Tasty Sausage Egg Biscuits
Cooked in a cast iron Skillet
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| Made at-home Sausage Eggs and Biscuits |
“Why pay restaurant prices when you can make it yourself at home? This savory breakfast sandwich is so simple, you can whip it up on a weekday morning.” Belkin Vanderspuds
Below is the description, ingredient list, and recipe for sausage and egg biscuits cooked in a cast iron skillet or pan. This is a How to cook story!
Using two cast iron skillets to make a delicious, easy, and tasty egg meal. Step-by-step how-to demonstration on how to create a simple, fast meal that can be made cheaply using two cast iron skillets.
The following recipe assumes you already have your biscuits made, however, I will also include instructions on how to make biscuits.
This is a how-to cook in a cast iron skillet.
The main ingredients are eggs, Kraft Mexican Style 4 cheese, round sausage patties, a bell pepper, a yellow onion, Himalayan pink sea salt, course ground pepper, 4th and Heart Ghee, Whole milk or heavy creamer, and biscuits of course.
For this recipe or this meal, you are going to need two basic courses. The first is biscuits. You will need biscuits. Technically you can use the 2nd half of this recipe to create a different meal treat by substituting the biscuits with a premade dinner roll. Generally, I cook with what ingredients I have on hand, so my recipe will vary as I repeat the process.
If you choose to make biscuits, there are some common ways to do it. In many kitchens, the pantry will have a Bisquick Baking mix, Jiffy, or Krusteaz's baking mix can be swapped in place of Bisquick with no issues. It depends on your own preferences. Premade baking mixes are generally considered the easiest to use, however, there are also many made-from-scratch recipes.
The Bisquick Biscuit mix recipe -
Ingredients
2 1/4
cups Bisquick™ Original Pancake & Baking Mix
2/3
cup milk
Steps
1 Heat oven to 450°F. In a medium bowl, stir ingredients until soft dough forms.
2 Turn dough onto the surface dusted with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with a 2 1/2-inch cutter. Place on a cookie sheet without oil.
3 Bake for 8 to 10 minutes or until golden brown.
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| Ready to eat homemade sausage egg biscuits |
You can find my post on making homemade biscuits here.
JIFFY SKILLET BISCUITS
2 c. Jiffy biscuit mix
2/3 c. milk
shortening
Stir the mix and milk together. Spoon onto a hot lightly greased skillet. Cook for about 10 minutes, turning once and pressing down lightly.
Note the above recipe is cooked in a skillet, not in the oven!
Jiffy Oven Backing recipe
JiffyBaking Mix (40 oz.)
Recipe - Yields: 5 - 6 Biscuits
Ingredients
2 cups “JIFFY” Baking Mix
2/3 cup milk
Directions
Step 1
Preheat oven to 450°F.
Step 2
Combine ingredients.
Step 3 - For Rolled Biscuits:
On a floured surface, knead 2 – 3 times. Roll out or pat to a thickness of 1/2". Cut with a 3” floured cutter. Bake on an ungreased baking sheet or place in a cast iron skillet, lightly greased for 10 – 12 minutes. Use a 2" cutter to make more biscuits (14 – 15 biscuits).
Krusteaz Buttermilk biscuits
PREP - 20 minutes, TOTAL TIME 35 minutes
SERVINGS - 8, 2 1/2-inch Biscuits
INGREDIENTS
2 1/2 Cups - Krusteaz Buttermilk Pancake Mix
1/3 Cup - Cold Milk
1/3 Cup - Vegetable Shortening
1 - Egg
DIRECTIONS
STEP 1 - Preheat oven to 400°F. If cooking with a cast iron skillet, lightly grease and place in the oven to warm.
STEP 2 - In a medium bowl, stir together Krusteaz Buttermilk Pancake Mix and remaining ingredients with a fork until dough forms. Take the dough and place it on a lightly dusted surface.. Roll out dough and fold it in half; turn one-quarter turn and roll to ½ -inch thickness. Cut with a 2 ½ -inch biscuit cutter. Place biscuits side by side with edges touching onto an ungreased baking sheet, or into the preheated cast iron skillet.
