In this installment
Bacon & Cheese Biscuit Sandwich Recipe
Freshly Milled Biscuit Mix
Ferry Farms Berkshire Bacon
Downeast Cheddar Cheese
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 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.
Downeast Cheddar Cheese
Sometimes you find a cheese you just want to always have around. Putting together a cheeseboard? Don’t miss the Downeast Cheddar. Looking for a cheese to crumble and cube into your salad? Downeast Cheddar is your bag. Want to capture all the complex yet approachable flavors of a great American cheddar? Friends: meet Downeast Cheddar.
Made by our friends at Pineland Farms Dairy in New Gloucester, Maine, this cheese is everything we love in a New England style cheddar. It has a wonderous aroma that gives way to deep flavors including a little vegetal, a little sweet, a little bitter, a little bright, with a smooth texture and a lingering flavor that goes on and on till you grab your next bite.
Great for picnics, backpacking, car rides, or anywhere else you like to spend some time snacking on good cheese. If you’re looking to turn a few friends onto the beauty of a good American cheddar, this is the one to share. It’ll click right away.