‹ The Breakfast Sandwich 50 › Make it at home

The Breakfast Sandwich 50 · make it at home

The breakfast biscuit

45 min · 6

A flaky buttermilk biscuit is the most Southern way to hold an egg. Make the biscuits the night before and this is a ten-minute breakfast.

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You need

• 2 1/2 cups (315 g) all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tbsp sugar
• 10 tbsp (140 g) cold butter, cubed
• 1 cup (240 ml) cold buttermilk
• 6 breakfast sausage patties
• 6 eggs
• 6 slices sharp cheddar
• 2 tbsp mayonnaise mixed with 1 tsp hot sauce

How to make it

1. Heat the oven to 450°F (230°C). Whisk the flour, baking powder, soda, salt and sugar. Rub in the butter until pieces are pea-sized.
2. Stir in the buttermilk just until it comes together. Pat to 1 inch thick, fold in half, pat again, fold again, then cut 6 rounds without twisting the cutter.
3. Bake on a lined tray, touching, 14 to 16 minutes until tall and golden.
4. Meanwhile cook the sausage patties in a skillet over medium heat, 4 minutes a side. In the same pan fry the eggs until the whites set, covering with cheese for the last minute.
5. Split each warm biscuit, spread with the spicy mayo, add a patty and an egg with cheese, and close.

Tips

• Cold butter and a light hand make the layers.
• For a square baked egg like the bakeries, whisk 6 eggs with 1/4 cup milk, bake in a buttered 8-inch pan at 350°F for 15 minutes, and cut squares.

Chef Amazing's own home version, in our words; not any place's recipe.