In a medium skillet over medium heat, add the bulk breakfast sausage. Cook for about 10–12 minutes until browned and crispy, breaking into small pieces as it cooks. Drain excess fat and cool slightly.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, dried oregano, salt, baking powder, and baking soda.

Cut cold unsalted butter into small cubes and add to the dry mixture. Blend until it resembles coarse crumbs with pea-sized butter chunks.

Gradually pour in the buttermilk, then add shredded cheddar cheese and cooked sausage. Gently stir until just combined.

On a floured surface, press the dough into an 8"x8" square and fold and stack the dough three times to create layers.

Using a floured cookie cutter, cut out biscuits and place on parchment-lined baking sheets, leaving space between them.

Freeze the cut biscuits for about 15 minutes and preheat oven to 425°F.

Brush tops of chilled biscuits with whisked egg. Bake for 20–25 minutes until golden brown and firm to the touch.