These sandwiches are fairly fast--you can make them in about 20 minutes including baking time--so they are perfect for when you need to whip up a breakfast quickly. These are great with homemade or frozen hash browns freshly crisped from the pan or oven.
Note: If using buttermilk, add an extra tablespoon of sugar.
On a floured work surface, roll out the dough to about 3/4inch. Using a 3-inch biscuit cutter or a floured drinking glass, cut out rounds and place them on a baking sheet. Re-roll the scraps. Place in the oven for 8-10 minutes. They can be taken out when the tops of the biscuits look slightly brown, but for best results these should be cooked light. The biscuits should be removed from the sheet immediately upon removal from the oven so that the bottoms don't continue to cook and become brown.
To make the egg circle for the sandwich, get a bowl with a narrow ridge on the bottom, or just use an appropriately-sized ramekin or dish. Crack an egg into the dish, scramble it thoroughly with a fork, and put it in your microwave. Microwaves vary, but I microwave mine for about 25 seconds, then pull it out and flip it with a fork. (It will be mushy and have some leftover liquid egg in the bottom at that point.) Cook it again for 15 to 20 seconds, then flip it one more time and cook it for about 5 seconds. It will then fit perfectly on a halved biscuit, and you can add cheese, sausage, bacon, or their soy equivalents to your heart's content.
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