Butter-Swim Biscuit Sandwich with Sausage, Cheese, and Hot Pepper Jelly

The classic sausage and cheese biscuit gets an update with zingy hot and sweet
pepper jelly!

Servings: 8 sandwiches

Author:

Prep Time
10 minutes

Cook Time
30 minutes

Course:

Lunch Breakfast & Brunch

Cuisine:

American Contemporary

Keywords:

meal prep breakfast sandwich biscuit sandwich

🧂 Ingredients

1 batch butter swim biscuits

8 or 9 biscuits (varies based on your pan size) or your favorite biscuit recipe
1 lb breakfast sausage

cut into slices before cooking (8 or 9)
4 or 5 slices american or pepper jack cheese

one half slice per sandwich (4.5 slices if you used a square pan and have 9 biscuits)
4 oz hot pepper jelly

Instructions

1 Preheat the oven, mix and shape biscuits (or pour into pan) and bake.
2 Slice the breakfast sausage. This is easiest if it is very cold- pop it in the
freezer for a few minutes while you're making coffee (but don't forget it in
there!).

Use a sharp knife and cut even, sawing slices to avoid smushing them. If you're
using bulk fresh sausage, shape into 3" diameter logs first, then cut slices,
roughly ¾" thick.

You're probably working with a one lb. tube- you can cut right through the
plastic and remove them as you slice. Reshape the slices (especially the ends)
back into flat circles if you need to and make sure you discard all the plastic
wrapping.
3 Get a 10" or larger skillet hot over medium-high heat. Brown the sausages in the
skillet, turning after the first side has a good sear (but before they curl
unevenly), then several times to make sure they're cooked through.
4 Remove sausages from pan and let drain on a plate lined with a paper towel or
over a wire rack. If your sausage is fairly lean, and you time it right, you can
also put them directly into the sandwiches. Keep warm.
5 Split the biscuits while they are still warm, and spread a teaspoon of pepper
jelly on each side. Place a slice of sausage and a piece of cheese on each (If
using sandwich-size slices, I cut the cheese slices into quarters and use two
quarters on each sandwich on either side of the sausage).
6 Serve immediately while still warm, or let cool slightly, wrap each sandwich in
waxed paper (or a paper sandwich bag), place in a larger sealed container
(either Tupperware or a freezer bag) and freeze. Keeps well for up to three
months.