Saturday, January 30, 2010
Sausage & Egg Biscuit Sliders
We all love sliders. I mean, how can you not love a miniature burger? Honestly, I made them small because the only breakfast sausage patties at my closest grocery store are small, but I am really keen on the idea of making them small from now on. What an adorable breakfast!
I actually have another, slightly larger batch of these biscuits in the oven as I type this, while my boyfriend makes some thick-cut bacon to go with them. We love breakfast food around here, even (especially!) around mid-afternoon on weekends.
There are 2 keys to making these biscuits turn out beautifully.
1) I'm serious about the butter & milk being very cold.
2) Do not overmix, follow the kneading directions. It's worth it, and it's not difficult.
Best Flaky Biscuits
makes 10-12 depending on size.
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
8 tablespoons butter (7 for dough, 1 for brushing on top)
3/4 cup very cold milk + 2 tbsp for brushing on top
Preheat the oven to 425º.
Slice off 1 tbsp of butter and set aside. Cut the remaining butter into thin slices and place in the freezer for a few minutes.
In a medium/large bowl, whisk together the flour, paking powder, baking soda, and salt. Add the frozen thin butter and cut it in with a pastry cutter. When the mixture looks like lumpy crumbs, pour the milk in and stir with the pastry cutter until it just barely forms a dough. Dump out onto a clean surface and press into a solid rectangle. Fold it in thirds (like a letter), press out to the original rectangle's size, and repeat 3 or 4 times until the dough is fairly smooth. Roll or press out to about 1/2" thick and cut with cutters. Brush the tops with a mixture of milk & melted butter before placing in the oven for about 10 minutes or until lightly browned on top.
Now to make them into breakfast sliders!
While the biscuits are in the oven, cook some sausage patties (I used 8). Crack 4 eggs into a bowl and lightly beat them with salt & fresh ground black pepper. Cook them in a skillet omelet style with some butter. Cut out egg rounds with the same cutter you used for the biscuits.
Assemble the sandwiches as soon as everything's cool enough to touch.