Homemade Southern Biscuits with Smoked Sausage, Egg and Cheese
Learn how to make biscuits from scratch!
I redeemed myself with this biscuit recipe
I vividly remember eating buttery sausage, egg and cheese biscuits that my dad would pickup from Hardee’s on Sunday mornings. He didn’t cook very often and it became a Sunday tradition for our family. Today is a gloomy Thursday, and when I woke up I started to get hungry. With no breakfast plans in place, I started craving one of those buttery Hardee’s biscuits however, I had a few problems: (1) I live in New Jersey with no car (2) there is no Hardee’s nearby (3) this is the North and finding good Southern style biscuits is nearly impossible.
I searched the refrigerator and realized that I had the essentials on hand. However, I don’t drink regular milk, all I had was vanilla flavored almond milk and I also didn’t have any buttermilk or lemon juice to make buttermilk.
I did a quick search on Pinterest and stumbled on a Fluffy Almond Milk Biscuits recipe from Healthful Blondie. I grabbed my cast iron skillet, made a few tweaks to the recipe and prayed that it would come out right. 😊
Ingredients
This simple recipe was inspired by the creator tagged above. This recipe made 9 biscuits and took less than 30 minutes to make.
2 cups of all-purpose flour
2 tsp baking powder
1/2 tsp salt
6 Tbsp of buttery Earth Balance Butter, cold & spoonfuls
3/4 cups of chilled Vanilla Almond Milk
1 Tbsp lime juice (or lemon juice)
1 tsp of original syrup
Add these ingredients to make the ultimate Sausage, Egg and Cheese Biscuit!
1 fried egg (add black pepper)
1 square of Sharp Cheddar Cheese (I used the precut cracker size slice)
Directions
Preheat over to 450 degrees and oil / butter a small cast iron skillet.
In a large glass mixing bowl, mix together flour, baking powder, baking soda and salt.
In a separate bowl, mix the almond milk, lime or lemon juice and maple syrup. Let this sit and curdle (this is your buttermilk substitute).
Spoon in cold butter. Use a butter knife and cut the butter into the flour mixture until the mixture starts to crumble.
Pour your buttermilk substitute into the flour mixture. Using a wooden spoon, gently fold in the buttermilk * do not over work the dough.* The dough should still be sticky and you should see the pieces of the butter.
Using clean, oiled hands transfer the dough on to a lightly floured surface. (I used a cutting board)
Knead the dough and gently pat the dough out to a 1-inch thickness.
Using a glass cup or biscuit cutter (if you’re fancy 😂) cut the biscuits. Repeat until you use all of the dough. (this should make about 10 biscuits)
Place the biscuits on your oiled small cast iron skillet. Leave space in between biscuits. My skillet only fit 4 biscuits.
Let the biscuits sit at room temperature for about 4 minutes or until your oven is heated at 450.
Bake for 10 minutes, until tops are your desired golden color.
While the biscuits are finishing baking, fry your egg and Smoked Turkey Sausage. Add pepper and cheese to the egg.
Take biscuits out of the oven. Assemble your sausage, egg and cheese and enjoy! 😉
“As long as you have ingredients, you can make a meal.”
Seafood Cornbread Dressing
Learn how to elevate this southern staple and it will be a crowd favorite!
Southern Staple Elevated
Growing up in South Carolina I watched my grandma “MaMa” make homemade chicken based cornbread dressing during the holidays. This southern staple would frequently be served on Thanksgiving Day, Christmas Day or Sunday dinners when she decided to cook it. Many women in the community would reach out to MaMa to make them a pan of dressing that they could add to their dinner.
As I got older, she saw my interest in cooking and knew the importance of passing recipes down throughout the generations. I watched her prep her ingredients days prior to holidays - boiling her chicken and chopping her vegetables so that when the time came, she made her Jiffy Cornbread and mixed the ingredients. On the day of the holiday all she had to do was bake the dressing until it was golden brown.
Watching the Macy’s Day Parade is a tradition and I remember seeing a segment about the various types of dressing and stuffing bases that people enjoy throughout the country. Sausage stuffing and oyster stuffing are just a few.
Then I saw a video of a family making crawfish dressing on Facebook and with my love for seafood, I knew that I wanted to revamp the recipe and make it my own.
Seafood Dressing is my contribution to holiday dinners and one that I hope to pass down to future generations!
Ingredients
This simple and delicious recipe is one that I know you will enjoy and will become a family tradition.
1 16 oz bag of Shrimp
1 can of Crab Meat
2 boxes of Jiffy Cornbread Mix
1 large can of Cream of Mushroom Soup
Half stick of butter
Bell Peppers (red, yellow, orange)
Creole seasoning and other seasonings
1 bunch/ stalk of celery
1 yellow onion
1 egg for the cornbread
Milk for the cornbread
“At 97 years old, MaMa is a blessing to our family and her recipes will be passed to future generations.”