Biscuit Sandwiches

Quick Reference

Holding time	20 minutes	Holding bin
Quality Serving Temperatures	Buttered biscuit	120°F
	Egg biscuit	150°F to 160°F
	Meat biscuit	150°F to 160°F
QA Standard: Biscuit must be golden brown and flaky with no doughy spots Biscuit must be cut evenly with neat, proper portioning of egg, meat, and/or cheese

Tools Needed

• Sharpie marker
• Biscuit splitter
• Biscuit pan or cutting board
• Red tongs
• Yellow tongs
• Squeeze bottle

Work Safe

• Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
• Always use two Food-Mitt gloves when handling raw meat
• Always wear single-use gloves when preparing or handling ready to eat food There should be no bare hand contact with ready to eat food
• Bacon and ham must reach an internal temperature of 145°F when cooking and maintain it for 17 seconds
• Chicken fillets must reach an internal temperature of 165°F when cooking and maintain it for 17 seconds
• All other breakfast meats must reach an internal temperature of 155°F and maintain it for 17 seconds
• All meats must be time/temperature controlled for safety (TCS). Cooked meats must maintain a minimum internal temperature of 135°F
• Never handle any food products after handling raw meats until you wash hands thoroughly
• Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Biscuit Assembly

Biscuits are assembled following the layout shown

Sausage Biscuit	Red tongs	1 patty
Steak Biscuit	Red tongs	1 portion
Smoked Sausage Biscuit	Red tongs	1 split link
Chicken Biscuit	Yellow tongs	1 fillet
Ham Biscuit	Red tongs	1 slice
Pork Chop Biscuit	Red tongs	1 portion
Egg Biscuit	Yellow tongs	1 folded egg
Bacon Biscuit	Red tongs	4 half slices
Buttered Biscuit	Squeeze bottle	1/4 oz. margarine

• Always wear single-use gloves when preparing or handling ready to eat food There should be no bare hand contact with ready to eat food
• Place biscuit on biscuit pan or cutting board
• Use biscuit splitter to split biscuit in half
• Use squeeze bottle for liquid margarine
• Use tongs to place meat portions on heel of biscuit
• Lay cheese slice on top of meat
• Use spatula or yellow tongs to place egg on top of cheese or meat portions
• Place crown on top of biscuit assembly
• Wrap in appropriate biscuit wrap

(See “Sandwich Wrapping” in the Sandwich section for proper wrapping procedures)

“SPECIAL” BISCUIT SANDWICHES

• If a biscuit sandwich is prepared “special” a grill ticket will print out
• Use the corner to corner wrapping procedures for “special” biscuit sandwiches
• When the sandwich is wrapped, place the grill ticket on top indicating that it was prepared “special”

HOLDING

• Biscuit sandwiches may be held in the breakfast bin (see layout below) for up to 20 minutes as long as the meat temperature holds to at least 150°F
• Place QA tag behind biscuit to signify the discard time
• Any prepared biscuit sandwiches remaining after 20 minutes must be discarded into the waste container

CALCULATING QA TAGS

• The number on the QA tag represents the hands of a clock
• Look at the time: Where is the big hand? Always round down to closest number on the clock.
• Go forward 4 numbers- This will be the QA tag you place behind the biscuit sandwich
  • Example: It is 9:02.
  • Always round down to closest number on the clock. 9:00.
  • 20 minutes later would be 9:20
  • The big hand of the clock would be on the 4.
  • Place a 4 QA tag behind the biscuit sandwich.
  • The biscuit sandwich expires at 9:20 and will be wasted at this time