MAKES 8 large biscuits | TAKES about 50 minutes

A full breakfast baked directly into a biscuit: sausage, soft egg, sharp cheddar and roasted poblano, with honey butter because… why not?

Ingredients

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8 oz breakfast sausage

5 large eggs

1 poblano pepper

2 ½ cups all-purpose flour

1 tbsp baking powder

1 tsp kosher salt

½ tsp garlic powder

8 tbsp cold unsalted butter, cubed

1 cup sharp cheddar, shredded

2 tbsp green onion, sliced

¾ to 1 cup cold buttermilk

Black pepper

4 tbsp salted butter, softened

2 tbsp honey

Pinch flaky salt

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Instructions

1. Roast the poblano over a flame or under the broiler until charred. Cover for 5 to 10 minutes, then peel, seed and dice.

2. Brown the sausage, breaking it into small pieces. Transfer to a plate and cool.

3. Whisk the eggs with salt and pepper and soft-scramble them. Pull them while they’re still slightly underdone. Cool, then break into bite-size chunks.

4. Heat the oven to 425°F. Whisk the flour, baking powder, salt and garlic powder. Cut in the cold butter with a fork, or even your hands, until pea-size pieces remain.

5. Toss in the cheddar, poblano, sausage and green onion. Gently fold in the egg.

6. Add ¾ cup buttermilk and fold until a shaggy dough forms, adding a little more only if needed.

7. Scoop into 12 to 15 biscuits, using an ice cream scoop. I like to put a little more cheese on top. Bake 18 to 22 minutes, until they puff up a bit and are deeply golden.

8. Mix the softened salted butter, honey and flaky salt. Serve with the warm biscuits.

MAKE AHEAD: Refrigerate for up to 4 days or freeze for up to 2 months. Reheat in a 325°F oven or air fryer until warmed through. Keep the honey butter refrigerated separately.