Blend sweet and savory with these craveable handhelds. These breakfast sandwiches, which could be menued any time of day, are a great way to showcase local sausage and berries, if available. Their petite size makes the sandwiches an attractive option for a brunch buffet or passed tray at a catered event.
Ingredients
12 buttermilk biscuits (recipe below)
12 smoked sausage patties, in 3-oz. portions
12 quail eggs
1 tbsp. extra-virgin olive oil
8 oz. blackberry jam (recipe below)
6 oz. white cheddar cheese, sliced
Salt and pepper, to taste
Steps
- Preheat oven to 450 F.
- In large saute pan, heat 1 tablespoon oil. Add sausage patties and sear on both sides until golden brown.
- While sausage is cooking, heat 2 teaspoons oil in large skillet. Over medium heat, cook quail eggs to sunny-side up. Season with salt and pepper.
- Place sausage patties on a sheet pan and top with sliced cheddar. Place in oven to melt cheese.
- To serve, spread blackberry jam on each side of split biscuits. Place sausage on bottom of biscuit and top with a quail egg. Rest biscuit top on side of each sandwich half.
Buttermilk Biscuits
Ingredients
5 cups all-purpose flour
4 tsp. baking powder
1 tsp. baking soda
2 tbsp. sugar
1 tbsp. salt
9 oz. cold butter, cut into small cubes
2 cups buttermilk
Melted butter, for topping
Steps
- In large bowl, combine dry ingredients. Mix in cold butter with a pastry cutter, taking care not to overmix.
- Gently stir in buttermilk just until the dough comes together.
- Roll dough onto floured surface; fold dough over 4 to 5 times, to create layering.
- Cut out biscuits with 2-inch cutter; place on a sheet pan sprayed with cooking spray. Brush melted butter over biscuit tops.
- Bake biscuits in 450 F convection oven until golden brown.
Blackberry Jam
Ingredients
2 pints blackberries
1/4 cup sugar
1 lemon, zested and juiced
Steps
- In mixing bowl, toss berries with sugar. Allow to macerate for 10-15 minutes.
- In small saucepan over medium heat, combine berries, lemon juice and a splash of water. Simmer for 10-15 minutes until thickened.
- Stir in lemon zest; remove from heat. Refrigerate until needed.
Yield: 12 servings