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Sage Biscuit Egg Sandwich: When Good Enough Turns into Something Pretty Great

Fluffy, tender biscuits have been eluding me for years. You see, I’d find recipe after recipe, tweak here and there, in the hopes that I could recreate those towering, cracked rounds that I’d see in magazines and cookbooks. But they would never come out the way they looked in those images. Frustrated, I had given up on biscuits. Stupid things.

And then, one bright Saturday morning, they called out to me again. But this time, I had no expectations. I jumped in without hope, without fear. I chopped a hearty amount of fresh sage. I whisked my flour. I cut in my butter. I stirred in my homemade yogurt. Wearing a thick pair of socks and leisurely drinking coffee as I prepped, still in my pajamas, I worked in my kitchen at ease. Frankly, I didn’t care if my biscuits came out tender or fluffy or rose high. I just wanted a nice, warm, doughy bed for my morning eggs. Something to chew on. I’m like that with bread sometimes. It’s comfort: stale, crusty, crunchy, chewy, nutty, buttery, hearty, holey, flat, and thick. I threw the biscuits in the oven, without holding my breath. And that’s when they came out of the oven; the most beautiful biscuits I had ever created. They rose, they cracked, they stayed tender. They came out of nowhere, seemingly. As did this breakfast biscuit sandwich. My sophisticated version of the Egg McMuffin.

Trying to create perfection is a pretty hard thing. Us writers, photographers, designers, artists, crafters, and musicians know a thing or two about that. Sometimes you just want something that’s good enough for the moment. A brief satisfaction. I’m learning that there’s nothing wrong with that. To all the perfectionists out there: it’s worth noting that good enough can turn into something pretty damn good. So better to try again, than to close the door on past failures.

I just returned from an amazing gathering of creative people at the Alt Summit. The event was educational, exhilarating, thought-provoking, fun and absolutely inspiring. I’m looking forward to sharing my thoughts around it, but I’m still processing. In the meantime, you can check out my friend Tracy’s photo roundup.

Sage Biscuit Egg Sandwich
*makes 4-5 biscuits for 4-5 biscuit sandwiches

Note: I like to add barley flour to my baked goods because I find that it helps make my baked goods softer and more tender, and adds an element of whole grains without being ‘grainy.’ You can certainly replace the barley flour with regular flour (or whole wheat, if you don’t mind a tougher biscuit). Barley flour can be purchased from the bulk bin section at some grocery stores, and Bob’s Red Mill also makes it (you can find it at Whole Foods).

1/2 cup of all-purpose flour
1/2 cup of barley flour (sub all-purpose if you don’t have this kind of flour on hand)
1 tablespoon of finely chopped fresh sage
1 teaspoon of baking powder
1 teaspoon of sugar
1/2 teaspoon of baking soda
1/4 teaspoon of salt
6 tablespoons of cold unsalted butter, cut into pieces
6 tablespoons of plain yogurt
1 egg, lightly beaten, for brushing

4-5 poached eggs (Use the technique described here)
8 pieces of crispy bacon
salt and pepper, to taste

1. Preheat your oven to 450 degrees F.
2. In a medium bowl, whisk together the flours, sage, baking powder, sugar, baking soda, and salt. Use a pastry blender to cut in the butter (or use your fingers) until the mixture has the texture of coarse meal.
3. Add the yogurt, and stir until the mixture forms into a dough. Transfer the dough to a lightly floured surface and knead it gently a few times (don’t overwork the dough — you’ll end up with heavy, dense biscuits).
4. Add more flour to your work surface, if needed, and then flatten the ball of dough until it is about 3/4 – 1 inch thick. Use a biscuit cutter (or the open side of a glass) to cut out the biscuits. Flour the edges of your biscuit cutter so the dough doesn’t stick.
5. Combine the scraps and repeat the process of flattening the dough and cutting out the remaining rounds.
6. Transfer the rounds to a lined baking sheet and brush the tops of the biscuits with the whisked egg. Bake for about 12-15 minutes (until the tops are golden and the biscuits are cooked through).
7. To create the biscuit sandwiches: allow the biscuits to cool slightly. Then, carefully slice them in half. Break a few pieces of bacon (if using) in half and place on the bottom halves of the biscuits. Top each with a poached egg, season with salt and pepper, and cover with the biscuit top. Serve with extra pieces of bacon and fruit.

Musical Pairings: Quilt – Quilt + Sage Biscuit Egg Sandwich

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Posted by Kasey

KaseyProfileSunspot

Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • http://www.ladomestique.com Jess O’Toole

    You’ve outdone yourself, Kasey. That biscuit and egg looks freaking awesome. I do believe things often turn out best when I stop trying so hard. :)

  • http://blog.muffinegg.com/ Rachel

    Your biscuits sound like the perfect egg sandwichers to me! I loved the barley flour from the pairings box in the Beer-Barley Pancakes so I’ll have to give it a try in some other baked goods.

