It’s time for another off-the-wall fun breakfast! This time it’s my version of a sausage, egg, and cheese biscuit. I know… what’s so special about a sausage, egg, and cheese biscuit? Just make some biscuits, slap some sausage, eggs, and cheese in it then jam that baby together right? Nope!
What’s different about this concoction is that the meats and cheese are baked INSIDE the biscuit. Here’s how it’s done: First, get your favorite cheese. In this house it’s shredded cheddar straight from the brick. My better half doesn’t care for the sliced stuff so I’ve learned to live with it plus, she got us one of those handy-dandy grater/slicer thingies that makes shredding and slicing easy enough that I can do it without screwing things up. Next I brown a small tube of Jimmy Dean sausage in a pan. Once the sausage is ready I beat a half-dozen eggs into a consistent bowl of yellow goo and pour into the pan with the sausage. Stir that until it’s cooked to your desire and take off the heat to sit and think about what got it into this predicament.
Hopefully by this time you’ve gotten your biscuit dough ready to start stuffing. For me it’s easiest to get two cans of Pillsbury Grands (I haven’t delved into the art of making fresh biscuits just yet) and basically use one for the top and bottom. First grab one raw biscuit, stretch it out some so it will hold more of the stuff in the pan and a little of the cheese you’ve chosen, then stretch out another to go across the top and fold the edges over the bottom so you’ll get a good, solid biscuit completely containing the meat and cheese. You’ll have eight LARGE biscuits when you’re done, lay those onto a buttered baking pan and toss it in the oven per whatever baking instructions you have on the side of your biscuit can. The Pillsbury Grands call for a 350 degree preheated oven for 12-15 minutes. Since these are almost twice as large as Pillsbury intended them to be, it’s usually an 18-20 minute soak in the oven. The final touch is a tad of butter on top of each biscuit and a little pinch of cheddar cheese. Shove it into the oven and wait patiently if you can.
There’s always some of the meat mixture left over that didn’t fit in the biscuits which I usually snarf up as an appetizer while I’m waiting on the oven to do its job. We’ll all eat one each then have the remainder of the batch for munching throughout the rest of the day.
I’ve only made these with sausage so far, mostly because I didn’t have any bacon available. There’s a restaurant nearby called The Biscuit King, where I got the idea to try these, which will cook practically anything you want to order into the biscuit. The next thing I’m going to try might be called “The Garbage Biscuit.” Something that will leave you reeling – full of eggs, sausage, bacon, jalapenos, cheese, hash browns, tomatoes, and, well… you get the idea. A biscuit with all those ingredients will be the size of a hubcap. Maybe I could get that guy from Man vs. Food to eat it as a challenge!
