Imagine biting into a warm, flaky buttermilk biscuit that's so perfectly golden and crisp, it practically melts in your mouth - now top that with a juicy sausage patty and a perfectly cooked egg, and you've got a breakfast that will revolutionize your mornings! These homemade buttermilk biscuits with sausage and egg aren't just a meal; they're a culinary experience that will have your family begging for more, transforming your ordinary breakfast routine into an extraordinary gastronomic adventure.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup buttermilk
- 4 sausage patties
- 4 eggs
Instructions
- Preheat your oven to 450°F (230°C). This high temperature is essential for achieving the perfect rise and golden crust on your biscuits.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well mixed.
- Cut 1/2 cup of cold butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Make a well in the center of the flour mixture and pour in 1 cup of buttermilk. Stir gently with a fork or spatula until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Turn the dough out onto a floured surface. Lightly flour your hands and gently knead the dough a few times until it comes together. Pat it into a rectangle about 1-inch thick.
- Using a floured biscuit cutter or a glass, cut out biscuits from the dough. Place the biscuits on a baking sheet lined with parchment paper, making sure they are touching for soft sides.
- Gather any scraps of dough, gently knead them together, and cut out additional biscuits until all the dough is used up.
- Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top. Remove from the oven and let them cool slightly on a wire rack.
- While the biscuits are baking, cook the sausage patties in a skillet over medium heat until they are browned and cooked through, about 4-5 minutes per side. Remove from the skillet and set aside.
- In the same skillet, crack 4 eggs and cook them to your desired doneness—sunny-side up, over-easy, or scrambled. Season with salt and pepper to taste.
- To assemble, slice each biscuit in half horizontally. Place a sausage patty on the bottom half of each biscuit, followed by a cooked egg. Top with the other half of the biscuit.
- Serve the homemade buttermilk biscuits with sausage and egg warm, and enjoy your delicious breakfast!
Tips
- Keep your butter ice-cold: Cold butter is the secret to ultra-flaky biscuits. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough: Mix just until ingredients are combined. Overworking develops gluten, which can make biscuits tough instead of tender.
- Use fresh baking powder: Ensure your baking powder is less than 6 months old for maximum rising power.
- Let biscuits touch on the baking sheet: This helps them rise higher and creates soft, tender sides.
- For extra richness, brush the tops with melted butter right after baking for a golden, glossy finish.
- If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 25g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 280mg
