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.
3/4cupcold unsalted butter cut into small small cubes6 ounces
1cupbuttermilk approx.
Sauce:
2 1/2cupsbarbecue sauce
1/2cupapple cider vinegar
Pinchcayenne pepper optional
Breakfast Sandwich:
12leafy lettuce leaves
12slicestomato
12fried eggs
12slicesCheddar 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