Warm, flaky, and loaded with savory goodness — these Cheesy Sausage Biscuits are pure comfort in every bite. They’re buttery, cheesy, and bursting with sausage flavor, all balanced by a touch of green onion for freshness. Whether you’re serving them for breakfast, brunch, or as a cozy snack, they’re guaranteed to disappear fast!
Step-by-Step Instructions
Step 1: Preheat your oven
Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone mat. This prevents sticking and ensures even baking.
Step 2: Cook the sausage
In a skillet over medium-high heat, cook 1 pound of ground pork sausage until it’s browned and crumbly. Drain off any excess fat and let it cool slightly before adding it to the dough later.
Step 3: Prepare the dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon sea salt.
Step 4: Cut in the butter
Add 6 tablespoons of cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work it in until the texture resembles coarse crumbs a few pea-sized bits of butter should remain. These bits are what make your biscuits flaky!
Step 5: Add the mix-ins
Stir in 3 tablespoons finely sliced green onions, 1¼ cups shredded sharp cheddar cheese, and the cooled cooked sausage.
Step 6: Mix in the buttermilk
Pour in 1½ cups of buttermilk and stir just until the dough comes together. Don’t overmix — that’s the secret to soft, tender biscuits.
Step 7: Portion the dough
Using a large spoon or ice cream scoop, drop 12 mounds of dough onto your prepared baking sheet, spacing them a few inches apart.
Step 8: Bake to golden perfection
Bake for about 17 minutes, or until the tops are golden and the biscuits are cooked through.
Step 9: Serve warm
Serve them straight from the oven with a pat of butter or drizzle of honey. They’re especially amazing alongside scrambled eggs or gravy.
Tips for Perfect Cheesy Sausage Biscuits
- Keep everything cold: Cold butter and buttermilk make for flakier biscuits.
- Don’t overmix: Mix just until combined — overworking the dough makes biscuits tough.
- Add some heat: Use spicy sausage or a pinch of red pepper flakes for extra flavor.
- Try new cheeses: Swap cheddar for pepper jack, Gruyère, or smoked cheddar for a new twist.
- Make ahead: Prepare the dough and refrigerate up to 24 hours in advance. Just add 2–3 extra minutes to the bake time.
- Lighter option: Replace part of the all-purpose flour with whole wheat flour.
FAQs
1. Can I use pre-cooked sausage crumbles?
Yes! Just make sure they’re drained and slightly cooled before mixing them into the dough.
2. What’s the best cheese to use?
Sharp cheddar gives the best flavor, but feel free to experiment with pepper jack or mozzarella for something different.
3. Can I make these without buttermilk?
Absolutely — mix 1½ cups milk with 1½ tablespoons lemon juice or vinegar, let sit for 5 minutes, and use it as a substitute.
4. How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. Reheat in the oven for best texture.
5. Can I freeze these biscuits?
Yes! Freeze baked biscuits in a sealed container for up to 2 months. Reheat in a 350°F oven until warmed through.
Preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Calories: Approximately 350
Protein: 15g
Carbs: 30g
Fat: 20g
Ingredients
Instructions
Cook the sausage in a skillet over medium-high heat until browned and cooked through, making sure to break it into small pieces. Drain the fat and let cool while you continue with the recipe.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the butter to the bowl. Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
Stir in the green onions, cheese, and cooked and cooled sausage. Stir in the buttermilk until no dry pockets remain.
Use a large spoon to portion the dough in 12 mounds on the prepared baking sheet. Bake for about 17 minutes, or until the tops are golden and the biscuits are cooked through.Nutrition