I think I’m either in a rut, or have an addiction. I can’t stop making breakfast and Mexican foods (and ice cream…the cookie phase has passed for the most part – I ODed during that semester long project when I brought cookies to class almost every week). Is it college? Is it my boyfriend with the huge appetite? I’ve always been a morning person, so that I can understand. And once you get good at something it’s kinda hard to stop. Thus, I have a system when I make breakfast on the weekends. The first time was time consuming and a complete mess. But now, it has actually become a peaceful way of getting up after a night of partying, believe it or not.
I personally think that the sandwich photographed above is the best sandwich I have ever had. I am allll about biscuits. And the avocado was a last minute decision that seriously nailed it. My mouth is watering just thinking about the sandwich – I just can’t. Drizzled with a little good quality maple syrup….oh man
Buttermilk Biscuit Breakfast Sandwich
Bake these as late in the game as possible. They are their best when served warm and fresh out of the oven
Author: Suzanne Bruno
Recipe type: Breakfast
- 2 cups all purpose flour, plus more for dusting
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter, cubed
- 1 cup buttermilk
- 2 tablespoons of butter, melted
- Scrambled Eggs
- 1 strip of bacon, cut into 2 pieces
- 1 slice of avocado
- Good quality maple syrup
- Deli quality white american cheese
- Preheat oven to 450°.
- In a large bowl, combine the dry ingredients.
- Add the cubed and very cold butter to the dry ingredients. With either two knives or a pastry blender, cut into the dough until it forms a course meal-like texture. No chunks of butter should be visible.
- Add the buttermilk and mix until just combined. It will be very sticky
- Place the dough onto a floured work surface and knead until lightly covered in flour so it is no longer sticky – make sure not to overwork the dough so they can rise evenly
- Gently pat out the dough until it is about 1 inch thick and cut biscuits out with a round biscuit or cookie cutter
- Place the biscuits on a cookie sheet and bake for about 10-12 minutes until lightly golden on top. – A minute before baking is finished, brush melted butter on top of each biscuits (about 2 tablespoons are needed)