  • http://www.turntablekitchen.com Kasey

    Hi Rachel! I’m so glad you enjoyed the barley flour in your 1st Pairings Box! Def., def. make these biscuits!

  • http://www.turntablekitchen.com Kasey

    You are so sweet, Jess! And that is so well-put! xo

  • sara

    looks delicious! I’ve been into breakfast sandwiches on weekends, but havent settled for the success of toast over biscuits. You’ve inspired me to try, they look so great!

  • Tara O’Brady

    I don’t think there’s anything better than a breakfast biscuit sandwich. Truly a lifelong favourite. Love the idea of barley flour – must try!

  • http://www.dulanotes.com/ NicoleD

    Holy yum, Kasey! Congrats on your biscuit win :) Looking forward to hearing your thoughts on Alt Summit, too!

  • http://www.turntablekitchen.com Kasey

    Tara, I just read your piece about your trip to the South (and biscuits) in Uppercase and I must say..bravo! Ever since Kim Boyce came out with Good to the Grain, I’ve been obsessed with baking with whole grains and barley flour is truly magical.

  • http://www.turntablekitchen.com Kasey

    The weekend breakfast sandwich is the best way to start the day, IMHO. I tend to veer towards toast (usually easier) but I think I’ll be making a lot more biscuits from now on! xo

  • http://www.turntablekitchen.com Kasey

    Thanks, Nicole :) And thanks for the tweet! Alt was fantastic!! I wish there were more conferences like it. I’m excited to share :) xo

  • http://www.takeamegabite.com/ Megan

    Whoa. I totally want this for dinner. I’m glad your biscuits turned out tasty!

  • http://twitter.com/acozykitchen Adrianna Adarme

    That’s one beautiful looking breakfast. I found the trick to biscuits is to get everything cold in the freezer: flour, butter, buttermilk, etc. And then work hella fast. Definitely not relaxing. I don’t know if making biscuits is supposed to be relaxing. Good thing eating them is!

  • http://www.turntablekitchen.com Kasey

    Great advice, lady! Maybe if I work faster, they’ll turn out even fluffier/taller! xo

  • http://www.turntablekitchen.com Kasey

    I do, too!

  • Megan Gordon

    LOVE baking with barley flour. Isn’t it dreamy? And flecks of sage and runny eggs and bacon … seriously. Looks awesome. So glad that Alt Summit was incredible, and I can’t wait to hear more about it. Jealous you and Tracy got some major QT together …so rare these days, isn’t it?!

  • Renee

    Sweet Jesus these biscuits look amazing. Thanks for the tip on the barley flour!

  • http://www.turntablekitchen.com Kasey

    M: I SO wish you could have been at Alt with us! It was really nice to spend the time with Tracy, away from home. I want to know what kinds of things you make with barley flour! Do you ever make barley flour pie crusts? xoxox

  • http://www.turntablekitchen.com Kasey

    Thanks, darling! Yes, try the barley flour. Fo sho.

  • http://cookieandkate.com/ Cookie and Kate

    That is one gorgeous oozy biscuit, Kasey! Well done.

  • http://www.kitchenkonfidence.com Brandon @ Kitchen Konfidence

    I love making breakfast baked goods and these biscuits are looking mighty fine. Glad you didn’t completely give up on them!

    I can usually achieve a good texture by keeping everything nice and cold.

  • http://www.turntablekitchen.com Kasey

    Sounds like cold is the secret to great biscuits. Thanks, Brandon!

  • http://www.hello-suzy.com/ Suzy

    Breakfast was super awesome this morning thanks to those biscuits!

    I tried looking for the barley flour, even the organic market didn’t have it:P And to think that they’d taste even better! Crazy.

  • http://www.turntablekitchen.com Kasey

    Hey Suzy! So glad to hear your biscuits turned out well, despite the barley flour! It’s worth being on the lookout for – it really does add a really nice lightness to baked goods.

  • Rebecca M.

    I’ve got all my ingredients! I’m about to make some yummy (I hope!) sage biscuit egg sandwiches right now! :)

  • Rebecca M.

    They turned out great! My family loves the biscuits. And having never made (or eaten) a poached egg before, it was a bit tricky, but yummy altogether! :)

    http://i44.tinypic.com/mwtmvb.png

  • http://www.turntablekitchen.com Kasey

    Awesome! Poaching eggs is totally tricky (I still will mess mine up on occasion – if the water isn’t at the right boiling point, or the eggs are too cold, etc.) I’m so glad your family enjoyed these!

  • Richbrewer

    This looks amazing!! Does the barley flour make a difference? Also what photo are you using to take these photos??

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