Put your breakfast sausage in a skillet and brown it. Set it aside. (If it cooks out a lot of fat, be sure to pour the fat off. )
Chop up your onions. You can decide the size, but I chopped ours a little larger than cubes. If you like larger onions, go for what works for you. Set the onions aside.
Crack your eggs in a large bowl. Salt and Pepper to what feels about right to you or however you cook eggs on a typical day. Whisk the eggs together well and then add the chopped onions. Whisk the eggs and onions together a little more and set them side.
Preheat the oven to 375 degrees
In a large bowl combine 2 cups of flour (saving a 1/2 cup), baking powder, baking soda, sugar, and salt.
Slice the 4 Tbsps stick butter into about 16 pieces (or about 4 slices per Tbsp). Add the butter into the flour mixture. Use a fork to combine the butter into the flour mixture. Mix the butter in until the mixture becomes crumbly. You will want to work quickly because you do not want the butter to melt.
Add the buttermilk to the mixture a little at a time. Alternate between adding the buttermilk and combining the mixture. I used a fork for this step as well. Combine until the dough comes together and is slightly sticky, however, not REALLY wet. If it becomes too wet, you will have a mess when rolling it out.
Pour the remaining 1/2 cup of flour onto a clean smooth surface and spread it out just a little larger than the size of your dough. Place the dough on the floured surface and then maybe dust the top with a little bit (extra) flour. Roll the dough around on the flour surface a few times until it is no longer sticky. Flour your rolling pin a little bit and roll your dough into a circle to match the size of the bottom of your cast iron skillet.
While working your dough if at any time it sticks to your surface or rolling pin, just add a little more flour. You will want to work your dough to be such that you can pick it up without sticking to the surface when done rolling it.
Place the cast iron skillet in the oven for about 2 minutes. After 2 minutes, remove it from the oven and use a stick of unsalted butter to coat the the bottom, going about half way up the side of the pan.
Place the rolled dough into the skillet and put the skillet in the oven for 2-3 minutes. (Be sure that the dough completely covers the bottom of the skillet and touches the side.) This will make the dough cook and rise a little.
After 2-3 minutes, remove the skillet from the oven and spread the sausage evenly over the dough. Next add the egg mixture evenly over the sausage. Then add the shredded cheese over the top. If you find that it isn't enough cheese, feel free to add more.
Place the skillet in the oven and bake it for about 15 minutes. Make sure that your egg is done on top and you should have a little bit of browning around the edges. You can let it cool for a few minutes or if you can't wait, dig in immediately! Enjoy
Servings 6