Biscuit and Scone Mix · Breakfast/Brunch · Corn-Free · Dairy-Free · Gluten-Free · Nut-Free · Peanut-Free · Soy-Free ·Oct 19, 2021

Breakfast Biscuit Sandwich

Name: Breakfast Biscuit Sandwich
Yield: 9
Ingredients: 1 bag Pamela’s Biscuit and Scone Mix; 12 TBSP butter or butter alternative, cut in 1/2" pieces and well-chilled; 1 cup milk, soy, rice, or almond milk (add 2 tsp lemon juice or apple cider; vinegar to milk for a tangy addition); Fried egg and breakfast ham

Your complete breakfast! Way better than the drive-thru! Made with our Biscuit & Scone Mix.

Breakfast Biscuit Sandwich

Rated 5.0 stars by 1 users

Servings

9 large or 12 medium biscuits

Your complete breakfast! Way better than the drive-thru! Made with our Biscuit & Scone Mix.

Ingredients

1 bag Pamela’s Biscuit and Scone Mix
12 TBSP butter or butter alternative, cut in 1/2" pieces and well-chilled
1 cup milk, soy, rice, or almond milk (add 2 tsp lemon juice or apple cider
vinegar to milk for a tangy addition)
Fried egg and breakfast ham

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Directions

Place rack in top third of oven and pre-heat oven to 400°.
Using a stand mixer with paddle attachment or pastry blender, cut butter into dry mix until pea-sized crumbs are formed. Add milk and mix until just incorporated.
Scoop onto a piece of greased parchment or plastic wrap and gently form into a rectangle or circle. Using a second piece of greased wrap on top, gently pat or roll to 1" to 1-1/2" high. Dough will be soft. Use dental floss, a biscuit cutter dipped in rice flour or a greased knife to cut dough into 9 or 12 pieces, and transfer to greased or parchment covered cookie sheet.
Bake for 20 to 25 minutes until just starting to brown and biscuit tops are splitting open. Biscuits are fragile when hot. Cut in half and top with fried egg and breakfast ham.

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Breakfast Biscuit Sandwich

Breakfast Biscuit Sandwich

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Servings

Ingredients

Directions

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