Breakfast Biscuit Burger

Who doesn’t love a breakfast sandwich on a Sunday morning?! Today we woke up and decided to take the leftover buttermilk biscuits from last night and make  magnificent breakfast sandwiches. Yes, magnificent. The beauty of the Breakfast Biscuit Burger (thanks for the great name Phil!) is that you can tailor  it to your liking. I went for a fried egg, sliced chicken, spinach and marble cheese combo.Phil’s sandwich was sans egg, more hot sauce, and lots of sliced chicken. I also whipped up a spicy garlic aioli sauce with a few shakes of cayenne pepper and Franks Red Hot (we put that #$*% on everything).

For the perfect circular egg I used a cookie cutter. Placed the cutter in a buttered pan, cracked my egg inside and let it cook about two minutes. I then removed the cookie cutter and flipped the egg over to cook for another minute.

I don’t know if you can tell but the cookie cutter I used was a balloon shape. Or a speech bubble. The girls from The Little Yellow Kitchen made a Hungry Belly Breakfast Sandwich using Bobby Flay’s recipe for pork sausages and I think pairing the biscuits with Flay’s sausage patties would better suit the “breakfast burger” title I’ve christened these sandwiches, alas more preparation was needed and we were too hungry to go shopping! Enjoy the rest of your weekend everyone!

Spontaneous Saturday Bake-off: Buttermilk Biscuits

Buttermilk Biscuits

It’s Saturday night and my liver is, I’m sure, relieved to be taking the night off (despite my best intentions). Thus continues the comfort food weekend with these steamy buttermilk biscuits. Super easy, super quick, super bon!

Buttermilk Biscuits:
1 1/2 cups all-purpose flour
1 1/2 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup cold unsalted butter, cut up into 1/2-inch cubes
3/4 cup well shaken buttermilk
1 tbsp milk or cream to brush biscuits

Biscuits about to be baked!

1) Pre-heat oven to 425°F. In a medium bowl sift together flour, sugar, baking powder, salt, and baking soda.

2) Blend in butter with your fingers until evenly distributed. Add buttermilk and stir with a fork until a dough just forms.

3) Turn dough out on to a floured surface and, with floured hands, knead gently 6 times. Pat out dough on a floured surface until it is about 1/2 an inch thick. Take a circular cookie cutter, or as I used the rim of a small water-glass, and proceed to cut out your biscuits.

4) Place biscuits on a unbuttered baking tray about two inches apart. With a basting brush lightly brush tops of biscuits with milk or cream. I also added a light sprinkle of salt, just the barest of dusting. Bake for 12 minutes, or until lightly golden. Transfer to a cooling rack and enjoy.

I was skeptical of not buttering the tray, but the biscuits just slid off when I took them out of the oven. Actually, two of them had trouble getting off the tray; if you cook them longer than 12 minutes they will burn on to the bottom if it’s not buttered.

Buttered Buttermilk Biscuit

I just noticed that I’ve been following a pattern: alliterative baking. Buttered Buttermilk Biscuits, Carrot Cake Cupcakes… what should I bake next!?

Rum Raisin….Ragu?!? I don’t know.