Sausage, Egg, and Cheese Biscuits
These jumbo biscuits have enough heft to hold a triple play of breakfast favorites and still stay tender and flaky.
1 cup unbleached flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon sugar
1 stick unsalted butter, cold
3/4 cup buttermilk, cold
6 3-ounce sausage patties
6 slices cheddar cheese
6 large eggs
- Preheat the oven to 400 degrees F. Get skillets for cooking the sausage and eggs. Line a baking sheet with parchment.
- In a large bowl, combine the unbleached and whole wheat flours, baking soda, baking powder, salt and sugar.
- Coarsely grate the cold butter into the flour mixture, tossing to coat as the shreds fall. Use your fingers to mash the as you toss the flour mixture. When most of the butter is flattened, quickly stir in the cold buttermilk. When the dough starts to form, dump out on a flour-dusted counter and shape into a rectangle. Use a rolling pin to flatten to an inch thick, then cut in thirds and stack the dough in one pile. Flatten again, and roll out to a 1-inch thick rectangle about 6 by 9 inches. Use a knife to cut in 6 squares, then transfer to the baking sheet.
- Bake for 15 minutes, until puffed and deeply golden.
- While the biscuits bake, cook the sausage and transfer to a plate; cover loosely to keep warm. When the biscuits come out of the oven, put the pan on a cooling rack. In the skillets, cook one egg per serving, in the sausage fat, if desired. For a runny yolk, cook over medium heat until the bottom is set and the whites are all cooked. For each serving, split a biscuit and place a hot sausage patty on the bottom half, place a slice of cheese on that and a hot egg on top, and serve immediately.
Yield: 6 servings