This Sausage Egg and Cheese Biscuit is so easy and one of my favorite things to eat for breakfast. Do you remember the Self Rising Flour Biscuits I posted the other day? That recipe is the recipe I used for these biscuits.
You can make these biscuits ahead of time, individually freeze them and pull them out as you need them. You can even go ahead and cook the sausage and add them to the biscuit before freezing. Take them out the night before and place them in your refrigerator, turn your oven on warm and heat through while you’re doing other things the next morning. Fry or scramble some eggs with a little cheese. Voila! Getting kids to school and getting yourself off to work is a challenge, so a little prep on the weekend or night before can mean a super easy breakfast to throw together.
Easy Sausage Egg and Cheese Biscuit
Here’s the recipe for my Self Rising Flour Biscuits. https://the2spoons.com/easy-self-rising-flour-buttermilk-biscuits/.
I hope you will make these Easy Sausage Egg and Cheese Biscuit’s soon! They are yummy!
Easy Sausage Egg and Cheese Biscuit
Ingredients
- 2 1/2 cups Self-Rising Flour
- 2 tsp. sugar
- 1/2 cup butter or shortening
- 3/4-1 cup buttermilk, more if needed
- Green tops of scallions, finely chopped (optional)
- Fresh Ground Black Pepper
For the Sausage Egg and Cheese Biscuits
- Breakfast Sausage of your choice
- Eggs
- Sliced Cheddar or a cheese of your choice
- Louisiana Hot Sauce (optional)
- butter for cooking the eggs
Instructions
- Heat oven to 450 degrees. In a medium bowl, stir together the flour and sugar. I grate the butter with a box grater. Using your hands (that's what I do) or a pastry cutter, blend the butter in until it is crumbly. If you are adding the chopped scallions and black pepper, add them to the dry ingredients. Stir in the buttermilk until dough comes together adding more buttermilk as needed. I prefer a wetter dough than dry. You can add more flour as you knead. Knead a couple of times on a floured surface until a smooth dough forms. Roll to 1/2 inch thickness. Cut the dough with floured 2 1/2 floured biscuit cutter or cutter of your choice. Sometime I make small for appetizers that I fill with ham and mustard. On an ungreased sheet pan, place touching if you want soft sides or 1 inch apart if you want crusty sides. Bake 10-12 minutes or until golden brown.
For the Sausage Egg and Cheese Biscuit
- This biscuit recipe will make 10-12 biscuits depending on the size of your biscuit cutter. You can half the recipe easily.
- Cook breakfast sausage of your choice for the number of biscuit sandwiches you are making. If you are making enough for the recipe, then make that many slices of breakfast sausage. Cook the breakfast sausage in a skillet on medium until done or until the juices are running clear. Top each piece of sausage with a slice of cheese and let the cheese melt.
- Meanwhile, either pan fry your eggs on medium to low heat until your desired doneness. I like mine medium with a yolk that is still running but if you like hard, then fry hard. If you prefer a scrambled egg, then you will scramble one egg per biscuit. Combine the number of eggs you are using in a bowl and whisk. Pour into a skillet with butter and cook to your desired doneness. Don't forget to season your eggs with a little salt and pepper.
- To assemble: Half each biscuit. Top with the eggs, then the sausage and cheese. Drizzle with Louisiana Hot Sauce. Add the top of the biscuit and enjoy!!
