Accidental Breakfast Sandwiches

This is one of those recipes I didn’t mean to make.

Does that happen to you? Do you accidentally make biscuits? And then accidentally turn them into breakfast sandwiches?

This is why when people tell me things like, “You’re so good at being an adult,” that I just guffaw and brush it off. I don’t know many people that inadvertently spend their mornings avoiding real responsibility by baking biscuits. And then photograph it and post about it while waiting for a purposefully baked cake to cool.

I mean, this was an entirely happy accident, don’t get me wrong. With caramelized onions, blackberry jam, sage sausage and a fried duck egg, how could I not be happy about them? Make them, on purpose or on accident, and you’ll be happy too.

Accidental Breakfast Biscuit Sandwiches

(makes 6 biscuits)

2 ½ cups flour

1 TBSP sugar

2 TBSP baking powder

1 TBSP baking soda

½ tsp. salt

½ tsp. freshly cracked black pepper

½ cup (1 stick) unsalted butter, cold and cut into cubes

¾ cup whole milk

1 egg

1 cup grated cheese of choice (I used gruyere because I love it)

1 pound sage sausage

1 medium onion, sliced thin

1 TBSP stone ground mustard

6 duck eggs (or regular eggs)

Blackberry (or your favorite) jam

Mixed greens, if desired

Preheat oven to 415 degrees. Line a baking sheet with parchment paper and set aside.

Whisk together the flour, sugar, baking powder, soda, salt and pepper. Using a pastry blender, cut in butter until no pieces larger than a small pea remain. In a large measuring cup, whisk together the milk and egg until combined. Slowly pour into the dry mixture, reserving a few tablespoons, to avoid the dough becoming too wet. Add in grated cheese and mix to bring together into a shaggy dough, adding a bit more of the milk mixture if needed.

Turn out onto a lightly floured surface and pat into a large square. Fold dough over and pat into a square once more. Repeat “fold and pat” process 6 times total.

Finally, pat into a 1-inch thick square and cut into 6 even pieces.

Place on prepared baking sheet. Using a pastry brush, brush the tops of the biscuits with the remaining egg and milk mixture.

Bake in preheated oven for 12 – 15 minutes, until biscuits have risen and are golden brown. Remove to rack to cool.

While the biscuits bake, form the sausage into 6 equal patties and cook in a large skillet over medium-high heat to sear. Remove sausage patties to paper towel to drain.

Turn heat to medium and add in sliced onion to pan, stirring to coat with sausage drippings. While the onions cook, stir in 1 TBSP mustard. Cook until onions are tender. Remove from pan.

Reheat pan to medium-high heat and add 1 TBSP olive oil to pan. Crack in duck eggs and cook to desired doneness (I like my eggs cooked over easy/medium), seasoning with salt and pepper to taste.

To assemble sandwiches:

Cut a biscuit in half, spread bottom with a small amount of jam, add greens, sausage patty, onions, and top with an egg before replacing top.

Repeat and enjoy!

Biscuits are best served the day they are made but can be frozen before baking. To bake frozen biscuits just add 4 minutes to baking time.