In this installment
Bacon & Cheese Biscuit Sandwich Recipe
Freshly Milled Biscuit Mix
Ferry Farms Berkshire Bacon
Nor’easter Cabot Cheddar
Who doesn’t love breakfast for dinner, especially when it’s this delicious? The aromas of biscuits baking and bacon sizzling will rouse anyone from their malaise and bring them all to the table regardless of the time of day. So when they expect you to zig, do a little bit of a zag and wow them with breakfast themed dinner!
- Prepare the biscuits according to the instructions on the package. Set aside.
- Prepare the bacon. We like to cook it on a parchment lined sheet tray in a 425 degree oven for 12 minutes. You can also cook it in a saute pan over medium heat, flipping the slices every 45 seconds or so to keep them from curling up too much.
- Slice or grate the cheddar.
- Cut the biscuits in half. Top the bottom half with bacon and cheese and any other tasty toppings like an egg cooked how you like it, fresh tomato slices, arugula, grainy mustard, caramelized onions… etc. Cap it with the top half to make a stellar sandwich!
Freshly Milled Biscuit Mix
This mix is collaboration of Zingerman’s Bakehouse here in Ann Arbor with American Spoon in Petoskey, Michigan (or “Up North” as we like to say in our corner of the state). We mill organic Michigan-grown grains in small batches by using small granite mills at our Bakehouse. Two granite slabs slowly turn against each other, gently breaks down the grain without heating off the oils and nutrients we can use. The freshly milled organic wheat is blended with a few simple ingredients to create this mix. Follow the baking instructions on the package. You’ll need a stick of butter for the recipe and some milk (the recipe calls for buttermilk, but it works nearly as well with whole milk, too).
Ferry Farms Berkshire Bacon
Ferry Farms is a fourth generation farm in Litchfield, Michigan. Unlike most bacon makers that start by buying commodity pork, the Ferry family sources their Berkshire heritage breed pigs from a neighbor’s farm, where they’re raised without any hormones or antibiotics. To make the bacon, after a wet cure in a mix of salt and spices, the pork bellies are smoked over hickory wood. The result is a little sweet and a little smoky, but not too much of either. It’s the perfect use-for-anything bacon. Prepare as you like: in a skillet on the stove or on sheet trays in a hot oven.
Nor’easter Cabot Cheddar
We worked with the cheesemakers at Cabot Creamery for months and months to find a cheddar we wanted to call our own and now it’s here!
Aged just under a year, it’s a great snacking cheddar. We select batches that feature creamy texture and hearty, savory flavors that pair well with salami, crackers, crusty bread, beer, wine…just about anything you want to eat with cheddar will be great with this one.
Of course, it’s the perfect topper to your breakfast dinner, too! Melt some grated cheddar on the warm biscuits or slice the cheese and make a “biscuit sandwich” with the bacon. If you’re feeling crazy, you could always cook up some scrambled eggs and complete the ensemble!