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Pasture Raised Heart Shaped Sausage with Perfectly Scrambled Eggs and Flaky Buttermilk Biscuits Recipe

What's cuter than heart shaped breakfast sausage? Surprise mom with a special mother's day breakfast in bed, or serve these up to the kids on a lazy Saturday morning – either way they will brighten your day! For this recipe, we served them with a pile of fluffy scrambled eggs and a flaky buttermilk biscuit. Slice up some fresh strawberries to round out that beautiful plate – and don't forget mom's mimosa! 

Serves 4


For the Biscuits —

  • 10 Tbsp butter, frozen (or at least popped in freezer for 5-10 min)
  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp sugar
  • ¼ tsp baking soda
  • 1 tsp kosher salt
  • 1 cup cold buttermilk
  • 2 Tbsp butter, melted, for brushing tops
  • Flaky salt (such as Maldon), for sprinkling

NoteWhen it comes to making flaky, buttery, tall biscuits, there's just a few things you need to know – see biscuit tips below.

For the Scrambled Eggs & Heart Shaped Sausage – 


For the Biscuits – 

Preheat oven to 450° and prepare a baking sheet with parchment paper. Melt 2 Tbsp butter in a small bowl so it's ready to brush the biscuits with before the oven.

Grate the frozen (or very chilled) butter using the large side of a box grater.

In a medium bowl, add the flour, baking powder, sugar, baking soda, and salt. Whisk to combine.

Add the grated butter to the bowl of dry ingredients, using a fork to gently combine everything. Make a well in the center and add buttermilk. Stir again with fork until dough begins to clump together in a shaggy mixture.

Turn the dough onto a lightly floured countertop. Working quickly, press dough into a rectangle, and using a rolling pin, gently roll out, then fold into thirds like a letter. Rotate dough and repeat process. Now that you've rolled and folded the dough twice, roll a final time into a rectangle that’s about 3/4 inch thick. 

Using a round metal 2 1/2 inch biscuit cutter, press straight down through the dough, without twisting. Lift straight up and pop the dough circles out onto the parchment lined baking sheet, spacing about an inch apart.

Gather and pat down scraps if needed to make a final biscuit. This recipe usually yields 6.

Once all biscuits are on the baking sheet, use a basting brush to brush the tops with melted butter. Sprinkle with flaky salt, and bake for 12–15 minutes.

For the Heart Shaped Sausage Patties – 

In a cast iron pan or other heavy skillet placed over medium heat, add a small splash of olive oil or butter, heat through, then add sausage patties. Let cook without moving for about 6 minutes, flip, and cook for another 5-6 minutes or until an internal temperature of 145°F is reached. Remove to a paper towel lined plate and cover with foil to keep warm until ready to serve.

For the Scrambled Eggs – 

Crack the eggs into a medium bowl and whisk vigorously until well combined and solid yellow (we don't want streaks of egg white in here). Don't salt them yet.

Place an enameled cast iron skillet over low heat (stainless steel and regular cast iron work too, depending on your skill level and/or seasoning of your cast iron), and melt 3 tbsp butter. 

Pour the whisked eggs into the pan and season with a couple pinches of kosher salt. Begin slowly dragging a silicone spatula through the eggs, keeping eggs moving constantly. Continue gently swiping through the eggs until form soft mounds. Remove from heat and cover with lid to keep warm.

To Serve – 

Enjoy as a plate with scrambled eggs, heart shaped sausage, and a buttered biscuit with jam, or make a biscuit sandwich!

We hope you enjoyed this recipe! If you'd like to share your delicious dish on Instagram, don't forget to tag us @1915_Farm

P.S. If you love our pasture raised heritage breed pork chorizo and breakfast sausage – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef osso buco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!



1. Keep your ingredients COLD. If you don't have time, or forgot to freeze your butter, just pop it in the freezer for 5 minutes while you gather the other ingredients. If your butter is too warm, it'll mix into the flour mixture too much and won't create the steam pockets needed to create a tall, flaky biscuit. Your buttermilk should also be very cold. I like to measure it out and keep it in the fridge until I need it. If at any point you need to step away, just place the bowl of biscuit dough in the freezer.

2. When rolling and folding the biscuit dough (process detailed below), you're creating lots of buttery layers. If you're used to just patting into a rectangle and cutting biscuits, give the folding method a try – it's known as laminating the dough and results in a tender, flaky biscuit that pulls apart like a dream.

3. Don't twist that biscuit cutter! Twisting closes off those layers we just created by rolling and folding, resulting in a shorter biscuit. So press that cutter straight down, and remove it by pulling straight up. 

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