Cheesy Sausage Biscuits

Flaky, cheesy delights meet tasty sausage in these mouthwatering drop biscuits. Every mouthful delivers just the right mix of tangy cheddar and Italian sausage tucked inside a soft, crumbly biscuit that seems to dissolve when you eat it. No complicated rolling needed - you'll only need a bowl and spoon to whip these up.

I made a batch for our family get-together last weekend and my little nephew told everyone they were "way better than what restaurants serve." What's my trick? Super cold butter and buttermilk, plus not mixing the dough too much. Those tiny butter spots make incredibly flaky texture when baked.

Key Ingredients

• Italian Sausage: Go for sausage with bits of herbs and spices you can actually see - it'll make your whole biscuit taste amazing
• Sharp Cheddar: The extra-sharp aged stuff packs the most punch. Skip the pre-shredded bags since they've got stuff added that keeps cheese from melting right
• Buttermilk: The real thing makes everything tender. No buttermilk at home? Try regular milk with a squeeze of lemon juice
• Cold Butter: The icier the better - I stick mine in the freezer for about 15 minutes before I start cooking
• All-Purpose Flour: The unbleached kind works best. Don't scoop directly with measuring cups - spoon it in and level it off
• Baking Powder: Make sure it's not old - fresh powder helps your biscuits puff up nicely
• Scallions: They add a nice fresh kick that balances out all the rich stuff

Pin it

Step-by-Step Cooking Guide

Step 1:

Brown your sausage starting with a cold pan to get more fat out and better color. Break it into tiny bits as you cook it

Step 2:

Cut up your butter while the sausage cools and put it back in the freezer. Super cold butter is the key to getting those awesome flaky bits

Step 3:

Put your oven rack right in the middle and heat it up completely. A hot oven makes biscuits puff up better

Step 4:

Mix all your dry stuff really well so the baking powder and seasonings spread out evenly

Step 5:

Work the butter in with quick chops using your pastry tool. Stop when it looks like little pebbles with some bigger butter chunks

Step 6:

Add the cheese with light touches, making sure each bit gets coated with flour so it doesn't all stick together

Step 7:

Mix in the cooled sausage, breaking up any big chunks that might make your biscuits uneven

Step 8:

Add your cold buttermilk and sprinkle scallions all over the top

Step 9:

Stir with a wooden spoon using a folding motion instead of stirring around. This keeps your biscuits from getting tough

Step 10:

Use a greased measuring cup to grab big scoops and drop them on your pan with room between each one

Step 11:

Don't smooth the tops out. Those bumpy parts will turn golden and delicious

Step 12:

Cook until they're nice and brown, turning the pan around halfway so they cook the same on all sides

More Than Just Breakfast Treats

These tasty biscuits work for any meal of the day. Cut them open and stuff with eggs for morning sandwiches, serve them with a bowl of chili, or just munch on one as an afternoon snack.

Ready When You Are

You can scoop the raw dough onto a tray and freeze it, then bag it up once solid. When you want fresh biscuits, just bake them frozen and add a few minutes to the cooking time.

Pin it

My grandma raised me in the South and always said nobody should rush making biscuits. She'd tell me, "The dough can tell when you're hurrying," and I find that's so true whenever I make this recipe.

I can't count how many times folks have asked me for this recipe after parties. There's something special about the way the cheese makes those crispy edges while keeping the middle perfectly soft. It just goes to show that the easiest recipes often bring the biggest smiles around the dinner table.

Frequently Asked Questions

→ Can I prep the dough early?

Sure! Cut the biscuits and store dough in the fridge for up to a day before baking.

→ Why is cold butter important?

Cold butter melts in the oven, making little steam pockets for soft, flaky layers.

→ Are these okay to freeze?

Definitely! Freeze uncooked biscuits up to 3 months. Bake frozen, adding a couple extra minutes.

→ Can I swap the cheese?

Of course! Try Gruyere, Colby, or Pepper Jack for a different twist.

→ What if I'm out of buttermilk?

No problem. Mix a tablespoon of lemon juice in one cup of milk, wait 5 minutes, and you're good.