Fig Breakfast Sandwiches

8 sandwiches
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Homemade fig jam and buttermilk biscuits make this one of the best breakfast sandwiches on the web!


Black Mission Fig Jam: (45 minutes)

1/2 pound mission figs (about 6)
1.5 cups water
2 Tablespoons light molasses
3/4 Teaspoon Dijon mustard
3/4 Teaspoon sugar
Fresh ground pepper
Pinch of salt

Buttermilk Biscuits:

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

Other Sandwich stuff:

8 ounces ham, sliced
8 ounces cheddar cheese, grated


1) To start the jam, slice figs and combine with other jam ingredients. Bring to a simmer over medium heat and let it reduce for about 45 minutes, stirring regularly. It should be a dark, thick jam. Let cool briefly.

2) For the biscuits, preheat oven to 425 degrees F. Mix the first four ingredients well in a large bowl. Then use your hands to pinch in the shortening. You want it evenly distributed in small pea-sized globs. Stir in buttermilk.

3) 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.

4) Cut out biscuits using a mold or a small bowl as a guide. You should get eight. Transfer biscuits to a baking sheet and brush with buttermilk. Bake these for 20 minutes at 425.

5) To make a sandwich, Spread some butter on one half and some fig jam on the other. Pile on some ham and cheddar cheese. Lots of cheddar cheese.

6) Stick them under the broiler for a few minutes until the cheese is bubbly and the biscuits browned. Serve while warm.