Sausage Biscuit Sandwich Recipe

Preheat and prepare

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

Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl until evenly combined.

Cut cold butter into small cubes and use a pastry cutter or your fingertips to work butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Make a well in the center and pour in the buttermilk. Fold gently with a rubber spatula until just combined — do not overmix. The dough should be shaggy and slightly sticky.

Turn dough out onto a lightly floured surface, press into a 1-inch thick rectangle, fold once onto itself, and press again to 1-inch thickness (gives flakiness). Using a 2.5–3 inch round cutter, cut biscuits straight down (do not twist) and place on the prepared sheet with edges touching for taller biscuits.

Brush tops with melted butter. Bake 12–15 minutes until golden brown and risen. Remove and keep warm; split just before assembling.

In a bowl combine ground pork, kosher salt, black pepper, dried sage, dried thyme, brown sugar, and crushed red pepper if using. Mix gently with your hands until spices are evenly distributed — avoid overworking to keep patties tender.

Portion mixture into 4 equal pieces (about 4 oz each). Form into flat round patties slightly larger than your biscuits because they will shrink as they cook. Press a shallow dimple in the center of each patty to promote even cooking.

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Cook patties 3–4 minutes per side, lowering heat to medium if they brown too quickly, until internal temperature reaches 160°F (71°C) and patties are nicely browned. Transfer to a paper towel-lined plate and keep warm. Reserve skillet for eggs.

For whipped cream cheese: place cream cheese, 1 tablespoon milk, lemon zest (if using), 1/4 tsp salt and a few grinds of black pepper in a small bowl. Whip with a fork or small hand mixer until smooth and slightly airy. Adjust salt to taste. Keep chilled until assembly.

Beat eggs with 2 tablespoons whole milk and 1/2 teaspoon salt until just combined; do not overbeat. Heat the reserved skillet over low-medium heat and add 1 tablespoon butter. When butter is foaming but not browned, pour eggs in.

Using a silicone spatula, gently stir eggs slowly, scraping the bottom and folding eggs to form soft curds. Remove from heat when slightly underdone — carryover will finish cooking — about 3–4 minutes total depending on heat, to achieve soft scrambled texture. Season with black pepper to taste. Keep warm.

While biscuits bake or patties cook, parboil diced potatoes in salted boiling water for 4 minutes to speed cooking, then drain well and let steam dry for a minute.

Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Add diced onion and bell pepper and sauté 2–3 minutes until starting to soften.

Add parboiled potatoes in a single layer, then season with smoked paprika, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook without stirring for 3–4 minutes to develop a crust, then stir and continue to cook 6–8 minutes until potatoes are golden and tender. Adjust seasoning and finish with chopped parsley if using. Keep warm.

Split warm biscuits horizontally. Spread about 1 tablespoon whipped cream cheese on the bottom half of each biscuit.

Place a warm sausage patty on top of the cream cheese, then pile soft scrambled eggs over the patty (about 1/4 of the eggs per sandwich). Top with the biscuit top and press gently.

Serve each Sausage Biscuit Sandwich with a generous portion (about 1/4 of the batch) of country potatoes on the side. If desired, brush biscuit tops lightly with additional melted butter or a splash of milk for shine.

Optional: keep sandwiches wrapped lightly in foil for a few minutes to meld flavors before serving.