CookThatBook

Biscuit Breakfast Sandwich

Rating: 4.5 out of 5 (perfect biscuits, great combination of sweet & salty flavours)

Initial Thoughts: I was relieved to see a magazine with a January cover recipe that did not follow the typical New Year’s diet food trend. Yum!

The Test: We ended up making these breakfast sandwiches for dinner one night. Come on; who doesn’t love backwards day?! The biscuits were easy and quick to prepare, and the dough came together effortlessly. Because of the number of comments online complaining that the biscuits turned out way too salty, I only used 1 tablespoon of kosher salt. I also opted to grate the butter into the flour mixture instead of cutting it into cubes, as this technique worked really well with the Chicken Pot Pie recipe from Pam Anderson’s Perfect One-Dish Dinners.

The Results: First cover recipe of the year for my monthly challenge with Food & Wine Magazine and I’m happy to report that it was a smashing success! The results tasted superb to any fast food breakfast sandwich I’ve consumed, and I really enjoyed the white cheddar cheese called for in the recipe (I used applewood smoked cheddar) which gave the sandwich more of a grown-up/sophisticated feel. Initially I was wary of the idea of spreading raspberry jam on the biscuits, but the sweetness worked well with such concentrated levels of salt from the biscuits, ham and cheese. The combination of sweet and salty lessened the intensity of the flavours, producing a much more mellow result.

I love how this recipe updates the classic breakfast sandwich without altering it to the point of no recognition. The attention to detail was something that I really appreciated; such as the suggestion of grilling the biscuit halves in the pan with butter prior to assembling the sandwich, and even the reminder to turn the pan halfway through cooking the biscuits. A well thought-out recipe is invaluable and makes the cooking process go smoothly, and in this case resulted in some pretty gosh darn tasty food.

Although the majority of comments online indicated that even with a reduced amount of salt the biscuits were still much too salty, Mr. Spock and I thought the 1 tablespoon amount worked well.

We will definitely be making these biscuits again in the future, although when it comes to breakfast sandwiches my family still prefers using the less crumbly English muffin option.

For a copy of the recipe for Biscuit Breakfast Sandwiches, please click HERE

As part of my culinary New Year’s resolutions, I have committed to creating each month’s cover recipe from Food & Wine Magaine.

NOTE: If any of you would like to follow along with me and join in on the fun, I’d love to compare notes! So pick-up a copy of the latest issue of Food & Wine and get cooking. Be sure to send your comments and photos to  info@cookthatbook.com.

The mission of Food & Wine Magazine is to find the most exciting places, new experiences, emerging trends and sensations in the culinary and wine industries. From travel and entertaining to luxury and design, this magazine brings an energetic and stylish take on food and wine. For more information on Food & Wine Magazine, please visit www.foodandwine.com