10tablespoonsof ice cold unsalted butter shredded on a grater
¾cupof sliced green onions
1cupof whole milk
For the Sandwich:
1tablespoonof unsalted butter
1poundof Odom’s Tennessee Pride® Mild Country Sausagecut into 10 slices
2poundsof pasteurized prepared cheese product cut into 1” chunks
4ouncesof cream cheese
2cans10 oz each Ro*Tel® Original Diced Tomatoes & Green Chilies
½cupof small diced sweet onion
sliced green onions for garnish
Preheat the oven to 375°
Biscuits: In a large bowl mix together the flour, baking powder, shredded ice-cold butter, green onions and salt and then form a well.
In a separate bowl whisk together the eggs and milk and pour them into the center of the flour well.
Use a fork to combine the ingredients.
Once combined sprinkle some flour on a clean surface and slightly roll out the dough until it is 1 inches thick, do not over knead.
Use a circle cookie cutter to make a circle that is about 2 inches across and place them on a sheet pan lined with parchment paper. There should be enough dough to make 10 biscuits.
Bake them for 25 minutes or until golden brown on top. Remove and slice in half.
Queso: Add the cheese product in chunks, cream cheese, strained RO*TEL and sweet onion to a medium sized pot and cook on low heat until melted and combined. Keep warm.
Grill the sausage patties on high heat until grill marks are achieved and the sausages are cooked through. Set aside and keep warm.
In a large cast iron skillet on the grill on high heat, melt a 1/3 of the unsalted butter and cook the eggs until the desired amount of doneness is achieved. Repeat the process until all of the eggs are cooked.
To Plate: Place a sausage patty down on the bottom part of the biscuit. Add on the egg and top off with 2 ounces of the Queso dip, and the other half of the biscuit. Enjoy!