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Recipe Thursday-Hatfield Canadian Bacon Biscuit Sandwich

Posted on April 3rd, 2014 | Posted in Bakery, Breakfast and Brunch, Recipes

Hatfield’s Canadian bacon is a true Canadian bacon that is a smoked loin with a natural rectangular shape.  One way that I particularly enjoy this Canadian bacon is with these delicious homemade biscuits! I first had these biscuits for Easter last year when my brother in law made them, and I became an instant fan. I recommend combining simple ingredients, cheese and Canadian bacon, to make a hearty breakfast sandwich. This allows the flavor of Hatfield’s Canadian Bacon to shine and will get your day started out right.

Hatfield Canadian Bacon Biscuit Sandwich

Biscuit Sandwich (1 of 1)

Yield 8 Servings
Ingredients
Biscuits
3 cups all-purpose flour (991889, 25#)
1 tablespoon sugar (991842, 50#, Golden Barrel)
1 tablespoon baking powder (NOT1030, 10#)
1/2 teaspoon baking soda (979000, 50#, Arm & Hammer)
1 teaspoon salt (991862, 50#)
8 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled (880030, 1#)
4 tablespoons vegetable shortening, cut into 1/2 inch pieces and chilled (NSH1020, 50#, Wesson)
1 1/4 cups buttermilk (HPH001, QT, Axelrod)

Filling
8 slices Hatfield Canadian bacon (HTF2268, 4/4.5#, Hatfield)
8 thick slices of sharp white cheddar (774101, 5#, AMPI)

Method
Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse flour, sugar, baking powder, baking soda, salt, butter and shortening in food processor until mixture resembles coarse meal. Transfer to large bowl. Stir in buttermilk until combined.

On lightly floured surface, knead dough until smooth, 8 to 10 kneads. Pat dough into 9-inch circle, about 3/4 inch thick. Using 3-inch biscuit cutter dipped in flour, cut out rounds of dough and arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits. (You should have 8 biscuits in total.)

Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Bake until golden brown, 12 to 15 minutes, then transfer to wire rack and let cool.

Slice biscuit in half and add a gently warmed piece of Canadian bacon and a slice of cheddar.

Biscuit recipe from Cooks Country and sandwich creativity from the kitchen of Abby Gryszkowiec

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