Sausage-Cheddar Biscuits
I cannot for the life of me remember the last time that I had a fast food breakfast. It may have actually been during an all-night drive to Myrtle Beach a couple of years after college, which would make it about 10 years ago (yikes, where does the time go?!). While I obviously haven’t eaten it recently, given the opportunity, I could never resist a sausage biscuit or crispy hash brown patty from the golden arches. When I saw sausage cheese biscuits pop up on Pinterest, I immediately thought of those long-forgotten breakfast splurges. I decided that I was definitely overdue for one of those splurges and set about making them.
These biscuits bake up tender, flaky and jam-packed with sausage and cheddar cheese. They aren’t quite as lofty as my tall and flaky buttermilk biscuits, which is a good thing! They are sturdy enough to hold up all of that delicious sausage and cheese.
One of these is absolutely a complete meal, and they taste very, very similar to my favorite breakfast sandwich splurge. I know this is a ton of sausage and cheese, so if you’d like, you could definitely cut both in half and still have an incredibly tasty biscuit that would be a little more balanced in the add-in department. As you can see, I decided to stuff in as much sausage and cheese as humanely possible ;-)
Making these in my own kitchen makes me feel a little bit less guilty about sausage-cheese biscuit splurges. What are some of your favorite breakfast guilty pleasures?
One year ago: Chicago-Style Deep Dish Pizza
Two years ago: Shrimp and Sausage Jambalaya
Three years ago: Allspice Crumb Muffins
Four years ago: Cucidati (Italian Fig Cookies)
Sausage-Cheddar Biscuits
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- 1 teaspoon salt
- ½ cup (113.5 g) unsalted butter, cut into cubes
- 1 pound (453.59 g) bulk breakfast sausage, cooked and drained
- 8 ounces (226.8 g) sharp cheddar cheese, diced
- 1 cup (240 ml) buttermilk
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add the butter and, using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles small crumbs the size of peas. Stir in the sausage and cheese.
- Add the buttermilk and use a fork to gently stir the mixture until all of the dry ingredients are moistened. Use your hands to knead the mixture a few times in the bowl to bring the dough together.
- Turn the dough out onto the parchment-lined baking sheet and pat into an 8×10-inch rectangle. Cut the dough into 12 squares and separate them on the sheet so they are at least 1 inch apart. Brush the tops of each biscuit with the melted butter.
- Bake until the biscuits are golden brown, about 20 to 25 minutes. Remove the biscuits from the oven and allow to cool slightly before serving. While these are best the day they are made, any leftovers can be stored in an airtight container, or wrapped in plastic wrap, and stored in the refrigerator for up to 3 days. Re-warm in the microwave or oven.
Notes
- Both the sausage and cheese amounts can be cut in half if you’d prefer less “filling” in your biscuits.
- Sour cream or plain yogurt can be substituted for the buttermilk.
- Feel free to play around different types of meats and cheeses, i.e. bacon, ham, swiss, Gruyere, etc. in place of the sausage and cheddar.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Sausage and cheese biscuits, easy and fairly quick. Very tasty!
I have made this recipe many times. It has become a go to recipe for me. Essy and very tasty.
tasty delicious sausage cheddar biscuits really love it and also you can get all the essential item to prepare this from providore online shopping sri lanka cash on delivery
Can I prep this the night before and store it in the fridge overnight before baking it?
These are addictingly delicious! The cheese spread a bit with mine, but so yummy. :)
I’ve made these three times and really like them. I like to add garlic powder and Cayenne to give them an extra kick. The one issue I would like to fix is a slightly strange consistency. I take these to work and they go fast, with many compliments.
I made these this morning and they turned out amazing! I used turkey sausage and added some chopped spinach to the mixture as well. Served up with a dippy egg and it was a fabulous breakfast!
It’s Father’s Day morning, and I just made these at my husband’s request…AGAIN! I also have to make these on his birthday. I’m not culinarily inclined, but I always do this recipe right. Just know that your contribution and recipe are making beautiful family memories. Thank you!
I followed the instructions almost exactly with just a couple exceptions and they turned out amazing. I am in no way great at cooking and most of my attempts end up mediocre at best but this was perfect. I didn’t have baking powder so I did the baking soda + white vinegar substitution. I also used bacon instead of sausage and added candied jalapeños for a savory/sweet/spicy flavor. Only problem is I couldn’t get them golden brown on top. I’m so happy with the results though as they taste fantastic. Will be eating for breakfast and attempting to freeze!
Yes yes and yes! Needed something that would travel well and could be eaten in the car that was similar to sausage biscuits. These turned out fantastic! Used 1/2 butter to 1/2 coconut oil. Used my standard goto for buttermilk (half n half ((water))and lemonjuice)even saved a cup of mix without the cheese and sausage for the weekend biscuits and sausage gravy and still had four giant biscuits. Much more rustic and less time consuming than cut out biscuits too. Will make again…and try different meats and cheeses as well.
These sound delicious-great option for my next family brunch!~Carolyn @ Cabot
These were wonderful but i will bake at 400 degrees for 18 min to start. It could be that my oven is hotter and I used the middle rack. Flavor was awesome and basted with garlic butter from the previous nights dinner, cut in half and added a medium fried egg. This will be so perfect when my Grandsons show up for a overnight!!!
If I were to add some fresh herbs, what would you suggest? Maybe rosemary or thyme?
Hi Patti, It’s definitely up to you, whatever you’d prefer. Usually rosemary, thyme and sage are common additions to pork dishes.
Just made these for St. Pat’s breakfast. They’re delicious! Used the food processor to cut in butter, then dumped mixture into bowl to add milk. Added some diluted sour cream because dough was too dry. Subbed 2/3 c. whole wheat flour. Also added some garlic powder – made them smell & taste like Red Lobster cheese biscuits. Baked all 12 & froze some for later. Next time will try freezing some unbaked as I’ve done with scones before.
Can I put these together the night before, keep them in the fridge, and then just bake them in the morning?
Hi Christine, Yes, I think you could leave them in the fridge and bake in the morning.
can these be baked, frozen and warmed later?
looking for some breakfast items to send to a cottage for a bachelor party weekend….
Hi Michele, Yes, I think they would freeze and reheat just fine.
I’d love to take these to a friend who just had a baby. How do you think they’d do frozen? Freeze before baking or bake and then freeze?
Hi Rebecca, Great idea! I would freeze after baking.
These are exactly what I am looking for to bring up to the cabin this weekend! How much whole wheat flour do you think they could handle and still be tender? I am thinking no more than half, maybe more like 1/3?
Hi Heather, I don’t do any baking with whole wheat flour unless it’s a recipe specifically formulated for it, such as whole wheat bread. I can’t guarantee how the biscuits will turn out with whole wheat flour subbed in.
Made these for our breakfast for supper. The kids said yum!
I made the sausage-cheese biscuit and they were a bit hit. My husband loved them. I froze some that I used when I had guests and they enjoyed them also.
Freezing the batter was a success? Did you cook the frozen batch using the same time & temperature as the recipe?
These are amazing… saw this a couple weeks ago and made it this past weekend… amazing!!!
These look really good. I can’t wait to try them. I just checked, I have everything but the sausage. Sausage is at the top of my grocery list!!
Thanks for the recipe, I think I will make these for the next family breakfast!