Sausage Egg & Cheese Biscuit Recipe

Preheat oven

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

Mix dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt until evenly combined.

Cut in butter

Cut 1/2 cup cold unsalted butter into 1/2-inch pieces. Using a pastry cutter or two forks (or pulse in a food processor), cut the butter into the flour mixture until the mixture resembles coarse cornmeal with some pea-sized pieces of butter remaining.

Add liquids

Pour in 3/4 cup cold buttermilk and 1/4 cup cold heavy cream (if using). Stir gently with a fork until the dough just comes together; it should be slightly shaggy and sticky. If the dough is too dry, add up to 1 tablespoon more buttermilk.

Turn out and fold

Turn the dough onto a lightly floured surface. Gently press it into a 3/4-inch thick rectangle. Fold it over onto itself 2-3 times to create flaky layers, then pat it back out to about 3/4-1 inch thick.

Cut biscuits

Using a 2 3/4-inch round cutter (or a drinking glass), cut out 6 biscuits without twisting the cutter. Gather scraps, gently pat once, and cut remaining biscuits.

Bake

Place biscuits on the prepared sheet so they touch slightly for taller sides, or spaced for crisper edges. Bake at 450°F (230°C) for 12-14 minutes, until golden brown on top. Remove from oven and brush tops with a little softened butter if desired. Let cool slightly while you finish the filling.

Form patties

Divide 1 lb ground breakfast sausage into 6 equal portions (about 2.7 oz / 75 g each). Gently form into patties slightly larger than the biscuit diameter (they will shrink during cooking). Season lightly with 1/4 tsp salt and 1/4 tsp black pepper if the sausage is not already seasoned.

Cook patties

Heat a large skillet over medium heat. Add the sausage patties (work in batches if necessary) and cook 3-4 minutes per side, until well browned and cooked through to 160°F (71°C). Transfer cooked patties to a plate and keep warm. If there is excess fat in the pan, spoon off most but leave a thin coating to cook the eggs.

Whisk eggs

Crack 6 large eggs into a bowl. Add 3 tablespoons whole milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until blended and slightly frothy.

Cook scrambled eggs

Return the skillet with a thin film of sausage fat or add 1 tablespoon unsalted butter over medium-low heat. Pour in the egg mixture and let sit for 10-15 seconds. Using a spatula, gently push the eggs from the edges toward the center, folding them as they set. Cook slowly until soft curds form and eggs are just set but still moist, about 2-3 minutes total. Remove from heat immediately to prevent overcooking.

Portion eggs

Divide the scrambled eggs into 6 equal portions in the skillet or on a plate so each biscuit gets an even amount.

Add cheese

Place a slice of cheddar cheese on top of each cooked sausage patty, or tuck the cheese onto the bottom half of the biscuit. If you prefer the cheese melted, return the assembled sausage-and-cheese to the warm skillet for 30-45 seconds or microwave for 10-15 seconds until softened.

Split and butter biscuits

Carefully split each biscuit in half horizontally. Spread about 1/2 teaspoon of the softened butter on the cut sides of the biscuits.

Assemble sandwiches

On the bottom half of each biscuit, place one sausage patty with cheese, then top with a portion of the scrambled eggs. Cap with the biscuit top.

Serve

Serve immediately while hot. Offer optional hot sauce or ketchup on the side (about 1/3 teaspoon per sandwich) if desired.