I had these Everything Bagel Biscuit Sandwiches in my cookbook years ago, and the other day I made them again and it got me thinking how great they are and how I should just share them on here too. I love them because they give you a bagel fix for when you have a bagel craving but don’t want to go through all of the steps and trouble of making homemade bagels. No long resting and kneading and shaping and boiling and baking required. I mean, sure you can just go to the store and get bagels, but you still want something homemade right? These are the perfect weekend breakfast or brunch treat.
In a large bowl, whisk together the flour, baking powder, sugar, salt and baking soda.
Add the butter and work in with a pastry blender or your fingers until coarse crumbs form.
**Tip: You don’t want to over-work the butter too much at this stage because warm butter ruins the rise and flakiness of the biscuits. Work as quick as possible.**
Stir in the shredded cheddar along with the sliced scallions until evenly distributed.
**Note: I used a combo of white and yellow cheddar because that’s what I had on hand, but feel free to use whatever you prefer. Gruyere cheese would also be great here too!**
Make a well in the center and add in the buttermilk. Gently stir until the dough comes together just barely.
Transfer to a lightly floured work surface and knead a few times to bring together. Roll or pat out to about 1-inch thick and then use a 3-inch biscuit cutter to cut out the biscuits. Place on the prepared baking sheet about 2-inches apart. Rework the dough once more and cut out the remaining biscuits. Chill for at least 30 minutes.
Brush the chilled biscuits with butter and top with the everything bagel seasoning. Bake in a preheated 400°F oven until golden brown, about 20 to 25 minutes. Remove from the oven and allow to cool.
To assemble, split open the biscuits and slather each with cream cheese. Top with tomato, onion, cucumber, lox and capers. Sandwich together and serve immediately.
If you plan on making these ahead of time, you can make the biscuits beforehand and then either freeze (for a longer shelf life) or store in the fridge for a few days until ready to use. Just rewarm in the oven slightly before cutting and assembling.
These are a great little option for your next weekend brunch or breakfast. Hey, even a breakfast for dinner situation. I hope you give them a try, and be sure to let me know what you think below. As always, thank you for reading and following along.
Everything Bagel Biscuit Sandwiches
Equipment
- Mixing Bowls
- Measuring Cups
- whisk
- Biscuit cutter
- Baking Sheet
- Pastry brush
Ingredients
- 3 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2 sticks unsalted butter cold
- 1 cup shredded Cheddar cheese
- 1/4 cup sliced scallions
- 1 cup buttermilk
- 2 tablespoons unsalted butter melted
- 3 tablespoons Everything Bagel Seasoning
Filling:
- 1/2 cup cream cheese
- 2 Roma tomatoes sliced
- 1/2 small red onion sliced
- 2 Persian cucumbers sliced
- 4 ounces lox
- 2 tablespoons capers
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, salt and baking soda. Add the butter and work in with a pastry blender or your fingers until coarse crumbs form. Stir in the cheese and scallions. Make a well in the center and add in the buttermilk. Gently stir until the dough comes together just barely.
- Transfer to a lightly floured work surface and knead a few times to bring together. Roll or pat out to about 1-inch thick and then use a 3-inch biscuit cutter to cut out the biscuits. Place on the prepared baking sheet about 2-inches apart. Rework the dough once more and cut out the remaining biscuits. Chill for at least 30 minutes.
- Preheat oven to 400°F.
- Brush the chilled biscuits with butter and top with the everything bagel seasoning. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and allow to cool.
- To assemble, split open the biscuits and slather each with cream cheese. Top with tomato, onion, cucumber, lox and capers. Sandwich together and serve immediately. Enjoy!
I made these tonight and they were amazing. I had mine with prosciutto and the husband had his with smoked salmon. Added avo and kept it open face. It’s a keeper!
a beauty, and good for you ingredients like salmon are always welcome but especially, capers! Too seldom used but such a unique and wonderful flavor, thank you!