The perfect way to wrap up this fall long weekend is with this Apple, Cheddar and Sausage Maple Biscuits breakfast sandwich, appropriately nicknamed THE VERMONTER. Easy homemade buttermilk biscuits are the perfect vessel for any and all brekkie sandwich fixings. Maybe this isn’t the recipe you’re reaching for on a Tuesday morning. Maybe it’s something you bookmark and save for a cozy weekend morning. Or maybe you prep the biscuits the night before and bake them in the morning. There are a lot of maybes and uncertainties but one thing is for sure, this is a fall Vermont morning in a sandwich.
The grocery list.
The biscuits.
- All-purpose flour – To make these biscuits, you can’t be afraid to get your hands dirty! Though, I do recommend throwing on an apron to try and avoid the inevitable dusting of flour that your clothes will receive.
- Baking powder – If you’ve never made biscuits before, this will be your awakening. These two ingredients (Baking powder and soda) are what make your biscuits light and fluffy.
- Baking soda – A leavening agent.
- Salt – Salt is important to the flavor of your biscuits, but it also affects the structure of the dough. Without salt, your dough would be flat and its structure would be weak.
- Sugar – Not only does sugar add a bit of subtle sweetness to your biscuits, it plays a role in both structure and texture and will make your biscuits nice and tender. Use granulated sugar for this recipe.
- Salted butter – Cold fat and a hot oven: this is what will make your buttermilk biscuits rise. Steam will be released from the butter as it bakes (butter has a lot of water in it) which will create air pockets and cause your biscuits to be delicious and flaky and will allow them to rise.
- Buttermilk – Buttermilk is a triple threat when making biscuits: it’s acidic, fatty and a liquid. Those are three important elements that your biscuits need, and this ingredient has them all! Along with baking powder and soda, buttermilk is a leavening agent and will help your biscuits rise and be super fluffy.
- Egg & Heavy cream – The heavy cream and egg mixture will give your biscuits a deep color and a rich flavor.
- Maple syrup – What better to use for The Vermonter than local Vermont maple syrup?? It’s a must!
The fixings.
- Sharp cheddar – Cheddar and apples together is one of my all time favorite random food combos. It works so well in this breakfast sandwich!
- Sausage patties – You can buy premade patties or make your own with ground pork breakfast sausage (check out ButcherBox!).
- Honeycrisp apple – Crispy and juicy apples add an amazing crunch to this breakfast sandwich. Not only that, it pairs deliciously with pretty much every element of this breakfast sandwich. Bonus points if your apples are from a local orchard!
The preparation.
The most difficult part of this recipe is making the biscuits. However, in terms of baked goods, buttermilk biscuits are relatively easy to make from scratch. Trust me when I say these are better than anything you can buy at the grocery store.
Make the biscuits.
Before you make the biscuits, you’ll need to set aside 20 minutes to freeze them before they can bake. Just keep that in mind when you decide to make this recipe. Sometimes I’ll get a craving and start making something before I realize the recipe takes a lot longer than my hungry brain anticipated. Beware!
In a large mixing bowl, whisk the flour, baking powder, baking soda, salt and sugar. Add the grated butter, toss to fully coat in the flour mixture. Grated butter is used because it incorporates into the other ingredients more easily. Work quickly with your hands, pressing the butter between thumbs and fingers and re-toss with the flour. Work until the butter is tiny and you have a crumbly mixture that resembles almond meal.
Get your hands in the mix.
Make a well with your fingers in the center of the flour mixture. Pour the buttermilk into the well you just made and begin mixing with a wooden spoon (or your hands) until the buttermilk is incorporated. Be careful not to overmix! Overmixing will lead to tough and chewy biscuits, not what we want!
Dump the crumbly mix onto a lightly flour surface and begin to press the mixture together to create a rough rectangle. Cut the rectangle in half crosswise to create two squares with the dough. Place one square on top of the other. Using a rolling pin, create a rectangle again. Repeat the process. Cut the rectangle in half and place one of the two squares on top of the other. This will create layers in your biscuits and make them delicious and flaky!
Using a rolling pin, roll the dough to roughly half an inch thick. Cut the rolled out rectangle into a 2×3 grid to create 6 even biscuit squares.
Freeze the biscuits.
Place the cut biscuits on a parchment-lined baking sheet. Place the biscuits in the freezer for 20 minutes. This will give the biscuits just enough time to freeze. Baking biscuit dough directly from being frozen will prevent the biscuits from spreading and flattening out.
If you want to save your biscuit dough to make later or don’t plan on eating all 6 biscuits at once, leave it in the freezer and you can make them whenever you’re ready to make this delicious breakfast sandwich again! Make sure they’re stored in some type of airtight container if you don’t plan on making them after the 20 minutes. Biscuit dough can be stored for a long time, up to 3 months. While your biscuits are doing their quick 20 minute freeze, preheat your oven to 400°F.
Assemble The Vermonter.
Remove the biscuits from the freezer. Brush the tops of the biscuits with the whisked egg and cream mixture. Bake for 20-25 minutes until golden brown. In the last 5 minutes of baking, brush the tops of each biscuit with maple syrup. Remove from the oven and cool your biscuits for 5 minutes on a wire rack.
When the biscuits have cooled slightly, build your Apple, Cheddar and Sausage Maple Biscuits breakfast sandwich! Cut the biscuits in half, add a slice of sharp cheddar cheese, cooked sausage patty, apple slices and an additional drizzle of maple syrup. Enjoy!
Looking for more breakfast recipes?
Here are a few to try:
Cheesy Scramble with Bacon & Berries
Smoke & Fire Toast with Soft Boiled Eggs and Basil
Lastly, if you make this Apple, Cheddar and Sausage Maple Biscuits recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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Ingredients
- 3 cups all-purpose flour
- 1 tablespoons baking powder
- ¾ teaspoons baking soda
- 2 teaspoons salt
- ¾ teaspoon sugar
- 1 cups salted butter, grated (chilled in the freezer)
- 1 cup buttermilk, cold
- 1 egg + 1 tbsp heavy cream, whisked
- ? cup maple syrup, divided
- 8 ounces sharp cheddar, sliced
- 6 sausage patties, cooked
- 1 honeycrisp apple, sliced
Instructions
- In a large mixing bowl whisk the flour, baking powder, baking soda, salt and sugar. Add the grated butter, toss to fully coat in the flour mixture. Working quickly with your hands to press the butter between thumbs and fingers and re-toss with the flour. Work until the butter is tiny and the mixture resembles almond meal.
- Make a well in the center of the flour, pour the buttermilk in and begin mixing with a wooden spoon until the buttermilk is incorporated. Care not to overmix, dump the crumbled mix onto a lightly floured surface and begin to press the mixture together to create a rectangle. Cut the rectangle in half crosswise. Place the now two squares, one on top of the other. Use a rolling pin to create a rectangle again. Repeat this once more (this created the layers!). On the last round, roll the dough to roughly a half inch thick. Cut the rectangle in a 2x3 grid to create 6 biscuit squares.
- Place the cut biscuits on a parchment-lined baking sheet, place the biscuits in the freezer for 20 minutes.
- Preheat the oven to 400°F.
- Remove the biscuits from the freezer, brush the tops of the biscuits with the whisked egg and cream. Bake for 20-25 minutes until golden. In the last 5 minutes brush the tops of each biscuit with maple syrup. Remove from the oven and cool for 5 minutes on a wire rack.
- When the biscuits have cooled slightly, build your breakfast sandwich. Cut the biscuits in half, add a slice of cheese, cooked sausage patty, apple slices and an additional drizzle of maple syrup.