Andreann’s Cheddar Cheese Bacon, Egg and Cheese Biscuit Sandwich
16 slices of bacon
4 large eggs
1 teaspoon cold milk or water
½ teaspoon salt
½ teaspoon pepper
1 tablespoon butter
4 slices white American cheese
4 Andreann’s cheddar biscuits (recipe below)
Place the bacon in a large pan, turn heat to medium. When bacon starts to curl, use a fork or tongs to turn each slice over. Keep flipping the bacon about every minute or so until it has browned evenly and is cooked to your desired crispness. Lay the cooked pieces on a paper towel while you cook the rest of the slices.
Place eggs into a bowl add the milk or water and season with desired amount of salt and pepper (I use a pinch of each per egg) whisk together until well combined. Heat about ½ tablespoon butter in a 9 inch nonstick skillet placed over medium high heat. Pour half the egg mixture into the pan and as the egg mixture begins to set, use your spatula to lift one edge and tilt the pan just enough to allow the uncooked mixture on top to run underneath. Continue this process working your way around, until no more uncooked egg mixture is able to run underneath (the top should still be wet but not runny) At this point add a slice of cheese across the center of the egg and using the spatula fold each side across the center. Remove from heat and place another slice of cheese across the top. Cut in half. Repeat one more time with remaining eggs. (you will have four pieces of omelet when done cooking all eggs)
To assemble Sandwich:
Split biscuits in half, place a piece of cheese omelet onto bottom half of each biscuit. Place three to four slices of bacon on top of each (breaking each piece in half so it does not stick to far over the biscuit edge), top each with top half of biscuit and serve immediately.
Prep time 10 minutes
Cook time 15- 20 minutes
Andreann’s Cheddar Biscuits
2 cups APO flour (plus enough to toss, about ¼ cup)
1 tablespoon baking powder
½ tablespoon sugar
1 teaspoon salt
1 stick unsalted butter (frozen)
3 ounces of extra sharp white cheddar cheese (grated)
1/3 cup mixture shredded cheddar and Monterey Jack cheese
1 cup plus one tablespoon milk
Preheat oven to 435° F
Sift flour, baking powder, sugar and salt together into a large bowl. Add the butter (shred it directly into the bowl using a grater) and the cheese and stir with a fork to combine. Add the milk and stir until just combined (will be sticky).
Divide into one quarter to one third cup portions, toss each into flour (so you can handle them) and form into discs about 1 inch thick. Place onto nonstick sheet pan a few inches apart and bake for 15- 20 minutes.
Makes 6 to 8 biscuits
Prep time 5 minutes
Cook time 15 -20 minutes