- 2 cups unbleached all-purpose flour
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup cold salted butter
- 1/3 cup vegetable shortening
- 2/3 or more buttermilk
- Freshly ground black pepper
- 1 pound good quality breakfast sausage (not links)
- 6 eggs
- 1 tablespoon heavy cream
- 1 teaspoon Emeril's original Essence
- 1/2 cup grated cheddar cheese or 6 slices of cheddar
A Sunday morning around the table with my family, laughing, talking and enjoying a homemade breakfast is priceless! This morning I decided to surprise my three guys with these delicious sausage biscuits. Not your average breakfast sandwich, these biscuits are brushed with a mixture of butter and hot sauce!
Here are my tips for the perfect sausage biscuit:
- make sure to purchase a good quality pork sausage
- when forming your six sausage patties, make a slight indentation in the middle of each patty to avoid puffing up
- cook your sausage patties in a cast iron pan to achieve a flavorful crunchy exterior
- NEVER, ever twist your cutter when cutting our your biscuits! This will prevent the biscuits from rising properly! Instead, press straight down and lift straight up.
- use a biscuit cutter to cut out round disks from your scrambled eggs
- once the cheese is placed on top of your eggs, cover with a lid to melt
- I love brushing a spicy melted butter on top of the biscuit and in between my sandwich
- Make your biscuits. Place flour, baking powder and salt in a food processor fitted with a dough blade attachment into or bowl using a pastry knife.
- Add shortening and butter and pulse or use a pastry knife and a bowl until coarse crumbs form.
- Add your buttermilk and pulse or combine until a dough forms.
- Carefully remove the dough blade and place dough onto a lightly floured counter.
- Knead for just a second until the dough comes together.
- Roll out and cut 6 biscuits using with a large biscuit cutter. NEVER, ever twist your cutter! This will prevent the biscuits from rising properly! Instead, press straight down and lift straight up.
- Place biscuits on a baking stone or sheet, sprinkle with freshly ground black pepper and bake for about ten minutes or until golden brown on top. See those beautiful nooks and crannies? That’s a good biscuit!
- While your biscuits are baking, brown your sausage patties in your hot cast iron skillet over medium high heat. Cook until the inside is no longer pink and the outside is in nice and crunchy. This adds a l tremendous amount of flavor and a terrific texture to your breakfast sandwich.
- In a small bowl, whisk together eggs, heavy cream and Emeril’s Original Essence (or s & p)
- Once your sausage patties are nice and crispy and cooked throughout, remove onto a plate lined with paper towels.
- Clean out your cast iron skillet with paper towels to remove the grease.
- Spray skillet with a bit of non-stick cooking spray.
- Lower the heat and place in the eggs. Use a spatula to fold eggs until they are cooked.
- Turn off the heat, add cheddar cheese and cover with a lid just until the cheese melts.
- Use a biscuit cutter to cut out four round shapes for your sandwich.
- In a small pan or microwaveable dish, melt 1 tablespoon of butter. Add a few drops of your favorite hot sauce.
- Once your biscuits are removed from the oven, brush tops with a little spicy butter. “Honey, please don’t my pj’s in the picture.” 😉
- Cut each biscuit with a serrated knife, brush with a little more spicy butter, place an egg round and a crispy sausage patty on top and add your biscuit top.
- Enjoy with your family!