STEP 3 - Bake for 9-12 minutes or until golden brown. Serve warm.
Half a cup of quick baking mix
2 eggs, 2 teaspoons of water
1 teaspoon of chives, minced
2 completely cooked breakfast sausage patties from frozen
2 slices of processed cheese, American
Directions
Baking mix and water should only be combined in a small bowl and stirred briefly to moisten the mixture. Turn the dough onto a floured surface and knead it 8 to 10 times. To cut with a floured 3-inch biscuit cutter, pat or roll out the dough to a 1/2-inch thickness.
Place on an oiled-free cookie sheet. Bake for 8 to 12 minutes, or until golden brown, at 425 degrees.
You should now have biscuits ready, so we will move on to the eggs and sausages. The sausages will be baked in the oven and turned over halfway through. The sausages will be cooked in the oven until done.
For the eggs, we will be making them similar to scrambling, except, we will put them in a cast iron skillet (preheated in the oven), and bake them in the oven until done. The eggs will not be scrambled in the pan and will be baked intact until finished. Once the eggs are cooked, they will be cut into circles using a cookie cutter, then added to the biscuits with the cooked sausages.
This recipe calls for two cast iron skillets. One of the skillets is used to cook the sausages, the other to cook the eggs. The biscuits are prepared ahead of time because of the different cooking temperatures required.
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| Cast Iron Biscuits, Yum! |
Eggs and Sausages
Directions and Recipe -
Ingredients -
Eggs - 1 egg per sausage, the total number of eggs and sausage depends on how many biscuits you want.
1 to 2 cups - Kraft Mexican Style 4 Cheese, or your favorite cheese - The cheese should be shredded.
Round sausage patties - the variety does not matter as long as they are round and the size of your biscuits and cookie cutter.
1 bell pepper - chopped into small bite sizes to your taste. Use your favorite color or type of pepper. I used bell peppers, but you can decide.
1 yellow onion - chopped into small bite sizes to your taste. Use your favorite onion, type does not matter.
Himalayan pink sea salt to taste, or your favorite salt product. ( r none if you decide not to)
Course ground pepper to taste (type and variety are the cook's choice)
4th and Heart Ghee or your favorite cooking oil
Whole milk or heavy whipping cream
1. Set the oven to 350 degrees (F) and place two large cast iron skillets or pans in the oven to heat up. In one of the pans, add a generous amount of ghee or cooking oil to coat all the inside surfaces.
2. Cut up 1 bell pepper (your choice of color, red, yellow, or green).
3. Cut up 1 onion (your choice, red, yellow, or white).
4. Place the cheese and milk or whipping crème into a mixing bowl. The cheese amount is to your liking. Try one cup to start. Add enough liquid to fill up about 1/2 the cheese.
5. Break open eggs, one for each sausage patty, into the mixing bowl. Add the onions, peppers, salt, and pepper. Scramble the cheese, milk, eggs, onions, and peppers together. I use a fork for this, it is not rocket science, just make sure the yokes are all mixed in evenly.
6. Remove the skillet or pan from the oven (be careful, they will be hot), and add ghee to one of the skillets or pans. Add the scrambled eggs to the pan with the ghee and return it to the oven.
7. Put sausages in the other pan, and return them to the oven.
9. After about 10 minutes, check the sausages and flip them. Repeat until the sausages are cooked.
10. Once cooked, remove the sausage pan from the oven. Increase the oven temp to 380.
11. Check the eggs again in about 10 minutes to verify that the eggs are cooked.
12. Check the mix every 10 minutes. When the eggs are cooked, turn the oven off, remove the pan from the oven, and place it on the stove.
13. Use a cookie cutter the same size as your biscuits to cut the eggs into round shapes, and loosen them from the pan using a flat spatula. A long, flexible spatula works well.
