Copycat Hardee’s Sausage, Egg & Cheese Biscuit

Why You’ll Love This Recipe

• Flaky, sky-high buttermilk biscuits made with an easy fold-and-stack method.
• Sage-forward sausage patties that sear up juicy with classic breakfast flavor.
• Soft folded eggs and melty American cheese for that true fast-food-style bite.
• Hearty, handheld, and totally make-ahead friendly for busy mornings.

Grocery List

• Produce: None required (optional fresh sage for garnish)
• Dairy: Unsalted butter, buttermilk, large eggs, American cheese, milk
• Pantry: Ground pork (1 lb), all-purpose flour, baking powder, baking soda, kosher salt, black pepper, sugar, rubbed sage, dried marjoram, dried thyme, nutmeg, garlic powder, onion powder, red pepper flakes, light brown sugar, neutral oil

Full Ingredients

Flaky Buttermilk Biscuits

• 2 cups (240 g) all-purpose flour, plus extra for dusting
• 1 tablespoon (12 g) baking powder
• 1/2 teaspoon (3 g) baking soda
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 6 tablespoons (85 g) cold unsalted butter, cut in 1/2-inch cubes
• 1 cup (240 ml) cold buttermilk
• 2 tablespoons melted unsalted butter, for brushing

Sage Sausage Patties

• 1 pound (454 g) ground pork, 80–85% lean
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 teaspoons rubbed sage
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon light brown sugar
• 1 tablespoon neutral oil (canola or vegetable), for the skillet

Folded Eggs & Assembly

• 4 large eggs
• 2 tablespoons milk or water
• 1/4 teaspoon kosher salt
• 1 tablespoon unsalted butter (for the pan)
• 4 slices American cheese
• Optional: hot sauce or a drizzle of honey for serving

Step-by-Step Instructions

Step 1: Make the biscuit dough

Heat the oven to 450°F (232°C). Line a baking sheet with parchment paper. In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar. Add the cold butter and cut it in with a pastry cutter or fingertips until pea-sized bits remain. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. Do not overmix.

Step 2: Laminate for flaky layers and cut

Turn the dough onto a lightly floured surface. Pat into a 6×9-inch rectangle. Fold the rectangle into thirds like a letter. Rotate 90 degrees, pat again to 6×9 inches, and repeat the fold 2 more times (3 total folds). Pat into a 5×8-inch rectangle about 1 inch thick. Using a sharp knife or bench scraper, cut straight down into 4 equal rectangles (avoid twisting). Transfer to the prepared sheet and freeze 10 minutes to firm up the butter.

Step 3: Bake the biscuits

Bake 13–16 minutes, rotating the tray once, until the tops are deep golden and the centers read about 205°F (96°C). Immediately brush with melted butter. Cool 5 minutes, then split each biscuit horizontally with a serrated knife.

Step 4: Mix and cook the sausage patties

While the biscuits bake, combine the ground pork with salt, pepper, sage, marjoram, thyme, nutmeg, garlic powder, onion powder, red pepper flakes (if using), and brown sugar. Mix gently until just combined. Divide into 4 equal portions and form thin 4-inch patties; press a shallow dimple in the center of each to prevent puffing. Heat a cast-iron or heavy skillet over medium-high, add the oil, and sear patties 3–4 minutes per side until well browned and cooked to 160°F (71°C). Transfer to a plate and tent loosely with foil.

Step 5: Make the folded eggs

Whisk the eggs with milk and salt until very smooth and slightly frothy. Melt butter in a 10-inch nonstick skillet over low heat. Pour in the eggs and cook gently, sweeping a spatula around the edges and tilting the pan so uncooked egg flows underneath. When the top is just set (about 2–3 minutes), fold the sheet of egg in thirds top-to-bottom, then in thirds side-to-side to make a neat square. Slide onto a cutting board and cut into 4 equal squares. Place 1 slice of American cheese on each hot egg square to begin melting.

Step 6: Assemble and serve

Layer each sandwich: bottom half of biscuit, sausage patty, cheesy folded egg, then cap with the biscuit top. Let the assembled sandwiches rest 1–2 minutes so the cheese fully melts and the layers settle. Serve warm. For on-the-go, wrap in parchment or foil.

Pro Tips

• Keep everything cold for biscuits. If the butter softens, pop the cut biscuits in the freezer for 10–15 minutes before baking.
• Fold the dough, do not knead. Folding builds flaky layers; overworking makes biscuits tough.
• Dimple sausage patties before searing to keep them flat and sandwich-friendly.
• Cook eggs low and slow. Gentle heat creates tender, foldable eggs instead of rubbery ones.
• Use a cast-iron skillet for sausage to get a flavorful, fast-food-style crust.

Variations

• Spicy: Add an extra 1/4–1/2 teaspoon red pepper flakes to the sausage and swap in pepper jack for the cheese.
• Maple-Sage: Brush the biscuit tops with 1 tablespoon melted butter mixed with 1 tablespoon maple syrup right after baking.
• Gravy Lover’s: Split biscuits and spoon on black pepper sausage gravy before adding the egg layer.

Storage & Make-Ahead

Unbaked biscuits freeze well: freeze cut biscuits on a sheet until solid, then store in a bag up to 2 months. Bake from frozen at 450°F (232°C) for 16–18 minutes. Cooked sausage patties keep 4 days refrigerated or 2 months frozen; reheat in a skillet over medium heat or in a 350°F (177°C) oven for 8–10 minutes. Folded eggs can be refrigerated up to 3 days; rewarm gently, covered, over low heat. Assembled sandwiches: wrap in foil and reheat at 350°F (177°C) for 12–15 minutes, or microwave 45–60 seconds (unwrapped) then crisp the biscuit in a toaster oven if desired.

Nutrition (per serving)

Approximately 870 calories; 49 g carbohydrates; 54 g fat; 37 g protein; 1,500–1,700 mg sodium. Values will vary based on brands and exact ingredients.