Sausage and Sharp Cheddar Biscuits: Filled with browned sausage and sharp cheddar, these savory biscuits are like handheld meals by themselves. And with their puddles of toasted cheese hot out of the oven, they’re completely irresistible!
Hiya! I’m back from a little February hiatus and though I wish I could say I was laying on beach somewhere rather than laying in a hospital bed, I’m happy to have taken a little break to rest my brain and body. I’m super (totally just wrote “supper” – I’m not surprisingly hungry right now) happy to be back though!
Because these sausage and sharp cheddar biscuits needed to be shared. And you need to make them like #rightthissecond.
Sausage and sharp cheddar biscuits, you ask? Oh my yes! Do I have to say much more to get you on board with these homemade biscuits?
Spicy ground breakfast sausage is cooked up and then folded into sharp cheddar biscuit dough. I’m no stranger to sharp cheddar or cheddar and pork in scones or biscuits for that matter in my breakfast treats.
So I knew these biscuits would be right up my alley when I came across them a few years ago. Why I keep sitting on recipes like this one, I have no idea.
Biscuit Ingredients
Like most really good homemade biscuits, the ingredient list here is pretty basic but there are a couple of extras that make these biscuits as good as can be. Here’s what you’ll need (keep scrolling down to the recipe card for the full ingredient list and instructions):
- all-purpose flour
- baking powder and baking soda
- table salt
- unsalted butter
- buttermilk
- dried oregano
- garlic powder
- spicy ground breakfast sausage (like Johnsonville or Jimmy Dean)
- sharp cheddar cheese
How to make Sausage and Cheddar Biscuits
If you’ve made biscuits before, this recipe will be a cinch for you. And if you haven’t, it will be a fairly easy one for you to make too! (Keep scrolling down to the recipe card for the full ingredient list and instructions.)
- Start by browning the ground breakfast sausage and let it cool.
- Add the dry ingredients together in a food processor and process in the butter.
- Transfer the mixture to a bowl and stir in the buttermilk, cooked sausage, and cheese.
- Pat the dough into a rectangle on the counter and cut into squares.
- Bake on a parchment-lined baking sheet and then cool for 5 minutes before serving.
What to Serve These Biscuits with
I baked these guys up one snowy Sunday morning back in January and served them alongside some cheesy scrambled eggs. The eggs were a definite splurge in addition to these flaky, buttery, savory biscuits. So don’t feel like you need to make anything else to go with these biscuits. Just add some fresh fruit to the side and you’ll be good to go.
With puddles of crispy cheddar cheese frico these sausage and cheddar biscuits were undeniably and unapologetically amazing. Thank goodness I banked a few in the freezer for an “emergency.”
More Excellent Biscuits
5 Ingredient Cream Biscuits || Jalapeño Cheddar Biscuits || Buttermilk Drop Biscuits
Sausage and Sharp Cheddar Biscuits
Sausage and sharp cheddar biscuits are a fantastic way to change up your breakfast game, especially when you're making breakfast for weekend guests or as a quick holiday breakfast. Filled with browned sausage and puddle of melted sharp cheddar, these homemade biscuits are irresistible and so easy to make.
Ingredients
- 3 cups unbleached all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ cup very cold butter, cut into pats
- 1 cup buttermilk, plus more as needed
- 12 oz breakfast sausage, crumbled, cooked, drained of excess fat, and cooled to room temperature
- 1 cup freshly grated cheddar cheese (about 4 oz)
Instructions
- In the bowl of a food processor, combine the flour, baking powder, baking soda, salt, garlic powder, and oregano. Pulse a few times. Add the butter and pulse 8 to 10 times, until the mixture is crumbly and resembles coarse sand. ½
- Dump into a large mixing bowl and stir in the buttermilk, sausage, and cheese, mixing with a wooden spoon to evenly to distribute (but not overworking the dough). If dough seems very dry or crumbly, add another tablespoon or two of buttermilk.
- Transfer the dough to a piece of parchment paper or a lightly floured work surface, and knead a few times to form a cohesive dough. Pat and roll the dough into a rectangle about 3/4? thick. Cut the dough into 16 squares using a sharp knife, or use a biscuit cutter to cut out the pieces.
- Place the biscuits on a parchment-lined baking sheet, spaced at least 1 inch apart. At this point, the biscuits can be frozen or chilled in the refrigerator.
- When ready to cook, bake at 425 degrees Fahrenheit for 13-15 minutes or until medium to deep golden brown.
Notes
adapted from King Arthur Flour via Elly Says Opa! and Pink Parsley
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My husband would love these paired with some eggs for breakfast. Thanks for the recipe.
You’re so welcome! We just pulled some from the freezer for dinner last week and made some of our favorite cheesy eggs to go alongside the biscuits – such a great dinner!
I know this is a ton of sausage and cheese, so if you d like, you could definitely cut both in half and still have an incredibly tasty biscuit that would be a little more balanced in the add-in department.
Next time I will add more baking soda and baking powder, use breakfast sausage and replace half of the cheddar with Swiss.