Print

Honey Butter Biscuit Breakfast Sandwiches

Close-up of a Honey Butter Biscuit Breakfast Sandwich cut in half, showing sausage, melted cheese, and egg.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for making fluffy honey butter biscuits and assembling them into sweet and savory breakfast sandwiches.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup cold buttermilk
  • 1/4 cup honey, divided
  • 4 tablespoons unsalted butter, softened (for honey butter)
  • 1/4 teaspoon vanilla extract (for honey butter)
  • 4 large eggs
  • 4 sausage patties or 8 slices bacon
  • 4 slices cheddar cheese

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Cut the cold, cubed butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Pour in the cold buttermilk and mix gently until just combined. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Pat or roll the dough to about 3/4 inch thickness. Cut out 8 biscuits using a biscuit cutter.
  6. Place the biscuits on the prepared baking sheet. Brush the tops lightly with 1 tablespoon of the honey.
  7. Bake for 12 to 15 minutes, or until the tops are golden brown.
  8. While the biscuits bake, prepare your fillings. Cook the sausage patties or bacon until done. Fry or scramble the eggs.
  9. To make the honey butter, combine the 4 tablespoons softened butter, the remaining 3 tablespoons of honey, and the vanilla extract in a small bowl. Mix until smooth.
  10. Once the biscuits are out of the oven, slice each biscuit in half horizontally. Spread a layer of honey butter on both cut sides of each biscuit half.
  11. Assemble the sandwiches: place one egg, one sausage patty (or two bacon slices), and one slice of cheese on the bottom half of a biscuit. Top with the other biscuit half.

Notes

  • For make-ahead biscuits, bake them completely, cool them, and store them in an airtight container at room temperature for up to two days. Reheat briefly in the oven or microwave before assembling.
  • You can use heavy cream instead of buttermilk for a slightly richer biscuit dough.
  • For extra flavor, add 1 teaspoon of baking powder instead of 1 tablespoon if you prefer a less cakey biscuit.

Nutrition

Find it online: https://spoonfulsnap.com/honey-butter-biscuit-breakfast-sandwiches/