These hearty breakfast biscuits are made with freshly milled hard white wheat, breakfast sausage, scrambled eggs, and sharp white cheddar cheese. A simple, hand-held breakfast for grab-and-go mornings!

Breakfast Biscuits with Sausage, Egg & Cheddar

Table of Contents

A Grab-and-Go Breakfast Win

Mornings are busy around here, and I love having something hearty I can give to the kids on their way out the door. These breakfast biscuits pack sausage, egg, and cheddar into a tender fresh-milled biscuit that keeps everyone full until lunch.

How This Recipe Came Together

I wanted a breakfast that felt like a full meal but could be eaten with one hand. The idea was simple: take everything I love about a sausage egg and cheese biscuit and bake it all into one. The fresh-milled hard white wheat gives these a mild, nutty flavor that works so well with the savory sausage and sharp cheddar.

When I filmed this recipe, I learned a couple of things. First, fresh-milled flour is unpredictable: I expected to need 3/4 cup of buttermilk but ended up using a whole cup. Second, I found the filmed batch a little more savory than I wanted, so the final recipe bumps the maple syrup up to 1/4 cup for that perfect sweet-and-savory balance. Trust me, it makes a difference.

New to Freshly Milled Flour?

For a more comprehensive guide to working with Freshly Milled Flour, checked out my Beginner’s Guide to Freshly Milled Flour where I go over equipment, where to buy grains, how to store them, and more.

Main Ingredients & Swaps

Fresh-milled hard white wheat flour: 300 g. Hard white wheat gives these biscuits a mild flavor that works well with the sausage, eggs, and cheddar. You can use all-purpose flour if you do not mill your own.
Butter: 1/2 cup very cold salted or unsalted butter, cut into small pieces. Keep it cold and leave little pieces throughout for the flakiest texture. I cut mine straight from the freezer.
Buttermilk: 3/4 cup. No buttermilk? Add a scant tablespoon of lemon juice to a measuring cup, fill with whole milk to 3/4 cup, stir, and let sit 10 minutes.
Maple syrup: 1/4 cup balances the savory sausage and cheddar perfectly.
Breakfast sausage: 8 oz, cooked down into very small crumbles.
Eggs: 5 large, scrambled gently. I stop them early and cover to steam-finish so they do not overcook; they will cook more in the oven.
White cheddar: 1 cup shredded. Sharp cheddar is my favorite here.
Baking powder and salt: For lift and flavor.

Can I use All-Purpose Flour?

If you don’t have the equipment to mill your own flour, don’t worry! You can still use all purpose flour for this recipe. If the batter seems too loose/wet, add more flour as needed. It should be a thick sticky batter that holds shape when you scoop it onto biscuits.

How I Make It

Cook the sausage in a skillet over medium heat, breaking it into very small crumbles, until fully cooked. Transfer to a bowl to cool slightly. In a separate skillet, melt a little butter over medium-low heat, whisk the eggs, and scramble until just set. Let cool.
Preheat the oven to 425°F (220°C). Pulse the flour, baking powder, and salt in a food processor to combine. Add the cold butter and pulse to a coarse crumb with little butter pieces remaining.
Pour in the buttermilk and maple syrup and pulse just until the dough starts to come together. Transfer to a large bowl and fold in the sausage, scrambled eggs, and cheddar. Mix just until evenly distributed; do not overwork.
Scoop onto a parchment-lined baking sheet with a large cookie scoop, making tall mounds since they spread a little. If the dough feels very soft, freeze the scooped biscuits 10 to 15 minutes to firm up.
Bake at 425°F (220°C) for 20 to 25 minutes until golden brown and cooked through. I bake on the middle or upper rack now because the bottoms got a little dark on the bottom rack.
Serve warm, with a little extra maple syrup drizzled over the top if you like.

Tips for the Best Breakfast Biscuits

Use a food processor or pastry cutter. I like to use a food processor to cut the butter into the flour quickly without over mixing the dough. You can also do this by hand with a pastry cutter or fork.
Keep the butter cold. Cut the butter into small pieces and place it in the freezer while you prepare the other ingredients. Leave some visible pieces of butter in the dough for the most tender, flaky biscuits.
Let the sausage cool. Cook the sausage ahead of time and let it cool before adding it to the dough. You don’t want hot sausage melting the cold butter!
Slightly undercook the eggs. The scrambled eggs will finish cooking in the oven, so take them off the heat while they’re still a little soft. Let them cool before mixing them into the dough.
Don’t overwork the dough. Once you add the sausage, eggs, and other mix-ins, stir just until everything is combined.
Shape the biscuits into large balls. These drop biscuits will spread a little as they bake, so scoop the dough into large rounds. I like to use a large cookie scoop to make this quick and easy.
Make them ahead. You can cook the sausage and eggs ahead of time and refrigerate them until you’re ready to make the biscuits.
Freeze leftovers. These biscuits freeze well. Reheat them in a toaster oven until warmed through.

Watch Me Make Them