Buttermilk Biscuit Sandwiches

Twice now I've made the buttermilk biscuit recipe from Pioneer Woman's new cookbook.



















Her biscuits are pretty good, but I think instead of posting the recipe for them, I'm going to show you what happened to a couple of the left overs. Any biscuit recipe would probably do just fine with these.




















One of the things I miss from America is the McDonald's menu. I know how that sounds - but let me finish. McDonald's is a place I only go when times are tough, and/or, I'm on a road trip that left before dawn. And when I go there in those times, I'm comforted by certain things - notably, the biscuit breakfast sandwiches. They don't have them in Canada - no one even knows what I mean when I try to describe them as things that you can get at McDonald's.



























This weekend I tried to recreate them with my left over biscuits. I cracked eggs into ramekins and added a little shredded cheese that we had on hand. The ramekins are in a pan with about a 1/2 inch of water.



























The left over biscuits, separated, spent about 30 seconds in the microwave while the eggs were cooking. I believe I cooked them at 325 degrees F for 20 minutes (they were fully cooked, with a little yellowish yolk).























We added spinach to two of them, though it only superficially made them "healthier." Still, they were really filling and came together easily.
Buttermilk Breakfast Sandwiches

1-2 eggs per person
1-2 biscuits per person
1/4 cup shredded cheddar cheese
Salt and pepper to taste
Spinach (optional)


Butter ramekins for each of the eggs. Break one egg into each, sprinkle with cheese, salt, and pepper. Place ramekins in a baking dish or pan with a 1/2 inch of water.* Bake for 10-20 minutes at 350 degrees F. Using a fork or knife, coax the cooked eggs out of the ramekins and place on the biscuits.


*This was kind of an experiment. Does it actually make a difference? You tell me.