Pioneer Woman Cayenne Cheddar Breakfast Biscuits

Directions

• Preheat and mix dry: Whisk 3 cups flour, 1/3 cup powdered milk, 5 teaspoons baking powder, 1 tablespoon sugar, 2 teaspoons cream of tartar, 2 teaspoons salt and 1 teaspoon cayenne in a medium bowl. Preheat the oven to 450°F, then set the bowl aside while you get the butter ready.
• Cut in the fat: Cut 1 stick cold butter into small cubes, then use a pastry cutter to work it and 1/2 cup shortening into the dry mixture. Keep going until everything is blended thoroughly.
• Add cheese and buttermilk: Mix in 1 cup grated cheddar, then fold in 1 1/2 cups buttermilk until the dough comes together. It should be slightly wet, so add a splash more buttermilk if it looks dry and crumbly.
• Shape and cut: Turn the dough out onto a lightly floured surface and press it into a circle 1 1/2 inches thick. Cut out rounds with a biscuit cutter or a glass, dipping it in flour if the dough sticks.
• Bake the biscuits: Place the biscuits in cast-iron skillets, then brush the tops with 4 tablespoons melted butter. Bake for 10 to 12 minutes until golden brown, then let them cool a little.
• Fry the sausage: Add 8 large patties made from 1 pound breakfast sausage to a skillet over medium heat. Press them flat as they fry until cooked through, then set them aside and keep warm.
• Fry the eggs: Fry the 8 eggs in the same skillet, turning them over so the yolks cook through. Time it so everything is ready when the biscuits come out.
• Build the sandwiches: Split each biscuit, then lay a slice of white cheddar on the bottom, followed by a sausage patty and an egg. Add several dashes of hot sauce and put the top on.
• Wrap and serve: Eat the sandwiches right away, or wrap them in foil for a few minutes. The foil traps the warmth so the cheese melts and everything settles together.