I was all set to make the tiniest portion of this recipe and serve little bitty biscuits with salad for dinner. And then Dorie mentioned ham sandwiches in the headnote and I started thinking about adding eggs and cheese to that and suddenly I was making extra dough to freeze. Breakfast sandwiches are on my Favorite Foods Ever List. (Let us not discuss how long that list is.)
There are all sorts of biscuits – flaky from cutting in butter, layered from multiple pastry turns, tender from stirring in cream – and I love them all. And they all make one mean breakfast sandwich.
Melissa, who chose these biscuits for Tuesdays with Dorie, has the recipe posted on her site. You might be able to tell from the photos that my tiny biscuits rose higher than my bigger biscuits. I mixed, cut, and rolled the dough at the same time; the only difference is that the larger ones were baked straight from the freezer instead of right after the dough was made like the smaller ones. Also, I brushed the larger biscuits with an egg wash because I happened to have eggs available. It makes for a pretty biscuit, but they’re great either way.