Biscuit Breakfast Sandwich with Sausage Patty and Egg

Name: Biscuit Breakfast Sandwich with Sausage Patty and Egg
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 2½ cups (300 g) all-purpose flour, spooned into the cup and leveled, plus extra for dusting; 1 tablespoon (12 g) baking powder; ½ teaspoon (3 g) baking soda; 1 teaspoon (6 g) fine sea salt; 1 teaspoon (4 g) granulated sugar; 8 tablespoons (113 g) unsalted butter, cold, cut into ½-inch (1 cm) cubes; 1 cup (240 ml) buttermilk, cold; 1 tablespoon (14 g) unsalted butter, melted; 1 pound (454 g) ground pork (about 20% fat), cold; 1 teaspoon (5 g) kosher salt; 1 teaspoon (1 g) rubbed dried sage; ½ teaspoon (1 g) black pepper, freshly ground; ½ teaspoon (1 g) smoked paprika; 1 teaspoon (4 g) light brown sugar; ¼ teaspoon (½ g) red pepper flakes (optional); 2 tablespoons (30 ml) cold water; 6 whole (300 g) large eggs, cold, from the fridge; 1 tablespoon (14 g) unsalted butter, for the skillet; 6 slices (170 g) sharp cheddar cheese slices, about 1 ounce (28 g) each; kosher salt and freshly ground black pepper, for seasoning the eggs, to taste

From the MyKitchenBank Kitchen

Tall, flaky buttermilk biscuits are split and stacked with a juicy, sage-spiced homemade sausage patty, a fully set fried egg and melty sharp cheddar. Everything comes from scratch, and the patties and biscuits can both be prepped ahead.

Prep: 30 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 6 sandwiches

Jump to recipe ♡ Save

Ingredients

6 servings

For the biscuits
2½ cups (300 g) all-purpose flour, spooned into the cup and leveled, plus extra for dusting
1 tablespoon (12 g) baking powder
½ teaspoon (3 g) baking soda
1 teaspoon (6 g) fine sea salt
1 teaspoon (4 g) granulated sugar
8 tablespoons (113 g) unsalted butter, cold, cut into ½-inch (1 cm) cubes
1 cup (240 ml) buttermilk, cold
1 tablespoon (14 g) unsalted butter, melted
For the sausage patties
1 pound (454 g) ground pork (about 20% fat), cold
1 teaspoon (5 g) kosher salt
1 teaspoon (1 g) rubbed dried sage
½ teaspoon (1 g) black pepper, freshly ground
½ teaspoon (1 g) smoked paprika
1 teaspoon (4 g) light brown sugar
¼ teaspoon (0.5 g) red pepper flakes (optional)
2 tablespoons (30 ml) cold water
For assembly
6 whole (300 g) large eggs, cold, from the fridge
1 tablespoon (14 g) unsalted butter, for the skillet
6 slices (170 g) sharp cheddar cheese slices, about 1 ounce (28 g) each
kosher salt and freshly ground black pepper, for seasoning the eggs, to taste

Equipment (8)

Rimmed baking sheet, about 13×18 inches (33×46 cm), lined with parchment
Large mixing bowl
3-inch (7.5 cm) round biscuit cutter or sharp-edged glass
Large 12-inch (30 cm) nonstick or cast-iron skillet
Fish spatula or wide metal spatula
Instant-read thermometer
Pastry brush
Digital kitchen scale (recommended)

Steps

Before you start

Cube the butter for the biscuits and have the buttermilk cold from the fridge. Cold fat is what makes biscuits flaky.
Use ground pork with about 20% fat. Leaner pork makes dry, crumbly patties.
The timeline is about 80 minutes: 15 minutes of chilling, 17 minutes of baking, then about 15 minutes to cook the sausage and eggs while the biscuits cool slightly.
Clear a rack in the middle of the oven and line a rimmed baking sheet with parchment.

