Veggie Sausage, Egg, & Cheese Biscuit Recipe

Preheat and prepare dry ingredients

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.

Cut in butter

Add 1/2 cup cold cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add buttermilk and form dough

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until the dough just comes together and is shaggy. Do not overwork. If dough seems dry, add up to 1-2 tablespoons more buttermilk.

Fold and cut biscuits

Turn the dough out onto a lightly floured surface, gently fold it over itself 3 to 4 times to create layers (pressing, not kneading). Pat to about 3/4-inch thickness. Use a 2.5-inch biscuit cutter and press straight down without twisting to cut 8 biscuits. Gather scraps and gently press to cut remaining biscuits.

Brush and bake

Place biscuits on prepared sheet so sides touch slightly for taller biscuits. Brush tops with 2 tablespoons additional buttermilk. Bake in preheated oven 12-14 minutes, until golden brown. Remove and if desired brush with 2 tablespoons softened butter. Keep warm while preparing sausage and eggs.

Shape patties

Divide 10 oz plant-based sausage into 4 equal portions (about 2.5 oz each). Form into round, slightly flattened patties about the diameter of the biscuits and 1/3 inch thick.

Cook patties

Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. Add patties (cook in batches if needed) and sprinkle each side with a pinch of 1/4 teaspoon black pepper and 1/2 teaspoon onion powder distributed among patties. Cook 3-4 minutes per side until nicely browned and heated through. Reduce heat to low and keep patties in the pan to stay warm while you fry the eggs; wipe out excess oil if pan is crowded.

Prepare eggs over-hard

In the same skillet over medium-low heat, add 1 tablespoon butter and let it melt and foam. Crack 4 large eggs into the pan, keeping them spaced. Sprinkle eggs evenly with 1/4 teaspoon salt. Cook until whites are set and edges begin to brown, about 2-3 minutes. Carefully flip each egg with a spatula and press gently to set yolk fully; cook an additional 1.5-2 minutes until yolks are cooked through (over-hard). If you prefer fully broken yolks, gently break them with the spatula before flipping.

Melt cheese on patties

While eggs finish, place 1 slice Tillamook sharp cheddar on each sausage patty. Turn off heat and cover skillet briefly (30-60 seconds) or place patties under a broiler for 20-30 seconds to melt cheese if needed.

Split biscuits

Carefully split warm biscuits in half horizontally using a serrated knife.

Build sandwiches

On the bottom half of each biscuit, place a warm cheese-topped veggie sausage patty, then an over-hard egg. Top with the biscuit crown. If desired, spread softened butter on the top biscuit or add hot sauce/ketchup to taste.

Serve

Serve immediately while warm. Makes 4 sandwiches. Leftover biscuits can be wrapped and refrigerated up to 2 days, patties and eggs are best fresh.