These sausage biscuits are my answer to busy mornings. They’re dense and sturdy, with a hearty texture and just the right amount of flavorful sausage and cheese baked in.
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These Biscuits Are The Meal
Most biscuit recipes can be a little tricky—sometimes they turn out dry, other times too crumbly. But this recipe? It gives you the softest, most flavorful biscuits that just happen to be packed with sausage and cheese. They’re the kind of biscuit that doesn’t just sit on the side of the plate—they are the meal.
I started with my go-to homemade biscuit recipe and gave it a little breakfast twist by adding browned sausage and melty cheddar. The result is layers of buttery dough baked until golden on the edges, with a tender, hearty center that makes every bite taste like a complete breakfast.
They’re perfect for busy school mornings since you can prep them ahead and reheat in minutes. And if you’re ever craving a shortcut, my cheddar biscuits made with Bisquick are another quick favorite.
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Key Ingredients and Substitutions
- Sausage: Use bulk breakfast sausage or your favorite variety. Choose a well-seasoned option for extra flavor, or go with mild if serving picky eaters.
- All-purpose flour: The base of the biscuits. It provides structure while keeping the crumb tender and soft.
- Baking powder: Adds lift to help the biscuits rise tall and fluffy.
- Granulated sugar: Just a touch balances out the saltiness of the sausage and cheese.
- Salt: Enhances flavor throughout the dough. Adjust slightly if your sausage is already heavily seasoned.
- Butter: Grated and frozen to help create flaky layers. Cold butter is key for tender biscuits.
- Milk: Adds moisture to bring the dough together. Whole milk works best for richness, but 2% can be used in a pinch.
- Cheddar cheese: Sharp cheddar adds flavor and richness. You can use mild cheddar or even a cheese blend if preferred.
How to Make Sausage Biscuit
Preparation
Preheat the oven to 425˚F. Line a baking sheet with parchment paper or set out an ungreased baking sheet. Grate the butter using the small holes of a box grater and place it in the freezer to keep it very cold. Set out all remaining ingredients for easy access.
Step 1 – Cook the Sausage
In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small crumbles as it cooks. Transfer the sausage to a plate lined with paper towels to cool and drain excess grease.
Step 2 – Mix the Dry Ingredients
In a large mixing bowl, stir together the flour, baking powder, sugar, and salt until well combined. This creates the dry base of the dough.
Step 3 – Add Cheese, Sausage, and Butter
Add the grated cheddar cheese, cooled sausage, and frozen grated butter to the flour mixture. Use your hands or a spoon to gently toss everything together until evenly coated with flour.
Step 4 – Stir in the Milk
Slowly pour in the milk while stirring, mixing just until the dough comes together. Avoid overmixing to keep the biscuits tender.
Step 5 – Fold and Shape the Dough
Turn the dough out onto a lightly floured surface. Gently fold it over itself about 10 times to create layers. Press the dough out with your hands until it’s about 1 inch thick.
Step 6 – Cut the Biscuits
Use a biscuit cutter or the rim of a glass to cut out biscuit rounds. Re-roll the scraps as needed to cut out more biscuits.
Step 7 – Bake Until Golden
Place the biscuits on the prepared baking sheet, leaving a bit of space between each. Bake for 14–16 minutes, or until the tops are golden brown and the center reaches 190˚F.
Step 8 – Cool Slightly and Serve
Remove the biscuits from the oven and let them cool slightly on the pan before serving. Enjoy warm for best flavor and texture.
Lynette’s Tip
If you want to make these fresh on a busy morning, grate the cheese, butter and cook the sausage the night before. The recipe will come together in less than 10 minutes if you prep ahead.
More Biscuit Recipes You’ll Enjoy
Sausage Biscuits
Ingredients
- 1 lb sausage
- 4 Cups all purpose flour
- 2 Tablespoons baking powder
- 2 Tablespoon granulated sugar
- 1 teaspoon salt
- ⅔ Cup butter grated
- 1 ¾ Cup milk
- 1 ½ Cups grated cheddar cheese
Instructions
- Preheat your oven to 425˚F.
- In a skillet over medium heat, cook the sausage until it is browned and fully cooked, breaking it up into small crumbles as it cooks. Transfer the sausage to a plate lined with paper towels to cool and drain off extra grease.
- Grate the butter using the small holes of a box grater. Place the grated butter in the freezer so it stays very cold until you are ready to use it.
- In a large mixing bowl, stir together the flour, baking powder, sugar, and salt. Add the grated cheese, cooled sausage, and frozen grated butter. Toss gently to coat everything evenly with the flour mixture.
- Slowly pour in the milk, stirring just until the dough comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface. Gently fold the dough over itself about 10 times. Press it out with your hands until it is about 1 inch thick. Use a biscuit cutter or the rim of a glass to cut out biscuit shapes.
- Place the biscuits onto an ungreased baking sheet. Bake for 14–16 minutes, or until the tops are golden brown and the center of the biscuits reach an internal temperature of 190˚F.
- Remove from the oven and let cool slightly before serving. Enjoy warm.
Notes
Variations:
- Try Another Cheese: Sharp cheddar adds bold flavor, but you can switch it up with pepper jack, Monterey Jack, or smoked gouda for something a little different.
- Add Fresh Herbs: Stir in a tablespoon of chopped chives, parsley, or thyme with the dry ingredients to add a fresh, savory note.
- Use Bacon or Ham: Swap out the sausage for cooked, crumbled bacon or diced ham. It’ll change the flavor but still give that hearty, savory bite.
Nutrition
Recipe FAQs
Pork sausage works best because it adds more flavor and fat, which helps keep the biscuits moist. You can use spicy or mild depending on your preference.
If your butter softened too much or if you added too much milk, the dough can get sticky. Add a bit more flour when folding to help it come together.
Definitely. Just use a smaller biscuit cutter and reduce the bake time to about 10–12 minutes. They’re perfect for parties or brunch.
