While I love baking and cooking from scratch, there are days when I’m just too pressed for time to perform all of the extra steps to produce a scratch recipe. I wanted to prepare breakfast biscuit sandwiches one morning for my handy man that was coming to fix a few things around the house, but again was short on time. I could have bought frozen pre-made biscuits or the pop open can version that are both tasty and successful, but I decided to challenge myself to elevate a simple $1.00 box of biscuit mix.
To speed up the morning process, I opened the box of mix and poured it into a medium bowl. I ground a teaspoon of fresh black pepper and chopped 2 teaspoons of fresh rosemary from my garden and added it to the bowl with the mix. I whisked everything together to get the lumps out of the mix and covered with plastic wrap until morning.
I made Coq Au Vin the evening before and had leftover chopped fried crispy bacon that I decided would add some additional flavor to the dough. I was curious to see how things would turn out with my “wing it” plan in the morning and pushed my mind for a plan B in case this didn’t work out, but decided to trust my instincts.
Bacon, Herb and Black Pepper Ham Biscuits
- 1 box of Jiffy Buttermilk Biscuit Mix
- 1 teaspoon of freshly ground black pepper
- 2 teaspoons finely chopped rosemary (or sage)
- pinch teaspoon of kosher salt
- 1/2 cup water
- 2 teaspoons chopped crispy cooked bacon
- 1 tablespoon flour (and more for dusting counter and rolling pin)
- 4 tablespoons butter (melted)
- Thinly sliced ham or Canadian bacon
- Fig preserves
Preheat oven 450 degrees.
Pour the contents of the biscuit mix into a medium bowl. Add chopped herbs, black pepper and salt. (I prepared to this stage the night before and covered the bowl with plastic wrap until morning). Cook chopped bacon until crispy, drain on paper towels, cool, cover and set aside.
In the morning I pre-heated the oven, added the water to the mix with herbs, pepper and salt and then stirred in the bacon until the dry mix was moistened.
Sprinkle the surface of the counter with some flour and scrape the biscuit mixture on top of the floured surface. Place a small amount of flour in hand and rub on to the entire surface of the rolling pin. Pat the dough down slightly and dust the top of the mix with flour. (It’s very wet, so a little flour is needed to prevent sticking.) Roll out the dough and using a biscuit cutter dipped in flour cut out 4 biscuits. The scrapes can be pulled together, patted down again and cut to make a fifth biscuit.
(Optional: I brushed the tops with a little water (very little) and sprinkled with flaky salt.)
Per the box instructions bake 8 to 10 minutes. These biscuits do not rise very much and do not get golden in color, but after taking them out of the oven I brushed the tops with some melted butter that gave them a little needed moisture and color. If attempted again I may try brushing the tops with a little milk or cream (like scones call for) to add a little color to their tops. After they have cooled slightly, gently slice all in 1/2 with a serrated knife and then brush melted butter inside each half. (They need to be mostly cooled before trying to slice or they will crumble apart).
(Note: I baked a small scrap of the dough with the biscuits for test tasting – always a good idea to make sure something “made up” tastes good. It passed the test so on we go to the sandwich filling). I placed slices of ham in a non-stick skillet and fried until lightly browned. Spread fig (or another flavor) preserve on the insides of both halves of the biscuit. Stack the fried ham on the bottom half and top with the other.
To add a quick side of freshness, I sliced a few large strawberries, then mixed in a bowl with blackberries and blueberries, some agave, a pinch of salt and a couple of teaspoons of chiffonade mint leaves. Fresh sweet basil or Thai basil, would also be a tasty alternative to mint for an herbaceous lift to the fruit.
While they are not the buttery flakey version better achieved from scratch, for $1.00, free herbs from my garden, a little fried bacon, preserves and sliced ham from the fridge, my guest had absolutely no problem devouring two and boxing up another two for rewarming for the next day’s morning breakfast. When you’re short on time, grab a box of something from the grocery store shelf for a thrifty and tasty way to a quick fix.
Note: There are a variety of quick biscuit mixes to experiment with. If attempted again I would experiment with a different brand to see if I could achieve a fluffier biscuit with more of a rise.