Sausage, Egg and Cheese Biscuit

Method

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1. Heat the oven to 220°C / 425°F and line a tray with baking paper.

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2. Whisk the flour, baking powder, salt and sugar in a large bowl. Rub in the cold butter until only pea-sized pieces remain.

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3. Stir in the buttermilk with a fork until a shaggy dough forms. Turn onto a floured surface, pat to 2.5 cm thick and fold in thirds. Pat out and fold in thirds once more.

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4. Pat to 3 cm thick and cut 6 rounds with a 7 cm cutter, pressing straight down without twisting. Set them touching on the tray and brush the tops with the extra buttermilk.

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5. Bake 15 to 18 minutes, until tall and golden.

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6. Meanwhile mix the sausage meat with the sage, pepper and salt and shape into 6 patties about 8 cm across, slightly thinner in the middle.

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7. Fry the patties in a skillet over medium-high heat for 4 minutes a side, until browned and 71°C / 160°F in the middle. Drain.

   Mark done Start 4 min timer

8. Wipe the pan, melt the butter and fry the eggs for 2 minutes each, until the whites are set, laying a slice of cheese on each for the last 30 seconds.

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9. Split the warm biscuits and fill each with a patty and an egg with cheese. Serve immediately.

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Chef’s Tips

• Keep the butter cold. Warm butter melts into the flour and the biscuits will not rise.
• Cut straight down with the cutter. Twisting seals the edges and stops the rise.
• Make the patties thinner in the middle, since they puff as they cook.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Fresh fruit
• Hot coffee
• Hash browns

Storage & Reheating

Best fresh. Wrap assembled sandwiches in foil and refrigerate up to 3 days, or freeze for 2 months and reheat from frozen at 180°C for 25 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.