This copycat recipe recreates the iconic Jimmy Dean sausage, egg, and cheese biscuit—a savory, portable breakfast sandwich featuring a flaky buttermilk biscuit, a juicy sausage patty, a fluffy folded egg, and a slice of melted American cheese. It’s a weekend morning winner because every component is made from scratch, yet the process is straightforward and uses common ingredients. The result is a far fresher, more flavorful sandwich than the frozen original, and it’s perfect for feeding a crowd or meal-prepping your mornings.
Ingredients
- For the biscuits:
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (5 g) granulated sugar
- 1/2 teaspoon (3 g) salt
- 1/2 cup (113 g) cold unsalted butter, cut into small cubes
- 3/4 cup (180 ml) cold buttermilk
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- For the sausage patties:
- 1 lb (450 g) ground pork
- 1 teaspoon (2 g) rubbed sage
- 1/2 teaspoon (1 g) dried thyme
- 1/2 teaspoon (1 g) garlic powder
- 1/2 teaspoon (1 g) onion powder
- 1/4 teaspoon (0.5 g) cayenne pepper (optional, for heat)
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (1 g) black pepper
- 1 tablespoon (15 ml) vegetable oil, for frying
- For the eggs and assembly:
- 4 large eggs
- 2 tablespoons (30 ml) milk or water
- Salt and black pepper, to taste
- 1 tablespoon (15 g) butter, for cooking eggs
- 4 slices American cheese (or cheddar)
Instructions
- Make the biscuits: In a large bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with a few pea-sized butter pieces. Pour in the cold buttermilk and stir with a fork until just combined—do not overwork.
- Turn the dough onto a lightly floured surface and gently knead 2–3 times until it comes together. Pat the dough into a 1-inch (2.5 cm) thick rectangle. Use a 3-inch (7.5 cm) round biscuit cutter to cut out 4 biscuits, re-rolling scraps once. Place biscuits on a parchment-lined baking sheet, spacing them 2 inches apart. Brush the tops with the egg wash. Refrigerate while you prepare the sausage and eggs.
- Make the sausage patties: In a bowl, combine the ground pork, sage, thyme, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Mix gently until just combined—overmixing makes the sausage tough. Divide the mixture into 4 equal portions and shape each into a patty about 1/2-inch (1.25 cm) thick and slightly larger than your biscuits (they shrink when cooked).
- Heat the vegetable oil in a large skillet over medium heat. Add the sausage patties and cook for 4–5 minutes per side, until browned and cooked through. The internal temperature must reach 160°F (71°C), the USDA FSIS safe minimum for ground pork. Transfer to a plate and tent with foil.
- Bake the biscuits: Preheat your oven to 425°F (220°C). Bake the chilled biscuits for 12–15 minutes, until golden brown on top. Remove from the oven and let cool for 2 minutes.
- Cook the eggs: In a small bowl, whisk the 4 eggs with the milk or water, and season with salt and pepper. In a nonstick skillet over medium-low heat, melt the butter. Pour in the egg mixture and cook, stirring gently with a silicone spatula, until the eggs are softly set but still moist—about 2–3 minutes. Remove from heat immediately (they will continue to cook slightly).
- Assemble the sandwiches: Split each biscuit in half. Place a sausage patty on the bottom half, top with a slice of cheese, then divide the scrambled eggs evenly among the sandwiches. Place the top biscuit half over the eggs. Serve warm.
Tips
- Keep everything cold: For flaky biscuits, the butter must be cold. If your kitchen is warm, chill the flour and buttermilk in the freezer for 10 minutes before starting.
- Don’t overwork the dough: Overkneading develops gluten, resulting in tough biscuits. Mix until just combined, and handle the dough as little as possible.
- Make-ahead sausage: You can shape the sausage patties a day ahead and refrigerate them covered. Cook them straight from the fridge, adding a minute or two to the cooking time.
- Cheese choice: American cheese melts the creamiest, but sharp cheddar or pepper jack also work well—just ensure it’s a slice that melts easily.
Serving Suggestions
Serve these biscuits hot with a side of crispy hash browns or fresh fruit. A drizzle of hot sauce or maple syrup over the egg adds a sweet-spicy kick. Pair with a tall glass of cold milk or a cup of strong coffee for the classic breakfast experience.
Variations
- Spicy sausage: Add 1/2 teaspoon of red pepper flakes or an extra 1/4 teaspoon of cayenne to the sausage mixture.
- Bacon version: Substitute the sausage with 8 slices of cooked bacon, broken in half, for a bacon, egg, and cheese biscuit.
- Vegetarian: Use a plant-based breakfast sausage substitute (cook according to package directions) and vegan cheese to make it meat-free.
- Biscuit shortcut: If short on time, use 4 store-bought buttermilk biscuits and skip the homemade dough.
Storage and Reheating
Assembled sandwiches keep in the refrigerator for up to 3 days. Wrap each sandwich tightly in plastic wrap or foil. To reheat, unwrap and microwave on high for 45–60 seconds, or until hot. For a crisper biscuit, reheat in a toaster oven at 350°F (175°C) for 8–10 minutes. You can also freeze the cooked sausage patties and biscuits separately for up to 3 months—thaw overnight in the fridge and assemble with freshly cooked eggs.
Frequently Asked Questions
Can I use pre-made biscuit dough?
Yes, canned refrigerated biscuits or frozen biscuits work fine. Just bake them according to the package directions and proceed with the rest of the recipe.
How do I know the sausage is fully cooked?
Use an instant-read thermometer inserted into the side of the patty. It should read 160°F (71°C), the safe minimum for ground pork. If you don’t have a thermometer, cut into the thickest patty—there should be no pink and the juices should run clear.
Can I make the eggs ahead of time?
Scrambled eggs are best fresh, but you can cook them a day ahead and refrigerate. Reheat gently in the microwave for 20–30 seconds, but note they may become slightly rubbery.
Why are my biscuits not flaky?
Usually it’s because the butter wasn’t cold enough or the dough was overworked. Ensure your butter is straight from the fridge and handle the dough minimally. Also, don’t twist the biscuit cutter—press straight down to keep the layers intact.
Can I use ground turkey instead of pork?
Yes, but turkey is leaner, so the patties may be drier. Add 1 tablespoon of olive oil or a beaten egg to the mixture to add moisture. Cook to 165°F (74°C) for poultry.
How do I prevent the sandwiches from getting soggy?
Assemble them right before serving, or if storing, keep the components separate and assemble after reheating. You can also toast the biscuit halves lightly before adding the filling.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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