@beyondofficial_

Beyond Official

I know what I’m doing with my leftovers today🤤 __ 📹: @Emily Meador, RDN Ingredients: 2 cups flour 2 ½ tbsp baking powder ¾ tsp salt 2 tsp sugar 6 tbsp very cold vegan (or regular) butter, cubed 1 cup very cold non-dairy (or regular) milk 6 Beyond Breakfast Sausage® patties ¼ cup vegan (or regular) cream cheese ½ cup cranberry sauce 6 tsp whole grain dijon mustard ½ cup mashed potatoes ⅓ cup mushroom gravy 2 tbsp fresh thyme Preparation: 1. Preheat your oven to 425 F. 2. Prepare your biscuits by whisking flour, baking powder, salt, and sugar together. Add the cold cubed butter and toss to coat with flour. Using your fingers or a pastry cutter break the butter up into small, pea size pieces. The mixture should look crumbly. Add the milk and stir until the flour is hydrated and it forms a rough ball. 3. Turn the dough onto a floured work surface and press into a rectangle using your fingers. Fold the rectangle in half both long ways and short ways. Flatten the dough into a rectangle again and repeat two more times. Once the dough has been folded and pressed 3 times, flatten the dough into a ½-¾-inch thick rectangle. Be sure to work quickly throughout this process so the butter does not have time to melt. Using a round glass or metal biscuit cutter, cut out 6 biscuits. Flour the cutter before making each cut and press down firmly. DO NOT twist the cutter, it will smash the flakey layers in the biscuits. Bake for 10-15 minutes or until the biscuits have doubled in height and become golden brown. 4. While the biscuits are cooking spread 6 Beyond Breakfast Sausage patties onto a parchment lined cookie sheet. Bake for 6-7 minutes flipping halfway through. 5. To assemble each sandwich, split the biscuit in half and spread 2 tsp cream cheese on the bottom half and 1 tsp whole grain dijon on the top half. Layer 1 heaping tbsp cranberry sauce, 1 Beyond Breakfast Sausage, 1 heaping tbsp mashed potatoes, 1 tbsp gravy, and a small pinch of thyme. Top with the top half of the biscuit and enjoy.

On the profile · Nov 29, 2024