This recipe for Sausage, Egg, and Cheese Biscuits gives them a whole new meaning. A biscuit packed with cheese and sausage that has an egg baked in the middle!? What could be better? Let me just tell you they are beyond delicious!
The next time you want to make a showstopping brunch, add this recipe to your menu. They taste like they took all day to make, but they really on take a few minutes to mix together.
Ingredients
Butter, Flour, Levaner, Eggs, and Buttermilk make a perfect basic biscuit. I then like to add some Irish White Cheddar and breakfast sausage right into the biscuit dough. This is a great opportunity to use some leftover sausage or even bacon.
And while the type of cheese may be interchangeable and you could use any sausage or bacon you like, one constant remains, this biscuit is amazing!
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
If you are making this recipe intentionally, first cook the sausage so it can cool then chop it up into small pieces. It should be cool, and I often times use some leftovers from weekend breakfasts when making this recipe. Then start making the biscuit dough by cutting the butter into the dry ingredients.
Then add the cheese and cooled sausage to the bowl, and mix with the wet ingredients until a uniformed mixture forms. Then turn the dough out onto a well-floured surface and press it flat.
Do a letter fold to the dough, then repeat the process unit it has been folded twice. Then press the dough out to about 1 inch thick and cut it into 3-inch squares.
Then cut a circle out of the middle using a biscuit cutter and chill the dough for 30 minutes. When ready, bake the biscuits for about 15 minutes. Then quickly crack one room-temperature egg into each biscuit. Season each with salt and pepper and some extra cheese and continue baking for 7-8 minutes till the egg is just set.
I like to top them with some chives just when they come out of the oven, they get really fragrant and add a little extra flavor to the biscuits. Of course, more cheese is always welcome too, and make it brunch by serving them with a light salad.
Notes & Tips
I typically use leftover sausage patties to make this recipe. If you make them specifically to use for this recipe, make sure they cool completely before adding the biscuit dough. If not they will melt the butter and your biscuits won't turn out properly.
Giving the biscuit dough a couple of letter folds helps to give the biscuits some flaky layers. Doing it twice will give you all the layers you need.
In an effort to not overwork the cutoffs of squaring up the biscuits, stack them together, then press them out to 1 inch thick. I get 6 squares out of my first press, then a perfect two additional squares out of the cut-offs.
Work quickly and make sure the eggs are at room temperature when adding them to the half-baked biscuits. Drop them in quickly and get the biscuits back in the oven. Have the salt, pepper, and cheese in close reach when the time comes.
Substitutions
Breakfast sausage patties are what I prefer to use. You could also use bacon in its place.
I like to use Irish white cheddar cheese when I make biscuits. But you could easily swap it for sharp cheddar, gouda, or even mozzarella. Something semi-soft and melty is best.
If you do not have buttermilk on hand, combine 1 cup of whole milk and 1 tablespoon of white vinegar, stir, and let sit for 10 minutes and you have a great buttermilk alternative.
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📖 Recipe
Sausage, Egg, and Cheese Biscuits
This Sausage, Egg, and Cheese Biscuits recipe gives them a new meaning, with cheese & sausage with an egg baked in the middle, what's better?
Ingredients
- 6 Sausage Patties, fully cooked and crisped
- 2 ¼ cups All-Purpose Flour
- 2 tablespoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 12 tablespoons (1 ½ sticks) Unsalted Butter, cubed
- 4 ounces (1 cup) Irish White Cheddar Cheese, freshly grated + more for topping
- 1 large Egg
- 1 cups Buttermilk, plus more for brushing on top
- 6-8 medium or large Eggs, for biscuit centers
- Chives, for garnish if desired
Instructions
- First, cook the sausage patties, and drain them on paper towels and allow them to cool completely before adding to the biscuits. Chop the cooled patties into very fine pieces and reserve until needed.
- To make the biscuits: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, baking soda, and salt. Blend on low for 10-15 seconds to evenly combine the ingredients.
- Add the diced butter to the bowl, and blend on low for about 2 minutes, until the butter is well worked into the flour and about the size of peas. It should also clump together at this point when pressed into your hand.
- Add the cheddar and chopped sausage patties to the bowl, and blend just until evenly dispersed into the flour mixture.
- Mix the egg and buttermilk into the mixer while running at low speed. When there are no more dry floury bits remaining in the bottom of the bowl the mixing is complete. Take care not to over-mix too much.
- Turn the mixture out onto a well-floured surface and pat it out to about 1 inch thick. Letter fold the dough to create some layers, press the mixture back out to about an inch thick, and repeat a second time. This process will produce lots of flaky layers in your biscuits.
- Press the biscuit dough back out to a 1-inch thickness.
- Cut the biscuits into 3-inch squares and arrange them on a parchment-lined baking tray 1 ½-2 inches apart. Then punch out the centers of the biscuits using a 1 ½-inch biscuit cutter. Place the small round biscuits on a separate, parchment-lined tray.
- You should be able to get EXACTLY 8 square biscuits.
- Brush the tops of the biscuits with buttermilk.
- Cover and refrigerate the biscuits for 30 minutes to set them before baking.
- Preheat the oven to 400˚F while the biscuits chill.
- When ready to bake, drop a pinch of cheddar cheese in the holes of the biscuits and place the chilled biscuits in the preheated oven and bake for 15 minutes.
- After 15 minutes remove the tray from the oven and crack an egg in each biscuit hole and top with a pinch of salt, pepper, and more cheddar cheese.
- Bake 7-8 minutes longer until the biscuits are golden and the egg whites are set, or nearly set, they will continue to cook a little inside the hot biscuit after they come out of the oven, and the goal is a soft or runny yolk if desired.
- Allow the biscuits to rest on the pan for about 5 minutes, then server immediately.
Notes
Notes & Tips
I typically use leftover sausage patties to make this recipe. If you make them specifically to use for this recipe, make sure they cool completely before adding the biscuit dough. If not they will melt the butter and your biscuits won't turn out properly.
Giving the biscuit dough a couple of letter folds helps to give the biscuits some flaky layers. Doing it twice will give you all the layers you need.
In an effort to not overwork the cutoffs of squaring up the biscuits, stack them together, then press them out to 1 inch thick. I get 6 squares out of my first press, then a perfect two additional squares out of the cut-offs.
Work quickly and make sure the eggs are at room temperature when adding them to the half-baked biscuits. Drop them in quickly and get the biscuits back in the oven. Have the salt, pepper, and cheese in close reach when the time comes.
Leftover biscuits can be stored in the refrigerator for up to 3 days and reheat well in the microwave or oven.
They make great meal prep for easy, on-the-go breakfasts too!
Substitutions
Breakfast sausage patties are what I prefer to use. You could also use bacon in its place.
I like to use Irish white cheddar cheese when I make biscuits. But you could easily swap it for sharp cheddar, gouda, or even mozzarella. Something semi-soft and melty is best.
If you do not have buttermilk on hand, combine 1 cup of whole milk and 1 tablespoon of white vinegar, stir, and let sit for 10 minutes and you have a great buttermilk alternative.
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