I have never really been a breakfast person. I know, I know, it is the most important meal of the day. I just do not really like traditional breakfast foods. Cereal is boring, toast is also boring, and most dishes are just too much for me to eat right after I wake up. When I used to go out for breakfast I would order a BLT (sort of breakfast-y with bacon) until I discovered eggs benedicts. Now eggs benedict is my go to order when out for breakfast!
During the weekdays, I usually have some espresso to get me going and then wait and have a nice lunch. On the weekends though, I like to make scones, pancakes, or waffles. Those are the kind of breakfast foods I can get behind! This breakfast sandwich has a bit of the traditional breakfast parts, eggs and bacon, but made on a light and fluffy buttermilk biscuit. The method for making this biscuit is very similar to the way to make croissants. This method folds in the butter and makes for layers of flakey, tasty biscuits.
I served our breakfast sandwiches with some fresh carrot juice. A juicer is a great way to use up extra fruits and vegetables. Like, when you ask your husband to pick you up a bunch of carrots from the grocery store and he returns with a 10 pound bag... you can make carrot juice! I also added some plums and grapes, fruit really rounds out the richness of the sandwich and adds some more color to the plate... always a good thing!
Buttermilk Biscuit Breakfast Sandwich
2 1/2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
10 tablespoons cold butter, cut into 1/2 inch pieces
1 1/2 cups cold buttermilk, shaken
1/4 cup heavy cream
2 green onions, chopped
freshly ground black pepper
1 pound bacon
white cheddar cheese, sliced
Preheat your oven to 450°F. Make your biscuits: In your stand mixer fitted with the paddle attachment, mix together the flour, baking powder, and sea salt. Add the butter and mix until the butter is the size of peas. Add the buttermilk and mix on slow until just combined. Dough will be sticky.
Turn out dough onto a well floured board. Sprinkle some flour onto your rolling pin and roll the dough into a 3/4 inch thick rectangle.
Fold the top third of the dough over the center.
Repeat with the bottom third
Roll out dough again until it is 1/2 inch thick, rotate rectangle a quarter turn and repeat process.
Use a 3 inch biscuit cutter to cut as many biscuits as possible. If necessary, gather up the scraps and re-roll out dough in order to make more biscuits until all dough is used.
Line biscuits on a parchment-lined baking sheet so that they are touching one another.
Bake for 18-20 minutes or until golden brown.
Make the eggs: Crack all the eggs into a medium bowl. Add cream, green onions, salt, and freshly ground black pepper. In a pan on medium low heat, melt a tablespoon of butter. Pour in the egg mixture and move around with a spatula until desired doneness is achieved. Layer the eggs on the bottom half of sliced biscuits.
Next, add a slice of white cheddar cheese.
Make the bacon: cut the bacon strips in half and fry in a large saucepan on medium heat until cooked thoroughly. Add a few strips of bacon on top of the cheese.
Slice a ripe avocado and add a few slices to the top of the bacon. Season with salt and freshly ground black pepper. Serve with seasonal fruit and some juice and enjoy!