6 Buttermilk Biscuit Sandwich Ideas to Perk Up Your Lunch!
Win the Lunchbox Battle—Easy Sandwiches Kids Love
Lunch packing season is upon us, which means by early October you’ll probably end up feeling like you’ve made more sandwiches than the deli guy in Times Square on a New Year’s Eve.
I remember packing lunches for my kids, and by week four, I was already running out of ideas. Ham n’ cheese anyone?
Now, with fifteen years of sandwich-making experience under my belt, both at the café and for my kids, I have a few ideas to help you avoid the lunch packing rut and switch up your sandwich game!
By the way, these sandwich ideas are so good, you might end up making them for yourself. If that’s the case, wait till you see the last sando on the list. THAT sandwich deserves a glass of something vintage or bubbly to go with it and is best enjoyed sans enfants.
First, swap out those wonder bread slices for freshly baked buttermilk biscuits. The soft, buttery taste of the biscuits is a winner with kids. Lazy Daisy’s Bake-at-Home Buttermilk Biscuits bake up in just 30 minutes (20 in the air fryer) and can be baked ahead of time if needed. You can freeze them after baking and just defrost for a minute in the microwave to save you time that you can devote to drinking another cup of coffee.
They come in six delicious flavors that will lead to your kid throwing parents praise your way as the person who packs the “best lunch EVER! ”, and who wouldn’t want that?
Meet the flavorful six: easy to make, impossible not to love
All six are delicious—but if you’ve got a front-runner, click the title to skip ahead!
Made with Lazy Daisy’s Bake-at-Home Buttermilk Biscuits — ready in 30 minutes and always a lunchbox win.
1. Southern-Style Breakfast Biscuit Sandwich
Though this Southern-style breakfast biscuit sandwich is a great way to start the day, it also makes for a fantastic lunch. The recipe below is for four sandwiches, but you can make as many or as few as you like. This goes for all the recipes listed below.
Ingredients:
4 classic buttermilk biscuits
4 sausage patties or slices of bacon
4 fried eggs
4 slices of cheddar cheese
A handful of baby spinach or arugula (optional)
Hot sauce (optional)
Instructions:
Bake your buttermilk biscuits in a 350 oven for 30 minutes or 20 minutes in the air fryer on the french-fry setting.
While the biscuits are baking, cook the sausage patties or bacon until crispy.
Fry the eggs to your preferred doneness.
Once the biscuits are ready, slice them in half.
Assemble your sandwich by layering the sausage or bacon, a fried egg, cheddar cheese, and a handful of spinach or arugula between the biscuit halves.
Add a dash of hot sauce if you like a bit of heat.
2. BBQ Pulled Pork Biscuit Sliders
For lunch or even dinner, these BBQ pulled pork biscuit sliders are a crowd-pleaser, and more importantly, they are (little and big) kid-approved. Perfect if you have leftover pulled pork from last night’s dinner but also works well with leftover roast beef or chicken!
Ingredients:
8 classic buttermilk biscuits or jalapeño cheddar if you like a little extra kick
2 cups of cooked pulled pork. I really like this easy recipe.
1 cup of BBQ sauce (pick your favourite)
Coleslaw (store-bought or homemade)
Pickle slices - for me, only my grandma’s bread and butter pickles will do
Instructions:
Bake the buttermilk biscuits according to the package instructions.
In a saucepan, warm the pulled pork with BBQ sauce until heated through.
Slice the biscuits in half and layer each one with a generous portion of BBQ pulled pork.
Top with coleslaw and as many pickle slices as your heart desires.
3. Buttermilk Biscuit Caprese Sandwich
Give this classic Italian salad a twist by turning it into a sandwich. This Caprese sandwich is light, refreshing, and perfect for the foodie kid in your life.
Ingredients:
4 roasted garlic and asiago biscuits
1 large tomato, sliced
Fresh buffalo mozzarella, sliced
Fresh basil leaves
Balsamic glaze (optional)
Olive oil
Salt and pepper to taste
Instructions:
Bake the buttermilk biscuits according to the package instructions.
Slice the slightly cooled biscuits in half and drizzle the inside with a little olive oil.
Layer slices of tomato, fresh mozzarella, and basil leaves on the bottom half of each biscuit.
Drizzle lightly with balsamic glaze and season with salt and pepper.
Close the biscuit halves and enjoy a taste of Italy in every bite.
4. Fried Chicken Biscuit Sandwich
Nothing says comfort food like a fried chicken biscuit sandwich. For this, I recommend giving our special edition Mother Clucker Chicken Sandwich recipe a try. This is a new spin on our classic sandwich, which we serve at the cafe, and truth be told, you might want to save this for dinner or to impress your guests over the weekend (then pack the leftovers as lunch) because this award-winning sammie is almost too good to go directly into a lunch box—on second thought, what an epic lunch it would make!
Ingredients:
Chicken Marinade
4x Skin-on chicken thighs
2 Cups Frank’s Mild Hot Sauce
2 Cups Buttermilk
1 Egg
Crack egg into medium container and beat egg to break the yolk
Place the chicken thighs in container and cover with hot sauce and buttermilk
Thoroughly mix the thighs in the marinade, making sure they are completely submerged in it.
