Buttermilk Biscuit Topped With Sausage Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour a sheet pan.

In a large bowl whisk together the flour, baking powder, baking soda, and salt until evenly distributed.

Add the cold cubed butter to the flour mixture. Using a pastry cutter or two forks (or your fingertips quickly), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Make a well in the center and pour in the cold buttermilk. Stir gently with a fork until the dough just comes together. Do not overmix; it will be slightly shaggy and sticky.

Turn the dough out onto a lightly floured surface and fold it over itself 3–4 times to create layers. Pat or roll to about 1-inch thickness. Use a 2.5-inch biscuit cutter (or a floured glass) to cut 6 biscuits. Press straight down without twisting to keep layers.

Place biscuits on the prepared baking sheet close together for taller sides or spaced apart for crispier sides. Brush the tops lightly with heavy cream if using.

Bake in the preheated oven for 12–15 minutes, until golden brown on top. Remove to a rack to cool slightly while you prepare the sausage and egg.

Heat a medium skillet over medium heat. Add the ground sausage and use a spatula to break it into small pieces. Cook 4–6 minutes, stirring occasionally, until no longer pink.

Add the diced onion and continue cooking 3–4 minutes until the onion is softened and sausage begins to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the brown sugar (if using), salt, and black pepper. Taste and adjust seasoning. Remove from heat and keep warm.

Crack the egg into a small bowl, add the milk, salt, and pepper. Whisk vigorously until the mixture is uniform and slightly foamy.

Heat a small nonstick skillet over low-medium heat and add the butter. When butter foams but before it browns, pour in the egg mixture.

Let the eggs sit undisturbed for about 10–15 seconds, then gently push the set edges toward the center with a spatula, tilting the pan to let uncooked egg flow underneath. Continue folding gently until the eggs are softly set but still moist, about 30–45 seconds. Remove from heat (they will finish cooking from residual heat).

Slice a warm biscuit in half horizontally. Spoon a generous portion of the cooked sausage onto the bottom half of the biscuit.

Top the sausage with the scrambled egg (fold the egg if needed to fit) and close with the biscuit top.

Combine the trail mix ingredients (almonds, dried cranberries, pumpkin seeds, chocolate chunks, toasted coconut flakes, and a pinch of sea salt) in a small bowl and serve on the side. The trail mix adds texture and a sweet-savory contrast to the biscuit sandwich.

Serve immediately while the biscuit and sausage are warm. This recipe makes one biscuit sandwich; serve additional prepared biscuits as desired.