Biscuit Love was founded in Nashville in 2012 as a food truck by husband-and-wife team Sarah and Karl Worley, who quickly traded up for an Airstream (named Lilly) and then a brick-and-mortar restaurant in the Gulch neighborhood. It has since become a Nashville staple due in no small part to the couple’s playful take on the classic Southern biscuit brunch.
“This dish came about on the truck as a way to offer something familiar to our guests, but to do it our way,” says Karl Worley, “Everyone grew up with sausage, egg, and cheese biscuits (Thus the name SEC) but we like using sack sausage for its amazing flavor and smokiness. Sack sausage is an old style country sausage I grew up with — it’s ground pork mixed with spices, placed into a muslin bag and cold-smoked for 24 hours to give it flavor, and allow it to be held longer (but feel free to use your breakfast sausage of choice).”
Grab the biscuit recipe here and try out this brunch favorite this weekend!
- 1 Biscuit Love Golden Biscuit
- 1 5-ounce sausage patty (sack sausage if possible)
- 1 egg, cooked to your liking
- 1 slice aged white cheddar cheese
For the sec biscuit
Cook sausage patty in a cast-iron skillet until it reaches 165 degrees F.
Slice biscuit in half, and build sandwich with the sausage patty and cheese.
Place under a broiler to melt the cheese.
Top with the egg and enjoy!