Biscuits Andouille Egg & Cheese Recipe
Make Biscuits Andouille Egg & Cheese Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Biscuits
Andouille Sausage
Eggs & Cheese
Method
Biscuit Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- 2
Cut in Butter
Add the unsalted butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- 3
Add Milk
Stir in the milk until just combined. Do not overmix.
- 4
Shape and Cut Biscuits
Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle. Use a biscuit cutter to cut out biscuits and place them on a baking sheet.
- 5
Bake Biscuits
Preheat the oven to 425°F (220°C). Bake the biscuits for 12-15 minutes or until golden brown.
Cooking Andouille Sausage
- 6
Cook Sausage
While the biscuits are baking, heat a skillet over medium heat. Add the andouille sausage and cook until browned and heated through, about 5-7 minutes. Remove from heat and set aside.
Cooking Eggs & Assembling
- 7
Scramble Eggs
In the same skillet, add 1 tablespoon of butter over medium heat. Crack the eggs into the skillet and scramble until just set. Season with black pepper to taste.
- 8
Assemble the Dish
Once the biscuits are out of the oven, slice them in half. Layer the bottom half with andouille sausage, scrambled eggs, and top with cheddar cheese. Place the top half of the biscuit on and serve immediately.