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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
1

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

2

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.

3

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.

4

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

5

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

6

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

7

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

8

Bake for 22-25 minutes or until golden brown.

9

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:
10

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