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.
Can you scoop the dough instead of rolling and cutting into squares? Could you use the main dough and put fruit in place of meat and cheese? Thank you.
Yes, you can do drop biscuits. I have blueberry biscuits and strawberry biscuits if you want fruit in them.
First time making them and I took them to my church brunch. They were a hit and everyone wanted the recipe! Making them this morning for a going away brunch. I absolutely love them!
Did you serve them cold?
I do.
Can you put eggs in it?
I suppose you can but it doesn’t need them.
I made these because they looked like something my family would like. I was wrong. They absolutely love them!! A new family favorite!! Probably my favorite Pinterest find ever!!
ohhhh yay!!!! Thank you!!!
Am I substituting 1 cup sour cream for the one cup buttermilk?
DON’T USE BISQUIK! This dough blend is a recreation of it and if you use anything but plain flour your biscuits will come out strange. Great recipe though once I managed to cook it right!
I made these this morning. They are very tasty but did not really rise. I was very careful to use very cold butter and a pastry blender I wonder if I used too much cheese or something (2C is pretty arbitrary). Or maybe my oven is too hot? They were crispy on the outside but still a tiny bit doughy on the inside. Don’t get me wrong, my family gobbled them up. I’m just looking for insight as to why they didn’t rise much …..or maybe they just don’t really rise by nature? Anyway, thank you so much for the recipe! I will definitely try again.
Ok … I know this might be a sacrilege, but can you use a prepared cold case biscuit? (as I’m saying this I’m ducking behind the counter to avoid getting hit by the various things “real” cooks are throwing at me!!!) If so, do you have a recommendation for a particular type of biscuit (ie: small more solid, or larger more flaky)?? I’m a rookie, but this sounds so good, and handy to freeze and serve!!
I think it’ll work but haven’t tried it. Let me know if you get it a go!
I would like to make this using bacon as a substitute for the sausage like you mentioned. My questions are: do you use a pound of bacon just like the recipe says for sausage? Also, can I half this recipe and it still work?
Thank You!!!!!!
Yes, use a pound of cooked and crumbled or chopped bacon. And, it’ll be fine to half the recipe. Enjoy!