Biscuit Sandwiches
Freezer-Ready, Gut-Friendly
When I was a kid, I remember struggling to focus at school because I was so hungry. I arduously counted down the minutes until we collectively walked to the lunch line. My stomach ached, and my brain felt scrambled until I received the helping of processed food waiting for me. Our standard breakfast of cereal didn’t stick with me for very long, so at a young age, I taught myself how to cook a hearty breakfast. With that said, I never left myself enough time and often ran late for the school bus, but hell, I was sufficiently fed!
I recall one fateful morning when I hurriedly made French toast and sausage links. I’d pulled the frozen sausage links out of the freezer and determined they would cook faster on the hottest stove setting. With my French toast ready, I sat down enjoying my creation when a grease fire ignited engulfing my precious sausage links!
Not one to let good food go cold, I hollered from the table for my mom to come extinguish the flames while I continued to savor my French toast. Annoyed at her inability to hear me and too busy eating, I continued to bellow her name louder and louder from my seat about 7 feet from the 2-foot flames. She finally emerged from her bedroom, curlers in her hair and a robe haphazardly hanging from her body. She looked at me, then, looked at the flames. Once her brain processed the scene, she sprang into action. She doused the flames in baking soda and between heaving breaths asked me, “Why did you just sit there?!?”
Early in my high school years, my father decided to start making my sisters and I breakfast before school - acts of service are clearly his love language. Needless to say, I absolutely loved this! Not only did I consistently start my day off with a good meal, but I felt supported and loved.
When I became a mother, I carried on the practice of making my children as well as myself a hearty breakfast. The more I learned about nutrition, the more I appreciated not only what my father did for me and my sisters but what I did for myself and my boys.
I do, however, value my time in the mornings, and therefore, I prefer to make a large batch of whatever I make to save time in the coming mornings. Freezer ready, premade breakfast meals also make for quick dinners in a pinch or after school snacks.
Large batch, freezer-ready, gut-friendly, breakfast biscuit sandwiches made with a mix of einkorn flour, gluten free flour, sausage (no MSG added), free-range eggs, and raw cheddar.
Phase 3: Maintenance
Why this is a healthy recipe: I love a good breakfast sandwich! I especially love a biscuit breakfast sandwich. With that said, I wanted to make them gut friendly with low-gluten and easier to digest grain such as einkorn.
When you look at what options you and your family have for a convenient breakfast, you’re typically stuck with processed, fake-ass food!
Taken straight off of Jimmy Dean’s website, the following is the ingredient list for the classic Jimmy Dean’s Biscuit Sausage, Egg, & Cheese Sandwiches:
I mean, seriously! Can any of you tell me what the *&@# most of these ingredients are?!? What I can tell you is that it’s a bunch of shit, and your body runs way more efficiently when it’s given real food to digest and use as fuel.
Let’s just compare that laundry list to the ingredient list of this recipe:
As stated above, this recipe calls for less inflammatory and less problematic flour by way of a gluten free flour and an ancient grain. I prefer using Bob’s Red Mill 1:1 gluten free flour and Jovial’s organic einkorn flour. I consider these “gut friendly” because the recipe combines gluten free flour with the low-gluten, ancient grain and also includes buttermilk, a cultured dairy product. In addition, the protein content and healthy fats provide the amino acid building blocks and a healthy source of fuel to help power brains and bodies!
Who does this support: Most of our family, especially our youngest son, struggles digesting gluten, but the lower gluten content of einkorn, softer wheat, and non-hybridization seems to allow for an easier processing of the grain. Therefore, those with gluten sensitivities that miss the bread of their dreams may find this recipe tolerable. It also supports healthy, growing kids, and families that just want to do better by way of providing a healthier alternative to an overly processed standard American breakfast!
Who should avoid this recipe: Anyone with celiac disease should avoid einkorn flour as it still contains gluten, but they could make this recipe with a gluten free flour. As stated earlier, I put this in a Phase 3: Maintenance category for my clients as it does contain dairy and gluten. Anyone experiencing inflammatory conditions, allergen stress, an auto-immune symptom flare-up, or digestive issues, I do not recommend this recipe.
With all that said, let’s get our hands dirty, shall we?!? Actually, before you get your hands dirty - preheat your oven to 450 degrees, and prepare an extra large baking sheet with parchment paper. If you do not have an extra large baking sheet, you may need to use two standard baking sheets.
