Irresistible Cheese and Sausage Biscuit Recipe in 30 Minutes

Oh, breakfast—the meal that gets me out of bed in the morning! And nothing beats the smell of warm, cheesy biscuits fresh from the oven. My family’s obsession with these cheese and sausage biscuits started years ago when I accidentally threw some leftover sausage into my usual biscuit dough. One bite and we were hooked! Now, it’s our go-to for lazy weekends, brunch gatherings, or even a quick savory snack. The best part? They’re ridiculously easy to make. Just a handful of simple ingredients, minimal fuss, and boom—flaky, flavorful biscuits that disappear faster than you can say “seconds, please.” Trust me, once you try these, you’ll wonder how you ever settled for plain old toast.

Why You’ll Love This Cheese and Sausage Biscuit Recipe

Listen, these biscuits aren’t just good—they’re *life-changing* good. Here’s why:

• Quick & Easy: From bowl to table in under 30 minutes—perfect for sleepy mornings or surprise guests.
• Savory Magic: That crispy golden outside? The melty cheese and juicy sausage inside? Pure breakfast bliss.
• Endlessly Adaptable: Swap in pepper jack, add jalapeños, or use turkey sausage—they’ll still be irresistible.

Seriously, one batch and you’ll be hooked. My kids beg for these weekly!

Ingredients for Cheese and Sausage Biscuit Recipe

Gather these simple ingredients—I promise you probably have most already! The key here is quality and prep. Don’t skimp on that cold butter (trust me, it makes all the difference), and shred your cheese fresh if you can. Here’s what you’ll need:

• 2 cups all-purpose flour (spooned & leveled)
• 1 tbsp baking powder (yes, tablespoons—we want them fluffy!)
• ½ tsp salt (I like sea salt for extra flavor)
• ½ cup cold unsalted butter cubed small (keep it chilled until the very last second)
• 1 cup shredded cheddar cheese (sharp is my favorite, but any works)
• ½ cup cooked sausage crumbled (breakfast sausage patties work great too!)
• ¾ cup milk (whole milk gives the richest texture)

See? Nothing fancy—just good, honest ingredients ready to transform into something magical.

Equipment You’ll Need

Don’t worry—no fancy gadgets required here! Just grab these basics:

• Mixing bowl (big enough for some enthusiastic stirring)
• Pastry cutter (or two forks if you’re improvising)
• Baking sheet lined with parchment (no sticking, no stress!)
• Spoon or cookie scoop for easy dough drops

That’s it! Now let’s get those biscuits baking.

How to Make Cheese and Sausage Biscuit Recipe

Alright, let’s dive into the magic! These steps are foolproof—just follow along and you’ll have golden, cheesy perfection in no time. I’ve made these so often I could do it in my sleep, but I’ll walk you through every detail so yours turn out just right.

Step 1: Preheat and Mix Dry Ingredients

First things first: crank that oven to 425°F (trust me, the hot start gives them that perfect rise). While it heats up, whisk together your flour, baking powder, and salt in a big bowl. No lumps allowed! This is the foundation of your biscuits, so mix it well—I usually give it about 30 seconds of vigorous whisking until it’s all one happy, uniform mixture.

Step 2: Cut in Butter

Now for the fun part! Drop in those cold butter cubes and grab your pastry cutter (or forks if you’re going old-school). Work quickly—you want the butter to stay chilly. Cut until the mixture looks like coarse crumbs with some pea-sized butter bits still visible. Those little butter pockets? That’s what’ll give you those irresistible flaky layers later!

Step 3: Add Cheese and Sausage

Time for the stars of the show! Sprinkle in your cheese and sausage, then gently fold them in with a spatula. Don’t go crazy here—just enough to distribute everything evenly. You should see little orange and brown speckles peeking through the flour mixture. Pro tip: reserve a small handful of cheese to sprinkle on top before baking for extra gooey goodness!

Step 4: Incorporate Milk

Here’s where patience pays off. Pour in the milk and mix just until the dough comes together. It’ll be shaggy and sticky—that’s perfect! Overmixing makes tough biscuits, so when you see no dry flour patches, STOP. I usually do about 10-12 folds max. If it seems too dry, add a splash more milk, but don’t panic—the dough should hold together when pressed.

