Biscuit Sandwich Brunch Menu

Biscuit Sandwich Brunch Menu
When you have a crowd to feed, and you want to satisfy every appetite, make a Biscuit Sandwich Brunch Buffet. If you do some simple preparations the night before, you will be able to serve a hot and tasty brunch to about 12 people in a little over an hour.

Biscuit Sandwich Brunch Buffet Menu:
Mini Omelets
Meats-sausage or bacon
Meat Substitute- MorningStar Farms Breakfast Patties
Assorted Cheeses-use your favorite deli sliced cheeses
Biscuit Sandwiches-made with any combination of the above fillings
Fresh Fruit-apples, berries, oranges, pears, bananas, grapes. You may also serve your favorite fruit salad.
Drinks-milk, egg nog, juice, coffee, and/or tea

The night before, you may do these preparations:
*Make the omelet mixture and refrigerate overnight.
*Combine the dry ingredients and shortening for the biscuits. Leave covered on the counter.
*Prepare the milk mixture for the biscuits. Store in the refrigerator.
*Cook the bacon and sausage and drain on paper towels. Store overnight in the refrigerator. For convenience, you may use pre-cooked sausage and bacon.
*Wash the fruit and slice any that won’t turn brown. (Apples pears, and bananas will turn brown. Slice them at the last minute.)
*Assemble your serving dishes.
*Measure the coffee into the coffee maker.
*Pre-mix the juice.



¼ cup Fage Greek yogurt
Milk to make one cup of liquid
2 cups white flour
1 cup freshly ground wheat flour ( I use Wheat Montana Flour. I am able to grind my own Prairie Gold whole wheat flour at my Hy-Vee store. You may substitute whole wheat pastry flour. If you hate wheat flour, substitute another cup plus 2 tablespoons full of white flour for the wheat flour.)
1 1/4 teaspoons salt
5 teaspoons baking powder
3 tablespoons soft butter
5 tablespoons vegetable shortening


At least 15 minutes before you want to bake the biscuits, arrange your shelf levels and preheat your oven to 425 degrees F.

In a measuring cup, measure ¼ cup of yogurt. Slowly add the milk, stirring constantly to blend the lumps out. Set the milk aside.

In a large bowl, add the flour, salt, and baking powder together. You may sift, but I just swirl it around with my hands until it is mixed. Add the softened butter and vegetable shortening. Work it in with your fingers until it resembles corn meal with uniform lumps in it.

You may make the milk mixture and the flour mixture the night before you want to bake these. Just before you are ready to bake them, add the milk to the flour mixture. You will probably use between ½ and ¾ cup of liquid. However, if your flour is moist, you may use less, and it if is dry, you might use more. I used ½ cup of the milk mixture.

The total amount of milk depends on the moisture content of your flour. Add the milk a little at a time, tossing the milk and flour together. When it starts to form a ball, press it together. If it forms a ball, put onto a floured surface and knead 3-4 times until it looks smooth. If the ball falls apart, continue adding milk, one tablespoon at a time, until the dough holds together. Your dough should be elastic without being sticky. Let the dough rest, covered, for 5-10 minutes.

Roll or pat the dough out to ½ inch on a floured surface. Use a large biscuit cutter to cut the biscuits a little larger than a 2-inch diameter. Bake the biscuits on a shiny cookie sheet for 15-20 minutes.

When they come out of the oven, split the biscuits using a fork. Go around the outside edge of each biscuit with a fork, about halfway up the biscuit. Often there is a natural split there to guide you. Twist the top gently off. This method of opening a biscuit is preferred to opening it with a knife, since the delicate crumb of the biscuit doesn’t get compressed with the fork method.

About an hour before you want to serve the meal:
*Preheat the oven for the Mini Omelets.
*Prepare and bake the Mini Omelets.
*Start the coffee and tea.
*Add the milk to the flour mixture for the biscuits and mix according to the recipe instructions.
*After the dough has rested, roll, cut, and place the biscuits on a cookie sheet. Set them aside.
*As soon as the omelets come out of the oven, turn the heat up to 425 degrees F.
*Put the pre-cooked meats into separate pans. They will go into the oven with the biscuits.
*If you are using MorningStar Farms Breakfast Patties, cook them according to the package directions.
*When the oven temperature reaches 425 degrees F. put the meat pans on the bottom shelf. The biscuits should go on a shelf in the middle of the oven. They will take about 15-20 minutes to cook. The biscuits will turn a lovely golden-brown and release a burst of aroma when they are done.
*While the biscuits and meat are cooking, slice and arrange the fruit. Start moving foods to the serving areas.

When the food preparation is complete, finalize arranging the buffet table or your serving areas in the kitchen. If it’s an informal family gathering, I just make different food stations in my kitchen. Place the eating utensils near the door. I like a cold drink, fruit and cheese area. A hot food area is near the stove. The hot drinks are near the coffee. People just circulate and arrange their plates.

The beauty of a brunch buffet is that you can enjoy time with your family while you all share a delicious meal. Everybody serves themselves. If somebody loves a biscuit with cheese, he can just add cheese to his split biscuit and microwave it until the cheese melts. Then, pile on the other fillings. With a large selection of fillings, there is a hot biscuit sandwich to delight any taste.

You Should Also Read:
Mini Omelet Oven Recipe

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This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.