Preheat oven to 350 degrees F. Line baking sheet(s) with parchment paper or silpats if desired.
Brown sausage in large skillet over medium-high heat. Remove sausage (and excess grease) from pan.
Break 8 eggs into small bowl, and whisk until well mixed. Cook and scramble eggs in large skillet over low heat until cooked through.
Meanwhile, divide each biscuit in half horizontally. Spoon sausage and egg onto one side of biscuit. Fold biscuit over filling and using a fork or fingers, press to seal.
If desired, whisk together additional egg and a little milk (or water), and brush over top of empanadas.
Bake empanadas for about 10-15 minutes at 350 degrees F or until lightly browned.
When empanadas are just about done, place cheese and 1 cup of milk in small microwave-safe bowl. Add ancho chile powder, garlic powder, onion powder, and salt and pepper. Microwave on high for 30 second intervals, stirring after each interval, until smooth. Add any desired add-ins if desired. Serve alongside empanadas.
SNAPPY TIPS: The cheese dip will thicken as it cools. You can reheat in the microwave or keep the dip in a fondue pot or small crockpot. You may have to adjust seasonings to personal taste. This recipe can easily be cut in half or multiplied.SNAPPY SUBSTITUTIONS: Instead of sausage you can substitute ham, bacon, or any ground meat or precooked vegetables.