Breakfast Biscuit Recipe

Preheat

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

Combine dry ingredients: In a large bowl whisk together 2 1/4 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon sugar, and 3/4 teaspoon salt until evenly mixed.

Cut in butter: Grate or cube 1/2 cup (cold) unsalted butter and work into the flour mixture using a pastry cutter, two forks, or your fingertips until pieces are pea-sized and mixture looks coarse and flaky.

Add liquids: Make a well in the center and add 3 tablespoons cold buttermilk. Stir gently with a fork until dough begins to come together; if dough is too dry, add up to 1/4 cup cold milk a tablespoon at a time until it just holds together. Do not overmix.

Shape biscuits: Turn dough onto a lightly floured surface, fold gently 3–4 times to create layers, then pat or roll to about 3/4-inch (2 cm) thickness. Use a 2.75–3 inch biscuit cutter to cut 4 biscuits, pressing straight down without twisting. Gather scraps, gently re-pat, and cut remaining biscuits if desired.

Egg wash and bake: Beat the reserved egg (for wash) lightly and brush the tops of each biscuit. Place biscuits on prepared sheet about 1 inch apart. Bake in preheated oven for 12–15 minutes until golden brown on top and cooked through. Remove and cool slightly on a wire rack.

Cook sausage patties: Heat 1 teaspoon neutral oil or butter in a skillet over medium heat. If using bulk sausage, form into four 3–4 inch patties slightly larger than biscuits. Cook patties 3–4 minutes per side (or to internal temp 160°F/71°C), reducing heat if they brown too quickly. Transfer to a plate and keep warm.

Scramble eggs: In a bowl whisk 4 large eggs with 2 tablespoons milk or water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until blended.

Cook gently: Melt 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat. Pour egg mixture into skillet and let sit undisturbed for 10–15 seconds. Using a spatula, gently push eggs from edges toward center, forming soft curds. Continue, folding occasionally until eggs are mostly set but still moist—about 2–3 minutes total. Remove from heat (they will finish setting from residual heat).

Split biscuits: Using a knife, split each warm biscuit horizontally. If desired, lightly butter cut sides and toast cut-side down in a skillet over medium heat for 30–45 seconds until slightly crisp.

Stack ingredients: Place one sausage patty on the bottom half of each biscuit, top each patty with a portion of the scrambled eggs (divide eggs evenly among 4), then place one American cheese slice on top of the eggs so it melts from the residual heat. Cap with the biscuit top.

Serve: Serve immediately while hot. Optionally wrap in parchment for to-go or press in a sandwich press briefly (30–60 seconds) if you prefer fully melted cheese and a compact sandwich.