Biscuit Burger Recipe

Make the dough

Preheat oven to 425°F (220°C). In a large bowl whisk together flour, baking powder, sugar, salt, smoked paprika and the teaspoon of yellow mustard until evenly combined.

Cut the cold butter into the flour mixture using a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Stir in the buttermilk just until the dough comes together. Do not overmix; a few streaks of flour are fine. Turn the dough onto a lightly floured surface and gently fold twice to bring it together into a rough rectangle about 1-inch thick.

Using a 2.75–3 inch biscuit cutter (or a glass), press straight down without twisting to cut 2 biscuits. Re-shape scraps once and cut as needed. Place biscuits on a parchment-lined baking sheet so sides touch slightly (for taller rise) or spaced apart for crisper edges.

Beat the egg with the teaspoon of milk and brush the tops of the biscuits lightly. Bake in preheated oven for 12–15 minutes or until golden brown on top and cooked through. Remove and let cool on a rack for 5 minutes.

Shape the 3 oz portion of ground beef gently into a patty about 3" in diameter and roughly 3/4" thick. Make a shallow dimple in the center with your thumb to reduce doming during cooking. Handle the meat as little as possible to keep it tender.

Season both sides of the patty with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 teaspoon vegetable oil and spread. Place the patty on the hot surface and cook undisturbed for about 2–2.5 minutes to develop a crust.

Flip the patty and immediately place the American cheese slice on top. Cook another 1.5–2 minutes for medium (adjust time ±30–60 seconds for desired doneness). Remove patty and cheese to a plate and let rest for 1 minute while you finish the biscuit.

Split the warm sunrise biscuit in half horizontally. Spread the inside of each half lightly with the warmed unsalted butter.

Place the cheese-covered patty on the bottom half of the biscuit. If using, add pickles and drizzle ketchup sparingly on top of the cheese or pickles.

Cap with the biscuit top and press gently. Serve immediately while warm.