Gluten-Free Cheddar Garlic Biscuit Breakfast Sandwiches
A breakfast sandwich is the best reason to spend twenty minutes on a Sunday. Make twelve, wrap them, freeze them, and breakfast is handled for the next two weeks of mornings that would otherwise be a granola bar in the car.
The biscuits are cheddar garlic, and that matters more than it sounds like it should. Real buttermilk, garlic, and chives are in the mix, and you fold in fresh shredded sharp cheddar, so the biscuit actually tastes like something instead of just holding the sandwich together.
Instead of frying twelve eggs one at a time, you bake them all at once in a single pan, with the sausage, cheddar, and tomatoes mixed right in. Dill is the surprise. It sounds wrong for a breakfast sandwich right up until you eat one, and then it is the reason the whole thing does not feel heavy at eight in the morning.
Both pans go in at the same time and come out within a minute of each other. So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.
What Is a Drop Biscuit?
A drop biscuit is one you drop from a spoon instead of rolling and cutting. That is the whole distinction.
A traditional biscuit needs a stiffer dough so it can be rolled flat and cut into rounds, which means keeping the butter cold, handling it carefully, and usually chilling the dough. A drop biscuit uses a wetter dough that goes straight onto the pan in mounds.
You give up the neat cylinder and the visible layers. You get a craggy top with more surface area, which browns more and holds butter better, and you get it in about five minutes of work instead of twenty.
For a breakfast sandwich, the drop biscuit is arguably better. The craggier surface grips the fillings, and the slightly softer crumb splits cleanly without shattering.
What's Already in the Mix
Pamela's Cheddar Garlic Drop Biscuit Mix has real buttermilk, garlic, and chives in the bag, along with the butter. You add cold water and shredded sharp cheddar, and that is the entire ingredient list for the biscuits.
The garlic and chives are in the crumb, not sprinkled on top, so you taste them in every bite rather than just the first one.
The cheddar goes in fresh, and that is the part that matters most. Cheese powder can sit in a bag for a year, which is why most cheese biscuit mixes use it, but powder only gives you an even cheese flavor throughout. Real shredded cheddar melts into pockets, and those pockets are what make a cheddar biscuit worth eating.
The mix this recipe is built on Pamela's Gluten-Free Cheddar Garlic Drop Biscuit Mix Real buttermilk, garlic, and chives in the mix. Add your own shredded sharp cheddar. GFCO-certified gluten-free and kosher. Makes about 12.
Shred a block of cheese yourself. Pre-shredded cheese is coated with starch to stop it clumping, and that coating keeps it from melting into clean pockets. Two minutes with a box grater is a noticeable difference.
The Sheet-Pan Egg Slab
Twelve sandwiches means twelve eggs, and frying twelve eggs one at a time is how a good idea becomes a bad morning.
Bake them in a slab instead. Whisk the eggs with milk, salt, and pepper, stir in cheddar and dill, pour into a greased 9x13, and scatter the cooked sausage and halved tomatoes over the top. Bake until just set, cool a minute, cut into twelve squares.
Three reasons this beats a skillet:
The shape is right. A square of baked egg sits on a biscuit without hanging off the sides, which is the permanent problem with a fried egg on a round biscuit.
It reheats. A baked egg square survives a microwave and a toaster oven. A fried egg turns rubbery.
Everything is in the egg. The sausage, cheese, and tomato bake in rather than getting layered on, so the sandwich assembles in one move and holds together when wrapped.
Pull them when the center is just set and still glossy. They keep cooking in the hot pan, and a dry egg square is the one thing that will let this sandwich down.
