1. Preheat oven to 450 degrees F.
2. In a large bowl, pour in the self-rising flour, add the salt and stir to combine. Measure in the heavy whipping cream and butter extract. Mix with a wooden spoon (or your hands, preferably) until you achieve a smooth, clay dough consistency.
3. Create a small working space by placing some parchment paper on your kitchen countertop. Brush the paper with a handful of flour, do the same for your rolling pin. Now, place the dough onto the parchment paper, fold it in with your hands and knead with a rolling pin until it is flat and about 2-inches thick.
4. Use a cookie cutter to cut out the dough to your desired shape. You should get four (4) biscuits if you use the same cutter as I did.
5. Lay the cut-out dough on your cookie sheet and glaze them with melted butter.
6. Place into the oven to bake for 15 minutes or until golden brown.
7. While your butter biscuits are baking, take out the breakfast sausage, then cut and flatten them into four (4) small patty shapes.
8. Cook the sausages in a non-stick skillet (or electric griddle heated to 350 F) on medium-high heat for 8 minutes on each side.
9. Place the bacon strips in a separate skillet on medium heat and allow it to sizzle for 5 minutes on each side until it is crisp.
10. Once the biscuits are done, take them out of the oven and glaze them once again with melted butter. Then, slice all the buttered biscuits in half.
11. Cut each bacon strip in two and place on the bottom halves of the biscuits, cover it with the sausages. Place two cheese slices each on the top halves of the biscuit.
12. Place the top halves over the bottom to complete your breakfast sandwich. Throw them back into the oven for 5 minutes to melt the cheese.
13. Allow the breakfast sandwiches to cool for 5 minutes before serving it with a glass of chilled mimosas or any drink of your choice.

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Notes

1. To test if your patties are well cooked, use a food thermometer to check that the internal temperature is up to 165 F.