Do you know what happens mere moments after the Easter Bunny silently scampers away from the scene of the crime? When mom and dad survey the scene of multi-colored egg bombs that litter the yard? The elephant in the room appears and asks, “How much egg salad are we going to have to eat this year?”
Easter is funny that way. Traditional always, with flavors like ham, carrots, and scalloped potatoes. Scalloped potatoes are a flavor in my book. And of course, there’s a spring berry something for dessert.
And eggs. Let us not ignore the eggs.
I for one take my egg salad very, very seriously, and very, very happily. But sometimes you just have to throw your hands in the air and let the world know that enough is simply enough with the egg salad.
That’s when it’s time to double down and try something new. Like biscuits and eggs. Still a sandwich, but different enough.
Homemade biscuits give this drive-thru classic it’s start and make a very handy and portable device to chomp down upon while steering the wheel with your knees. Breakfast in hand is always a bonus when morning comes way too early. And remember, no texting while driving, please.
No need for extra mayo or that scant teaspoon of mustard. No arguments over mayo vs. Miracle Whip. No fork mashing to get the egg mix just right.
Sliced hard-boiled eggs and bacon that’s ready and waiting in the fridge is sandwiched into warm-out-of-the-oven biscuits and topped with a slice of melty cheese.
If you’re a planner of your morning meal and like to sleep in 10 minutes longer, bake the biscuits the night before, assemble the sandwiches, and keep them in the fridge. Then simply heat up the whole shebang in the microwave before you hustle out the door.
Bacon Egg and Cheese Biscuit Sandwiches
Ingredients
- For the biscuits
- 4 tablespoons butter cut into small pieces but still very cold (½ stick), plus 1 tablespoon for the pan
- 2 ¾ cup all-purpose flour
- 4 tablespoons baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- For the sandwiches
- 12 biscuits
- 12 thin slices Cheddar cheese
- 6 hard-boiled eggs peeled and sliced
- 6-8 slices warm cooked bacon
Instructions
- To make biscuits
- Preheat the oven to 450°F.
- Prepare 9-inch straight sided cake pan with butter and set aside.
- In large bowl, whisk together flour, baking powder and kosher salt. Add small pieces of butter and work into flour mixture with fingers until texture resembles coarse crumbs.
- Stir buttermilk into flour mixture until it just comes together and dough is a little shaggy looking. Knead dough a few times in bowl then turn out onto lightly floured surface. Pat dough into a ½-inch thick shape.
- Cut biscuits out with 2-inch biscuit cutter dipped in flour. Place biscuits in the prepared pan. Fold remaining dough over itself and pat into another ½-inch thick shape and continue to cut biscuits until you’ve used all the dough. You should have about 12 biscuits.
- Bake 15 minutes or until biscuits are golden brown. Remove from oven and turn out into towel, cover and let rest while preparing sandwiches.
- To prepare sandwiches
- Separate warm biscuits into top and bottom halves and place 1 slice of Cheddar cheese on the bottom, top with 4-5 slices of hard-boiled egg, a few slices of bacon and top biscuit half.
- Repeat with remaining biscuits.
- If biscuits have cooled and cheese doesn’t melt, place composed sandwiches on plate and place in turned off but still warm oven for 5 minutes or so for cheese to melt. Or, microwave on high for 30 seconds.