Start off with roughly a 5 quart bowl and add your flour, baking powder (aluminum free), baking soda, and salt to your bowl. I use a pastry cutter to whisk the dry ingredients - I am all about dirtying up as few dishes as possible!
Next, cut your butter into cubes and toss it into the flours. Using a pastry cutter, cut the butter, continuing to mix the flour, and cut some more. You will need to stop on occasion to press chunks of butter out of the pastry cutter. Continue working the flour and butter until only pea size butter exists. If you do not have a pastry cutter, feel free to dig in with your hands, but you’ll want to work quickly to keep the butter cold as your hands will warm the butter, which decreases the flakiness of the finished product.
Next, add your buttermilk. Fold the flour into the buttermilk until all the flour is of the same consistency - we will use the term “moist” here… Not too wet, not too dry!
Lightly flour a flat, clean surface using the gluten free flour. Dump the dough out onto the floured surface, and using either a rolling pin or your hands, roll out the dough to your desired thickness. I preferred to make several biscuits and not overly thick biscuits as I’d prefer more protein to bread. Therefore, I rolled the dough out to a ½”.
Using a biscuit cutter or a cup that’s 2 ¾” or larger in diameter, flour the bottom of the cutter and start cutting your biscuits. Place the cut biscuits on the prepared baking sheet. You will need to gather your dough after you are unable to cut any more whole biscuits. Roll the remaining dough back out to continue cutting your circular biscuits. I was able to get 22 biscuits out of this recipe using a 2 ¾” biscuit cutter.
Once you’ve made as many biscuits as possible out of the dough, put them in your preheated oven, middle rack, for 12-14 minutes.
While these little nuggets are baking, I clean up my work surface and do what dishes I’ve used up to this point. This is a great habit to get into as it makes for a less stressful process altogether!
The biscuits should be slightly golden on the top and golden on the bottom once they are ready to pull from the oven. Allow the biscuits to cool for a few minutes before transferring them to a cooling rack.
I am purposefully efficient and use as few pans, spoons, bowls as possible. My husband, on the other hand, manages to use every pot, pan, spoon, knife, bowl we own when he cooks - God love him…
I decrease the oven to 400 degrees. I start forming sausage patties with the sausage I’ve chosen. We raise our own pigs and use a processor whose sausage seasoning does not include added MSG (Monosodium Glutamate). Surprisingly, this is hard to find. You could always purchase two pounds of ground pork and season it yourself in order to know what makes up your sausage.
Please keep in mind that the patties need to exceed the size of your biscuit by about a ½” in diameter as the patties will shrink as they cook. Place the patties on the same prepared baking sheet you used for your biscuits. Keep at least an inch distance between patties. Bake your patties for 12-14 minutes or until the centers reach 160 degrees.
Once the patties are fully cooked, remove the pan from the oven and set your patties on a plate to cool. Again, using the same sheet pan, crack your eggs! Yes, in the pork grease - this gives the eggs a little depth and steam to help them bake. Crack as many eggs as you have biscuits. Now, place the sheet pan of eggs in the oven. You will need to carefully watch the eggs to ensure that you do not overcook them - rubber eggs are THE WORST!
Once your eggs are cooked to your desired state, pull the pan out of the oven and allow them to cool.
I use a block of raw cheddar, and, using a cheese slicer, I trim off thin slices of cheese. I use very little cheese as I simply want a little flavor and to hold the top biscuit to the egg. Again, I try to limit common allergens and otherwise problematic foods when possible.
You may start assembling your biscuit now by cutting your biscuit in half, resulting in two evenly-sized rounds. Next, place a sausage patty on the bottom, followed by an egg, and a few slices of cheese. Put the top biscuit round on top of the cheese and set aside.
Once I assemble all the sandwiches, I allow them to completely cool before wrapping them individually in plastic wrap, putting the wrapped biscuits in a gallon bag, and storing them in the freezer. This way, you will avoid condensation building up, freezing, and compromising the quality of the sandwich.
Along with breakfast quesadillas and breakfast burritos, these are my go-to freezer ready, gut friendly, family-friendly breakfasts I make on the fly that saves me time in the mornings!
Quantity depends on the desired thickness of the biscuits and sausage patties. I got 22 out of this recipe.
NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition .By reading this, you acknowledge that you are responsible for your own health decisions. Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration (FDA)and are not intended to diagnose, treat, prevent or cure any disease.
