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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Servings:
Ingredients
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.