Turkey Sausage, Egg & Cheddar Homemade Biscuits

Name: Turkey Sausage, Egg & Cheddar Homemade Biscuits
Total time: 45 min
Yield: 6 servings
Cuisine: American comfort
Ingredients: 2 cups all-purpose flour, plus more for dusting; 6 tbsp cold butter, cubed; ¾ cup cold buttermilk; 1 lb ground turkey (for 6 homemade sausage patties); 6 eggs; 6 slices cheddar or American; 1 tbsp baking powder; ½ tsp baking soda; 1 tsp salt; 1 tsp sugar; Sausage seasoning: 1 tsp dried sage; ½ tsp dried thyme; ½ tsp fennel seed (crushed); ½ tsp garlic powder; 1 tsp maple syrup or brown sugar; ¾ tsp salt; ½ tsp black pepper; pinch of red pepper flakes; 1 tbsp oil; 1 tbsp butter

BreakfastAmerican comfort45 minServes 6610 kcal33 g protein

Photo: User:-sche cropped a public domain image · Public domain · source

Your breakfast sandwich, your way. Pick the protein (including homemade turkey sausage), egg, cheese and bread, from scratch buttermilk biscuits to English muffins. Make 6 at once and freeze extras.

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Ingredients

2 cups all-purpose flour, plus more for dusting
6 tbsp cold butter, cubed
¾ cup cold buttermilk
1 lb ground turkey (for 6 homemade sausage patties)
6 eggs
6 slices cheddar or American

From your pantry: 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, 1 tsp sugar; Sausage seasoning: 1 tsp dried sage, ½ tsp dried thyme, ½ tsp fennel seed (crushed), ½ tsp garlic powder, 1 tsp maple syrup or brown sugar, ¾ tsp salt, ½ tsp black pepper, pinch of red pepper flakes, 1 tbsp oil; 1 tbsp butter.

Instructions

Make the biscuits: heat the oven to 425°F. Whisk the flour, baking powder, baking soda, salt and sugar. Cut in the cold butter with a fork or your fingertips until it looks like coarse crumbs with some pea-size pieces.
Stir in the buttermilk just until a shaggy dough forms. Pat into a rectangle on a floured counter, fold it in thirds like a letter, pat out and fold again twice more (this makes flaky layers). Pat to 1 inch thick and cut 6 biscuits with a floured cutter. Don't twist the cutter.
Bake on a sheet pan, touching, 12 to 15 minutes until tall and golden. Brush the tops with melted butter.
Make the turkey sausage: mix the ground turkey with the sage, thyme, fennel, garlic powder, maple, salt, pepper and pepper flakes just until combined. Wet your hands and shape 6 thin patties, a little wider than your bread (they shrink).
Cook the patties in the oil in a skillet over medium heat, 4 to 5 minutes per side, until browned and 165°F inside.
Make the eggs: whisk the eggs with a pinch of salt and pepper. Pour into a buttered 8-inch nonstick skillet over low heat, cover and cook until just set, 3 to 4 minutes. Slide out and cut into 6 squares. (Or fry each egg in a greased canning ring for perfect rounds.)
Lay a slice of cheddar on each egg square for the last 30 seconds of cooking (or cover the pan briefly) so it melts.
Build each sandwich: biscuits, turkey sausage, egg, cheese, top. Eat now, or cool completely, wrap each in foil or parchment and freeze for grab-and-go mornings.

Tip: Freeze them individually wrapped, then microwave 60 to 90 seconds from the fridge or about 2 minutes from frozen, flipping halfway. Biscuits stay flakier if you finish them in a 350°F oven for 5 minutes.