Probably Baking was invited to be at Little Flea Nola this past weekend and it was incredible! Matt and I had so much fun hanging out in the gorgeous weather, talking to vendors who sold items ranging from furniture to flowers, and interacting with people who wanted to eat some of our baked goodies, all of which were made from recipes on this site. We made way too much stuff in preparation and managed to sell pretty much all of it, which was a nice feeling. On the menu: Chocolate Chip Grand Marnier Bundt with Goat Cheese Glaze, Bacon Brownies, Miniature White Chocolate Peanut Butter Pies, King Cake (duh), and Toasted Sesame Chocolate Muffins with Kumquat Curd.

From left to right: Matt being cute, Ashley being cute and also showing off her fantastic nails, and Morgan being cute & coy

*I pretty much just stood behind Matt creepily like this all day*

After a hectic day of baking five different items while dealing with school, it was awesome to chill out while Matt sold everything. The self proclaimed "Taste-tester" is actually a really good salesman, and it was cute to watch him gloat about his boyfriend's (das me) baked goods. It also gave me time to walk around and fully appreciate the amazingly well-curated collections of the other vendors. And drink coffee. Always lots of coffee.

Anyway, after making and tasting so many different sweets in the course of one weekend, I'm in need of some serious savory sandwich action. I haven't strayed much from my dessert roots on this blog yet, but it's 2015 and I'm feeling alive.

Calling this "the ultimate biscuit sandwich" would be dumb because there are lots of incredible biscuit sandwiches and I'm not about to make some objective claim that mine is better than all the rest. It's kind of akin to eating at a restaurant that claims to have "the world's BEST *insert food*". I've never had the best anything at those places. So this is my ultimate biscuit sandwich, made with the things that I love, and that I hope you do to.

{brie // honey // duck confit // arugula // red onion // balsamic roasted grape tomatoes} All sandwiched between two massive sage buttermilk biscuits.

Is this what it feels like to be Beyoncé?

PARTS:

I'm not including amounts here because how much you want or need of something is totally up to you and I'm really not trying to control your life or anything cray, ok?

Buttermilk Biscuits {recipe below}

Duck Confit {recipe below}

Balsamic Roasted Tomatoes {recipe below}

Honey

Brie Cheese (as much or as little as you think you need to be in cheese heaven)

Arugula

Red onion, sliced into thin rings

ASSEMBLY:Take your prettiest biscuit and slice it in half horizontally, making two layers. Slice the brie and place it on the bottom layer and put in the oven with the broiler on "high" for 3 - 5 minutes, until the brie has begun to melt and get oozey and gooey and whatever other made-up adjective you're into. Remove from the oven and pile on as much duck confit as you can manage. If the confit has gotten cold, place the sandwich back in the oven for a few minutes to warm it. Drizzle honey on top of the duck, followed by the roasted tomatoes, arugula, and onion. Finish off with the top bun.

You're welcome / I'm sorry

{I made these biscuits a bit thinner than a normal layer biscuit so that it would behave more like bread in this sandwich, but if you want to have a big thick fluffy biscuit, just don't roll it out super thin}

Biscuits (adapted from this recipe)

WHAT:

4 1/2 cups all purpose flour
2 teaspoons cream of tartar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup super-cold unsalted butter cut into 1/4" cubes
1 3/4 cups cold buttermilk
1/2 cup chopped sage
2 T buttermilk for brushing the tops

HOW:

Check out this awesome guide for tips and tricks on making buttermilk biscuits.

Preheat oven to 450* and line a baking sheet with parchment paper
Stir together flour, cream of tartar, baking soda, salt and sage
Using your hands, mix in the butter, being careful not to overwork the dough
Squeeze the butter through your fingers to fully incorporate it
The dough should be pretty course, with small lumps of butter about the size of a pea
Stir in the buttermilk (dough will not be super moist or hold together well at this point, don't worry)
Turn dough onto a floured surface
Knead gently until dough begins to come together, you're still going to have quit a bit of loose dough and flour
Begin to roll the dough out into a circle about 3/4" thick (this is when the dough should really start to form)
Press any loose flour or bits of dough onto the top of the rolled out dough
Using a circular cookie cutter, or even a drinking glass, really, cut out biscuits and place them on the prepared baking sheet a few inches apart
With remaining dough, roll out a second time and repeat this process, trying not to work the dough too much as it'll make for a tougher biscuit
Brush biscuits with buttermilk and bake for 10 - 15 minutes, until golden brown on top

Duck Confit (the super-simple way that might piss off a true French chef #yolo)

WHAT:

2 - 4 duck legs (makes enough for about 3 sandwiches)

HOW:

Prick holes into the legs and generously salt them
Place in a small oven-safe container so that they are touching but not covering each other
Let rest for 20-30 minutes at room temperature
Put in a cold oven, and turn temperature to 280*
Allow to cook for 2 hours, the skin should be crispy and there should be a reservoir of duck fat in the container
Remove from the oven, allow to cool slightly, and remove meat and skin from the bone
Chop coarsely and set aside

Balsamic Roasted Cherry Tomatoes

WHAT:

1/2 cup cherry tomatoes, cut in half longways
2 T chopped sage (optional)
3 T balsamic vinegar

HOW:

Toss all ingredients together and roast in the oven at 400* for 5 - 10 minutes or until tomatoes become slightly translucent

Yum

My Ultimate Biscuit Sandwich