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Cheddar Sausage Biscuits

These scrumptious Cheddar Sausage Biscuits make a tasty start to any day. Glistening with melted butter, they’re filled with breakfast sausage, fresh chives and cheddar cheese.  They’re certain to disappear in a hurry.

Cheddar Sausage Biscuits

Easy Cheddar Sausage Biscuits Recipe

Biscuits, otherwise known as the house bread of the South, have many faces. Classic fluffy Southern buttermilk biscuits are the gold standard. That said, there’s absolutely no reason you can’t add goodies to a classic biscuit to change the flavor and add interest. Whether you make them sweet like cinnamon swirl raisin biscuits or cheddar ranch drop biscuits or biscuits stuffed with ham and eggs the versatility of homemade biscuits is endless. How to make simple Cheddar Sausage Biscuits:

  • Flour – All purpose flour sifted with baking powder, salt and baking soda.
  • Butter – Salted or unsalted butter, frozen and grated.
  • Sausage – One pound pork breakfast sausage cooked, crumbled and cooled.
  • Cheese – Shredded cheddar or colby-jack cheese.
  • Mix-ins – Fresh chives.
  • Milk – Buttermilk (not fat free).
  • Melted butter or heavy cream to brush the tops of the biscuits.
Cheddar Sausage Biscuits

How to Make the Best Cheddar Sausage Biscuits Recipe

  • Ingredients you’ll need to make homemade Cheddar Sausage Biscuits: All purpose flour, baking soda, baking powder, salt, frozen butter, cooked and crumbled breakfast sausage, buttermilk, shredded cheddar cheese, fresh chives and melted butter to brush the tops.
  • Kitchen gadgets you’ll need: Mixing bowls,a whisk to sift the dry ingredients, cheese grater, measuring cups and spoons, baking pans, a sharp knife and non stick rolling surface plus a pastry brush to brush the butter on the tops before baking.
  • What kind of sausage do you need to make sausage biscuits? These sausage biscuits are made using pork breakfast sausage. You can use your favorite brand of mild or hot sausage like Jimmy Dean or similar.
  • As you can see, I opted to cut these biscuits into squares instead of cutting them with a round biscuit cutter. You can make them into any shape you like using a variety of biscuit cutters in various sizes. The choice is yours.
  • Why do you freeze the butter for making biscuits? For this recipe, I like to freeze the butter and toss it through the dry ingredients rather than cutting it in with a pastry blender. When doing so, the butter melts in the oven creating steam that gives a lift to the biscuit dough while baking.
  • When sifting the dry ingredients together to make Southern biscuits, it’s perfectly fine to use a whisk to sift things together.
  • Why are my biscuits dry? When making Southern buttermilk biscuits, it’s important not to over mix the dough. This dough will need to be kneaded gently a couple of times just to bring it together, but once it comes together and smooth, it’s time to stop. If not, the overworked dough can make the biscuits tough and dry.
  • Can I bake biscuits on a baking sheet? These biscuits can be baked on a sheet pan without touching or side by side in a 9 x 9 inch baking pan.
  • Can I serve these cheddar sausage biscuits with gravy? Yes, you can!
  • Store leftover Cheddar Sausage Biscuits chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
Step-by-step images and ingredients for Cheddar Sausage Biscuits

More Southern Biscuit Recipes to Make

When do you serve homemade biscuits? The short answer is, whether they’re sweet or savory they can be the house bread at any meal.

Baked Cheddar Sausage Biscuits

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Cheddar Sausage Biscuits

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Bread, Breakfast, brunch
Cuisine: American
Keyword: cheddar-sausage-biscuits, sausage-biscuits-casserole, southern-biscuits-recipes
Servings: 12 biscuits
Calories: 399kcal


  • 3 cups all purpose flour
  • 5 tsp baking powder
  • 1 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup butter frozen and grated
  • 1 lb breakfast sausage cooked, crumbled and cooled
  • 2 cups shredded cheddar or colby-jack cheese
  • 2 Tbsp fresh chives
  • 1 cup buttermilk (not fat free)
  • 2 Tbsp melted butter or heavy cream to brush tops


  • Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, use a whisk to sift together flour, baking powder, salt, and baking soda.
  • Add grated butter, mix until evenly distributed.
  • To the bowl add sausage, cheese and chives, mix well.
  • Make a well in the center adding buttermilk. Mix thoroughly. Turn out onto a lightly floured non-stick surface. Turn a couple of times to bring together and lightly coat with flour.
  • Press into roughly a 9 x 9 inch square around 1-inch thick. Use a sharp knife dipped in flour to cut into 12 even squares.
  • Place squares side by side on baking sheet. Brush tops with melted butter or cream.
  • Bake for 18-20 minutes or until golden and puffed.
  • Serve immediately brushed with additional butter, if desired.


Serving: 1serving | Calories: 399kcal | Carbohydrates: 26g | Protein: 14g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 801mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 243mg | Iron: 2mg
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  1. Can this biscuit dough be made at night and cut and placed in the fridge on a baking sheet to be cooked in the morning ?

  2. 5 stars
    There are absolutely delicious! I used my food processor to grate the butter, put it in a separate bowl to refreeze and the grated the cheese. So easy and I will use this method in the future, thank you for the tip. I also divided the biscuits when cutting into 36 biscuits so they would be a two bite biscuit for a coffee at church, worked perfectly fyi.

  3. Recently made biscuits and instead of grating the butter (which has been my preferred method for years) I melted the butter and poured it into the cold buttermilk, gave it a quick stir and added it to the flour. It was amazing how well it worked. It was easy peasy and no more knuckles getting scraped!

    1. I assume you adjusted the amount of buttermilk as melted butter would add additional liquid to a recipe. That method is not the best for this recipe.

      1. For regular biscuits no adjustment was needed. The butter when stirred into the cold buttermilk becomes quite globby and looks as if it is curdled. I look forward to trying this recipe soon….sounds very yummy.

  4. Made your yummy Sausage Cheddar Biscuits this morning. I used hot sausage and replaced one cup of white flour with a scant cup of whole wheat. They were a delight to the taste buds! Thank you for your delightful recipes.

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