Sausage Cheese Biscuits (Print-Friendly Version)
Fluffy biscuits packed with cooked sausage, melted cheddar, and a buttery punch for a filling morning bite.
# Ingredients List:
→ Meat
01 -
1 lb breakfast sausage
→ Dairy
02 -
4 tbsp cold unsalted butter
03 -
1 cup chilled buttermilk
04 -
4 oz shredded sharp cheddar
05 -
2 tbsp heavy cream, if you want it richer
→ Dry Ingredients
06 -
2 cups all-purpose flour
07 -
1 tbsp baking powder
08 -
1 tsp baking soda
09 -
1 tsp salt
10 -
1/3 tsp garlic powder
11 -
a pinch black pepper
# Detailed Cooking Steps:
01 -
In a large pan over medium heat, crumble and cook the sausage. Stir now and then till it’s brown and done, about 8 to 10 minutes. Drain grease and put it on paper towels to cool a bit.
02 -
Take the cooled sausage and toss it with the shredded cheddar in a bowl until it’s mixed well.
03 -
Whisk together the flour, baking powder, baking soda, salt, garlic powder, and pepper in a big bowl till combined.
04 -
Cut the cold butter into small cubes and add them to the dry mix. Use your fingers or a pastry cutter to work the butter in till it looks like coarse crumbs.
05 -
Make a little well in the dry mix and pour in the cold buttermilk. Stir gently just until the dough comes together and feels a bit sticky.
06 -
Gently fold the sausage and cheese into the dough without mixing too much to keep it tender.
07 -
Sprinkle some flour on a clean spot and dump the dough out. Pat it down into a rectangle about an inch thick.
08 -
Cut out biscuits with a 2-inch cutter or a sharp knife without twisting it.
09 -
Collect the leftover dough, pat it back into a rectangle, and cut more biscuits until you use up all the dough.
10 -
Put the biscuits on a baking sheet lined with parchment paper.
11 -
Melt the leftover butter and brush it on top of each biscuit, or use heavy cream to make them richer.
12 -
Bake in a 425°F oven for 15 to 20 minutes until golden and fully cooked.
13 -
Let the biscuits cool a little on the sheet, then serve warm with butter, jam, or honey.
# Helpful Hints:
01 -
Super cold butter and buttermilk help make the biscuits just right. Don’t overwork the dough or they’ll turn tough.