Fork Weekly
A great breakfast sandwich is all about the vehicle, and a flaky, buttery homemade biscuit beats a drive-thru muffin every single time. Stack it with a peppery sausage patty, soft folded egg and melty cheddar and you’ve got the platonic ideal of a weekend breakfast.
The biscuits follow the cold-and-fast rule — cold butter and buttermilk, minimal handling — while the eggs want the opposite: low and slow so they stay soft under the cheese.
Egg and Sausage Biscuit Sandwich
A flaky homemade biscuit stacked with a savory sausage patty, folded egg and melty cheese — the diner breakfast sandwich, made better in your own kitchen.
Ingredients
For the biscuits
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- ¾ tsp salt
- ½ cup (115 g) cold unsalted butter, cubed
- ¾ cup (180 ml) cold buttermilk
For the sandwiches
- 1 lb (450 g) breakfast sausage, formed into 4 patties
- 4 large eggs
- 4 slices cheddar cheese
- Salt and black pepper
Instructions
- Heat the oven to 425°F (220°C). Whisk the flour, baking powder, sugar and salt, then cut in the cold butter until crumbly with pea-sized bits.
- Stir in the buttermilk just until a shaggy dough forms. Pat out, fold over 3–4 times, pat to 1 inch thick and cut 4 biscuits. Bake 15–18 minutes until golden.
- Cook the sausage patties in a skillet over medium, 3–4 minutes per side, until cooked through. Set aside.
- In the same pan, cook the eggs, folding gently, until just set. Lay a slice of cheddar on each to melt.
- Split the warm biscuits and stack with a sausage patty, egg and cheese.
Recipe notes & tips
- Keep the butter and buttermilk cold for tall, flaky biscuits.
- Make the biscuits and patties ahead, then assemble hot to order.
- Add a smear of hot honey or jam for a sweet-savory kick.
642 kcalCalories
26 gProtein
36 gCarbs
44 gFat