| Servings |
biscuits
|
Ingredients
- 2 1/2 cups all-purpose Flour
- 1 tbsp Baking Powder
- 3/4 tsp Salt
- 4 tbsp Butter melted (divided) [See Note]
- 1 pound Ground Breakfast Sausage
- 4 Eggs scrambled
- 1 cup Sharp Cheddar Cheese shredded
- 2/3 cup Milk
- Butter melted, optional garnish
Ingredients
|
Instructions
- Preheat oven to 425 degrees F
- In a large 12-inch cast iron skillet, crumble the sausage and sautee until browned through.
- Meanwhile, in a large mixing bowl add the flour, baking powder, and salt.
- When the sausage is browned, drain well and then add it to the flour mixture and stir to combine until the sausage is fully coated.
- Drain any abundance of oil from the pan and then add the beaten eggs into the pan and cook to a soft scramble. Add the scrambled eggs to the flour mixture and stir to combine.
- Next, add the cheese and milk. With a spoon, stir the mixture until all the flour is incorporated and a slightly sticky dough forms. With a spoon, floured hands or an ice cream scoop, drop biscuits into the buttered skillet or sheet pan.
- Bake for 12-15 minutes or until biscuits are lightly golden brown and a toothpick inserted into the center comes out clean.
- Brush the tops of the hot biscuits with melted butter. Serve warm.
Recipe Notes
Use 2 tbsp melted butter to oil the cast iron pan and the other 2 tbsp melted butter to brush the tops of the biscuits after they are finished baking.
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