Breakfast Sausage Egg Biscuit

SERVINGS

4

PREP TIME

10 min

TOTAL TIME

45 min

GLUTEN FREE

NO



These flaky, buttery biscuits couldn't be easier to make. The secret to their savory bite? Bold Jones breakfast sausage and a pinch of herbs de provence.


ingredients
1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons plus 1 teaspoon cold butter, divided
1/4 cup plus 2 tablespoons milk
1 teaspoon herbes de provence
4 large eggs
4 Jones Dairy Farm All Natural Golden Brown® Mild Pork Sausage Patties
DIRECTIONS
Preheat oven to 350˚F. Line baking sheet with parchment paper.

In large bowl, sift together flour, salt and baking powder. Cut 2 tablespoons cold butter into small cubes; add to flour mixture. Using two knives or pastry blender, cut butter pieces into flour. Add milk and herbes de provence; stir until just combined.

Turn dough out onto floured board and knead with floured hands until dough is sticky and smooth. Using floured rolling pin, roll dough out to 1/2-inch thickness. Use 3-inch biscuit cutter to cut out 4 biscuits. Place on prepared baking sheet.

Bake biscuits 14-16 minutes, until biscuits have risen and are dry to touch. Melt remaining 1 teaspoon butter. Using pastry brush, brush tops of biscuits with melted butter. Broil on high 1-2 minutes, until golden. Remove from oven immediately; let cool on pan.

In large nonstick skillet, cook eggs over medium heat, flipping once, until whites are set. Meanwhile, in separate skillet, cook sausage patties according to package directions.

To serve, slice biscuits in half and place one sausage patty on bottom half of biscuit; top with egg and top half of biscuit. Serve immediately.

Ingredients

Directions

1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons plus 1 teaspoon cold butter, divided
1/4 cup plus 2 tablespoons milk
1 teaspoon herbes de provence
4 large eggs
4 Jones Dairy Farm All Natural Golden Brown® Mild Pork Sausage Patties
Preheat oven to 350˚F. Line baking sheet with parchment paper.

In large bowl, sift together flour, salt and baking powder. Cut 2 tablespoons cold butter into small cubes; add to flour mixture. Using two knives or pastry blender, cut butter pieces into flour. Add milk and herbes de provence; stir until just combined.

Turn dough out onto floured board and knead with floured hands until dough is sticky and smooth. Using floured rolling pin, roll dough out to 1/2-inch thickness. Use 3-inch biscuit cutter to cut out 4 biscuits. Place on prepared baking sheet.

Bake biscuits 14-16 minutes, until biscuits have risen and are dry to touch. Melt remaining 1 teaspoon butter. Using pastry brush, brush tops of biscuits with melted butter. Broil on high 1-2 minutes, until golden. Remove from oven immediately; let cool on pan.

In large nonstick skillet, cook eggs over medium heat, flipping once, until whites are set. Meanwhile, in separate skillet, cook sausage patties according to package directions.

To serve, slice biscuits in half and place one sausage patty on bottom half of biscuit; top with egg and top half of biscuit. Serve immediately.