Breakfast Biscuits with Sausage, Egg & Cheddar
Hearty breakfast biscuits 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!
Ingredients
- 300 g freshly milled hard white wheat flour
- 1 tablespoon baking powder
- 3/4 teaspoon fine salt
- ½ cup salted butter very cold and cut into small pieces
- ¾ cup buttermilk
- ¼ cup maple syrup
- 8 oz breakfast sausage
- 5 large eggs
- 1 cup shredded white cheddar cheese
Instructions
- Cook the Sausage and Eggs: Preheat the oven to 425°F (220°C). In a skillet over medium heat, cook the breakfast sausage, breaking it into very small crumbles as it browns. Cook until fully cooked through, then transfer to a bowl and let cool slightly. In a separate skillet, melt a little butter over medium-low heat. Whisk the eggs and scramble until just set. Transfer to a bowl and let cool.
- Make the Biscuit Dough: Add the freshly milled hard white wheat flour, baking powder, and salt to a food processor. Pulse briefly to combine. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs, leaving small pieces of butter throughout. Pour in the buttermilk and maple syrup and pulse or mix briefly to combine.
- Scoop the Biscuits: Line a large baking sheet with parchment paper. Using a large cookie scoop, scoop the dough into evenly sized large mounds. These spread a little, so I prefer to make them taller so they don't flatten.
- Bake: Bake at 425°F (220°C) for 20-25 minutes, or until the biscuits are golden brown and cooked through in the center. For more even browning, position the baking sheet on the middle rack. Allow the biscuits to cool for a few minutes before serving.
- Serve: Serve warm on their own or with a little extra maple syrup drizzled over the top for a sweet-and-savory breakfast.
