Butter-Swim Biscuit Sandwich with Sausage, Cheese, and Hot Pepper Jelly
The classic sausage and cheese biscuit gets an update with zingy hot and sweet 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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