1
Chill butter, shape pattiesOven 425°F / 220°C
- Position a rack in the middle of the oven and heat to 425°F (220°C).
- Spread the cubed cold butter on a plate and freeze for 15 minutes.
- While it chills, put the pork, kosher salt, sage, black pepper, smoked paprika, brown sugar, red pepper flakes (if using) and cold water in a bowl.
- Mix with your hands for about 30 seconds, just until the seasonings are evenly distributed and the mixture looks slightly tacky.
- Divide into 6 portions of about 75 g each.
- Shape each into a patty about 3½ inches (9 cm) wide and ½ inch (1 cm) thick, pressing a shallow dimple in the center.
- Place on a plate, cover and refrigerate.
+ Show details− Hide details
Ready when: Butter cubes feel hard and cold; patties are uniform and hold together
Tip: Overmixing makes the sausage rubbery, so stop as soon as the spices are evenly spread.
2
Whisk dry ingredients
- In a large bowl, whisk the flour, baking powder, baking soda, fine sea salt and sugar for 20 seconds until evenly combined.
+ Show details− Hide details
Ready when: No streaks of baking powder or soda remain
3
Cut in the butter
- Add the frozen butter cubes to the flour.
- Toss to coat, then press each cube flat between your thumb and fingers into a thin flake.
- Keep going and work quickly for about 3 minutes.
- Stop when most pieces are the size of large flat flakes and a few are the size of a pea or almond.
+ Show details− Hide details
Ready when: Mixture looks shaggy with visible flat butter pieces, not sandy
Tip: If the butter starts to feel soft or greasy, put the bowl in the freezer for 5 minutes.
4
Mix and fold dough
- Make a well in the center and pour in the cold buttermilk.
- Stir with a fork or spatula about 15 strokes until it forms a very shaggy dough with a few dry patches.
- Turn it out onto a well-floured counter.
- Pat into a rough 8×6-inch (20×15 cm) rectangle.
- Fold it in thirds like a letter, rotate 90 degrees, and pat out again.
- Repeat the fold twice more (3 folds total).
- Finally pat the dough into a rectangle about 1 inch (2.5 cm) thick.
+ Show details− Hide details
Ready when: Dough holds together, is slightly sticky and shows streaks of butter
Tip: Don't knead. Overworking develops gluten and gives tough, short biscuits.
5
Cut and brush biscuits
- Dip the 3-inch (7.5 cm) cutter in flour.
- Press straight down without twisting, and cut 4 rounds from the dough.
- Gently gather the scraps, pat to 1 inch (2.5 cm) thick and cut 2 more rounds for 6 total.
- Arrange on the parchment-lined baking sheet with the sides just touching.
- Brush the tops with the melted butter.
+ Show details− Hide details
Ready when: Six evenly thick rounds with straight sides
Tip: Twisting the cutter seals the edges and stops the biscuits rising tall.
6
Bake the biscuitsOven 425°F / 220°C
- Bake on the middle rack at 425°F (220°C) for 15 to 18 minutes.
- Rotate the pan front to back once at the 10-minute mark.
- They are done when they have risen about double and the tops are deep golden brown.
- Move to a wire rack or towel-lined plate.
+ Show details− Hide details
Ready when: Tall, deep golden tops and bottoms; sides look dry and set
Tip: Don't open the oven in the first 10 minutes or the steam that lifts the layers escapes.
7
Brown sausage patties
- Heat the 12-inch skillet over medium heat for 2 minutes.
- Add the patties in a single layer without crowding (cook in two batches if needed).
- Cook for 4 to 5 minutes without moving them, until the underside is deep brown.
- Flip and cook another 4 minutes.
- Check that the center of each patty reaches 160°F (71°C) on an instant-read thermometer.
- Move to a plate and tent with foil.
- Pour off all but about 1 teaspoon of the fat, leaving the browned bits in the pan.
+ Show details− Hide details
Ready when: Deep brown crust and 160°F (71°C) in the center, with clear juices
Tip: Don't press down on the patties as they cook, or the juices will run out and they'll dry.
8
Fry the eggs
- Reduce the heat to medium-low.
- Add the 1 tablespoon butter to the same skillet and swirl until it melts and foams.
- Crack in as many eggs as fit without touching (do 2 batches if needed).
- Season with salt and pepper.
- Cook for about 2 minutes until the whites are set, then flip gently with a spatula and cook 1 to 2 minutes more.
- Break the yolk lightly with the spatula tip if you want it fully cooked.
- The whites should be fully opaque and the yolk firm, which is a safe 160°F (71°C).
+ Show details− Hide details
Ready when: Whites are fully opaque with no clear patches; yolk is firm to the touch
Tip: Keep the heat gentle. High heat makes the whites rubbery with crispy, lacy edges.
9
Melt cheese and assemble
- Lay a slice of cheddar over each egg in the pan, cover with a lid or baking sheet and cook 1 minute off the heat until the cheese is soft and starts to slump.
- Split the biscuits in half horizontally with a serrated knife or your fingers.
- Place a sausage patty on each bottom half, then top with a cheesy egg, folding the edges to fit.
- Add the biscuit tops and serve right away.
+ Show details− Hide details
Ready when: Cheese is glossy and drooping over the egg edges
Tip: If your biscuits are cold, warm them in a 350°F (175°C) oven for 3 minutes before filling.

Good to know

Tips

Press the cutter straight down and lift straight up. Biscuits cut this way rise higher with distinct layers.
Place the biscuits so their sides touch on the pan. They support each other and rise taller.
Use a thermometer for the patties. Color alone is unreliable because spices and paprika brown the meat early.
For an extra-special touch, brush the finished biscuit tops with a little melted butter and a drizzle of hot honey or maple syrup.

Make ahead

Shape the patties up to 1 day ahead, cover and refrigerate. Bake the biscuits up to 1 day ahead, cool completely and store airtight at room temperature, then rewarm at 350°F (175°C) for 5 to 8 minutes. Or freeze fully assembled sandwiches (see storage).

Storage & reheating

Biscuits keep covered at room temperature for 1 day. Assembled sandwiches keep in the fridge for up to 3 days, wrapped individually in foil. Reheat wrapped in foil at 350°F (175°C) for 15 to 20 minutes, or unwrap, wrap in a damp paper towel and microwave at 50% power for 1 to 1½ minutes. Freeze wrapped sandwiches for up to 2 months and thaw in the fridge overnight before reheating. Cooked patties alone freeze for 3 months.

Substitutions

buttermilk → 1 cup (240 ml) whole milk mixed with 1 tablespoon lemon juice or white vinegar. Let it sit 5 minutes until slightly curdled, then chill before using.
ground pork (about 20% fat) → 1 pound (454 g) ground turkey thigh plus 1 tablespoon olive oil. Adds fat that turkey lacks; cook to 165°F (74°C) instead of 160°F.
sharp cheddar cheese slices → American, pepper jack or Gruyère slices. American melts the smoothest; pepper jack adds heat.
all-purpose flour → Southern soft-wheat flour such as White Lily. Gives a softer, more tender crumb; use the same weight.