Kefir Biscuit Sandwiches with Cheddar-Pecan “Sausage”
6 servings | Prep Time: 30 minutes | Cook Time: 30 minutes
Ingredients:
For the Biscuits:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 stick chilled Darigold Ⓡ Unsalted Butter, cut into small cubes, plus 1 tablespoon melted
- ¾ to 1 cup Grace Harbor Farms Plain Kefir
For the “Sausage”:
- 1¼ cups toasted pecans
- ¾ cup bread crumbs made from fresh (not stale) bread
- ¾ cup shredded Beecher’s Flagship (3oz)
- 1 large egg
- 1 teaspoon maple syrup
- 1 teaspoon onion powder
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 1 tablespoon preferred vegetable oil
For Assembly:
- 1 tablespoon preferred vegetable oil
- 6 large eggs
- Salt and black pepper
- 6 Darigold Ⓡ Sharp White Cheddar Slices
- Hot sauce of choice
- Preheat oven to 425℉. Line a large baking sheet with parchment paper.
- In a large bowl whisk to combine flour, baking powder, baking soda, and salt.
- Add butter to flour mixture and cut in using a pastry blender, or rub the butter into the flour with your fingers until it is in small, flattened pieces and the mixture is crumbly.
- Pour the smaller amount of kefir into the flour mixture and stir with a fork until combined. If the dough is still very crumbly and dry, add the remaining ¼ cup kefir and stir until a shaggy dough forms.
- Transfer the dough to a lightly floured countertop, knead a few times until the dough comes together, and press the dough out into a ¾” thick round. Use a floured 2¾-3” biscuit cutter to cut out biscuits, pressing straight down (for the tallest biscuits, do not twist the biscuit cutter). The dough scraps may be re-kneaded, pressed out, and cut into more biscuits 1 time.
- Place biscuits 1” apart on prepared baking sheet and brush the tops with the melted butter.
- Bake biscuits until golden brown, 15-20 minutes, rotating the baking sheet halfway through.
- While the biscuits bake, prepare the sausage. In a food processor, pulse pecans until very finely ground. Add bread crumbs, cheese, egg, maple syrup, onion powder, salt, pepper, paprika, sage, and thyme and pulse until well combined.
- Use a ¼ cup measuring cup to portion mixture, then shape each portion into a patty.
- In a large nonstick skillet heat oil over medium heat. Place patties in the skillet and cook, flipping once, until well browned on both sides. Transfer to a plate.
- Wipe out the skillet, add oil for cooking the eggs, and heat over medium-low heat until hot. Crack eggs into skillet, sprinkle with salt and pepper, and cook gently to desired level of doneness.
- Split biscuits in half. Place a sausage patty on each biscuit bottom, then top with an egg, a slice of cheddar, and a few dashes of hot sauce. Top with biscuit tops and serve immediately.
