Breakfast biscuits with pan-seared bologna and sweet mustard. (See p. 70 for recipe.)
SERVES 12 Active: 2 hr. 30 min. Total: 3 hr. 30 min.
Bologna makes an excellent breakfast sandwich swap for sausage or country ham, particularly when it’s purchased from a good butcher, browned in a pan, and layered on warm, split biscuits. Runny fried eggs, melted American cheese, and sweet, sharp mustard make a good thing even better.
FOR THE BISCUITS: 7½ cups (2 lb. 4 oz.) all-purpose flour,
plus more for dusting and rolling ½ cup plus 1 Tbsp. (4½ oz.) sugar 2 Tbsp. kosher salt ¼ cup plus 2 tsp. baking powder 4½ sticks (1 lb. 2 oz.) cold unsalted butter, cut into small cubes 3 large eggs 2 cups sour cream ¾ cups whole milk FOR THE SWEET MUSTARD: ½ cup distilled white vinegar ½ cup sugar ½ cup mustard powder, such as Colman’s brand 1½ tsp. kosher salt
FOR THE SANDWICHES: 1 Tbsp. vegetable oil, divided Twelve ¼-inch-thick slices bologna 12 large eggs Kosher salt Freshly ground black pepper 12 slices American cheese 1 Make the biscuits: Preheat the oven to 375°F and line 2 baking sheets with parchment paper.
2 In a large bowl, combine the flour, sugar, salt, and baking powder. Add the butter, and mix with your hands, pinching the pieces until the mixture is the consistency of a coarse meal.
3 In a medium bowl, whisk the eggs, sour cream, and milk. Pour the wet ingredients into the dry ingredients, and use your hands to mix just enough to incorporate (do not overmix).
4 Lightly flour a work surface, and turn the biscuit dough out onto it. Let rest 10 minutes. Using a rolling pin, roll the dough out to an even 1½-inch-thick rectangle. Fold the dough in half and roll it down again, this time to a 2-inch-thick rectangle. Use a biscuit cutter or glass to cut out 2½-inch circles. Reroll the scraps once, and continue cutting more circles; you should have 12 biscuits.
5 Transfer to a platter and freeze for at least 1 hour. (If freezing for longer, cover tightly with plastic wrap.)
6 Meanwhile, make the sweet mustard: In a blender, combine the vinegar, sugar, mustard powder, and salt; blend until incorporated. Transfer to a heat-resistant bowl or the top of a double boiler, and set over a pot of simmering water. Cook, stirring often, until thickened but still runny, about 4 minutes. Remove, transfer to a jar, and refrigerate until chilled. 7 When you are ready to bake the biscuits, transfer them from the freezer to the prepared, roomtemperature baking sheets, at least 2 inches apart. Bake, rotating the sheets halfway through, until the biscuits are lightly golden and cooked through, 30–35 minutes.
8 While the biscuits are still warm, line a large plate with paper towels, and set it by the stove. In a large nonstick skillet over medium-high heat, add 1 teaspoon oil. Once hot, add 3–4 slices of bologna, and cook until well-seared in places, 2–4 minutes per side. Transfer to the plate. Working quickly, crack 3 or 4 eggs into the skillet as can fit. Season with salt and pepper, and cook until the whites are set and the yolks are warm but runny, 4–5 minutes. 9 Meanwhile, split the biscuits in half. Spread a bit of the mustard on the inside of each bottom half, and place a slice of American cheese on the inside of each top half. Place a slice of the seared bologna over the mustard, then add an egg. Top with the cheesy half of the biscuit. Repeat until all of the sandwiches are assembled. Serve hot.