BAKE: Butter-Swim Sausage Biscuit Sandwiches with Cheese & Hot Pepper Jelly
- Super-Easy Sausage Biscuit Sandwiches
- Make-Ahead Meal-Prep Tips
- Butter-Swim Biscuit Sandwich with Sausage, Cheese, and Hot Pepper Jelly
You can make these zippy, cheesy sausage breakfast sandwiches with your favorite biscuits. Might I suggest a pan of butter-swim biscuits, though? I
f you have a jar of homemade butter-swim biscuit mix on the shelf you could have the biscuits in the oven in as little as five minutes, so you can focus on the important things, like drinking your coffee (or making sure your kids or dog aren’t causing havoc already)… or just focus on the often difficult task of just waking all the way up!
Or maybe you’re one of those early-bird morning people, in which case, I guess you could be alphabetizing your spice shelf, drafting a sonnet, working on your dissertation, doing eighty-seven sun salutations, or whatever it is you fine chipper folks do with your superpowers in the morning?
Oh, and if you could, wake me up when breakfast is ready, please?
Super-Easy Sausage Biscuit Sandwiches
Open up the butter-swim biscuit recipe in another tab if you don’t already have a jar of the mix measured out on your pantry shelf (no worries if you don’t, it takes less time to mix than it does to get out the few simple ingredients), and let’s do this!
While the biscuits are baking (and in between sun salutations, I guess), slice and fry up some breakfast sausage, cut off some cheese slices (or open a package of pre-sliced, if that’s how you roll), and pop open a jar of hot pepper jelly, either your own homemade preserves or your favorite store-bought version.
The cheese melts between the hot sausage and biscuit, and the pepper jelly gives a sweet, piquant tang that wakes up the flavors and contrasts perfectly with the rich sausage and buttery biscuit.
That’s it – brunch is served and you might be this morning’s hero for the whole family. Or your own hero all week, because you can also make these ahead for days when you hit snooze one too many times (especially if that’s every day).
Go ahead and make a double-batch of these sausage biscuit sandwiches now and thank me later!
Make-Ahead Meal-Prep Tips
Wrap the assembled breakfast sandwiches individually with waxed paper and freeze them in zip-seal or sandwich containers for busy mornings. Pull one out of the freezer, zap it in the microwave in the waxed paper wrapper, grab it on the way out the door and go (or put it frozen in your lunch bag if you have a microwave at work).
Say sayonara to soggy, sad, skimpy fast food breakfast sausage biscuit sandwiches or starving because you didn’t have time to make breakfast. Take that, long takeout lines. Adios, always pre-ordering on the app… Ciao! to breakfasts that taste like the cardboard they were packaged in… well, you get the idea.
Butter-Swim Biscuit Sandwich with Sausage, Cheese, and Hot Pepper Jelly
Ingredients
- 1 batch butter swim biscuits 8 or 9 biscuits (varies based on your pan size) or your favorite biscuit recipe
- 1 lb breakfast sausage cut into slices before cooking (8 or 9)
- 4 or 5 slices american or pepper jack cheese one half slice per sandwich (4.5 slices if you used a square pan and have 9 biscuits)
- 4 oz hot pepper jelly
Instructions
- Preheat the oven, mix and shape biscuits (or pour into pan) and bake.
- Slice the breakfast sausage. This is easiest if it is very cold- pop it in the freezer for a few minutes while you're making coffee (but don't forget it in there!). Use a sharp knife and cut even, sawing slices to avoid smushing them. If you're using bulk fresh sausage, shape into 3" diameter logs first, then cut slices, roughly ¾" thick.You're probably working with a one lb. tube- you can cut right through the plastic and remove them as you slice. Reshape the slices (especially the ends) back into flat circles if you need to and make sure you discard all the plastic wrapping.
- Get a 10" or larger skillet hot over medium-high heat. Brown the sausages in the skillet, turning after the first side has a good sear (but before they curl unevenly), then several times to make sure they're cooked through.
- Remove sausages from pan and let drain on a plate lined with a paper towel or over a wire rack. If your sausage is fairly lean, and you time it right, you can also put them directly into the sandwiches. Keep warm.
- Split the biscuits while they are still warm, and spread a teaspoon of pepper jelly on each side. Place a slice of sausage and a piece of cheese on each (If using sandwich-size slices, I cut the cheese slices into quarters and use two quarters on each sandwich on either side of the sausage).
- Serve immediately while still warm, or let cool slightly, wrap each sandwich in waxed paper (or a paper sandwich bag), place in a larger sealed container (either Tupperware or a freezer bag) and freeze. Keeps well for up to three months.
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