Friggin Fig Breakfast Sandwich

As you might imagine, I subscribe to a variety of food magazines. In my humble opinion, Bon Appétit is one of the best out there. It always has very innovative recipes that are not terrible to make. Sometimes their recipes are a bit harsh on the pocketbook, but the December edition is dedicated to cooking on a budget. Or at least more so than every other edition.

So I made these for breakfast:

You can just barely see the figginess.

There are only two real steps to this recipe that make it unique: making the fig jam and making the biscuits. In my opinion you have to make the biscuits from scratch. They aren’t that hard and they really make the sandwich.

The fig jam you could buy. But I’ve never really made jam before so I took this as an opportunity.

Black Mission Fig Jam (from BA)
(45 minutes)
- 1/2 pound mission figs (like six)
- 1.5 cups water
- 2 Tablespoons light molasses (this is very important. The LIGHT part I mean. I used dark and it was a bit too molassesy. I couldn’t find light molasses though. Maybe honey? Or maybe use just 1 Tablespoon of dark molasses)
- 3/4 Teaspoon Dijon mustard
- 3/4 Teaspoon sugar
- Fresh ground pepper
- Pinch of salt

You literally put all this stuff in a pot and let it reduce down for 45 minutes.

Start and finish:

45 minutes and a few simple ingredients.

Now let’s talk biscuits. These biscuits are a bit heartier than you might be used to. You want that though because they have to hold up to ham, cheese, and fig preserve. A lame store bought biscuit would fall apart.

Buttermilk Biscuits (also form BA)
(Makes 8 if you are me. 12 if you are Bon Appétit.
- 2.5 cups all purpose flour
- 1.5 Tablespoons baking powder
- 1.5 Teaspoons salt (kosher is best)
- 1.5 Teaspoons sugar
- 3 Tablespoons shortening
- 1 1/4 cups buttermilk
- 3 Tablespoons very thinly sliced, and frozen, butter

Start with your first four ingredients and mix them up well. Then use your hands to pinch in the shortening. You want it evenly distributed in small pea-sized globs.

The dry stuff.

The next step is the tricky part and the part I had never done before. The recipe calls for using a French preparation (so they claim, but I’m not French so who knows). You roll the dough out in a rectangle until it is about 1/4 inch thick.

Then place the chilled butter all over the dough, and fold it over in thirds. So you want a layer of dough, a layer of butter, a layer of dough, a layer of butter, and then a layer of dough.

Don’t press down on this dough too much. You want it thick and light.

Does this make sense?

Once you have this part done you need to actually make the biscuits. This is easy if you have a biscuit cutter or even a freakin’ cookie cutter. I had none of these.

I got a small, sharp paring knife and made biscuits. Easy breezy. Then brush them with a bit of buttermilk.

Ready to be baked.

Bake these for 20 minutes at 425. You’ll end up with these beauties.

DUDE.

Now this gets easy. Cut a few of these in half. Spread some butter on one half and some fig jam on the other. Pile on some ham and cheddar cheese. Lots of cheddar cheese.

Overboard on cheese? Impossible

Stick them under the broiler for a few minutes until the cheese is bubbly and the biscuits browned.

Taste tester had one. I had two because I'm a fatty.

These are a great way to start the day. You just can’t go wrong. You could change up the cheeses and ham with tons of stuff I’m sure. These are like a McMuffin on a strong dose of awesome.

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