biscuit sandwiches with bacon, egg + tomato

biscuit sandwich with bacon, egg + tomato

I used to go through a major crisis when we went out for brunch. The decision to go sweet or savory was so hard for me, you'd think I was making a life and death decision. Nearly every time, I go the savory route, mostly because so much sweet so early isn't usually my jam but a little something sweet is nice. We finally figured out that if we ordered a pancake for the table, our problem (my problem) was solved. This made all my brunch decisions easy, breakfast sandwich please, with a side of pancake to share.  

If there is a breakfast sandwich on the menu, I want it. If said breakfast sandwich is made with a biscuit, definitely get that in front of my face as soon as possible. My love for biscuit sandwiches probably stems from many childhood mornings at McDonald's. Just a biscuit with sausage, maybe some cheese. No egg (was it even really egg back then?) and definitely NOT on an english muffin. 

buttermilk biscuits

Now that most of our brunches happen at home (have you ever tried to have a civilized meal in public with a toddler?), I've been on the hunt for the perfect biscuit recipe. There isn't a huge amount of variation in the method, except for the additional step of folding the dough to create some extra beautiful layers. Of course, the ingredients or add ins vary, like these gorgeous sweet potato biscuits or these with honey and rosemary, which are both on my to-do list, but for the most part, the magic is in a few basic rules of biscuit making: work with cold ingredients, mix it all quickly and don't overwork the dough. Those luscious layers don't happen by accident, that's the cold butter working to create steam, pushing the dough into sheets of flaky nirvana. The fat in the butter works to tenderize the dough, making it soft AND flaky . YES. That's what we want! Bake them in a hot oven, top them with some salty bacon, a fried egg, a big hunk of tomato and a dollop of mayonnaise and then call me, because I'm coming over. 

biscuit sandwiches with bacon, egg + tomato

When you've got a lazy weekend morning, make a batch of these biscuits. Go wild and double the recipe if you can and freeze half of the biscuits to make weekday biscuits a thing. They could be a thing, you know. I mean, any weekday that starts out with biscuits is all right by me. These biscuits are quite good, too. They're soft, buttery and are the perfect vehicle for all kinds of breakfast sandwich fare. Next time I'll remember the "L" in B.L.T. and add a little spicy arugula for a fresh kick. 

biscuit sandwiches with bacon, egg + tomato

serves 6

find the original biscuit recipe (and much prettier ones at that!) here


  • 9 oz all purpose flour (about 2 cups)
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 5 tablespoons very cold unsalted butter, cut into 1/2 inch cubes
  • 3/4 cup cold buttermilk, plus more for the top of the biscuits
  • 6 eggs
  • 12 slices of bacon (you should probably throw a couple extra on in case someone wants a sample)
  • mayonnaise
  • 1 large tomato, cut into thick slices


  1. Preheat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper.

  2. In a large bowl, whisk together the flour, baking powder, and salt. Add the butter cubes, and use a pastry cutter or a couple of forks to mix the butter into the flour mixture. The pieces of butter should not be smaller than the size of peas and the mixture will start to look like course meal or wet sand. Stick the bowl in the fridge for 5-10 minutes to chill.

  3. Add the cold buttermilk to the flour and butter mixture and mix it quickly with a fork until it's moist. There may still be some dry bits of flour, that's okay. They'll get mixed in in a minute.

  4. Dump the dough (and any extra flour) onto a lightly floured work surface and knead gently about 3-4 times until you have a mostly cohesive mass. The dough might still be a little shaggy, but we'll work that out right now. Roll the dough into a rectangle about 9'' by 5". Fold the dough into thirds like a letter, folding the long sides in toward the middle, overlapping one another. Roll out the dough again into a 9" by 5" rectangle. Fold it up again like a letter. Roll it out again into a 9" by 5" rectangle. Repeat the letter folding one more time, and then roll it out to about 3/4 inch thick. With a large knife, cut the dough into six equal pieces. Transfer the biscuits to the baking sheet and brush the top of each biscuit with a little buttermilk. Sprinkle with kosher salt. 

  5. Bake for about 12-15 minutes, until the biscuits have puffed and are golden brown around the edges. Transfer the biscuits to a wire rack to cool slightly. 