14. Cut your biscuits in half.
15. One at a time, add one round egg patty and one sausage patty to your cut biscuits.
16. Serve and enjoy!
Worried about how to clean your cast iron cookware after baking?
Options -
Use different peppers, such as a bell, or even more spicy peppers to your liking.
You can add a slice of cheese inside your biscuits if you like extra cheese.
A word about the ingredients:
What is Ghee? I've been asked this question a few times, and while it's not directly related to sausage and egg cheese biscuits, it's worth explaining. I had not used it myself until very recently. When I found out about it, I decided to try it and bought some. Since first trying it, I have switched away from many other cooking oils and use ghee regularly.
What Is Ghee, the Clarified Butter That We Can Consume with the Spoon?
This nutty-tasting fat, which is great for cooking, is one of our favorites.
It's simple to love ghee. It is incredibly wonderful, similar to the extra-rich French butter (also known as the good stuff), which has been delicately caramelized and turned into a spread. It is almost the ideal cooking oil because it tastes very nutty, has a high smoke point, and is shelf-stable. The well-known Ayurvedic therapies have a long history of using distinctly flavored fat. There's a lot to adore, but what exactly is ghee and how can you make the most of it?
What is it, then?
Butter that has been cooked and filtered to get rid of all the water is called ghee. In France, uncooked milk solids are included in clarified butter to give the final product an especially pure, sweet flavor. The milk solids in ghee, on the other hand, are cooked at a low temperature until they have a chance to brighten in color and produce a caramelized, mildly nutty flavor. It has a high smoke point, is shelf-stable, and tastes intensely nutty. Ghee has always been important to Ayurveda because of its anti-inflammatory, digestive, and therapeutic properties. Even in the Vedic creation story, when the deity Prajapati made ghee out of nothing and put it in the fire to produce his offspring, it is mentioned.
Why we cherish it:
In contrast to butter's 350o F smoke point, clarified butter has a higher smoke point of around 465o F. Ghee is suitable for people who are allergic to dairy because the clarifying process also removes casein and lactose. Ghee is even shelf-stable due to the absence of water, allowing for prolonged storage without refrigeration. Just make sure to keep the jar away from anything that could introduce bacteria, such as food, steaming stoves, and other objects. (If you start to taste something off, scrape off the top layer and put it in the refrigerator.)
Butyric acid, a short-chain fatty acid known to be beneficial for your digestive system, and Omega-3 fatty acids are both abundant in ghee. The flavor of ghee is what makes us swoon the most, though; some varieties even have a cajeta-like flavor (from caramelized goat milk). Our food editors, who use ghee to top creamy beverages, bloom spices, and drip extra goodness over lobster rolls, have endorsed this flavor's depth.
A saucepan of butter should first be simmered until the milk solids sink, then it should be cooked over very low heat until the milk solids turn golden brown. (Butter takes at least 45 minutes to prepare; larger quantities require much longer.) Since water makes up around 20% of butter, simmering produces an 80% yield. In other words, for every five tablespoons of ghee, one tablespoon of butter is wasted, which explains why ghee can be expensive. Because of the labor-intensive manufacturing process, the material in jars is much more expensive!
Remove any rising foam by skimming it off, then pass the remaining liquid through a fine mesh strainer to extract only the browned solids. Ghee, a liquid with a golden color, ought to remain.
If you're scared to go the DIY route, there are certainly several excellent ghee products you can purchase. You can be sure that goods prepared from grass-fed milk will be the most fragrant and delectable, regardless of the brand you select. Online, at Whole Foods, and at Indian groceries are all places to buy ghee.
Ghee cooks with little splatter or burning, making it ideal for high-heat cooking. Use a teaspoon to give hot drinks like chai a mid-morning energy boost, a dab to sauté garlic and ginger, or a rubdown to prepare a batch of vegetables for roasting. Although ghee can be used in the same ways as other cooking fats, using it as a finishing oil truly brings out its rich, grassy flavor. Just be aware that once you start tasting ghee, it's difficult to stop.
Cheers!
@lovecastironcooking
#castironcooking
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