Tasty Sausage Cheese Biscuits

These buttery sausage and cheese biscuits are great for a comfy breakfast or brunch with loved ones. They come together fast and have a soft, flaky texture filled with tasty sausage and sharp cheddar. Your kitchen will smell amazing and cozy as they bake.

I whipped these up on a chill weekend morning when I wanted something filling but quick. They've become a go-to for laid-back brunches and fill the whole house with an inviting scent.

What You Need

• Sharp cheddar cheese: adds tangy creaminess. Grate it yourself for best melt and flavor
• All-purpose flour: the main part of the dough. Spoon it into the cup and level to avoid heavy biscuits
• Unsalted cold butter: crucial for flaky dough layers. Keep it chilled and cut into small pieces
• Breakfast sausage: gives a meaty, seasoned boost and protein punch
• Black pepper: gives a gentle kick and depth to the taste
• Baking powder and baking soda: these make the biscuits rise and stay light
• Salt and garlic powder: bring out more flavor and balance the mix
• Buttermilk: helps create a tender crumb by reacting with the leavening agents. Fresh is best
• Heavy cream: optional, brushed on top for a golden, shiny crust and extra richness

How To Make

Cook the Sausage:

Heat a big skillet over medium heat. Break up the sausage right into the pan. Stir every now and then and cook for 8 to 10 minutes until nicely browned with no pink. Drain the fat and let it rest a bit on paper towels to avoid soggy biscuits.

Mix Sausage and Cheese:

In a bowl, combine the cooled sausage with the shredded cheddar. This spreads the flavors through each biscuit.

Blend Dry Stuff:

In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and pepper. This gives even seasoning and rise to the dough.

Work in Butter:

Cut the cold butter into small pieces and toss into the dry mix. Use your fingers or a pastry cutter to mix until you see pea-sized chunks. Those bits make the biscuits flaky.

Add Buttermilk:

Make a hole in the center and pour in the cold buttermilk. Stir gently with a strong spoon until just mixed. The dough will be sticky and rough — don’t overdo it to keep biscuits soft.

Fold in Sausage and Cheese:

Carefully fold the meat and cheese into the dough. Be gentle to avoid toughness or clumping cheese.

Form and Cut:

Lightly flour your work surface. Turn out the dough and press it into a rectangle about an inch thick gently.

Cut Biscuits:

Use a 2-inch cutter or sharp knife to cut biscuits. Press straight down without twisting so layers stay flaky.

Re-shape Scraps:

Gather leftover dough, pat it back into a rectangle, and cut out more biscuits till none are left.

Arrange for Baking:

Place biscuits on a baking sheet lined with parchment, leaving about an inch between them to bake evenly.

Brush Tops:

Brush melted butter or heavy cream on top for a nice golden crust and extra flavor.

Bake:

Put biscuits in the oven preheated to 425°F (220°C). Bake for 15 to 20 minutes until golden and cooked through.

Cool and Enjoy:

Let them rest a bit on the pan, then serve warm. Extra butter, jam, or honey on the side makes them even better.

I adore the sharp cheddar here because it melts so well and adds a bright tang that cuts through the fatty sausage and butter. Every time I bake these, the whole house fills with mouthwatering smells and everyone wants to grab one still warm.

Storing Leftovers

Keep leftover biscuits in an airtight container on the counter for up to two days. Warm them in a toaster or low oven for a few minutes to bring back some crispness. For longer storage, freeze fully baked biscuits in a sealed bag for up to three months. Heat them straight from frozen in the oven for the best texture.

Swapping Ingredients

Spicy Italian sausage adds a nice kick plus extra flavor. Ground turkey sausage is a lighter choice. Swap cheddar for gouda or pepper jack for a different cheese vibe. If you don’t have buttermilk, mix plain yogurt with a splash of lemon juice as a stand-in.

Serving Suggestions

Pair these with scrambled eggs, fresh fruit, and a drizzle of maple syrup for a classic brunch. They’re also awesome split open with fried eggs and sautéed greens for a savory sandwich. For snack time, just spread some butter and add a slice of smoked ham to make handheld treats.

This dish gives you flaky, buttery biscuits loaded with sausage and cheese in every bite. They're fantastic for a cozy morning or brunch with friends and family.

Frequently Asked Cooking Questions

→ How can I make biscuits flaky?

Use super cold butter and buttermilk and mix the butter into the flour until it looks like coarse crumbs. Don't overwork the dough to keep it flaky.

→ Can I cook the sausage beforehand?

Definitely. Cooking the sausage first and letting it cool down helps when mixing it into the dough without heating everything up.

→ Which cheese is best for these biscuits?

Sharp cheddar works great because it gives a strong flavor and melts just right with the sausage and buttery dough.

→ Is brushing with butter before baking needed?

Brushing melted butter on top before baking helps them brown nicely and adds extra buttery goodness. You can swap in heavy cream for a richer top if you want.

→ How do I store leftovers?

Store cooled biscuits in an airtight container on the counter for up to two days or freeze them if you want to keep them longer. Warm them gently to keep softness.

→ What goes well with these biscuits?

They’re great with butter, jam, honey, or served alongside eggs and fresh fruit to round out a brunch plate.