Cook, Serve, Delicious! 3?! – Breakfast Sandwich

I’ll be honest with you all. I don’t know how the Cook, Serve, Delicious series of games completely missed my radar. It might be the game that was specifically made for me! The food art in this game is so beautifully done. They did a wonderful job of taking the basic ideas of cooking and implementing it in a game scenario. I’ve been spending a decent amount of time these past few weeks playing through Cook, Serve, Delicious 3?! and just love it.

I find myself hyper focusing on all the orders needed and kind of panicking my way to completing the tasks at hand. This is for sure a game that will get my heart racing and I can’t have any distractions up while I’m playing. My favorite part of the game is the full list of food you can add to your food truck. The team did a wonderful job of covering food from all around the world and I want to make everything. If you love food and high paced game play, I highly recommend checking out this game.

For our first of many recipes, I decided to go with the breakfast sandwich. To be honest, I just wanted an excuse to make some biscuits and this seemed like the perfect way to do that. There is a version of this sandwich in the game that we are not going to cover at this time. One of the options is to top with a croissant rather than the biscuit. For now, I do not have a croissant recipe that would work and I was just feeling biscuits when I made this. The beauty of this recipe is you can customize it to your liking. Once you have the biscuits you can throw in whatever breakfast fillings you would like. It is a great way to start the day!

4 cups all-purpose flour
2 tbsp sugar
1 tbsp salt
1 ½ tbsp baking powder
½ tsp baking soda
1 ⅓ cup unsalted butter, cubed and chilled in the freezer for at least 20 minutes
1 ⅔ cup buttermilk, chilled
2 tbsp unsalted butter, melted

Combine flour, sugar, salt, baking powder, and baking soda in a medium bowl. Add the cubed butter and combine with your hands until it resembles coarse cornmeal. Place in the refrigerator and let rest for 15 minutes.

Remove from the refrigerator, add the buttermilk and stir until dough barely comes together. Transfer to a floured countertop and work until dough just comes together. Roll the dough into a 1-inch tall rectangle. Fold the top third of the dough towards you. Next, fold the bottom third over the first fold. Reroll the dough again and repeat the fold. Reroll the dough once more. Use a 3 ½-inch round cookie cutter to cut out the biscuit. Repeat until all the dough is shaped.

Preheat oven to 425°F. Place the biscuits on a baking sheet with parchment paper. Place in the freezer for 20 minutes. Remove and brush each of the biscuits with melted butter. Bake for 15-20 minutes, or until golden brown. Transfer to a wire rack and allow to cool. These can be stored in an airtight container for about one week.

Per Sandwich (mix and match to your liking)
1 egg
2 pieces of bacon, cooked
sausage patty, cooked
1 piece of candian bacon, cooked
1 slice cheddar cheese

To make a sandwich, cut open one of biscuits and set aside. For this example, I added an egg, bacon, sausage, and cheese to my breakfast sandwich. To cook the egg, take a 3-inch round cookie cutter and place on a nonstick pan over medium heat. Allow to heat up and spray with nonstick spray. Carefully crack the egg and place it in the cookie cutter. Cover it with a lid and let cook until the egg just starts to set. Flip it and allow the yolk to cook to the firmness you prefer. Remove from the heat and set aside.

Take the bottom of the biscuits and top with the sausage, then the egg, followed by the cheese and bacon. Top with the biscuit top and enjoy.

Print Recipe

Breakfast Sandwich

Ingredients

• 4 cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp salt
• 1 ½ tbsp baking powder
• ½ tsp baking soda
• 1 ⅓ cup unsalted butter cubed and chilled in the freezer for at least 20 minutes
• 1 ⅔ cup buttermilk chilled
• 2 tbsp unsalted butter melted

Per Sandwich (mix and match to your liking)

• 1 egg
• 2 pieces of bacon cooked
• 1 sausage patty cooked
• 1 piece of candian bacon cooked
• 1 slice cheddar cheese

Instructions

Biscuit

• Combine flour, sugar, salt, baking powder, and baking soda in a medium bowl. Add the cubed butter and combine with your hands until it resembles coarse cornmeal. Place in the refrigerator and let rest for 15 minutes.
• Remove from the refrigerator, add the buttermilk and stir until dough barely comes together. Transfer to a floured countertop and work until dough just comes together. Roll the dough into a 1-inch tall rectangle. Fold the top third of the dough towards you. Next, fold the bottom third over the first fold. Reroll the dough again and repeat the fold. Reroll the dough once more. Use a 3 ½-inch round cookie cutter to cut out the biscuit. Repeat until all the dough is shaped.
• Preheat oven to 425°F. Place the biscuits on a baking sheet with parchment paper. Place in the freezer for 20 minutes. Remove and brush each of the biscuits with melted butter. Bake for 15-20 minutes, or until golden brown. Transfer to a wire rack and allow to cool. These can be stored in an airtight container for about one week.

Sandwich

• To make a sandwich, cut open one of biscuits and set aside. For this example, I added an egg, bacon, sausage, and cheese to my breakfast sandwich. To cook the egg, take a 3-inch round cookie cutter and place on a nonstick pan over medium heat. Allow to heat up and spray with nonstick spray. Carefully crack the egg and place it in the cookie cutter. Cover it with a lid and let cook until the egg just starts to set. Flip it and allow the yolk to cook to the firmness you prefer. Remove from the heat and set aside.
• Take the bottom of the biscuits and top with the sausage, then the egg, followed by the cheese and bacon. Top with the biscuit top and enjoy.