We live in a society where everything that is big is better. From the more-for-your-money supersized meals to the gas-hoarding monster trucks that like to side-swipe me on the freeways – we forget that sometimes, less is more. Today, let’s pay tribute to the ‘less is more’ concept. Meet the simple no-fuss bite-sized breakfast sandwich… or the morning edition of its ‘slider’ brother if you will.
- 1/2 stick of butter (2 ounces)
- 2 cups of self-rising flour
- 3/4 cup of milk (you will probably not need all of the milk)
- Quail eggs (for however many biscuits you are making)
- Sliced Swiss cheese
- Italian dry salami
Instructions / Preparations
- Preheat your oven to 425 degrees Fahrenheit
- Put the flour and the butter in a large bowl
- Using your bench scraper, cut the butter into the flour. The crumbs should be about pea size.
- Slowly add the milk and mix it into the dough
- As soon as the dough is smooth and pulls away from the bowl, stop adding the milk and turn the dough out onto a floured workbench. You can use all-purpose flour to flour the work surface
- Knead the dough for about five minutes until it is very smooth
- Roll out the dough to about 1/2 inch thick
- Using a floured 2-inch round cutter, press straight down into the dough and then give the cutter a slight twist and remove the biscuit from the dough.
- Place the biscuits on a cookie sheet
- If you want a deeper golden color, you can wash the biscuits with cream.
- Bake for 10 minutes or until done.
- Pull in half with your hands (they pull apart very easily, you don’t need a knife)
- Cut the sliced Swiss cheese with the same round cutter
- Place cheese onto biscuit half
- Fold a slice of salami onto the cheese
- Fry quail eggs on lightly oiled pan (they cook very fast – 60 seconds or so)
- Transfer fried egg onto salami – sprinkle with salt and pepper if desired