Herbed Biscuit Breakfast Sandwiches

Biscuits have been hankering to be painted up for a long time. Them, with their short ingredient list and blank canvas. So today, when deciding what to make the kids for breakfast, I had all sorts of plum-filled visions in my head, thanks to the likes of food bloggers who have gone before, creating all sorts of clever additions to your basic biscuit recipe. I’ve oogled over these Bacon Cheddar Biscuits from my Jaime-friend at Sophistimom, and Flaky Biscuits with Cheddar and Ham from brilliant Katie at GoodLifeEats, and Garlic Cheddar Biscuits from beautiful Gina at SkinnyTaste. I happen to think fellow Babble writer, Jaime Morrison Curtis of Prudent Baby fame made a batch of the prettiest biscuits even when she concocted this  Bacon Cheddar & Chive version.  There’s something lovely about a biscuit with kick. Just lovely.

Keeping that in mind, I kicked a batch full of ho-hum biscuits into high gear today when I tossed in handfuls of fresh herbs, and then stuffed them with all sorts of lovely things like ham and fresh tomatoes and a white cheddar sauce. This makes for a snappy, fresh breakfast that is, according my children’s biscuit-stuffed statements “mmumsft blefftst bskksut ebberst.”

Which I think is something akin to the best breakfast ever. But, don’t quote me on that.


Herbed Biscuit Breakfast Sandwiches


1 stick butter, grated
2 cups white whole wheat flour
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 1/3 cups buttermilk
2 tablespoons each fresh chopped chives, parsley, and dill

1/2 pound sharp white cheddar cheese, grated
4 tablespoons cream
1/2 pound black forest ham, sliced thin
1 ripe tomato, sliced


Preheat oven to 425 degrees. Pop your stick of butter into the freezer for a few minutes before making these biscuits. In a large bowl, stir together the flour, sugar, salt, and baking powder. Remove the butter from the freezer and, use a cheese grater to grate the butter into the flour. Work the butter into the flour mixture with a fork, until the flour mixture resembles fine crumbs. Make a well in the center of the flour. Pour the buttermilk and herbs into the well then use a fork to stir the mixture together just until the dough begins to follow the fork around the bowl. Turn the dough out onto a lightly floured wooden cutting board. Knead three or four times, then press the dough into a 1" thick rectangle and cut eight even, square shaped biscuits with a knife. Transfer to a baking sheet and bake in preheated oven for 16-18 minutes, or until golden brown.

In a small saucepan, heat the cheese and cream until melted. Slice warm biscuits in half. Top with ham, melted cheese sauce, and a tomato slice. Serve with a tall glass of orange juice and enjoy!