  6. While the biscuits are in the oven, cook the bacon in a large skillet over medium high heat until crisp. Let them drain on some paper towels.

  7. Wipe out the bacon skillet and cook the eggs over easy, until the whites are set, but the yolk is still runny. 

  8. Now that the biscuits are cool enough to handle, cut them in half and spread a good dollop of mayonnaise on the bottom of each biscuit. Place a tomato slice on top of that, and then put an egg on it. Give it a light sprinkle of salt and freshly ground pepper and top with two slices of bacon. Place the top half of the biscuit on, well, the top and take a giant bite. Let the egg and tomato drip down your elbows. "Mmmm" and "Yumm" loudly. 

smoky quinoa with shrimp + bacon

smoky quinoa bowl

I quit my job two months before our son was due. We had decided I would stay home with him until it made sense for me to go back to work. It was a decision we did not make lightly, especially because living on one income in the San Francisco Bay Area is just straight crazy. We live in the land of million dollar 900 square foot houses and everyone knows somebody who sold their three person start up for a whole lot of money. The weather is pretty much always perfect and within an hour we can be in San Francisco or on the beach in Santa Cruz. If that isn't enough, our dearest friends are here as well as half of our family. For many of our friends who have become parents in the last year, the weather just wasn't enough to keep them here and I can't say I blame them. It's certainly difficult to make ends meet, especially on one income. 

When we were working out our one income budget, we knew we would have to adjust our lifestyle. Birthday dinners would be a pizza night at home instead of a fancy restaurant with six of our friends. Travel would be less frequent, if much at all and we would have to tighten the reigns on all of our monthly budget items, including the grocery bill. That was not an easy task for me. I love grocery shopping. Going to Whole Foods is therapeutic for me (although bringing a toddler along makes it less so). I can spend upwards of two hours walking the aisles, adding things to my cart that look interesting as well as executing a loose list of regular items. We cook a lot at home and we do our best to buy organic whenever possible, which includes the meat we buy and all of that adds up, fast. I started menu planning and making detailed shopping lists and did my best to limit waste. Overall, we have made it all work somehow and I'm so grateful I've had this time with my son. The next kid might not get that luxury. Sorry future kiddo, mommy does love you. 

smoky quinoa bowl from supper at six

At the end of the week, I try to plan for meals that can use up what I have left in the fridge, so we tend to have some kind of stir fry, pasta or quinoa bowl. This week, we had a bag of frozen shrimp stuffed way back in the depths of the freezer and some bacon that needed to be used as well as a bowl of cooked quinoa and some herbs. I thought that all sounded like it would go pretty well together, and man, they really really do. 

smoky quinoa with shrimp + bacon

serves four as a side dish


  • 2 cups quinoa, rinsed
  • 8 ounces medium sized shrimp, thawed if frozen, shelled
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • pinch of red pepper flakes
  • 5 pieces of bacon
  • 1/4 cilantro, leaves only
  • 1/4 cup diced red onion

For vinaigrette:

  • 1 tablespoon freshly squeezed orange juice
  • juice of one small lemon
  • 1 tablespoon kosher salt 
  • 1/4 cup olive oil


  1. Bring two cups of water to a boil in a medium sauce pan. Add quinoa and reduce to a simmer. Cover and cook for 10 minutes. Transfer cooked quinoa to a large bowl. 
  2. In a medium bowl toss shrimp with the smoked paprika, 1/2 teaspoon kosher salt, cumin and a pinch of red pepper flakes. Set aside. 
  3. Cook bacon over medium heat in a large skillet until crisp. Transfer to a plate lined with paper towels. When the bacon is cool enough to handle, chop it into 1/2 inch pieces. 
  4. Wipe out the skillet, leaving a small amount of bacon grease in the pan. Bring the pan the medium high heat. Add the shrimp, and cook until starting to turn opaque, about two minutes. Flip the shrimp over and cook for 30 seconds. Turn the heat off and allow the shrimp to finish cooking in the residual heat of the pan, about one more minute. 
  5. Add shrimp, bacon, red onion, cilantro and 3 tablespoons of the vinaigrette (reserve the rest for another use) to the quinoa. Toss to combine and serve.