Breakfast & Brunchcountryliving
Egg & Biscuit Sandwiches with Tomato Jam
This homemade egg and biscuit sandwich is loaded with all the best fillings for an ubelieveable breakfast.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 45 min👤 Christopher Michel📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●whisk
- ●oven
- ●baking sheet
- ●skillet
📝 Preparation Steps
1
Preheat oven to 450°F. Whisk together flour, baking powder, salt, and baking soda in a bowl. Cut butter into flour with a pastry blender or two forks until mixture resembles small peas. Add chives and 4 ounces Cheddar. Add buttermilk and stir until dough begins to form a ball. Turn dough out onto a lightly floured work surface; knead 2 or 3 times, gradually adding additional flour as needed to prevent sticking.
2
With floured hands, pat dough into a 1-inch-thick circle. Cut dough into fourths and stack one on top of another. Roll stacked dough into a 1-inch-thick circle. Repeat procedure 3 more times. Using a 3-inch round cutter or wide-mouth mason jar, cut 8 to 10 biscuits, pressing scraps together once. Place biscuits, slightly touching, on a baking sheet. Chill ⏱️ 15 minutes. Bake until golden brown, 18 to ⏱️ 20 minutes. Once cool enough to handle, split biscuits in half.
3
Heat 1/2 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add 4 slices ham and cook until seared on one side, ⏱️ 30 seconds to ⏱️ 1 minute. Flip, and top each with remaining Cheddar, dividing evenly. Cook, covered, until cheese is melted, ⏱️ 30 seconds to ⏱️ 1 minute. Transfer to bottom halves of 4 biscuits. Repeat with remaining oil, ham, cheese, and biscuits. Cook eggs, in two batches, to desired doneness; place on top of ham.
large eggs8
4
Spread 1 tablespoon Spicy Tomato Jam on the top half of each biscuit and sandwich each with a bottom half. Serve immediately.
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