Sausage, Egg and Sharp Cheddar Jalapeno Biscuits

I have so much to share with y’all.liza

Meet my 18 month old niece Liza.
Last week she and my sister came down for a visit – way overdue!!

My niece is just so intelligent.

The girl knows good food; she loved her some salmon ceviche. Do you have any idea how proud that made me???

She also like my stuffed pretzels…20150125_054207
Look at those lips!

A slice of lime – yep, she chowed down on that too. That’s my girl.

Homemade pudding pops…


The girl is so stinkin’ cute I just can’t take it.

However, she did get aggravated at the dogs when they wouldn’t just get their lazy asses out of their house.

She really tried to be patient…20150124_161539

But then she started to get kinda pissed.

20150124_161554Yep, no doubt seriously pissed.


Ok, now we’re at throwing the hat down pissed. Dogs, you lost your chance; me and my tiny aqua Vans are walking.

Yep – I slammed my hat down, WHAT??!!

Isn’t she the cutest thing EVER?

Ok, so now let’s get to the food. Grace and I made biscuits. She makes the best – and she uses a measuring method she calls “Dump and Pour”.

Love it. 

We made two versions – her traditional buttermilk biscuits and, of course, jalapeno cheddar.

You could use an egg poacher to make the eggs, but I don’t have one – and I don’t see the need in wasting money on one.

I just spray glass prep bowls (like Pampered Chef) or ramekins with nonstick spray, crack in the egg and microwave for 30 seconds at a time, until poached.

It usually takes it about 1 – 1 1/2 minutes.

I like my yolk runny; and yes it’s messy as all hell but so worth it.

IMGP9050For the rest, I used Jimmy Dean Bacon Lover’s Breakfast Sausage and Cabot’s Farmhouse Reserve Extra Sharp White Cheddar (that cheese is off the charts awesome).

Here’s your printable-

Sausage, Egg and Sharp Cheddar Jalapeno Biscuits


  • 2 1/2 cups all purpose flour, plus more for kneading
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1 stick salted butter, cut into pieces
  • 2 fresh jalapeno peppers, diced
  • 1/2 cup Cabot Farmhouse Reserve Sharp White cheddar Cheese, shredded
  • 3/4 cup buttermilk
  • Breakfast sausage, poached eggs and shredded sharp white cheddar cheese


  • Preheat oven to 425 degrees.
  • Combine the flour, baking powder, salt and sugar in a bowl of a stand mixer.
  • Add butter and mix on low until the dough is coarse; then add jalapenos, cheese and buttermilk and mix until thoroughly combined.
  • Transfer to a work area, add a little flour and knead.
  • Roll or press out with your hands; about 1/2 inch thick.
  • Cut into rounds using a biscuit cutter, cup or glass and add to a cast iron skillet, making sure they touch.
  • Bake for 17-20 minutes, until golden brown.
  • Meanwhile, prepare sausage and poached eggs - I like mine with a runny yolk.
  • Let cool and split in half and to each biscuit add sausage, egg and top with cheese.
  • [xyz-ihs snippet="Swoop"]

This Post Has 4 Comments

  1. Amanda

    She is so cute!!! And those biscuits look incredible.

    1. Shea

      Thanks Candace – and also thanks to the incredible Cabot cheese!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.