“It’s like a sausage Mcmuffin!” were the words that came out of B after I labored over handmade biscuits, poached egg, sausage patty, and tomato jam for the past 90 minutes. But then again, this guy compared my dad’s french dip to Arby’s.
It was a lovely brunch-filled weekend and my brunch of smoked salmon egg benedict on Saturday inspired me to make another brunch sandwich on Sunday. Also because at my last brunch out at The Hart and the Hunter in LA, I easily devoured, a tiny but amazing, biscuit served with honey butter and pimento cheese. I just couldn’t stop thinking about biscuits.
So, I literally rolled up my sleeves to make biscuits for the very first time. The secret is using great low protein flour (ie: White Lily or cake flour), cold ingredients, handling the dough as least as possible, and also pre-heating the cast iron or pan in the oven. And then when I was thinking about what to serve the biscuits with, I immediately thought about the sausage biscuit eggs benedict at Five Points in SoHo and knew I had to re-create it. I even made it tastier.
I am only going to post about the biscuit and the tomato jam seeing that I just combined sweet italian pork sausage and breakfast chicken sausages from the casings to make the sausage patty. And poaching eggs is a separate post (hint: vinegar in the water is key).