Maple Biscuitches with Eggs is an advanced version of old sandwiches! Homemade biscuits instead of bread with fried eggs and delicious sauce are the breakfast to wake you up without an alarm clock! Nevertheless, it is a multi-ingredient meal, which needs a few to cook, but the combination of flavors tastes so good, that we can’t cross out any of it!
Total Time to Cook 4 Maple Biscuitches: about 2 hours
Ingredients for Maple Biscuitches with Eggs
- all-purpose flour: 2 cups
- salt: 1½ teaspoons
- baking powder: 2 tablespoons
- baking soda: 1 teaspoon
- Viking Farms Maple Sugar: 1 ½ tablespoons
- 1 stick (8 tablespoons) unsalted butter (cold and cubed), plus 4 tablespoons (melted)
- cheddar cheese (shredded): 1 cup
- scallions (thinly sliced): ½ cup
- buttermilk: 1 cup
- Nonstick cooking spray toasted sesame oil: 1 teaspoon
- bean paste: 1/3 cup
- fish sauce: 1/3 cup
- malt vinegar: ¾ cup
- toasted sesame oil: ¼ cup
- chile oil: ¼ cup
- fresh flat-leaf parsley (chopped): 3 cups
- sesame seeds (toasted): 2 tablespoons
- Szechuan peppercorns (grounded): 1 tablespoon
- hoisin sauce: 2 tablespoons
- mayonnaise: 1 cup
- Szechuan Chile Sauce (recipe above): 1 cup
- Viking Farms Maple Syrup: ¼ cup
- four 3-ounce Chinese sausage patties
- 4 eggs
Instructions
How to make the Szechuan Chile Sauce
To make the sauce (2 cups) for the Maple Biscuitches with Eggs, whisk together all the ingredients. You can keep the sauce covered in the fridge for 5-7 days.
How to make the Cheddar-Scallion Biscuits
Mix dry ingredients in a large bowl: flour, salt, baking powder, baking soda, and sugar. Cut in the cold butter until the mixture obtains the sandy texture. Put the bowl in the freezer for 30 minutes.
Stir the cheddar and scallions into the dough until incorporated, then stir the buttermilk. Form a square from the dough, wrap in plastic, and put it to the fridge for 15 minutes.
Line a cookie sheet with parchment paper and grease with cooking spray.
Roll the dough into a thick square – it doesn’t have to be perfectly even. Cut the dough into 6 equal squares. Transfer the biscuits to the cookie sheet and the freezer for 30 minutes.
Turn on the oven and preheat it to 425°.
Brush the melt butter (4 tablespoons) and the toasted sesame oil (1 teaspoon) over the biscuits. Bake the biscuits for 15 minutes until they are golden brown and feel firm when gently pressed. If they still feel soft, bake for another 5 minutes. Reserve 2 of the 6 biscuits for another use.
Time to make the Maple Biscuitches with Eggs
Preheat the oven to 325°.
Mix the hoisin sauce and mayonnaise in a small bowl. Whisk the Szechuan Chile Sauce (1 cup) and maple syrup in another bowl.
Heat a large nonstick pan over medium heat and brown the patties for 6 to 7 minutes on both sides until cooked through. You can transfer the pan to the oven for a few minutes to finish if the patties are still a bit soft in the middle.
Slice each biscuit in half and spread the bottom with the hoisin mayo. Top with a cooked sausage patty.
Reheat the pan over medium-low heat. Make sure that there is enough if rendered fat still in the bottom. Crack the eggs into the pan and cook all the way through while the yolks remain runny.
Drizzle the egg-topped patties with the sauce and put the other half of the biscuit on top and serve immediately.
