Cheesy Buttermilk Biscuit with Egg & Sausage
These cheesy buttermilk biscuit with egg and sausage is a perfect pick for your breakfast or lovely addition to the brunch or perfect for lunch or picnic. The traditional buttermilk biscuit, flaky and tender on the inside with a golden-brown crust, is a testament to southern culinary ingenuity. From the flaky, buttery layers of the buttermilk biscuit to the savory notes of the sausage, the creamy richness of the egg and the melty elegance of cheese, every element contributes to a symphony of taste that satisfies both the palate and the soul.
Eggs have been a breakfast favorite for generations. Their versatility makes them an essential ingredient in many morning dishes and they play a vital role in our cheesy buttermilk biscuit ensemble. Sausage, a savory delight made from ground meat and spices, is another vital component of our breakfast creation. Sausage comes in various forms, but for our biscuit, a classic chicken sausage is the go to choice. The flavours of the sausage, seasoned with a blend of herbs and spices, provide a hearty and savory contrast to the buttery biscuit and the richness of the egg. To elevate our buttermilk biscuit to new height, we introduce one more element cheese. Cheese has a way of transforming any dish it graces, adding a luxurious creaminess and depth of flavour.
Enjoy these biscuits fresh from the oven, slightly warm or re-warmed or they are also delicious at room temperature. You can make the biscuits ahead and freeze them. These left-over biscuits can be refrigerated for several days.
Ingredients
350 gm Frozen buttermilk biscuit dough
2 egg
4 tbsp sausage, chopped
1 tsp blackpepper powder
Salt to taste
4 tbsp Mozzarella cheese
2 tbsp cilantro, chopped, for garnish
Preparation
Thaw the frozen biscuit dough in the refrigerator for overnight. Next shape the biscuits in the square and brush the top of the biscuit with egg wash or milk or cream. Bake them in the preheated oven @ 180°C for 15 minutes. Don’t overcook the biscuits as they will be making a return trip to the oven.
Break the eggs in a bowl, then add salt and blackpepper powder and whisk them properly.
After 15 minutes remove the biscuits from the oven and allow the biscuits to cool for 15-20 minutes.
Next with a sharp knife, cut around the top of the biscuits, cutting straight down, about ½ inch in from the outside edge and about ½ inch deep. Once you have cut a square all the way around, use the tip of the knife to lift out the square.
Now add the chopped sausage in the hole of the biscuit, then pour the whisked egg in the hole.
Next top the biscuits with mozzarella cheese and bake them in a preheated oven @180°C for 15 more minutes.
Then remove the biscuits from the oven. Allow them to cool for 5 minutes. Garnish with chopped cilantro and serve them warm or at room temperature.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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