If I could pass on one piece of advice to any parent who’s frustrated by their child’s dinnertime antics, it would be this: breakfast for dinner. The eight kids in my household love it, whether I serve pancakes or oatmeal or these breakfast sandwiches.
You may think of breakfast sandwiches as something you’d sooner buy than make, but that doesn’t have to be the case. Easy refrigerator biscuits—so named because everything you need to make them is already in your refrigerator—are a snap to make, with no special equipment or skill required.
To make these sandwiches neat and professional looking, I cook the eggs omelet-style (rolled into a long rectangle), then cut into 4 equal pieces, so you won’t have any small pieces of scrambled egg falling out of the sandwiches when you pick them up. If you have egg molds you can use those; simply divide the eggs among four molds.
And if your kids don’t want to eat them, wrap them in paper and tell them they’re from McDonald’s.
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 8 pieces, chilled
3/4 cup plus 1 tablespoon milk
1 tablespoon butter
1/4 cup milk
Salt and pepper to taste
1. For the biscuits: Set oven to 425 degrees. Lightly grease a baking sheet. In a large bowl combine the flour, baking powder, and salt. Add the butter and blend the mixture until it resembles coarse meal. Add 3/4 cup milk and mix until just combined.
2. Turn the dough out onto a floured surface and press the dough into a square about 1-inch thick. Cut into 4 equal pieces. Brush with remaining tablespoon milk. Bake 15 to 20 minutes, or until golden brown.
3. Whisk together the eggs and milk.
4. In a large skillet over medium heat, melt the butter. Add the egg mixture and cook, stirring often, 3 to 5 minutes, or until set. Season to taste with salt and pepper.
5. Cut open the biscuits and top with the eggs. Serve immediately.