homemade sausage and egg biscuits

Okay, so I wasn’t born in the south. And I’m a damn picky eater. But when it comes to carbohydrates, I am a connoisseur.  Biscuits (and I mean real ones, not the kind you get in a tube or that you make with a mix) are one food that positively gives me religion when done correctly. And hello…you can use it for savory AND sweet purposes.

So, I decided I was going to try to make my own. Breakfast is my favorite meal of the day.  I started thinking about what my ideal breakfast sandwich would be involving a biscuit.  That meant sausage. But my favorite sausage has maple flavoring in it.Okay. So I have maple sausage, I’ll make an egg, I have the biscuit…but it still needs CHEESE.  Well, St. Pat’s is this week and I do love me some Irish cheddar, so we’ll go with that.

Oh, yes. Breakfast sandwich of the gods, coming right up.  And I’m experimenting by putting a few biscuits in the freezer to see how that works.  Later, I’m going to try something I’ve wanted to make at home forever: sausage gravy. nom nom nom.

And just because I’m slightly OCD in my cooking, I would highly suggest baking your scrambled eggs in a muffin tin. It comes out just about the perfect size for a breakfast sandwich. And then you can store extra eggs in a baggie for quick reheating later in the week.  And another hint: try a bit of sour cream beaten into your scrambled egg mixture. It makes them wonderfully fluffy. I grew up using milk, but after working at the Cheesecake Factory in college, I learned they used sour cream in their eggs and made the switch. 🙂

Biscuits (adapted from AB)

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
4 tablespoons butter
1 cup buttermilk, chilled

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Sausage (adapted from Everyday Food):

1/2 pound ground pork
3/4 teaspoon dried sage, crumbled
1/4 teaspoon dried thyme, crumbled
2 teaspoons pure maple syrup
Ground nutmeg
Coarse salt and ground pepper
1/2 teaspoon vegetable oil

In a small bowl, mix together pork, sage, thyme, maple syrup, pinch of nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide mixture into 4 patties (about 3 tablespoons each).
In a medium skillet, heat oil over medium-high. Add patties and cook until browned, about 1 minute. Reduce heat to medium and flip patties. Cover and cook until cooked through, 5 to 8 minutes.