Leave in fridge overnight
Dredge
2 Cups of All-Purpose Flour
¾ Cup Corn Starch
1.5 tsp Salt
1.5 tsp Pepper
In a bowl, thoroughly mix all ingredients together
Honey Butter
⅓ Cup Butter (Room Temperature)
⅓ Cup Honey
3 tbsp. Frank’s Mild Hot Sauce
Combine room temperature butter, honeyand hot sauce in stand mixer (or use a hand mixer) and mix on low until combined
Coleslaw
2 Cups Green Cabbage
2 Cups Red Cabbage
1 Cups Carrots
2 tbsp. Apple Cider Vinegar
2 tsbp Dijon Mustard
1 cup Mayo
3 tbsp Club House Tamarind & Chili Spice
¼ teaspoon salt
¼ teaspoon Pepper
Shred 2 cups of each green and red cabbage and shred 1 cup of carrots
In a large bowl, combine all other ingredients and whisk together until fully mixed together
Place the shredded vegetables in the sauce and toss until all the vegetables are covering in sauce
Leave in fridge overnight for best flavour
Biscuit
1 Pack of Lazy Daisy’s Classic Bake-at-home Buttermilk Biscuits
1 Egg
Pre-warm oven to 350F
Place frozen biscuits on a baking sheet on top of parchment paper or aluminum foil, and spread egg wash on top of each biscuit
Bake biscuits at 350F for 25 minutes, rotating biscuits at the halfway point
Remove and let sit for 5 minutes
Toppings
Daisy’s Bread & Butter Pickles
4 slices of jalapeno Havarti cheese
INSTRUCTIONS:
Prepare chicken marinade and leave in fridge overnight
Prepare honey butter and coleslaw in advance and leave in fridge overnight
Prepare dredge and leave in airtight container
Bake frozen biscuits in oven at 350F
Prepare pot of canola and heat to 350F
Place dredge in a small bowl
Remove marinated chicken thighs from fridge, taking out 1 thigh at a time and place in the bowl of dredge
Thoroughly coat each side of the thigh in dredge, making sure to press down so the dredge sticks to the thighs
Carefully place the coated chicken thighs into the hot oil one at a time
Deep fry chicken until they reach an internal temperature of 165F, then remove and place on a draining pan for 5 minutes
Place 1 slice of jalapeno Havarti cheese on each thigh and place in oven at 350F for 3 minutes or until the cheese melts
Once biscuits are baked and have been sitting for 5 minutes, take them and cut them in half
Cover both sides of the biscuits with honey butter and place 3 slices of Bread and Butter Pickles on the bottom half
Place the fried chicken with melted cheese on top of the pickles and top up with 2 tablespoons of coleslaw and the top half of the biscuit
ENJOY!
5. Vegetarian Biscuit Sandwich with Avocado and Chickpea Spread
For a lighter, vegetarian option, this avocado and chickpea salad biscuit sandwich is a really great option.
Ingredients:
4 classic buttermilk biscuits
1 ripe avocado, mashed
1 can of chickpeas, drained and rinsed
1 tablespoon lemon juice
2 tablespoons tahini
1 teaspoon cumin
Salt and pepper to taste
Fresh spinach leaves
Instructions:
Bake the buttermilk biscuits according to the package instructions.
In a mixing bowl, combine the mashed avocado, chickpeas, lemon juice, tahini, cumin, salt, and pepper until well mixed.
Slice the biscuits in half and spread a generous amount of the avocado and chickpea spread on the bottom half of each biscuit.
Top with fresh spinach leaves and close the biscuit halves.
Enjoy a healthy and satisfying sandwich that’s packed with flavor and nutrients.
6. Charcuterie Biscuit Sandwich (no lunch boxes here, please)
If you only make one sandwich from this list, let this be it and let it be for yourself! I have made and tasted many sandwiches in my life (I mean, I’m literally in the sandwich-making business at the café), and this one is the sandwich I would make if I had a quiet day to myself and wanted to enjoy something incredibly decadent and wildly delicious.
Ingredients:
4 classic buttermilk biscuits, though the rosemary & cheddar works so well too
You can use fig jam here, but I highly recommend the Golden Fig & Honey Charcuterie Preserve from Wildly Delicious. 1 heaping tbsp per biscuit (or more if you please).
2-3 thin slices of prosciutto
3 thin slices of salami - spicy genoa works really well here
Fresh burrata cheese (or any cheese of your liking)
Arugula
Instructions:
Bake the buttermilk biscuits according to the package instructions.
Let biscuits cool slightly, then cut in half.
Spread the fig preserve on the bottom and top parts of the biscuit.
Layer with prosciutto, salami, and a generous portion of burrata.
Top with arugula.
Pour yourself a glass of something fantastic and take time enjoying this brilliant sandwich (not sure why, but it tastes even better after you send the kids off to school).
If these sandwich ideas don’t spruce up your lunch game, or you’re feeling too lazy to make lunch today, feel free to stop by our café and grab one of our freshly made sandwiches instead.
