Biscuit Breakfast Sandwiches

To make the biscuits, preheat an oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

In a bowl, using a fork, stir together the flour, baking powder and salt. Add the butter and toss it well to coat with the flour mixture. Using a pastry blender or 2 knives, cut in the butter just until the mixture forms coarse crumbs the size of small peas. Pour in the milk and mix with the fork just until the flour mixture is moistened and a loose dough is formed.

Turn the dough out of the bowl onto a lightly floured work surface and press it gently a few times until it clings together. Using a light touch or a lightly floured rolling pin, press or roll the dough into a rough square about 3/4 inch (2 cm) thick. Using a long chef’s knife, cut straight down and lift straight up to make 12 square biscuits. Place the biscuits on the prepared baking sheet, spacing them 1 inch (2.5 cm) apart. Bake until the biscuits are firm to the touch and golden brown, 15 to 18 minutes.

Remove the biscuits from the oven and split them crosswise while still warm. Fill with your desired fillings and serve immediately. Makes 12 biscuits.

Parchment paper—a kitchen workhorse: Parchment paper provides a nonstick surface for baking pans, keeps baked food from sticking and makes cleanup easy. It can withstand high oven temperatures, but should not be used for broiling or near an open flame. Look for it in the market next to the aluminum foil. Do not substitute waxed paper.

Adapted from Williams-Sonoma Bake Good Things (Weldon Owen, 2014).