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.
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
Instructions
Biscuits:
- Heat skillet over medium heat. Cook bacon until lightly golden brown. Add onions. Cook, stirring, until onions are soft. Cool completely.
- 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.
- 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.
- Brush tops lightly with buttermilk. Bake for 15 to 20 minutes or until golden.
Sauce:
- Stir barbecue sauce with vinegar and cayenne until well combined.
1 Sandwich:
- 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