Sausage Cheddar Biscuits Recipe
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Homemade Sausage Cheddar Biscuits are the perfect combination of savory sausage and sharp cheddar cheese, all baked into a warm, flaky biscuit. These easy-to-make biscuits are ideal for breakfast on the go or a quick snack. You can whip up a batch with just a few simple ingredients in no time. The rich flavor of the sausage blends perfectly with the cheesy goodness, making every bite satisfying and delicious.
For this reason, we have a big home-cooked family breakfast on the weekends. We have any combination of homemade biscuits, waffles, or pancakes with bacon or sausage, eggs, and gravy. Sometimes, when I plan well enough, I make cinnamon rolls, my favorite.
Those family breakfast favorites got me thinking about a way to make something similar during the week. So, I mixed sausage and cheese into homemade biscuits! And they’re FABULOUS!
These are the most amazing breakfast biscuits ever! They’re loaded with fresh crumbled sausage chunks, sharp cheddar cheese, and green onions if desired. You’ll want this for breakfast every single morning!
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- 1 pound pork sausage cooked and drained
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter salted or unsalted, cut into small cubes
- 2 cups cheddar cheese shredded
- 1 cup buttermilk
- 2 tablespoons butter melted
- 2 tablespoons green onions sliced, green part only
Sausage Cheese Biscuit Tips
- If you prefer more biscuit and less ‘filling’, you can cut the sausage and cheese in half.
- You can use sour cream, Greek yogurt, or plain yogurt for the buttermilk.
- You can also make ‘buttermilk’ by adding one tablespoon of lemon juice or vinegar to 1 cup of milk, stirring, and giving it about 10 minutes to curdle.
- Finally, you can substitute ham or bacon for the sausage. You can substitute Monterrey, pepper jack, gruyere, and Swiss for the cheddar.
Sausage Cheese Biscuits
Freezing and Reheating
These biscuits are best the day they are made. However, leftovers can be stored in an airtight container or wrapped in plastic wrap and stored in the refrigerator for up to 3 days. They can then be re-warm in the microwave or oven.
More breakfast recipes
- Stuffed Biscuits Recipe
- BASIC BISCUIT RECIPE
- BIG BISCUIT RECIPE COLLECTION
- Cream Cheese Buttermilk Biscuits
- HOMEMADE STRAWBERRY BISCUIT RECIPE
- Stuffed Biscuits Recipe
- BASIC BISCUIT RECIPE
- Cream Cheese Buttermilk Biscuits
- BIG BISCUIT RECIPE COLLECTION
- HOMEMADE STRAWBERRY BISCUIT RECIPE
To freeze biscuits
Baked biscuits should be completely cooled on a wire rack before wrapping and freezing. To prevent them from drying out, wrap them tightly in heavy-duty aluminum foil or pack them in freezer bags.
To reheat
- Microwave on HIGH for 10 to 30 seconds.
- For the oven, place the foil-wrapped package in a preheated 300°F oven. Heat thawed biscuits for about 10 minutes or frozen biscuits for about 20 minutes.
For an all-in-one breakfast, make a batch of my Homemade Sausage Cheddar Biscuits. This portable breakfast has sausage and cheese baked right into tender and flaky biscuits.
Homemade Sausage Cheddar Biscuits
Ingredients
- 1 pound pork sausage cooked and drained
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter salted or unsalted, cut into small cubes
- 2 cups cheddar cheese shredded
- 1 cup buttermilk
- 2 tablespoons butter melted
- 2 tablespoons green onions sliced, green part only
Instructions
- Preheat oven to 425 degrees F. Grease a baking pan.
- Cook and drain sausage.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the butter and, using a pastry cutter, fork, or your fingers, cut the butter into the dry ingredients until the mixture has pea-sized crumbs. Stir in the sausage and cheese (and green onions if you're adding them.)
- Add the buttermilk and combine. I find it easiest to use a fork to gently stir the mixture until all of the dry ingredients are moistened. Then, use your hands to knead the mixture a few times in the bowl to bring the dough together.
- Turn the dough out onto a parchment-lined counter and pat into an 8×10-inch rectangle. Cut the dough into 12 squares.
- Transfer the biscuits to the baking pan, leaving 1-inches between each biscuit. Brush the tops of each biscuit with the melted butter.
- Bake until the biscuits are golden brown, about 18 to 20 minutes.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
The butter that you use in the dough, cold or room temperature?
cold and cut into cubes
I made these and froze before baking. Then I just pop out how many I want and bake them fresh. It works great! They are amazing! I’m going to try my with different meats later but the sausage is great! Thank you for this recipe!
Just what I needed to know. Thank you ! I don’t like things like this heated in microwave!
Hello, did you bake at the same temp from frozen or thaw prior to baking?
Basically she recreates Bisquick but with butter as the fat as opposed to Lord knows what they really put in Bisquick. Nothing wrong with that at all. The combo of the baking powder and baking soda plus the acid in the buttermilk give the biscuits a nice lift. Nice and light. I wouldn’t call them flakey because that’s not what they are, but they have a very tender crumb. I’d like to have a bit more “sausage flavor”, and I’ve been thinking of adding a little sage to the batter/dough. My wife went crazy for these and she wasn’t that wild about a few prior attempts. I’ve tried a few recipes for this simple biscuit, but hands down, this is winner. I’m thinking they would also be crazy good split under a couple of eggs.
Try Jimmy Dean Hot sausage. It has a great flavor and very low fat, (for sausage).
Hello! Will be making these tonight, but I’m curious I’ve heard/seem people make these with OUT precooking the sausage! It seems like such a time saver but I’m hesitant to try it. Have you ever made them this way/does it change the baking time?
Thanks A Bunch!
I haven’t made this particular recipe without cooking the sausage first. However, in a Sausage Ball recipe the sausage isn’t cooked first so I think it’ll work. I just not sure about the baking time though.
You mentioned green onion before the recipe but the recipe doesn’t have it listed. How much green onion goes in it?
Green onions are optional. 2 tablespoons of the green parts only, chopped.
How much cheddar cheese goes in ?
Could the dough be made up ahead of time, and then just baked in the morning?
yes
This is what I wanted to know…can I make them fresh the night before and then pop them in the oven in the morning. Have made these many times…absolutely love this recipe!! I’ve frozen after baking and you cannot even tell they’re not freshly made! I sure hope they do well..going to try it tonight.
Has anyone tried this yet??
I think they’ll work fine to mix up the night before, but I haven’t tried it. My only concern is the top may dry out a bit but you can brush melted butter on before they bake if that happens. Please let me know how they turn out.
Looks great. Can’t wait to try them. Did I miss something — what size pan please?
I use a 12-inch skillet or sheet pan.
Able to freeze?
yes, wrap aluminum foil or freezer bags. To thaw and reheat a single frozen biscuit in the microwave or conventional oven, microwave on HIGH for 10 to 30 seconds. For oven, place a foil-wrapped biscuit in a preheated 300°F oven. Heat thawed biscuits about 10 minutes; frozen about 20 minutes.
Wondering about thoughts on freezing these for a make ahead breakfast.
yes, wrap aluminum foil or freezer bags. To thaw and reheat a single frozen biscuit in the microwave or conventional oven, microwave on HIGH for 10 to 30 seconds. For oven, place a foil-wrapped biscuit in a preheated 300°F oven. Heat thawed biscuits about 10 minutes; frozen about 20 minutes.
like to have receipes
recipes are just above where you commented.