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Ranch Biscuit Breakfast Sandwich Recipe

Name: Ranch Biscuit Breakfast Sandwich Recipe
Total time: 37 MINUTES
Yield: 4
Ingredients: 4 cup All Purpose Flour; 1 tbsp Baking Powder; 1 tsp Baking Soda; 1 tsp Salt; 1 cup Litehouse® Homestyle Ranch; 1 cup Buttermilk (cold); 1 cup 2 sticks Unsalted Butter, diced into small cubes (cold); ¼ cup Litehouse® Freeze Dried Chives; 2 tbsp Litehouse® Freeze Dried Parsley; 2 cup Shredded Cheddar Cheese; 1 ea Biscuit, sliced in half; 1 ea Fried Egg; 1 ea Slice of Cheddar Cheese; 2 ea slices Bacon; 1 ea Avocado (optional)

December 23, 2018 Litehouse

37 MINUTES

Serves: 4

This rich ranch biscuit breakfast sandwich is the perfect way to start any morning. Made with flaky and rich biscuits loaded with Litehouse® Homestyle Ranch and butter, these biscuits will crumble in your mouth. Top them with a fried egg, cheese, bacon, and avocado and you have the perfect breakfast sandwich for any day!

Ingredients

Biscuit Recipe Ingredients

4 cupAll Purpose Flour
1 tbspBaking Powder
1 tspBaking Soda
1 tspSalt
1 cupLitehouse® Homestyle Ranch
1 cupButtermilk (cold)
1 cup2 sticks Unsalted Butter, diced into small cubes (cold)
¼ cupLitehouse® Freeze Dried Chives
2 tbspLitehouse® Freeze Dried Parsley
2 cupShredded Cheddar Cheese

Breakfast Sandwich Recipe Ingredients

1 eaBiscuit, sliced in half
1 eaFried Egg
1 eaSlice of Cheddar Cheese
2 easlices Bacon
1 eaAvocado (optional)

Directions

Preheat oven to 425˚F and line a baking sheet with parchment paperIn a large mixing bowl, whisk together flour, baking soda, baking powder, and salt.In a separate small bowl, mix together the ranch, buttermilk, chives, and parsley.Dice the butter into very small cubes and add to the flour mixture. Use your hands to incorporate the butter.Once incorporated, make a well in the flour and add in the buttermilk mixture and cheddar cheese. Stir the dough together with a wooden spoon until it forms a shaggy mixture.Transfer to a lightly floured large cutting board and pat out until it forms a 1 inch rectangle. Fold the dough in half from top to bottom and pat back down into the 1 inch rectangle. Repeat until you have 8 folds. Pat the dough into a 9x13 inch rectangle and slice into 12 square biscuits. Arrange biscuits on a baking sheet so that they are almost touching, but do not have the biscuits touching the sides of the pan.Brush the tops with buttermilk and bake for 22-24 minutes, until golden brown and flaky.To make the breakfast sandwich, slice a biscuit in half. Top the bottom half with a slice of cheddar cheese and broil in the oven for 1-2 minutes, until melty. Top with bacon and a fried egg.