- After your biscuits have cooled, slice in half.
- If you want them to be extra yummy, toast the inside of the biscuit by browning it cut side DOWN in ghee in your cast iron skillet over medium heat until golden brown, about 3 minutes.
- Top the biscuit breakfast sandwich with your favorite fillings.
- Leftover biscuits will keep on the counter for 1-2 days, refrigerated in an airtight container for at least 1 week, or frozen for at least 6 months.
Toasting the biscuits in the skillet is definitely optional, just makes them even more delicious!
I’ve never assembled the breakfast sandwich and then frozen, but imagine it should work great if you want to prep a bunch of breakfasts in advance. If you try, please let me know in the comments if it works!