Step 5: Bake to Perfection

Scoop generous dollops (about ¼ cup each) onto your lined baking sheet—they don’t need to be perfect circles. Bake for 12-15 minutes until they’re puffed up and golden brown. The edges should be crisp, and if you peek underneath, they’ll have that beautiful toasty color. Your kitchen will smell AMAZING, and resisting them fresh from the oven? Impossible.

Tips for the Best Cheese and Sausage Biscuit Recipe

Want bakery-worthy biscuits every time? Here are my hard-earned secrets:

• Butter must be COLD: I freeze mine for 15 minutes before using—warm butter equals flat biscuits.
• Hands off! Handle the dough as little as possible to keep it tender.
• Cheese choices matter: Freshly grated melts better than pre-shredded (those anti-caking coatings are sneaky!).
• Scoop with love: Use an ice cream scoop for even-sized biscuits that bake uniformly.

Follow these, and you’ll hear that perfect “crack” when you split them open!

Variations for Cheese and Sausage Biscuit Recipe

Oh, the possibilities! Once you’ve mastered the basic recipe, it’s time to play. Here are my favorite twists:

• Spicy Kick: Swap cheddar for pepper jack and add diced jalapeños—perfect with a drizzle of honey!
• Lighter Option: Use turkey sausage and reduced-fat cheese—still crazy flavorful.
• Herb Lover’s: Toss in fresh chives or rosemary with the cheese for a garden-fresh bite.

Mixing and matching is half the fun—what combo will you try first?

Serving Suggestions

Oh, these biscuits deserve a proper stage! Serve them warm with scrambled eggs for the ultimate breakfast plate. Or go wild—smother them in sausage gravy for brunch heaven, or slather with spicy jam for a sweet-savory twist. Honestly? They’re so good they don’t need anything… but why stop at delicious when you can have extraordinary?

Storage and Reheating

Good luck having leftovers—but if you do, here’s how to keep them fresh! Store cooled biscuits in an airtight container at room temp for 2 days, or freeze for up to 3 months. To reheat, pop them in a 350°F oven for 5-8 minutes until they’re warm and crisp again. Microwave works in a pinch, but trust me—that quick oven revival makes them taste just-baked!

Nutritional Information

Here’s the scoop—each cheesy, sausage-packed biscuit clocks in around 180 calories, with 6g of protein to keep you satisfied. Remember, these numbers are estimates (your cheese brand, sausage fat content, etc. will tweak things slightly). But let’s be honest—when they’re this delicious, who’s counting?

Frequently Asked Questions

Q1. Can I freeze these cheese and sausage biscuits?
Absolutely! These freeze like a dream. Just cool them completely, then pop them in a freezer bag with parchment between layers. When cravings hit, reheat frozen biscuits straight in a 350°F oven for 10-12 minutes—they’ll taste freshly baked!

Q2. Is pre-shredded cheese okay to use?
You can, but freshly grated melts so much better! Pre-shredded cheese has anti-caking agents that sometimes make biscuits drier. If you’re in a pinch, give the bag a good shake to remove excess powder first.

Q3. My biscuits didn’t rise much—what went wrong?
Two likely culprits: your butter got too warm (keep it icy cold!), or your baking powder is old. Test your powder by mixing 1 tsp with hot water—if it doesn’t bubble vigorously, it’s time for a new canister.

Q4. Can I make the dough ahead of time?
I don’t recommend it—the baking powder starts working as soon as the wet and dry ingredients meet. For “make-ahead” ease, prep your dry mix and keep cubed butter frozen separately overnight—then just combine everything in the morning!

Q5. What’s the best sausage to use?
Breakfast sausage (mild or spicy) works perfectly here! Cook it until just browned—overcooked sausage gets dry in the biscuits. My secret? Save a tablespoon of the sausage grease to brush on top before baking for extra flavor!

Share Your Results

Did you make these heavenly biscuits? I’d love to hear how they turned out! Leave a comment or snap a photo—nothing makes me happier than seeing your cheesy, sausage-packed successes. For more delicious recipes, check out RecipeTin Eats.

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