Sausage Cheddar Biscuits

Sausage cheddar biscuits

Leah Maroney / The Spruce Eats

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
374 Calories
33g Fat
9g Carbs
11g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 374
% Daily Value*
Total Fat 33g 43%
Saturated Fat 18g 90%
Cholesterol 89mg 30%
Sodium 1262mg 55%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 2%
Protein 11g
Calcium 297mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nothing beats a freshly baked, hot biscuit on a weekend morning. But they're even better when they are loaded with breakfast sausage and sharp cheddar cheese. This biscuit recipe is very easy to make and can be baked in one casserole dish. They are the perfect breakfast dish to feed hungry family members or house guests and are a wonderful addition to a holiday brunch buffet.

You can make the biscuit dough ahead of time; form it into biscuits and either refrigerate overnight or freeze for longer storage. Then place them in the oven to bake when ready (add cooking time if they are frozen).

Ingredients

  • 4 cups unbleached all-purpose flour
  • 3 teaspoons salt
  • 4 teaspoons baking powder
  • 2 sticks unsalted butter (cold)
  • 1 2/3 cups buttermilk (or regular milk with 2 teaspoons of vinegar mixed in)
  • 1 cup shredded cheddar cheese
  • 1 pound of breakfast sausage (cooked completely and cooled)
  • 2 tablespoons butter (melted, to slather on the biscuits), optional

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

  2. Combine the flour, salt, baking powder, and cold butter in a food processor and pulse until it forms fine crumbs. If you don't have a food processor use a pastry blender or 2 forks. Be careful not to overmix or to use your hands. You want the little chunks of butter to stay intact and not melt.

  3. Add the buttermilk as you pulse or mix; continue until a dough forms. 

  4. Place the dough in a clean bowl. Cut in the shredded cheddar and cooled, cooked sausage until completely incorporated.  

  5. Separate the dough into 12 balls, quickly and gently forming them with your hands. Place the balls of dough snuggly into a 9 x 13-inch casserole dish. Brush the tops of each biscuit with melted butter, if you wish.

  6. Place the casserole dish in the oven and bake for 15 to 20 minutes or until golden brown and cooked all the way through.

  7. Serve immediately and enjoy.

Tip

Make sure to completely cook and then completely cool the breakfast sausage before adding it to the biscuit dough. If it's hot when you add it to the batter, it will melt the butter in the dough and change the texture of the biscuit. 

How to Store

To store leftover baked biscuits, cool completely and then freeze a tray of the biscuits, covered with aluminum foil, and then reheat them when ready to serve.

Recipe Variations

  • You can add other mix-ins to these sausage cheddar biscuits, like freshly chopped chives or scallions.
  • Feel free to swap or add different cheeses like Gruyère or Gouda.
  • Although the sausage tastes best with the biscuits, you can also add bacon. 
  • Use these biscuits to make biscuit sandwiches by slicing them in half and placing a fried or scrambled egg in the middle.