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Bacon, Tomato, & Egg Breakfast Sandwiches on Sourdough Garlic Herb Biscuits

Yields1 Serving

For the Sourdough Garlic Herb Biscuits
 4 cups flour, plus up to ¼ cup more for dusting
 4 tsp baking powder
 1 tsp baking soda
 1 tsp salt
 1 ½ tsp Creole seasoning
 2 tbsp rosemary, chopped and separated
 2 tbsp thyme, chopped and separated
 16 tbsp cold, unsalted butter, cut into small pieces and separated
 1 cup sourdough starter
 1 cup buttermilk
 2 large eggs, slightly beaten and separated
 sea salt and pepper
 2 cloves garlic, minced
For the breakfast sandwiches:
 1 Sourdough Garlic Herb Biscuit
 1 slice cheddar cheese
 3 slices center cut bacon, cooked
 2 large eggs, cooked over easy
 2 slices of tomato

Preheat the oven to 425℉. Lightly dust a large baking sheet with flour and set aside.


In the bowl of a food processor add 4 cups of the flour, baking powder, baking soda, salt, Creole seasoning, 1 tablespoon of the rosemary, and 1 tablespoon of the thyme. Pulse to mix.


Add 12 tablespoons of the butter and pulse until the mixture resembles coarse meal. Transfer the mixture to the bowl of a stand mixer fitted with the blade attachment.


Add the sourdough starter and the buttermilk. Mix on low until the mixture forms a shaggy ball. Turn out onto a lightly floured surface.


Being careful not to overmix the dough, form into a ball and then roll to a 1" thickness.


Cut the dough into 8 large rectangles. Transfer each rectangle to the floured baking sheet, placing them close together.


Brush the biscuits with the beaten egg and sprinkle with the remaining herbs. Sprinkle with salt and pepper.


Bake for 22-25 minutes or until golden brown.


Melt the remaining 4 tablespoons of butter and add the minced garlic. Brush the biscuits with the garlic butter straight from the oven.

To make the breakfast sandwiches:

On a warm biscuit, add the cheese, bacon, cooked eggs, and tomato slices. Season with salt and pepper.