| Level: | Easy |
| Total: | 55 min |
| Active: | 30 min |
| Yield: | 8 to 12 servings |
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1/3 cup powdered milk
- 5 teaspoons baking powder
- 1 tablespoon sugar
- 2 teaspoons cream of tartar
- 2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- 1 stick cold salted butter, cut into bits, plus 1/2 stick (4 tablespoons) salted butter, melted
- 1/2 cup shortening
- 1 cup grated Cheddar
- 1 1/2 cups buttermilk
- 8 to 12 breakfast sausage patties
- 8 to 12 large eggs
- Hot sauce, to taste
- 8 to 12 slices white Cheddar
Instructions
- For the biscuits: Preheat the oven to 450 degrees F.
- Whisk together the flour, powdered milk, baking powder, sugar, cream of tartar, salt and cayenne pepper in a medium bowl. Using a pastry cutter, cut the butter bits and shortening into the dry mixture until blended thoroughly. Mix in the cheese, then fold in the buttermilk until the dough comes together.
- On a lightly floured surface, turn out the dough and press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes, then set aside to cool a little.
- For the sandwiches: Next, add the sausage patties to a skillet over medium heat and fry until cooked through. Set aside and keep warm. In the same skillet, fry the eggs, turning them over to cook the yolks through.
- Now make a sandwich by cutting a biscuit in half. Put a sausage patty on the bottom half. Top with an egg, some hot sauce and a slice of cheese. Cover with the top and eat, or wrap in foil to keep warm.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 646 |
| Total Fat | 45 g |
| Saturated Fat | 20 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 25 g |
| Cholesterol | 272 mg |
| Sodium | 850 mg |
| Serving Size | 1 of 10 servings |
| Calories | 646 |
| Total Fat | 45 g |
| Saturated Fat | 20 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 25 g |
| Cholesterol | 272 mg |
| Sodium | 850 mg |
Reviews
These are a little wet but if you put down enough flour on your surface and a heavy sprinkle in top it worked just fine. Results were a nice moist biscuit. I reduced the cayenne for my family’s taste. Overall a hardy sandwich for my hardworking farming hubby.
I had to add extra flour because the mix was really wet and they ended up baking for about 20 minutes. I think you need to be careful with the cayenne because a full teaspoon has some SERIOUS kick to it. I love spicy food and I will have to tone this down to a half teaspoon. My children who also like spicy foods couldn’t eat them. I think I will stick to her basic biscuit recipe.
They’re delicious; thx Again Ree!
The biscuits are way to wet if you don’t add extra flour.
Just made the biscuit part so far and they are very tasty. But the buttermilk amount is way too much. I had to,add extra flour. I think 1 1/4 cups is more than enough. I will make again and try this amount. I also only used 3/4 tsp of cayenne and they still had a nice kick.
Made these for my buds before we went on a long hike.Were really filling in tasty. The guys especially liked the little heat kick in the biscuits.
Absolutely delicious! I made two changes, I’m diabetic so I used Splenda in place of the sugar which means I only used 1 teaspoon. & I always use unsalted butter because I also have high blood pressure & I only used 1 tsp. of Kosher salt. the rest of the seasonings were just right. I’d never used powdered milk before in a buttermilk biscuit, nor had I ever added cayenne but we loved these biscuits. Ree’s biscuit recipe is fantastic as are all her recipes. She never disappoints you!
I made the biscuits and they turned out pretty taste EXCEPT that the salt content as the recipe is written is way out of whack. 2 tsp kosher salt + salted butter + the salt from the cheese is just way to much. I used unsalted butter and cut the kosher salt in half. Perhaps if a low sodium cheese were used you would need more, but proceed with caution!
I made these biscuits last night for dinner and they were OUTSTANDING! I baked mine on a cookie sheet instead of the skillet so they didn’t quite rise as much as I thought but the taste was really great! I was a bit intimidated by the amount of cayenne pepper in the recipe but the heat was perfect. I just had a roast beef sandwich on a leftover biscuit and it was super tasty good! My family loved it and I know I am going to be making these a lot in the future!
Yummy. So easy.