This week Chef Tom brings us a scratch-made Sausage Egg & Cheese Biscuit sandwich, grilled on the Yoder Smokers YS640s Pellet Grill! Check out these delicious sour cream biscuits, homemade breakfast sausage patties grilled like burgers on the GrillGrates, and sunny side up eggs!
WHAT YOU'LL LOVE
- Whipping the sausage mixture in a stand mixer until tacky builds the "primary bind" that holds ground sausage together, rather than leaving it loose and crumbly once formed into patties
- Grating frozen butter into the biscuit flour keeps the fat cold as it's worked in, which is what builds flaky layers rather than a dense, tough biscuit
- Preheating the cast iron skillet on the same grill the sausage cooks on means the eggs are ready to crack in the moment the patties finish, rather than waiting on a separate stovetop
- Covering the skillet while the eggs cook lets the whites fully set through trapped heat while the yolks stay liquid, rather than needing to flip the eggs and risk breaking the yolk
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
Calories
858
Start your morning with a burst of flavor with this recipe for scratch-made Sausage Egg & Cheese Biscuit sandwiches! Grilled on the YS640s Pellet Grill for that authentic smoky taste, savor the deliciousness of sour cream biscuits, homemade breakfast sausage patties and sunny side up eggs!
Ingredients
- 2 cups self rising flour
- 1 stick (1/2 cup) frozen butter
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 egg for egg wash, optional
- 2 1/2 lb ground pork (Boston butt, spare rib tips or already ground)
- 2 tbsp fresh sage, minced
- 2 tbsp black pepper, coarse fresh ground
-
2 tbsp Noble Saltworks Whiskey Barrel Smoked Finishing Salt
-
4 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 1 tbsp brown sugar
- 1/4 tsp nutmeg
- 4 biscuits
- 1 lb breakfast sausage
- 1 cup cheddar cheese, grated
- 4 eggs
-
Killer Hogs TX Brisket Rub
-
Killer Hogs Hot Sauce
For the biscuits:
For the breakfast sausage: (yields 10 servings)
For the sandwich:
Directions
- To make the sausage, combine all sausage ingredients in the bowl of a stand mixer. Using the paddle attachment, whip the sausage over medium speed for about one minute to achieve the “primary bind.” The sausage should be tacky and hold together.
- Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF.
- To make the biscuits, first grate frozen butter with box grater. Mix into flour.
- Add sour cream and milk. Mix with a fork until a shaggy dough starts to form.
- Turn out onto a work surface. Knead until the dough holds together. Slice into 4 biscuits.
- Place the biscuits on a parchment lined sheet pan. You can prepare an egg wash to brush on top of the biscuits, if desired. This will help the biscuits brown and give them a shine. Simply whisk an egg and brush on top of the biscuits.
- Bake the biscuits at 425ºF until golden brown on top and bottom, about 20-30 minutes. You may want to rotate the pan from the top shelf to the bottom for even browning.
- To make the sandwich, set up your Yoder Smokers YS640s Pellet Grill for direct grilling (diffuser or diffuser door removed) with GrillGrates in place over the fire box. Leave the temperature set at 425ºF.
- Form the breakfast sausage into four (1/4 lb) patties. You may freeze the rest for later use.
- Place a Lodge 12” Cast Iron Skillet on the right side of the main cooking surface to preheat.
- Grill the sausage patties like burgers on the GrillGrates. Cook to an internal temperature of 160ºF.
- While the sausage patties are grilling, crack four eggs into the skillet. Season with Killer Hogs TX Brisket Rub. Cover with a lid and cook until the whites are set, but the yolks are still liquid. Just before removing from the grill, sprinkle your cheese on top of the eggs to melt.
- Split your biscuits for sandwiches. Add the grilled sausage patty, egg and cheese.
- Serve the Sausage Egg & Cheese Biscuits topped with Killer Hogs Hot Sauce.
Recipe Note
Recipe FAQ
Why whip the sausage mixture in a stand mixer until it becomes tacky?
This step, whipping for about a minute, creates the "primary bind" — the protein structure that holds ground sausage together once formed into patties. Skipping it risks sausage that crumbles apart on the grill.
Why grate frozen butter into the biscuit flour instead of cutting in cold cubes?
Grating distributes small, even pieces of cold butter throughout the dough, which is what creates flaky layers as the biscuits bake. Warmer or larger pieces of butter wouldn't spread as evenly.
Why preheat the cast iron skillet on the same grill the sausage cooks on?
Using the same grill for both means the skillet is hot and ready to crack eggs into the moment the sausage patties finish, rather than needing a separate stovetop station running in parallel.
Why cover the skillet while the eggs cook instead of leaving it open?
A lid traps heat that sets the egg whites fully through from above, while the yolks stay liquid underneath, rather than needing to flip the eggs over and risk breaking the yolks in the process.
What internal temperature should the sausage patties actually reach?
This recipe grills them to an internal temperature of 160°F, matching the USDA minimum for ground pork exactly.
Is it safe to eat the sunny side up eggs given the runny yolk?
Eggs cooked with a liquid yolk carry a small salmonella risk, similar to other classic sunny side up or over-easy preparations. If you'd rather avoid that, cook the eggs until the yolks are fully set instead.
How indoor-friendly is this recipe?
5 out of 5 — a regular oven can bake the biscuits and a stovetop skillet can handle both the sausage patties and the eggs exactly the way the grill does here.
Recipe Highlights
Whipped primary bind: Holds the ground sausage together once formed.
Grated frozen butter: Builds flaky biscuit layers.
Shared-grill skillet preheating: Times the eggs to the sausage finishing.
Covered egg cooking: Sets the whites without needing to flip.
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Nutrition
Nutrition
- Nutrition Serving Size
- 12.53 oz
- per serving
- Calories
- 858
- Carbs
- 53 grams
- Protein
- 51 grams
- Fat
- 49 grams
- Sodium
- 1767 milligrams
