Biscuit sandwiches

My teen, yxia is up at 630am, to get herself ready for school and out the door by 715 for the school bus. so she has a busy morning, lately she hasn’t liked the breakfast that her school has been offering and I don’t blame her, they’re not always the most tasty or nutritious meals.

A couple times a month they’ll have chicken biscuits for breakfast but the other days she doesn’t like having yogurt or cereal for breakfast.

so with her asking for something more for breakfast, I made her a batch of biscuits and sasuage patties for school mornings or after school snack. she can add an egg in the morning after heating up the biscuit in the oven.

I wrapped these up in tin foil, and stored in the freezer, in the morning we can grab one and throw it in the oven for about 20 to 30min because our oven is old so it cooks slower. so time is dependent on oven.
so while she’s showering and getting ready, her biscuit is cooking and ready to go when she leaves.

Biscuit sandwiches

Biscuits

Servings: 12 biscuits 

Prep Time: 15minutes mins

Cook Time: 15minutes mins

Total Time: 30minutes mins

Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons granulated sugar
• ¾ teaspoon salt
• ½ cup unsalted butter
• 1 cup whole milk, or buttermilk (or ½ cup of each)
• milk, buttermilk, cream or melted butter, optional, for brushing on biscuit tops

Directions

Place butter in the freezer for at least 20 minutes.

Preheat oven to 425° F with a rack in the upper third of the oven. Line a baking sheet with parchment paper.

In a large bowl, combine the flour, baking powder, sugar and salt. Whisk together until well combined.

Grate the frozen butter using a box grater. Add the butter to the bowl and use a fork to mix it into the dry ingredients.

Pour the 1 cup milk or buttermilk into the bowl and use a fork to stir until the dough comes together. It is ok if there are a few bits of flour not yet incorporated, but if the dough seems very dry and is not coming together add 1 to 2 tablespoons more milk or buttermilk.

Turn the dough out onto a lightly floured work surface. Pat the dough into a 1½-inch thick rectangle. Fold the dough in half on top of itself and pat it down into another 1½-inch thick rectangle. Repeat the folding process 4 to 6 times. Then press the dough down into a 1-inch thick rectangle.

Use a biscuit cutter (mine measures 2 ¼-inches) to cut out the biscuits, pressing it straight down into the dough without twisting. Once you’ve cut out as many biscuits as you can, gather the scraps and pat the dough out to 1-inch thickness a second and third time to finish cutting out all of the biscuits. Place them on the prepared baking sheet.

If desired, brush the biscuit tops with milk, buttermilk, cream or melted butter. Bake for 13 to 16 minutes, until the tops are lightly golden brown.

Notes

• Store biscuits at room temperature for up to 3 days or in the freezer for up to 3 months.
• Biscuits are best right after baking. Leftover biscuits can be reheated in a 350 degree oven for about 5 minutes.