Big Biscuit Breakfast Sandwich Recipe

Make dough

Preheat oven to 450°F (230°C). In a large bowl whisk together 3 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda and 1 tsp salt. Cut 3/4 cup cold cubed butter into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Stir in 1 cup cold buttermilk just until a shaggy dough forms — do not overmix. Turn dough onto a lightly floured surface and gently pat to about 1-inch thickness. Fold the dough over itself 2 times to create layers, then pat again to 1-inch thickness.

Use a 3 1/2-inch biscuit cutter and press straight down (do not twist) to cut 6 large biscuits. Gather scraps and re-roll once. Place biscuits on a baking sheet so sides touch for taller biscuits or spaced for crispier edges. Brush tops with 2 tbsp heavy cream.

Bake 12–15 minutes until golden brown and risen. Remove and let cool slightly while you finish other components.

Cook bacon

While biscuits bake, lay 8 slices bacon in a cold skillet and cook over medium heat, turning occasionally, until crisp (8–12 minutes). Transfer to paper towel-lined plate and reserve 1 tbsp bacon fat in the skillet; discard remaining fat or save for another use. Crumble or keep whole per sandwich preference.

Cook sausages for gravy

In a large skillet over medium-high heat, crumble and brown 12 oz country pork sausage and 8 oz jalapeño sausage until no pink remains, about 6–8 minutes. Leave rendered fat in the pan, leaving about 3 tbsp fat; drain excess if more.

Make jalapeño sausage gravy

Sprinkle 3 tbsp flour over the cooked sausage in skillet and cook, stirring, 1–2 minutes to remove raw flour taste. Gradually whisk in 2 cups whole milk, scraping browned bits, and bring to a simmer. Simmer gently until thickened, 4–6 minutes. Season with 1 tsp black pepper and 1/2 tsp salt. Taste and adjust seasoning; keep warm on lowest heat, stirring occasionally.

Scramble eggs

Crack 6 large eggs into a bowl, add 3 tbsp whole milk, 1/2 tsp salt and 1/4 tsp black pepper; whisk until combined. Melt 1 tbsp butter in a nonstick skillet over medium-low heat. Pour egg mixture into skillet and cook slowly, stirring gently with a spatula until soft curds form and eggs are just set but still moist, about 3–4 minutes. Remove from heat to avoid overcooking.

Prepare cheese

While eggs finish, lay out 6 slices havarti so they're ready to be placed on warm biscuits or directly onto eggs to melt slightly when assembled.

Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add 1 diced russet potato, 1/2 small diced yellow onion and 1/4 diced red bell pepper. Cook, stirring occasionally, until potatoes are tender and edges are golden, about 12–15 minutes. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Keep warm and crisp up again briefly before assembly if needed.

Prepare avocado and pickled onions: Halve and pit 1 avocado and slice lengthwise into 6 slices. Have 1/2 cup pickled red onions and 2 tbsp chopped cilantro available for assembly.

Split warm biscuits horizontally. Lightly spread a little of the reserved 2 tbsp butter on cut sides if desired.

On the bottom half of each biscuit place: a generous spoonful (about 2–3 tbsp) of chef’s hash, followed by crumbled or whole bacon (1–2 slices worth), a layer of scrambled eggs (about 1/6 of the eggs per sandwich), then a slice of havarti. Top with 2–3 slices of avocado and 1–2 tbsp pickled red onions. Spoon 2–3 tbsp of the jalapeño sausage gravy over the cheese/eggs (or serve gravy on top of the sandwich if preferred). Finish with the biscuit top.

Serve immediately so the havarti melts slightly from the warm components. Garnish with chopped cilantro if using. Makes 6 sandwiches.