Kefir Biscuit Sandwiches with Cheddar-Pecan “Sausage”

6 servings | Prep Time: 30 minutes | Cook Time: 30 minutes

Ingredients:

For the Biscuits:

For the “Sausage”:

For Assembly:

Meatless Monday’s Take on a Whole New Meaning

These Kefir Biscuit Sandwiches with Cheddar-Pecan “Sausages” are a flavorful meat-free alternative to your average breakfast sandwich. The patties are filled with Beecher’s Flagship Cheddar, toasted pecans and real maple syrup, then placed between two warm, buttery biscuits made with Grace Harbor Farms Kefir for the perfect amount of fluff and crunch.


Kefir Biscuit Sandwiches with Cheddar-Pecan “Sausage”

6 servings | Prep Time: 30 minutes | Cook Time: 30 minutes

Ingredients:

For the Biscuits:

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:

Directions:
  1. Preheat oven to 425℉. Line a large baking sheet with parchment paper.
  2. In a large bowl whisk to combine flour, baking powder, baking soda, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Place biscuits 1” apart on prepared baking sheet and brush the tops with the melted butter.
  7. Bake biscuits until golden brown, 15-20 minutes, rotating the baking sheet halfway through.
  8. 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.
  9. Use a ¼ cup measuring cup to portion mixture, then shape each portion into a patty.
  10. 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.
  11. 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.
  12. 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.

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