Sausage Egg Cheese Biscuit

How to Make Sausage Egg Cheese Biscuit

1. 1

   Step 1: Make the biscuit dough

   Preheat the oven to 425°F (220°C). In a large bowl whisk together the flour, baking powder, salt and sugar. Cut the cold butter into the dry ingredients with a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized bits. Stir in the buttermilk just until the dough comes together—do not overmix; fold the dough onto a lightly floured surface and gently pat it to about 1 to 1 1/4 inches thick.

   For this step

   • 2 cupsAll-purpose flour
   • 1 tablespoonBaking powder
   • 3/4 teaspoonKosher salt
   • 1 tablespoonGranulated sugar
   • 3/4 cupButtermilk
   
2. 2

   Step 2: Cut and bake biscuits

   Use a floured 2 3/4–3 inch round cutter to cut four biscuits (re-form scraps once if needed). Place the biscuits on a parchment-lined baking sheet so the sides touch for higher rise. Bake 12–15 minutes, until golden brown. Immediately brush the tops with 1 tablespoon of the unsalted butter and let rest a few minutes, then split horizontally.
   
3. 3

   Step 3: Cook the sausage patties

   Divide the sausage into four equal portions and shape into patties slightly larger than the biscuits. Heat a skillet over medium heat with the remaining 1 tablespoon butter and cook the patties 3–4 minutes per side, until well browned and cooked through (internal temperature 160°F/71°C). Transfer to a plate and keep warm.

   For this step

   • 12 ouncesBreakfast sausage (bulk or links, formed into patties)
   
4. 4

   Step 4: Make the egg patties

   Whisk the eggs with a pinch of salt. In a lightly greased nonstick skillet over medium-low heat, pour in the eggs and cook slowly, using a spatula to fold or form a round folded egg patty roughly the size of the biscuits; cook until set but still tender, about 2–3 minutes. Alternatively, make fried eggs or use an egg ring for uniform shape.

   For this step

   • 4 largeLarge eggs
   
5. 5

   Step 5: Assemble and melt the cheese

   Place a sausage patty on each bottom biscuit, top with an egg patty and a slice of American cheese, then cap with the top biscuit. Return assembled sandwiches to the skillet, cover for 30–60 seconds over low heat to melt the cheese (or place briefly under a broiler), then remove and serve hot.

   For this step

   • 4 slicesAmerican cheese slices
   
6. 6

   Step 6: Serve and store

   Serve immediately while warm. To make ahead: bake biscuits and refrigerate or freeze; cook sausage and eggs, refrigerate for up to 3 days (or freeze). Reheat assembled sandwiches in a low oven or wrapped in foil until hot, or microwave wrapped in a paper towel for a quick option.
   

1. Preheat the oven to 425°F (220°C). In a large bowl whisk together the flour, baking powder, salt and sugar. Cut the cold butter into the dry ingredients with a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized bits. Stir in the buttermilk just until the dough comes together—do not overmix; fold the dough onto a lightly floured surface and gently pat it to about 1 to 1 1/4 inches thick.
2. Use a floured 2 3/4–3 inch round cutter to cut four biscuits (re-form scraps once if needed). Place the biscuits on a parchment-lined baking sheet so the sides touch for higher rise. Bake 12–15 minutes, until golden brown. Immediately brush the tops with 1 tablespoon of the unsalted butter and let rest a few minutes, then split horizontally.
3. Divide the sausage into four equal portions and shape into patties slightly larger than the biscuits. Heat a skillet over medium heat with the remaining 1 tablespoon butter and cook the patties 3–4 minutes per side, until well browned and cooked through (internal temperature 160°F/71°C). Transfer to a plate and keep warm.
4. Whisk the eggs with a pinch of salt. In a lightly greased nonstick skillet over medium-low heat, pour in the eggs and cook slowly, using a spatula to fold or form a round folded egg patty roughly the size of the biscuits; cook until set but still tender, about 2–3 minutes. Alternatively, make fried eggs or use an egg ring for uniform shape.
5. Place a sausage patty on each bottom biscuit, top with an egg patty and a slice of American cheese, then cap with the top biscuit. Return assembled sandwiches to the skillet, cover for 30–60 seconds over low heat to melt the cheese (or place briefly under a broiler), then remove and serve hot.
6. Serve immediately while warm. To make ahead: bake biscuits and refrigerate or freeze; cook sausage and eggs, refrigerate for up to 3 days (or freeze). Reheat assembled sandwiches in a low oven or wrapped in foil until hot, or microwave wrapped in a paper towel for a quick option.