Fried Egg Sandwich on Sweet Corn Biscuit
Chef Katie Sutton
Food and Drink Resources
Operators are menuing modern takes on that old-fashioned favorite—the biscuit—and breakfast seems to be a hotbed of creativity. Here, chef Sutton enhances biscuits’ flaky texture by adding coarse cornmeal to the dough. The biscuits act as covers for a breakfast sandwich filled with spicy smoked sausage and chili mustard.
Sweet corn biscuits
3 cups all-purpose flour
1 cup coarse ground cornmeal
2 tbsp. baking powder
1 tsp. baking soda
1/2 cup sugar
2 tbsp. brown sugar
1/2 tsp. salt
1/2 lb. cold butter
3/4 cup buttermilk
3/4 cup heavy cream
Hatch chili honey mustard
3 Hatch chilies, roasted, skin and seeds removed
1 1/2 cups sweet-hot honey mustard
36 slices smoked sausage with jalapenos and cheese
2 tbsp. butter
Freshly ground black pepper
12 slices cheddar cheese
24 tbsp. Hatch chili honey mustard
- Prepare biscuits: Preheat oven to 350 F. In large bowl, combine dry ingredients. Cut in butter until pea-sized. Add buttermilk and cream; stir to make a wet dough. Knead several times to mix ingredients.
- Pat dough into a 1 1/2-inch thick round. With large biscuit cutter, cut into 12 biscuits. Place biscuits onto greased parchment on baking sheet. Bake 20 minutes or until lightly golden brown. Cool slightly.
- Meanwhile, prepare Hatch chili mustard: Dice chilies into 1/4-inch pieces. In small bowl, combine chilies with mustard; set aside.
- Prepare filling: Slice sausage and saute in hot skillet 1 minute. Flip sausage pieces and saute 30 seconds longer.
- Fry eggs in butter, sunny side up. Season with salt and pepper to taste.
- To assemble, split biscuits in half; place cheese on bottom halves. Top with 3 sausage slices and an egg. Spread top halves of biscuits with 2 tablespoons hatch chili mustard; place on top to enclose sandwiches.