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1
In a medium bowl, whisk together flour, baking powder, sugar, salt, dry milk powder, black pepper and canola oil until well incorporated.
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2
To mix the biscuits, pour the dry mix into a medium sized bowl and add 1/2 of the water. Slowly add the remaining 1/2 of the water 1 Tablespoon at a time until the biscuit mix is a thick batter. Stir in cheddar cheese.
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3
Set a 12-inch cast iron pan over medium heat and add oil to coat. Scoop biscuit mix by the scant 1/4 cup onto pan (you will need to work in small batches). Allow to cook until the first side is golden brown and flip once. Cook until biscuits are fluffy, browned on both sides and cooked through. Remove from heat.
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4
Add sausage to a cold cast iron skillet and then set it over medium high heat. Cook until sausages are golden brown and cooked through, flipping once. Remove and set aside.
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5
Cook eggs in a cast iron skillet until you reach your desired done-ness (I like my yolks a bit runny).
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6
Split biscuits in half and top with sausage and egg. Add ketchup or hot sauce if desired and place the other half of the biscuit on top.
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7
Enjoy!
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8
Notes:
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9
1. This recipe can be cut in half. Simply prepare only half of the biscuit mix to make 6 biscuits and reduce sausage patties and eggs accordingly.
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2. Leftover dry biscuit mix can be stored in an airtight container for up to 2 weeks.
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11
3. Biscuit mix recipe adapted from Butter Me Up Brooklyn via Food & Wine.
