Breakfast Sandwiches (with biscuit recipe!)

I woke up this morning feeling a little daring and decided to whip up some breakfast sandwiches.  Oftentimes we'll opt for an egg and cheese sandwich on whole grain sprouted bread but today I decided to take it up a notch......with homemade biscuits!  I've never made biscuits before but I picked up a new rolling pin last week and was excited to use it again.

Homemade Biscuits
Yield: 9 biscuits (depending on thickness) 

Adapted from this recipe

• 1 Cup Whole Wheat Flour
• 1 Cup Bread Flour
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 4 Tablespoons Butter
• 3 Tablespoons Greek Yogurt
• 1 Cup Unsweetened Almond Milk
• 1 Tablespoon Vinegar

1. Preheat oven to 425 degrees.
2. Place butter in freezer.
3. Add vinegar to milk and put aside.
4. In a large bowl, whisk whole wheat flour, bread flour, baking powder, baking soda, and salt.
5. Use vegetable peeler to slice pieces of butter in to flour mixture.  Alternately, you can slice the butter and use a food processor to pulse the flour mixture or cut in with a pastry cutter.  Do not over-mix as you want to keep the bits of butter in tact.  
6. Pour in milk and fold to combine.  Do not overwork.  
7. Turn dough on to a floured surface.  Pat in to a rectangle and fold in to thirds.  Turn a 1/4 turn and repeat until you've completed 3 turns.  
8. On a floured surface, roll dough out to a 1/2" thick and use a biscuit cutter to cut rounds (I used these egg rings or you can use a glass if you don't have a biscuit cutter). 
9. Place biscuit rounds on baking sheet or stone. 
10. Brush tops with melted butter and bake for 15-18. 

While the biscuits were cooking I prepared the bacon and used egg rings to cook the eggs then topped with cheese.  Once the biscuits were done cooking it was sandwich making time.  They turned out yummy!  My 4 year old already asked if I'd make them again tomorrow.

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