2–1/2 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
4 Tbsp butter, melted (divided in half)
1 pound Dean’s sausage, hot or mild
4 eggs scrambled
1 cup shredded sharp cheddar cheese
2/3 cup milk

Preheat oven to 425 degrees F.

In a large 12-inch cast iron or oven-proof skillet, crumble the sausage until cooked through. Drain and set aside. (These can also be baked on a sheet pan.)

In a large mixing bowl mix the flour, baking powder, and salt. Add sausage to the flour mixture and stir to combine until the sausage is fully coated.

Add the beaten eggs into the drained skillet and cook to a soft scramble. Add the scrambled eggs to the flour mixture and stir to combine.

Next, add the cheese and milk. With a spoon, stir the mixture until all the flour is incorporated and a slightly sticky dough forms. Wipe extra egg from pan and drizzle with half the butter. With a spoon, floured hands or an ice cream scoop, drop biscuits into the buttered skillet or sheet pan. Bake for 12-15 minutes or until biscuits are lightly golden brown and a toothpick inserted into the center comes out clean.

Brush the tops of the hot biscuits with the rest of melted butter. Serve warm.