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Sausage, Egg and Cheese Breakfast Sandwich

Sausage, Egg and Cheese Breakfast Sandwich

Serves: 4

Hands On Time: 

Total Time: 


2 cups White Lily all-purpose flour
1 tablespoons kosher salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup vegetable shortening, cut into 1/2-inch pieces and chilled
3/4 to 1 cup chilled buttermilk
2 tablespoons unsalted butter, melted, for brushing

1 tablespoon vegetable oil
1 pound breakfast sausage
4 slices cheddar cheese
2 tablespoons unsalted butter
4 eggs


To make the biscuits: Heat the oven to 425 degrees. Line a baking sheet with parchment paper.

In a large bowl, sift together the flour, salt, baking powder and baking soda and stir until combined. Using a pastry cutter or your fingers, cut the shortening into the flour mixture until the mixture resembles coarse crumbs. Work as quickly as possible to keep the fat cold. 

Use your hands to make a well in the center of the flour mixture and add 3/4 cup of the buttermilk. Gently fold the flour mixture into the buttermilk until a tacky dough has formed. Gradually add more of the buttermilk, if needed, to form the dough, but take care not to overwork the dough. 
Turn the dough out onto a lightly floured work surface. Lightly dust the top of the dough with flour and fold the dough over on itself five or six times. Use your hands to press the dough into a 1 1/2-inch-thick round. 

Use a 2- to 3-inch biscuit cutter to punch out rounds of dough and place onto the prepared baking sheet. Gently work the remaining dough scraps into a ball and press into another 1 1/2-inch-thick round. Cut out biscuits from the remaining dough and add to the baking sheet. Do not re-roll the dough again. You should have four biscuits.

Brush the tops of the biscuits with melted butter and bake until risen and golden brown, 20 to 25 minutes. Transfer biscuits to a cooling rack.

To make the sandwiches: Heat the vegetable oil in a large nonstick skillet over medium heat. While the oil is heating, divide the sausage into four equal portions and form into small patties.

When the oil is hot, cook the sausage until browned and no longer pink in the center, about 5 minutes per side. Transfer the sausage to a plate and cover each patty with a slice of cheese. Wipe out the skillet.

Split open the biscuits and place one cheese-covered sausage patty on the bottom half of each biscuit.

Melt 1 tablespoon of the butter in the now-clean skillet over medium heat. When the butter is foamy, crack two eggs into the skillet, lightly season with salt and pepper, and cook until the white is firm but the yolk is still runny, about 3 minutes. Transfer to two of the sausage patties. Repeat with the remaining butter and eggs.


About the recipe

Keeping your fat and liquid, as well as your equipment, cold will ensure a fluffier biscuit with a greater rise. Use full-fat buttermilk for a richer biscuit, as well. White Lily flour is milled from soft winter wheat, and also contributes to a fluffier, more tender biscuit. You can also use regular all-purpose flour if that is all you can find.

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