Savory Sausage Cheddar Biscuits

This recipe is exactly what it sounds like: flaky, buttery biscuits studded with crumbled breakfast sausage and sharp cheddar that make mornings (and desperate dinners) feel like a warm hug. They’re a little decadent, totally forgiving, and perfect for feeding a hungry crew or pretending you’re fancy at brunch.

My husband worships these biscuits like they’re a personal chef. True story: once I made them on a chaotic Sunday and hid the last one in the fridge to “save for later.” He found it, ate it staring straight at me, and declared it the best thing I’d ever made. Now he requests them when he’s had a rough week or when the kids demand “something cheesy and crunchy.” They’ve become our weekend staple for breakfast sandwiches and the emergency dish for guests who show up with no notice.

Kitchen Talk

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I’ve made these on counters covered in flour, with a toddler climbing my leg, and with the wrong cheese once (I used a mild, squeaky cheddar and regretted it immediately). Pro tip: cold fat and a gentle hand make those layers. Also, if your sausage is particularly greasy, drain it well — otherwise you’ll end up with biscuits that are more soggy than sexy. Once I tossed in chopped chives because I was out of green onions and honestly it was the bright note they needed.

Shopping Tips

– Baking Basics: Use a good all-purpose flour and check your baking powder’s date — stale leavening means sad, flat biscuits.
– Cheese: Grab a block of sharp cheddar and shred it yourself; pre-shredded often has anti-caking agents that change melt behavior.
– Dairy: Buy whole milk or buttermilk depending on taste; buttermilk adds tang and tenderness, milk is fine in a pinch.
– Protein: Choose a flavorful breakfast sausage (mild, hot, or maple) and taste it cooked first so you can adjust seasoning.
– Fats & Oils: Cold butter (and/or a little shortening) is key — keep it well chilled until the last second.

Prep Ahead Ideas

– Cook and cool the sausage a day ahead and stash it in a sealed container in the fridge; this saves time and keeps grease under control.
– Shred the cheese and store in an airtight bag so it’s ready to fold in fast.
– Mix dry ingredients into a bowl and chill — combine with cold butter right before baking for fresher rise.
– Keep scraps and unused biscuits in a flat container lined with parchment; they reheat better when not squashed.

✔Time-Saving Tricks

– Use pre-cooked sausage crumbles from the store if you’re truly short on time.
– Grate cheese in a food processor to speed things up and get fine, even shreds.
– Chill the baking sheet briefly while the oven heats — cold sheet meets hot oven = better rise.
– Don’t overwork the dough; quick folds save time and keep biscuits tender.

✔Common Mistakes

– Overworking the dough — I once kneaded until it felt “smooth” and ended up with dense biscuits; stop when it just holds together.
– Using warm butter — melted or too-soft butter ruins flakiness; keep it icy.
– Not draining sausage — greasy filling makes bottoms soggy, so blot or drain after cooking.
– Oven temperature mistakes — if your oven runs cool, biscuits won’t brown well; use an oven thermometer if needed.

What to Serve It With

– Simple arugula salad with lemon vinaigrette to cut the richness.
– Soft scrambled eggs or a fried egg for breakfast sandwiches.
– A bowl of creamy tomato soup for cozy dinners.
– Quick pickled red onions or sliced apples for brightness.

✔Tips & Mistakes

– Use cold butter and cold hands for flaky layers.
– Salt at the right time — taste the cooked sausage before adding more.
– If biscuits spread too much, chill the dough for 10 minutes before cutting.
– Forgot to preheat? Don’t. A hot oven gives that oven-spring you want.

✔Storage Tips

Store leftover biscuits in an airtight container at room temperature for a day, or in the fridge for up to 4 days. Reheat gently in a toaster oven or oven at low heat to re-crisp the edges. Cold ones are okay for sandwiches — slightly denser but still tasty — and they make an excellent, no-shame midnight snack straight from the fridge.

✔Variations and Substitutions

– Swap the sausage for crumbled bacon or diced ham if that’s what’s on hand.
– Use different cheeses — Monterey Jack, pepper jack, or a mix with Gruyère can all work.
– For a lighter version, use half butter and half olive oil, but expect slightly different texture.
– Add chopped herbs (chives, thyme, or rosemary) for a fresh twist; garlic powder works in a pinch.

Frequently Asked Questions

Savory Sausage Cheddar Biscuits

Flaky, buttery biscuits packed with crumbled sausage and sharp cheddar. Perfect warm from the oven for breakfast or a hearty side.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 2.25 cup all-purpose flour
• ▢ 1 tbsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 1 tsp fine salt
• ▢ 0.5 tsp black pepper
• ▢ 0.5 tsp garlic powder
• ▢ 0.5 tsp smoked paprika optional
• ▢ 7 tbsp unsalted butter, cold and diced
• ▢ 1.25 cup sharp cheddar cheese, shredded
• ▢ 8 oz cooked pork breakfast sausage, crumbled and drained
• ▢ 0.25 cup scallions, finely chopped
• ▢ 1.25 cup cold buttermilk
• ▢ 2 tbsp unsalted butter, melted for brushing

Instructions

Preparation Steps

• Heat oven to 425°F. Line a large baking sheet with parchment.
• Cook the sausage if needed, then crumble, drain well, and let cool.
• Whisk flour, baking powder, baking soda, salt, pepper, garlic powder, and paprika in a big bowl.
• Cut in the cold diced butter until the mix looks like coarse crumbs with pea-size bits.
• Stir in cheddar, cooled sausage, and scallions until evenly distributed.
• Pour in cold buttermilk and gently mix just until a shaggy dough forms.
• Turn dough onto a lightly floured surface. Pat to about 3/4 inch, fold over itself three times, then pat to 1 inch thick.
• Cut rounds with a 2 1/2-inch cutter, pressing straight down. Place biscuits close together on the sheet.
• Bake 13–16 minutes, until tall and deeply golden on top.
• Brush hot biscuits with melted butter. Rest 5 minutes and serve warm.

Notes

Try folding in minced pickled jalapeños for heat, or swap scallions for chives. Leftovers keep two days at room temperature; reheat in a 350°F oven for 6–8 minutes. Unbaked cut biscuits freeze well—bake from frozen, adding 3–5 minutes.

This recipe is an original creation inspired by classic Savory Sausage Cheddar Biscuits flavors. All ingredient ratios and instructions are independently developed.