Making the McDonald’s Sausage Egg and Cheese Biscuit | But Better

Biscuit:

1. Pre-heat oven to 400℉ (204℃). 
2. In a medium bowl, whisk together the flour, salt, sugar, and baking powder until combined.
3. Add the cold butter cubes and, using a pastry blender or a fork, cut the butter into the flour until you create pea-size balls.
4. Using a fork, stir in the buttermilk until a rough and shaggy dough forms. Turn the dough out onto a clean work surface and lightly knead it until it just comes together. You want to handle the dough as little as possible. 
5. Gently roll the dough into a rough rectangle. Fold the dough into thirds that overlap, like a letter, and then roll it out one more time until you get a rectangle that is roughly ¾” (2cm) thick.
6. Using a 4” (10cm) biscuit cutter, cut out as many rounds as you can and place them on a baking sheet with greased parchment paper. You can put the trim back together, knead until it combines, roll it out again and cut more biscuits until you use all your dough.
7. Lightly brush the top of your biscuits with extra buttermilk and place them in the oven for 12-14 minutes or until golden brown. 
8. Optionally brush the tops with melted butter and sprinkle with some flakey sea salt.  Let them cool to room temperature on a wire rack.

‍Sausage:

1. If you are grinding your own pork, cut the Boston butt into thin strips that will fit in your meat grinder. Add the sage, thyme, fennel, msg, salt, cayenne, brown sugar, sea salt, and nutmeg and toss to coat. Run the meat through the grinder with the fine dye attached. After everything is run through, grind the meat one more time to emulsify. 
2. If using already ground meat, mix all the ingredients together in a large bowl, kneading the meat like dough to incorporate all of the ingredients evenly and to emulsify. 
3. Lightly grease a skillet with cooking spray over medium-high heat. Roll the ground meat into balls, around 4 oz (113g) each. Place 1-2 balls in the middle of your pan, then flatten with a spatula or a burger press until it is about a ¼” (6mm) thick. Sear for 1-2 minutes or until golden brown on the first side. Flip and sear on the other side for another 1 minute or until fully cooked. Repeat with the rest of your ground pork. Keep the sausage patties warm until serving.  

‍Eggs:

1. In a large bowl whisk together the eggs, heavy cream, salt and pepper until thoroughly combined. 
2. Heat a 12” (30cm) skillet over medium-high. Add butter and let melt, swirling the pan to coat. Add enough egg to just coat the bottom of the pan. Let the eggs start to set, dragging any cooked egg back to the center and allowing the uncooked eggs to flow to the sides to cook through. Once that egg is about 90% cooked, remove from the heat and fold all four sides towards the center to create a square that is about the same size as the biscuit. Keep the egg warm, while you cook the remaining eggs, adding more butter to the pan as needed. 

‍Assembly: 

1. Cut the biscuits in half. Place a pad of salted butter in between the halves of each biscuit, wrap them lightly in foil and place them in a warm oven, around 250℉ (121℃) for 10 minutes or until hot and melted.
2. Open a biscuit and spread both sides with some mayo. Top the bottom biscuit with a slice of cheddar cheese. Melt the cheese with a torch or broiler and then top with a slice of Monterey jack cheese and melt again. Top the melted cheese with a sausage patty, the folded egg and crown your breakfast sandwich. Repeat with the remaining biscuits.