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Cheddar biscuit breakfast sandwiches

Mary Berg helps us impress our guests at our next brunch get-together with these oh-so-warm, flaky buttermilk biscuits with eggs, sausage and cheese.



Cheddar Biscuits

  • 2 cups (270 g) all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (112 g) cold unsalted butter, cut into pats
  • 2 tablespoons finely chopped chives
  • 1 cup (120 g) grated cheddar cheese
  • 1 1/4 cups (310 ml) + 2 tablespoons (30 ml) buttermilk

Sausage and Eggs

  • 7 to 9 (about 200 g) breakfast sausage links, casings removed
  • 9 eggs
  • 1/4 cup (60 ml) milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped dill
  • 1/2 cup (45 g) grated cheddar cheese
  • 1/2 cup (98 g) halved cherry tomatoes


For the Biscuits 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea-sized. Stir in the chives and cheddar cheese then make a well in the centre and add in one and a quarter cups buttermilk. Stir until just combined.
  3. Using a large tablespoon or a 1/4 cup ice cream scoop, scoop nine biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.

For the Sausages

  1. Place a non-stick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, about eight to 10 minutes.
  2. Remove the sausage from the pan and set it aside.

To Assemble

  1. Lightly grease a nine-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with salt and pepper. Add the dill and cheese and pour into the prepared pan. Scatter over the cooked sausage and tomatoes.
  2. Retrieve the biscuits from the fridge and brush with the remaining two tablespoons of buttermilk.
  3. Bake the biscuits and the eggs for 15 minutes then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking for five to 10 minutes or until golden brown.
  4. Cut the eggs into nine equal pieces. 
  5. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. 
  6. Cool the biscuits to room temperature and transfer them to a resealable container or zip-top bag and place them in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.
  7. Serve and enjoy! 

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