Cheesy Sausage Biscuits (Print Version)
# Ingredients:
→ Meat & Dairy
01 -
3/4 cup cold unsalted butter cut into little chunks (170g)
02 -
1 pound sweet Italian sausage, casing removed (454g)
03 -
1 1/4 cups chilled buttermilk (285ml)
04 -
8 ounces grated sharp cheddar cheese
05 -
2 tablespoons melted butter for brushing (28g)
→ Dry Ingredients
06 -
1 tablespoon baking powder (14g)
07 -
3 cups all-purpose flour (360g)
08 -
1 teaspoon table salt
09 -
1 tablespoon light brown sugar, packed (14g)
→ Seasonings & Fresh Herbs
10 -
1/4 teaspoon crushed red pepper flakes
11 -
1/2 teaspoon ground black pepper
12 -
1 teaspoon garlic powder
13 -
1/2 cup thinly sliced scallions, plus a bit more for garnish
# Instructions:
01 -
Cook sausage in a skillet over medium heat, breaking it into tiny bits as it browns. Let it cool down completely before using.
02 -
Bring the oven to 425°F. Grab a baking sheet and cover it with parchment paper.
03 -
In a big bowl, stir together flour, brown sugar, baking powder, salt, garlic powder, pepper, and red pepper flakes until everything's well blended.
04 -
Cut the cold butter chunks into the dry mix with a pastry cutter until you're left with a crumbly texture. Toss in grated cheese and the sausage after it's cool.
05 -
Pour in the buttermilk and scallions, stirring gently just until no dry spots remain in the dough. Stop mixing as soon as it comes together!
06 -
Use a greased 1/3 cup scoop to drop dough onto your prepped baking sheet, leaving about 2 inches of space between biscuits. Bake for about 14–16 minutes till they're golden.
07 -
Brush the tops of hot biscuits with melted butter and sprinkle some extra scallions on top if you'd like. Tastes best while warm and soft!
# Notes:
01 -
Make sure the butter, buttermilk, and cheese stay super cold for flaky layers.
02 -
They freeze great—reheat in a 350°F oven when you're ready to eat.