Black Pepper Biscuit Sandwiches with Spicy Tomato Jam

Black Pepper Biscuit Sammich

There are three things I want you to know about this recipe. (Maybe four.)

1. I made tomato jam for the express purpose of slathering it on a biscuit sandwich.
A few months ago I had brunch with my friend Kelly at a little spot in Portland called Bakery Bar. I don’t recall all of the specifics of the biscuit sandwich we ate, but I do remember that it was ridiculously tasty. I do know that there was tomato jam on the biscuit sandwich and it was magical. I’ve been wanting to recreate it ever since. So that’s exactly what I did.

2. I went on a canning frenzy in the past couple of weeks. Summer is ending, and thus I’ve felt the urge to preserve and can. It’s my way of making the season last. (If you’re curious, I canned tomato sauce, tomato jam, bourbon peach butter, bourbon pickled peaches, and my “famous” 24 hour dill pickles.)

3. I adapted this black pepper biscuit recipe from Bobby Flay, which makes me feel like an ass. I’m not one to call names, but I loathe Bobby Flay. I don’t like his restaurants and I don’t like his “southwest” brand of cooking, and I certainly can’t stand that he tries to put jalapeno peppers in everything. I’m just not a fan of him. However, his recipe for black pepper biscuits happens to be great. I may not like the guy, but I’ll give credit where credit is due.

4. Biscuit sandwiches are practically impossible to photograph. I’m a big fan of runny yolks, and I am totally unwilling to cook my eggs “over hard” just for the sake of a pretty photo. So, I attempted to photograph this biscuit sandwich and it quickly dissolved into a yolky mess. A delicious, wonderful, yolky mess. So I snapped one photo (which turned out okay) and then gave up on trying to take photos and ate the sandwich instead.

In any case, the following is a recipe for black pepper biscuits, tomato jam, and brief instructions on how to assemble these tasty breakfast sandwiches. Enjoy!

(Slightly adapted from Bobby Flay)
Makes 8 biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
6 tablespoons unsalted butter, chilled and cut into small cubes
3/4 cup buttermilk
2 tablespoons heavy cream
1 tablespoon freshly ground black pepper, plus a little more for the tops of the biscuits

Preheat oven to 450 degrees. Line a baking sheet with parchment or a Silpat.

In the bowl of a food processor, combine flour, baking soda, baking powder, pepper, and salt. Pulse a couple of times to ensure the ingredients are combined. Sprinkle the butter pieces over the flour mixture, and process until the mixture resembles coarse meal. Slowly pour in the buttermilk and pulse until the dough just barely comes together.

Turn the dough out onto a lightly floured surface. Pat the dough into a circle, until it is 3/4 of an inch thick. Using a 3″ biscuit cutter (or juice glass!), cut out the biscuits and place them on a lined baking sheet. Combine the remaining scraps of biscuit dough into a 3/4 thickness and repeat the process until all the dough is used. Brush the tops of the raw biscuits with cream, and sprinkle with freshly ground black pepper. Bake for 12 to 15 minutes, or until the biscuits are golden brown and fluffy. Allow to cool for at least 10 minutes before serving.

Heirloom Tomato Jam from Rosemarried

(Adapted from Sassy Radish)
Makes 4+ pints

5 pounds heirloom tomatoes*, roughly chopped
2 small yellow onions, diced
1 cup dark brown sugar
1 cup white sugar
Juice of 2 lemons
1 green apple, finely diced
2 1/2 teaspoons kosher salt
1 teaspoon coriander
1/2 teaspoon cayenne pepper
1 teaspoon red chili flakes
1 teaspoon ground ginger
1 teaspoon smoked paprika
3/4 teaspoon cumin
1/3 cup apple cider vinegar

*Note: I used a mix of heirloom tomatoes from my garden (including cherry tomatoes). Really, any tomato will do!

Place all ingredients in a large pot or Dutch oven and stir to combine. Over medium heart, bring the mixture to a boil. Reduce heat and allow mixture to simmer, uncovered, for 2-3 hours, or until the jam is dark and thick. Stir occasionally.

Transfer jam to clean, sterilized jars. If canning, boil jars in a hot-water bath for 20 minutes. If storing in the refrigerator, the jam will keep for 2 weeks (or more).


2 black pepper biscuits
Sharp cheddar cheese
Tomato jam
4 slices of bacon
2 eggs

Cook the eggs and bacon to your liking. I prefer a sunny side up egg and crispy (almost burnt!) bacon. But, really, this is your biscuit sandwich and you get to make it the way you want.

Split the biscuits in half, and slather a good amount of tomato jam on one half of the biscuit. On the other half, place a hearty slice of sharp cheddar cheese. If you want your cheese extra melty, place under the broiler for a few minutes.

Place a fried egg atop each biscuit, and adorn with bacon slices. Add a bit more tomato jam if you desire. Serve immediately and enjoy immensely!

10 Responses

  1. Kim Bee says:

    Good lord woman, you are killing me. This is wicked good.

  2. […] so I may try a different recipe next time. I’m especially interested in a re-try if we can find more uses for it throughout the […]

  3. YES! I’m so excited to put this together. I made tomato jam a while back, and you’re so right, it’s utterly magical. I had to make more just to satisfy my craving.

    I totally agree with you about Bobby Flay, but damn, these biscuits look good. He does have a few redeeming qualities after all. :)

    Can’t wait to bake these up– thanks for sharing this recipe!

  4. I read you religiously on my phone (thank goodness for email subscriptions) and am finally getting on your blog live to see these in larger scale. We had our first snow yesterday and I was out with a flashlight gleaning any possible tomatoes from the vine! I love the idea of tomato jam especially after seeing it’s a bit spicy. Can’t say I’ve had it but what a glorious way to spend the last of the summer fruits on this! Beautiful as is all you do Lindsay.

  5. Kena in Indiana says:

    I have made tomato preserves with tomato paste in the winter when fresh was not available. I have also had good success with using a crock pot to cook down the fresh tomatoes. I like to substitute honey instead of so much sugar. My husband prefers the preserves with a little bite…so I have used serrano or jalapeno…on several occasions. I just add them when I am carmelizing my onions.

  6. […] The Harvest: Pickled Green Beans with Rosemary and Lemon Spicy Tomato Jam Slow Cooker Apple Butter 24 Hour Dill Pickles And a canning/preserving/swapping board I’ve […]

  7. I made this jam today and I have to tell you I absolutely love it. It has a nice kick to it, but it’s not too hot. I already am thinking about serving it with goat cheese and a baguette or maybe on a turkey burger. I’ve had enough of Bobby Flay too, he is so stuck on southwest style cooking, sometimes I wonder if he can cook anything else. But the biscuits sound kicker with this jam.

    • lindsay says:

      Thanks for the kind words, Cheryl. I absolutely LOVE this jam with goat cheese. On grilled cheese sandwiches. With crackers. Really, it’s good on a LOT of things. :)

  8. Jennifer says:

    My sister-in-law sent me a jar of this back in 2014. I couldn’t imagine what on earth we would do with such a thing. I looked on-line and at someone’s suggestion, I made an appetizer with puff pastry as a base, the tomato jam and goat cheese. OMG, it was so good that I’ve been making it ever since. Thanks for your recipe. The Sweet-Hot balance is perfect!

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