Cheddar biscuit breakfast sandwiches

With eggs, sausage and biscuits – the scone-like, buttery Canadian type of biscuits – this is a great make-ahead breakfast recipe and delicious too. The biscuits and filling can both be stored in the fridge for up to four days.

Credit: Mary Makes It Easy

• serves

  9

• prep

  15 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

Biscuits

• 2 cups (270 g) plain (all-purpose) flour
• 2 tsp baking powder
• ½ tsp garlic powder
• ½ tsp kosher salt
• 112 g (½ cup) cold unsalted butter, cut into pats
• 1½ tbsp finely chopped chives
• 1 cup (120 g) grated cheddar cheese
• 1¼ cups + 1½ tbsp ((310 ml +30 ml) buttermilk

Eggs

• 7-9 (about 200 g) breakfast sausages, casings removed (see Note)
• 9 eggs
• ¼ cup (60 ml) milk
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1½ tbsp finely chopped dill
• ½ cup (45 g) grated cheddar cheese
• ½ cup (98 g) halved cherry tomatoes

Instructions

1. Preheat your oven to 220°C (425°F) 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 1¼ cups buttermilk. Stir until just combined.
3. Using a large tablespoon or a ¼ cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.
4. 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 8 to 10 minutes. Remove the sausage from the pan and set aside.
5. Lightly grease a 23 cm (9 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.

6. Retrieve the biscuits from the fridge and brush with remaining buttermilk. 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 5 to 10 minutes or until golden brown.
7. Cut the eggs into 9 equal pieces. 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. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place 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.

 

Note

• In Canada, breakfast sausages are usually made with pork.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.