Cheese and Sausage Biscuit

Looking for a savory breakfast or brunch idea that satisfies every time This Cheese and Sausage Biscuit recipe delivers fluffy goodness with gooey cheese and hearty sausage in each bite Just right for lazy weekends busy mornings or when you need a comforting snack

I made these for a holiday brunch and there were never any leftovers My family now associates weekend mornings with the smell of these biscuits baking

Ingredients

• All purpose flour: gives the biscuits their structure Choose a fresh bag for best rise
• Baking powder: helps the dough puff up for that flaky texture Check expiration for full lift
• Salt: balances the richness and boosts the overall flavor
• Garlic powder: offers a savory kick optional if you want extra depth
• Black pepper: adds subtle heat freshly ground is best
• Unsalted butter: creates tender light biscuits and adds a buttery flavor Use cold butter for flakiness
• Shredded cheddar or your favorite cheese: delivers melt and stretches with every bite Go for a sharp variety for bold taste
• Breakfast sausage: brings savory flavor and protein Cook and drain well for less greasiness
• Milk or buttermilk: hydrates the dough Use buttermilk for a tangier richer taste

Step-by-Step Instructions

Prepare the Oven:

Set your oven to four hundred twenty five degrees Fahrenheit which ensures the biscuits rise quickly and turn golden Lay parchment or a silicone mat on your tray for easy cleanup

Mix the Dry Ingredients:

Combine flour baking powder salt garlic powder and black pepper thoroughly in a large bowl Even distribution means each bite tastes just right

Cut in the Butter:

Add cold butter cubes directly into the dry blend and work them in using your fingertips or a fork until you see pea size pieces patching through The little butter pieces are what make biscuits flaky

Incorporate Cheese and Sausage:

Toss in your grated cheddar and cooked crumbled sausage Gently mix so they spread evenly throughout Every biscuit gets bits of both

Bring the Dough Together:

Slowly pour in the milk Gently fold and stir until the dough just holds If you over mix the biscuits will be tough

Shape and Cut the Biscuits:

Transfer dough onto a light dusting of flour on your countertop Gently press to about one inch thickness Use a cutter or glass to make rounds Avoid twisting cutter for maximum rise

Bake and Finish:

Arrange biscuits with a little space between on your tray Slide into the hot oven and bake for twelve to fifteen minutes until tops are golden and centers are fully baked

Cool and Enjoy:

Let the biscuits rest a few minutes before digging in Serving them warm lets the cheese stay melty and irresistible

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My favorite part is biting into pockets of melty cheese and crumbly sausage Our family once had a biscuit bake off and this recipe has been the unanimous winner ever since

Storage Tips

Store leftover biscuits in an airtight container for up to three days To refresh their texture warm them in the oven uncovered at three hundred degrees for six to eight minutes They also freeze beautifully Just wrap each cooled biscuit in a paper towel and seal in a bag Reheat right from frozen in the microwave or oven

Ingredient Substitutions

Switch up the cheese and try Monterey Jack pepper jack or Swiss for a different flavor twist Turkey sausage or even cooked bacon can step in for pork sausage If you want to make them vegetarian omit the meat and add a handful more cheese or even some sautéed mushrooms

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Serving Suggestions

Serve the biscuits on their own right from the oven or split them open and stuff with scrambled eggs Try them as a base for a classic biscuits and gravy or alongside a big fresh fruit salad for a balanced brunch

A Bit of History

Biscuits have a deep Southern tradition in American cooking with the flaky style perfected over generations Adding sausage and cheese takes the classic to a new level This combo became one of my family’s go to recipes for weekend celebrations

FAQs About the Recipe

→ What cheese works best for these biscuits?

Cheddar is a classic choice, but feel free to use your preferred cheese such as Monterey Jack or pepper jack for added flavor.

→ Can I use pre-cooked sausage?

Yes, pre-cooked and crumbled breakfast sausage saves time and blends seamlessly into the dough.

→ Is buttermilk necessary or can I use regular milk?

Both work well. Buttermilk gives a richer texture, while regular milk keeps the biscuits light and tender.

→ How can I get flakier biscuits?

Keep the butter cold and avoid overmixing the dough. Cold butter creates steam pockets, resulting in flakiness.

→ What should I serve alongside?

Pair with fresh fruit, jam, or eggs. They’re also delicious solo as a savory breakfast or snack.

→ Can I freeze leftover biscuits?

Yes. Cool completely and store in a sealed container. Reheat in the oven for best texture and flavor.