Ground Beef

Versatile, flavorful and economical. Shape into burger patties, meatballs or meatloaf; or brown and crumble for a variety of dishes.

Other cuts that you can use for this recipe:

Ground Chuck

For best results use Certified Angus Beef^® brand

Beef Breakfast Sausage Biscuit Sandwich

Serves 4

Cuisine: American

Category: Sandwiches & Salads, Breakfast, Old-School Classics

Flavorful beef breakfast sausage with egg and cheese inside a flaky biscuit, this sandwich is the epitome of a hearty breakfast. Homemade beef sausage is ideal for any occasion you would use store-bought sausage. The biscuit recipe makes more than the initial 4 but the second pressing of the dough doesn’t stand up to a sandwich as well (snack on these later).

Prep Time

30 mins

Other Time

15 mins

Cook Time

25 mins

Total Time

1 hr 10 mins

Ingredients:

1 pound Certified Angus Beef^® ground beef, 80% lean
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 tablespoon sugar
3 teaspoons Kosher salt, divided
1/3 cup (2.7 ounces) butter, cubed and frozen
1 cup plus 2 tablespoons whole milk, divided
3/4 teaspoon fresh cracked pepper, divided
1 teaspoon brown sugar
1 teaspoon granulated onion
1 teaspoon red pepper flakes
1/2 teaspoon granulated garlic
1/2 teaspoon dried sage
1/8 teaspoon ground nutmeg
5 eggs, beaten
1 tablespoon butter
4 slices cheddar cheese

Instructions:

In a food processor (or mixing bowl) combine flour, baking powder, sugar and 1-teaspoon salt. Pulse (or whisk) to combine dry ingredients. Add frozen butter and pulse 8 to 10 times to create pea sized pebbles of butter. If using a mixing bowl, cut butter into flour using a fork to make small flakes of butter.
Place flour and butter mixture into a mixing bowl, pour in 1-cup of cold milk. Using a plastic bowl scraper (or hands) quickly work milk into flour mixture until a loose shaggy dough forms. Dust a work surface with flour and turn out dough onto surface. Lightly need until dough comes together (less than 1 minute). Roll out dough into a 7 x 11-inch rectangle.
Working with the 11-inch length of dough, fold 1/3 of the dough toward the middle, then fold the other 1/3 of the dough over to create 3 layers of dough in a letter like shape. Roll out dough to form another 7 x 11-inch rectangle and “letter” fold it again. Repeat rolling and folding one more time. Cover and refrigerate folded dough (dough should be approximately 3 1/2 x 7-inch rectangle, 3 layers).
While dough chills; combine ground beef, 1 1/2-teaspoons salt, 1/2-teaspoon pepper, brown sugar, granulated onion, red pepper flakes, granulated garlic, dried sage and nutmeg. Kneed mixture to evenly disperse seasoning then divide into four balls, 4 ounces each, refrigerate.
In a mixing bowl; combine eggs, 1/2-teaspoon salt, 2-tablespoons milk and 1/4-teaspoon pepper then whisk to combine; set aside.
Preheat oven to 425°F. Dust work surface with flour, roll out chilled dough to a 7 x 11-inch rectangle. Letter fold and repeat rolling two more times. After the final fold, roll out dough to create an 8 x 8-inch square that is 1-inch thick.
Use a 3 1/2-inch biscuit cutter to cut four biscuits; place on a parchment-lined baking sheet. Combine dough scraps, roll to 1-inch high and cut two more biscuits. Lightly brush tops of biscuits with beaten egg mixture then bake 13 to 15 minutes until golden brown.
Preheat a large stainless-steel pan or cast-iron skillet to high. Place each ball of beef sausage in pan then use a spatula to smash sausage balls into thin patties, about 5-inches in diameter. Sear first side about 2 minutes or until well browned (a metal spatula may be required to scrape the patties from the pan). Flip patties, cook for additional 1 minute or until they reach an internal temperature of 155°F.
Preheat a 12” non-stick pan over medium heat, add butter and swirl until melted. Add egg mixture, cook eggs while constantly stirring with a heat resistant silicone spatula to create “curds” of scrambled egg. Continue to stir eggs until they are almost set and slightly runny. Push egg mixture into the middle of the pan to create a 12 x 3-inch rectangle. Shingle cheese slices to completely cover the eggs, turn off heat, cover with a lid or sheet pan.
To serve cut each of the primary 4 biscuits in half and place a sausage patty on bottom half. Using a silicone spatula, cut egg into 3-inch squares, place on top of sausage. Finish with biscuit top.