Homemade Sausage Cheddar Biscuits, this portable breakfast has the sausage and cheese baked right into tender and flaky biscuits.
Breakfast is my favorite meal. I don’t know if it’s because I’m a morning person or because I fondly remember large family breakfasts on the weekends growing up. Maybe, it’s a little of both.
For this reason, we have a big homecooked 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 which are my favorite.
Those family breakfasts favorites got me to thinking about a way that I could make something similar during the week. So, I mixed it sausage and cheese into homemade biscuits! And, they’re FABULOUS!
The most amazing breakfast biscuits ever! Loaded with fresh crumbled sausage chunks, sharp cheddar cheese and green onions, if desired. You will want this for breakfast every single morning!
Homemade Sausage Cheddar Biscuits
- 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.
- As well, you can make ‘buttermilk’ by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk. Stir. and give it about 10 minutes to curdle.
- Finally, you can substitute ham, bacon, for the sausage. You can also substitute Monterrey, pepper jack, gruyere, and Swiss for the cheddar.
These biscuits are best the day they are made. However, you can store leftovers in an airtight container, or wrap in plastic wrap, and store in the refrigerator for up to 3 days. Re-warm in the microwave or oven.
More breakfast recipes
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- Grands Ham Biscuit Sliders
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- Turkey Sausage Frittata
-
- Low Calorie Breakfast Sandwich
To freeze biscuits
Completely cool baked biscuits on a wire rack before wrapping and freezing. To prevent the biscuits from drying out, wrap tightly in heavy-duty aluminum foil or pack 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 about 10 minutes or frozen biscuits about 20 minutes.
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Homemade Sausage Cheddar Biscuits
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Save To Your Recipe BoxIngredients
- 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 8x10-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.
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck
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Vickie says
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!
Nancy says
Can you put eggs in it?
Paula says
I suppose you can but it doesn’t need them.
Jan says
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!!
Paula says
ohhhh yay!!!! Thank you!!!
Linda says
Am I substituting 1 cup sour cream for the one cup buttermilk?
Keelan Bailey says
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!
Elise says
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.
Lisa says
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!!
Paula says
I think it’ll work but haven’t tried it. Let me know if you get it a go!
Anna says
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!!!!!!
Paula says
Yes, use a pound of cooked and crumbled or chopped bacon. And, it’ll be fine to half the recipe. Enjoy!
Denise says
The butter that you use in the dough, cold or room temperature?
Paula says
cold and cut into cubes
Nathan says
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!
Debbie Hand says
Just what I needed to know. Thank you ! I don’t like things like this heated in microwave!
Michelle says
Hello, did you bake at the same temp from frozen or thaw prior to baking?
james feldman says
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.
Dani says
Try Jimmy Dean Hot sausage. It has a great flavor and very low fat, (for sausage).
Victoria says
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!
Paula says
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.
Janet Reneau says
You mentioned green onion before the recipe but the recipe doesn’t have it listed. How much green onion goes in it?
Paula says
Green onions are optional. 2 tablespoons of the green parts only, chopped.
Ree says
How much cheddar cheese goes in ?
Julie Fiehler says
Could the dough be made up ahead of time, and then just baked in the morning?
Paula says
yes
Shirley says
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??
Paula says
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.
Tillie says
Looks great. Can’t wait to try them. Did I miss something — what size pan please?
Paula says
I use a 12-inch skillet or sheet pan.
Linsay says
Able to freeze?
Paula says
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.
Monica says
Wondering about thoughts on freezing these for a make ahead breakfast.
Paula says
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.
dot branch says
like to have receipes
Paula says
recipes are just above where you commented.