![]() Work quickly and make sure the eggs are at room temperature when adding them to the half-baked biscuits. I get 6 squares out of my first press, then a perfect two additional squares out of the cut-offs. In an effort to not overwork the cutoffs of squaring up the biscuits, stack them together, then press them out to 1 inch thick. Doing it twice will give you all the layers you need. Giving the biscuit dough a couple of letter folds helps to give the biscuits some flaky layers. If not they will melt the butter and your biscuits won't turn out properly. If you make them specifically to use for this recipe, make sure they cool completely before adding the biscuit dough. I typically use leftover sausage patties to make this recipe. Of course, more cheese is always welcome too, and make it brunch by serving them with a light salad. I like to top them with some chives just when they come out of the oven, they get really fragrant and add a little extra flavor to the biscuits. Season each with salt and pepper and some extra cheese and continue baking for 7-8 minutes till the egg is just set. Then quickly crack one room-temperature egg into each biscuit. ![]() When ready, bake the biscuits for about 15 minutes. Then cut a circle out of the middle using a biscuit cutter and chill the dough for 30 minutes. Then press the dough out to about 1 inch thick and cut it into 3-inch squares. Then turn the dough out onto a well-floured surface and press it flat.ĭo a letter fold to the dough, then repeat the process unit it has been folded twice. Then add the cheese and cooled sausage to the bowl, and mix with the wet ingredients until a uniformed mixture forms. Then start making the biscuit dough by cutting the butter into the dry ingredients. It should be cool, and I often times use some leftovers from weekend breakfasts when making this recipe. If you are making this recipe intentionally, first cook the sausage so it can cool then chop it up into small pieces. Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions. This is a great opportunity to use some leftover sausage or even bacon.Īnd while the type of cheese may be interchangeable and you could use any sausage or bacon you like, one constant remains, this biscuit is amazing! I then like to add some Irish White Cheddar and breakfast sausage right into the biscuit dough. Jump to:īutter, Flour, Levaner, Eggs, and Buttermilk make a perfect basic biscuit. They taste like they took all day to make, but they really on take a few minutes to mix together. The next time you want to make a showstopping brunch, add this recipe to your menu. ![]() A biscuit packed with cheese and sausage that has an egg baked in the middle!? What could be better? Let me just tell you they are beyond delicious! This recipe for Sausage, Egg, and Cheese Biscuits gives them a whole new meaning. ![]()
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