Breakfast Biscuit Sandwich

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cubed
• ¾ cup whole milk buttermilk
• 4 ounces pork breakfast sausage patties
• 2 count large eggs
• 1 tablespoon whole milk
• 2 slices American cheese slices
• 2 tablespoons unsalted butter
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly cracked black pepper

Instructions

1. 1

   Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set it aside.

2. 2

   In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.75 teaspoon of kosher salt. This ensures the leavening is evenly distributed throughout the dough.

3. 3

   Cut 6 tablespoons of cold unsalted butter into small cubes — they should be about the size of peas. Scatter them over the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until it resembles coarse breadcrumbs with some pea-sized pieces still visible. The cold butter creates steam pockets that make the biscuits flaky.

4. 4

   Pour 0.75 cup of whole milk buttermilk into the center of the flour mixture. Using a wooden spoon or fork, gently fold and stir just until the dough comes together — it should be slightly shaggy and moist. Do not overmix; overmixing develops gluten and makes tough, dense biscuits.

5. 5

   Turn the dough out onto a lightly floured surface and gently pat it into a flat rectangle about 1 inch thick — use minimal handling. Using a 3-inch round biscuit cutter or drinking glass, cut out 4 biscuits and place them on the prepared baking sheet, spacing them 2 inches apart.

6. 6

   Place the baking sheet in the preheated 400°F oven. Bake for 12–15 minutes, until the biscuit tops are deep golden brown and a toothpick inserted into the center comes out clean. Set aside to cool slightly while you cook the sausage and eggs.

7. 7

   While the biscuits bake, set a 10-inch nonstick skillet over medium-high heat. Add the 4 ounces of pork breakfast sausage patties and cook for 3–4 minutes per side, breaking them into smaller, crumbly pieces with a wooden spoon as they cook. They should be deep brown with no pink remaining inside. Transfer to a paper towel–lined plate.

8. 8

   In the same skillet, reduce the heat to medium and add 1 tablespoon of unsalted butter. While the butter melts, crack 2 large eggs into a small bowl and whisk them together with 1 tablespoon of whole milk, 0.25 teaspoon of kosher salt, and a pinch of freshly cracked black pepper. Once the butter is foamy, pour the egg mixture into the skillet and cook without stirring for 2–3 minutes, occasionally pushing from the edges toward the center with a heat-resistant spatula, until the eggs are just set with a slightly creamy texture. Do not overcook — residual heat will continue to cook them as they rest.

9. 9

   Carefully split 2 of the warm biscuits horizontally using a small serrated knife or fork (forking is traditional and keeps the biscuit tender). Place the bottom halves on a serving plate.

10. 10

    Divide the cooked scrambled eggs evenly between the 2 biscuit bottoms. Top each with half of the cooked sausage, then lay 1 American cheese slice on each. The heat from the eggs will begin to melt the cheese.

11. 11

    Crown each sandwich with the corresponding biscuit top, pressing gently so the cheese adheres. Serve immediately while the biscuits are still warm and the cheese is melting.

Tools you’ll need

• baking sheet
• parchment paper
• medium mixing bowl
• whisk
• pastry cutter or fork
• wooden spoon
• lightly floured surface
• 3-inch round biscuit cutter
• 10-inch nonstick skillet
• wooden spoon
• paper towels
• small bowl
• heat-resistant spatula
• small serrated knife or fork
• serving plate
• instant-read thermometer (optional)

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min