Mobile back button white
Desktop back button white@2x
Campaign logo white@2x

Breakfast Biscuit Sandwich

with Field Roast Breakfast Biscuit Patties

Erick Williams

Virtue Restaurant

Erick williams@2x

Erick Williams

Virtue Restaurant

Chef Erick Williams, owner and executive chef at Virtue Restaurant & Bar, is renowned for his work in his local community, donating his time and talent by partnering with charities across the region.

His biscuit sandwich featuring Field RoastPlant-Based Breakfast Patties and Creamy Original Chao Slices is summery, it’s comforting, and it’s exactly what you need to start your day (or afternoon) right now.

Erick plans to use Field Roast’s donation to keep his restaurants safe for his team and their guests. “The purchasing of sanitizer, gloves, and masks for both our team and patrons has been a necessary investment though an unanticipated one,” he says. “We are grateful for the commitment that Field Roast has made to help in these challenging times.”

Chicago dishbeauty breakfastsandwich hub final
File download desktop@2x
File download mobile@2x

Breakfast Biscuit Sandwich

with Field Roast Breakfast Biscuit Patties

Erick Williams

Virtue Restaurant

Yield: 6 servings

Apricot Jam
  • 1 pound firm-ripe apricots, quartered and pitted
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon juice, plus more as needed

  • Biscuits
  • 4 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 12 tablespoons cold plant-based butter, cut into cubes, plus 1 tablespoon melted
  • 1½ cups cold unsweetened plant-based milk of choice

  • Assembly
  • 2 tablespoons preferred vegetable oil, divided
  • 6 Field Roast​​ Breakfast Sausage Patties
  • 6 Creamy Original Chao Slices

  • Apricot Jam
  • 1 pound firm-ripe apricots, quartered and pitted
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon juice, plus more as needed

  • Biscuits
  • 4 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 12 tablespoons cold plant-based butter, cut into cubes, plus 1 tablespoon melted
  • 1½ cups cold unsweetened plant-based milk of choice

  • Assembly
  • 2 tablespoons preferred vegetable oil, divided
  • 6 Field Roast​​ Breakfast Sausage Patties
  • 6 Creamy Original Chao Slices

    1. For the apricot jam, place a few spoons in the freezer. In a wide, shallow pot combine apricots, sugar, and lemon juice. Stir until the sugar is moistened. Let sit for 15 minutes.
    2. Place the pot over medium heat and cook, stirring occasionally, until the sugar is melted and the mixture starts to bubble, 10-15 minutes.
    3. Cook stirring frequently to prevent scorching, until the jam starts to foam, about 15 minutes. Continue to cook, stirring occasionally and reducing the heat if needed to prevent scorching, until foaming has subsided, about 15 minutes more.
    4. Scrape any foam off the surface of the jam. Cook until the bubbling has slowed and the jam appears glossy and thickened around the edge of the pan.
    5. Remove the jam from the heat and use one of the spoons from the freezer to take a small spoonful of the jam. Let cool for 3 minutes. The jam should be thick. If not, return the pot to the heat and cook 5 minutes more, repeating the spoon test as needed until the jam is thick.
    6. Taste the jam. If it is not tart enough, add a little more lemon juice until the flavor is balanced. Set aside to cool.
    7. For the biscuits, in a large bowl whisk to combine flour, baking powder, and salt. Add cold plant-based butter and use your fingers to rub the butter into the flour until the butter is in very small pieces and the flour mixture appears crumbly.
    8. Add the milk and mix gently with a fork until a dough forms. Cover and refrigerate for 30 minutes.
    9. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
    10. Take the dough out of the fridge and knead a few times to incorporate any floury bits.
    11. On a lightly floured countertop, press or roll the dough out into a 1” thick round.
    12. Use a 3” round cutter to cut out biscuits. Press dough scraps back together and cut out more biscuits.
    13. Place biscuits on a prepared baking sheet and brush with melted plant-based butter. Bake until golden brown, 15-20 minutes. Let cool for 10 minutes before assembling the biscuits. Leave the oven on.
    14. While the biscuits bake, heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Add 4 Field Roast Breakfast Sausage Patties and cook until browned on the bottom, 2-3 minutes. Flip and brown the second side. Place a Creamy Original Chao Slice on top of each patty. Add 1 tablespoon water to the skillet, then cover with lid. Steam about 30 seconds or until cheese is melted. Repeat with remaining oil, sausage patties, and Chao slices
    15. To assemble the biscuits, slice the biscuits in half and place biscuits on a baking sheet, cut side up. Toast the biscuits for 5 minutes.
    16. Place a sausage patty on the bottom of each biscuit. Smear some jam on the top half of each biscuit, and place the tops on.
    Logos cf fr@2x