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.
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.
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.
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.
- Perhaps you’re in the mood for Honey Butter Biscuits stuffed with ham.
- Skillet Apple Pie Biscuits can be enjoyed for breakfast, brunch or dessert.
- Another savory variation are these Cheddar Bacon Drop Biscuits.
- This recipe for Fluffy Southern Buttermilk Biscuits is the only one you’ll ever need.
- Start your day with Buttermilk Biscuits and Sausage Gravy.
- For holidays and tea time there’s nothing like a pan of light and fluffy Angel Biscuits,
- If you like scones, you may also like to try this recipe for sweet Blueberry Biscuits from Call Me PMc.
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Helpful Kitchen Items:
Cheddar Sausage Biscuits
- 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.