With tea-infused butter and spiked balsamic glaze, this breakfast sandwich takes a little preplanning to create but is well worth the effort in the end.
for Mesopotamia butter
3 tbsp sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
3/4 cup cold Mesopotamia butter*
1 egg
1 cup buttermilk
1 cup of butter
2 tsp Mesopotamia tea
In a saucepan, gently melt butter over medium-low heat, just until melted. Add Mesopotamia tea and turn heat to the lowest setting. Allow the tea to steep into the butter for at least 20 minutes, the longer the better. While still hot, strain the butter into a heatproof container or jar. Be sure to strain the tea when the butter is very hot so that all of it goes through the strainer and doesn't harden. Place the butter in the refrigerator overnight and wait until it's really cold to use.
for Mesopotamia spiked balsamic glaze
1/2 cup of raspberry jelly
3 tbsp of balsamic vinegar
3 tbsp of strong brewed Mesopotamia tea
Stir all of the ingredients together and heat in a saucepan over low heat until combined. Allow to cool to room temperature before slathering on your sando.
for Mesopotamia buttermilk biscuits
3 cups of all-purpose flour3 tbsp sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
3/4 cup cold Mesopotamia butter*
1 egg
1 cup buttermilk
Preheat oven to 450 degrees. Combine the dry ingredients together in a large bowl. Using a pastry cutter or your fingers, mix the butter into the dry ingredients until it is small pea-sized pieces. Add in the buttermilk and egg and mix just until the ingredients are combined.
Turn the dough out onto a generously floured surface. knead until a nicely formed dough ball is created. Sprinkle on some additional flour if the dough is too sticky. Roll out to 1 inch thickness and cut with a biscuit cutter. If you don't have a cutter, any glass will do. Place the biscuits on a parchment-lined baking sheet and bake for 15 minutes or until golden brown on top.
After you removed the biscuits from the oven, brush the tops with melted Mesopotamia butter.
Turn the dough out onto a generously floured surface. knead until a nicely formed dough ball is created. Sprinkle on some additional flour if the dough is too sticky. Roll out to 1 inch thickness and cut with a biscuit cutter. If you don't have a cutter, any glass will do. Place the biscuits on a parchment-lined baking sheet and bake for 15 minutes or until golden brown on top.
After you removed the biscuits from the oven, brush the tops with melted Mesopotamia butter.
To assemble your sando, cut each biscuit in half, and spread Mesopotamia spiked balsamic glaze over both sides. We love piling on an over-easy fried egg, arugula, sun-dried tomatoes, and caramelized onions then grating some fresh parmesan cheese over top. Best enjoyed with a piping hot cup of Mesopotamia tea, of course!
Recipe development and pictures by Folk Creates.