins
Total
27 mins
Yield
about eight 3” biscuits
Breakfast Sandwich Biscuits made into a breakfast sandwich - select to zoom
Breakfast Sandwich Biscuits made into a breakfast sandwich - select to zoom
Breakfast Sandwich Biscuits with fried chicken, honey, and pickles - select to zoom
Breakfast Sandwich Biscuits with fried chicken and pickles - select to zoom

Instructions

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  1. Preheat the oven to 450°F with a rack in the upper third. Lightly grease a baking sheet, or line with parchment.  

  2. In a medium bowl, place the biscuit flour. Add the butter, tossing it in the flour until coated. Using a pastry blender or your fingertips, work the butter into the flour until it's broken down into mostly pea-sized pieces, with some larger, flat shingles. (This will help create a flaky texture.)

  3. Add the milk and stir with a flexible spatula to form a soft, sticky dough. If the dough seems dry, add additional milk, 1 teaspoon at a time, to the dry flour at the bottom of the bowl. If the dough is very sticky, add additional flour, 1 teaspoon at a time, until the dough is just tacky to the touch. Resist the urge to add too much flour; a softer dough will make the biscuits more moist.

  4. Transfer the dough to a floured surface, then lightly dust the top with flour. Press to flatten dough to about 1" thick, then fold the dough over onto itself and rotate it 90° (a quarter turn). Repeat the flattening, folding, and turning process three more times to create flaky layers. If the dough sticks, stop and remove any stuck bits, then lightly flour the surface before continuing. 

  5. Once the folds are complete, lightly flour the top of the dough, then pat or roll it into an 8" x 7" rectangle, about 3/4" thick. 

  6. Cut biscuits with a floured 2 3/4" round cutter. Gather the scraps, flatten to 3/4" thick, and cut biscuits until all of the dough is used. Place the biscuits 1" apart on the prepared baking sheet.  

  7. Bake for 10 to 12 minutes, or until the tops are golden brown. Remove from the oven and immediately brush with melted butter. Serve warm. 

  8. Store leftover breakfast sandwich biscuits, well-wrapped, at room temperature for several days; freeze for longer storage. 

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