Ham, Egg, and Espresso Aioli Biscuits

These southern-style biscuit breakfast sandwiches are caffeine spiked with a tasty espresso aioli. If you love biscuits and red-eye gray, you’ll love this jazzed up version!

Serves 4

Instructions:

1. In a large bowl combine flour, sugar, baking powder and salt. Using your hands or a pastry blender incorporate butter breaking up the chunks slightly. Fold in buttermilk until a rough dough forms.
2. Roll dough out on a floured surface into a 3/4 inch thick rectangle. Cut into 3 inch circles and place on a parchment lined sheet pan. Refrigerate until ready to bake.
3. Preheat oven to 450°F. Bake for 8-10 minutes or until golden brown. Keep warm until ready to assemble the sandwiches.
4. In a large bowl whisk together espresso powder, lemon juice, mayonnaise, sugar, hot sauce and salt until smooth.
5. Spread espresso aioli onto split biscuits and fill with eggs and ham.

Tips: Biscuit dough can be made ahead, frozen and baked in the oven when you need them. The espresso aioli can be stored in the fridge for 3 days, might need a little stirring before spreading.

Prep these scrumptious breakfast sandwiches tonight, and be sure to post a photo to Facebook or Instagram with the hashtag #ALMbites.

For even more breakfast recipes, visit www.americanlifestylemag.com/bites.