Cheesy Sausage Biscuits: A Delectable Treat for Any Occasion

Nothing quite beats the charm of a well-made biscuit, whether it’s a classic buttermilk variety, a sweet blueberry option, or a savory cheddar bay biscuit. These sausage biscuits are no exception, featuring a delightful combination of breakfast sausage, sharp cheddar cheese, and fresh green onions. I’m planning to incorporate them into my brunch menus for every occasion!

Why You’ll Love These Savory Sausage Biscuits

If biscuits and sausage gravy are some of your favorites, you are bound to adore these cheesy sausage biscuits. By making slight adjustments to my classic buttermilk drop biscuit recipe, I introduced cooked pork sausage, green onions, and generous amounts of cheddar cheese. This combination results in a tender, tangy biscuit beautifully paired with savory sausage and sharp cheese—it’s simply irresistible!

They’re quick and easy to prepare, especially if you cook the sausage in advance. Perfect for special occasions like Easter or Mother’s Day brunch, they make a delicious addition alongside fresh fruit and homemade yogurt or waffles!

How to Make Cheesy Sausage Biscuits

These biscuits are a type of drop biscuit, making them quicker and simpler than rolled biscuits. Here’s how to make them:

Ingredients You’ll Need

• 1 pound ground pork sausage
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 6 tablespoons cold unsalted butter, cut into pieces
• 3 tablespoons finely sliced green onions
• 1¼ cups shredded sharp cheddar cheese
• 1½ cups buttermilk

Before starting, ensure you measure your flour correctly—this crucial step can lead to perfectly rising biscuits. While I often recommend shredding your own cheese for certain recipes, using pre-shredded cheese works fine here!

Making the Biscuits

Begin by browning the sausage over medium-high heat. Be sure to break it into small pieces for even mixing in the dough later.

Drain any excess fat and allow the cooked sausage to cool while you prepare the biscuit dough.

In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Add in the butter pieces and use a pastry blender to mix them into the flour until it resembles coarse meal with small butter pieces remaining.

If you prefer, you can pulse the mixture in a food processor until it reaches the right consistency and then transfer it to a bowl. Stir in the green onions, shredded cheese, and the cooled sausage. Finally, mix in the buttermilk until no dry spots remain.

Using a large spoon, drop the dough onto a lined baking sheet in 12 mounds. Bake at 425°F for around 17 minutes or until the biscuits are golden brown and cooked through.

Make-Ahead Tips

If you plan on making these biscuits for a special brunch, consider browning the sausage the night before. Store it in an airtight container in the fridge until you’re ready to bake.

You can also freeze unbaked biscuits. Drop the dough onto a lined baking sheet and place it in the freezer for a couple of hours until solid. Then transfer the biscuits to a zip-top freezer bag and freeze for up to a month.

When you’re ready to enjoy them, bake as many biscuits as you’d like, adding a few extra minutes to the baking time if needed.

Variations on This Sausage Biscuit Recipe

While I typically make these biscuits with mild pork sausage and sharp cheddar cheese, there are various ways you can customize this recipe:

• Use medium or hot sausage for a spicier option.
• Swap out pork sausage for ground turkey or chicken sausage.
• Use your favorite shredded cheese in place of cheddar, such as gouda or pepper jack.
• Substitute finely sliced chives if you don’t have green onions.
• To feed a crowd, consider making 24 smaller biscuits instead of 12 larger ones (check them around 12 minutes into baking).