Homemade Southern Biscuits with Smoked Sausage, Egg and Cheese
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.”