Idaho-Eastern Oregon Onion and Biscuit Breakfast Sandwich

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Idaho-Eastern Oregon Onion and Biscuit Breakfast Sandwich

A light and fluffy North Carolina-style buttermilk biscuit is loaded with bacon and Idaho-Eastern Oregon Onions to make the ultimate breakfast sandwich.
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Servings: 12 Servings
Ingredients Method Notes

Ingredients
  

INGREDIENTS
  • 12 slices bacon chopped 11.5 ounces
  • 3 Idaho-Eastern Oregon Spanish yellow onions
  • finely chopped 2 lb
  • 3 3/4 cups all-purpose flour 1.25 lb
  • 5 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup cold unsalted butter cut into small small cubes 6 ounces
  • 1 cup buttermilk approx.
Sauce:
  • 2 1/2 cups barbecue sauce
  • 1/2 cup apple cider vinegar
  • Pinch cayenne pepper optional
  • Breakfast Sandwich:
  • 12 leafy lettuce leaves
  • 12 slices tomato
  • 12 fried eggs
  • 12 slices Cheddar cheese

Method
 

Biscuits:
  1. Heat skillet over medium heat. Cook bacon until lightly golden brown. Add onions. Cook, stirring, until onions are soft. Cool completely.
  2. Preheat oven to 400°F. Line a baking sheet with parchment paper. Stir flour with baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle half of the onion-bacon mixture over top. Stir in 1 cup buttermilk, adding 1 to 2 tablespoon more if needed.
  3. Transfer mixture to lightly floured surface. Without overworking, knead gently until dough just comes together. Pat into 1-inch thick rectangle. Using a 3-inch biscuit cutter, cut into 12 rounds.
  4. Brush tops lightly with buttermilk. Bake for 15 to 20 minutes or until golden.
Sauce:
  1. Stir barbecue sauce with vinegar and cayenne until well combined.
1 Sandwich:
  1. Sandwich a lettuce leaf, tomato slice, fried egg, cheese slice and 1 tbsp remaining onion-bacon mixture between a halved biscuit. Serve with 1/4 cup barbecue sauce on the side.

Notes

Tip: Baked biscuits can be frozen for up to 1 month
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