SUNDAY BRUNCH: Sausage Egg and Cheese Biscuits

Posted at 9:00 AM, Jul 03, 2022
and last updated 2022-07-03 11:00:37-04

Smith's Chef Jeff Jackson's recipe, as featured on Good Day Utah!

For the dough:

2 cup all-purpose flour

1 tbsp. baking powder

1 tsp. kosher salt

1 stick butter, cold and cubed

1 cup shredded cheddar cheese

1 tbsp. chives, minced

¾ cup buttermilk, cold

1 lg. egg, beaten

For the filling:

1 cup shredded cheddar cheese

8 breakfast sausage patties, cooked

6 eggs

2 tbsp. milk

Salt and pepper to taste


Preheat your oven to 350. Cook the sausage until done. Set aside. Mix the eggs with the milk, salt and pepper, and scramble in a pan over medium heat. Remove from the heat and set aside.

To make the dough, place the flour, baking powder, and salt in a food processor and pulse until mixed. Add the butter, cheese, and chives, and process until combined. Pour in the buttermilk and process until a shaggy dough forms.

Turn out the dough onto a floured work surface. Use your hands to form the dough into a ball. Press it flat, sprinkle on some flour and then roll out the dough into a ¼ inch thick circle. Use a 3 inch circle mold, cut out at least 8 dough circles. Re-roll the remaining dough to cut out 8 more circles.

Place a sausage patty onto a dough disc, followed by 1/8 of the scrambled eggs and 1/8 of the shredded cheese. Top with another dough disc and then crimp the edges to form a singular ball. Place them on a parchment lined sheet pan.

Brush them with the beaten egg and then place them in the oven to bake 15-20 minutes or until they are golden brown and delicious.

Cool 5 minutes before serving. Enjoy!