Loaded Breakfast Biscuits

These Loaded Breakfast Biscuits are a fast family favorite because they are easy to make and portable, which make them the perfect grab and go breakfast – especially when we travel.

A cast iron skilled filled with freshly baked breakfast biscuits which have been brushed with melted butter.

I am a big fan of Loaded Breakfast Biscuits. They are my go-to breakfast staple, especially when traveling.  This is because they are easy to make and easily portable, so they are perfect to grab one (or two) and get on the road. I usually make the traditional style layered ones where I cook the sausage rounds and then the folded omelet-style scrambled eggs while the biscuits are baking in the oven. So when my friend, Jodie, shared her breakfast biscuits with everything baked right inside, I knew I had to give them a try. I’m so glad I did.

These biscuits are no joke! They are light and fluffy and totally bursting with that sausage-egg-biscuit flavor I love. What’s even more incredible is exactly how easy they are to make. I used just one skillet to cook the ingredients and a bowl to mix them up with the flour. I then dropped them back into the skillet to bake in the oven. Ya, it was that easy.

a cast iron pan filled with raw breakfast biscuit dough on a table with a woven cloth and a wooden bowl of apples.

After mixing the dough, Jodie suggests flouring your hands and forming them into a biscuit shape. The dough is pretty sticky, so I used a metal ice cream scoop with the arm built inside to free the biscuit from the scoop. A regularly sized 5-oz (6cm) scoop yields 12 biscuits into my large 12″ cast-iron skillet, pictured above.

A close-up photo of a pan of baked loaded breakfast biscuits ready to be eaten.

I baked the biscuits in the cast iron skillet for about 15 minutes. They were a nice golden brown on the outside with a light, fluffy interior. The easiest way to tell if a biscuit is finished in the oven is visual. When you see that golden brown color appear, you know your creation is almost finished. But how golden?

Over the years, I’ve had some mishaps where the biscuits looked great on the inside but were still gooey in the center. You could use the toothpick test and make sure it comes out clean when inserted into the center. This is usually a very good sign.

The fool-proof way for me to tell is by the internal temperature with an instant-read thermometer, bake until the inside reaches 190 degrees F. If you insert the thermometer into the side of a biscuit, you can reduce any visual effects – if you bother with such things.

Two loaded breakfast biscuits on a white plate with a cast iron pan of biscuits in the background.

I varied the recipe a little as compared to Jodie’s recipe and used my Bisquick substitute and homemade breakfast sausage and have to tell you; I ate one as soon as they came out of the oven despite it being dinner time. These loaded breakfast biscuits are ahh-may-zing!

I’m already looking forward to having these again for breakfast. The cast-iron skillet yielded a great crunchy bottom and made for only one pan to clean which I also like.

A hand holding a close-up shot of the inside of a loaded breakfast biscuit with a blurred background of a cast iron pan.

Did I mention they re-heat great? I popped one in the microwave for about 20 seconds and it was just as good as when the loaded breakfast biscuits first came out of the oven. That’s a great biscuit! Alternatively, you can re-heat foil-wrapped biscuits in the oven on 300 degrees F for 10 – 12 minutes.

In case you were wondering, if you are making loaded breakfast biscuits for a crowd, you can easily double or triple this recipe and use a buttered sheet pan to bake the biscuits. I converted a single batch into mini muffins for a work brunch and they filled a standard size cookie sheet. My co-workers gobbled them down. That’s always a sure testament to how great things taste.

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These Loaded Breakfast Biscuits are a family favorite because they are easy to make and portable, so they are perfect to grab one (or two) on the go. They are also a great brunch menu item. Same great taste as a layered breakfast biscuit with the components baked right in!

Loaded Breakfast Biscuits

Ronda Eagle | Kitchen Dreaming

These Loaded Breakfast Biscuits are a fast family favorite because they are easy to make and portable, which make them the perfect grab and go breakfast – especially when we travel.

4.91 from 10 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 12 biscuits
Calories 255 kcal

Ingredients
  

  • 2-1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 4 tbsp butter , melted (divided) [See Note]
  • 1 pound ground breakfast sausage
  • 4 eggs scrambled
  • 1 cup shredded sharp cheddar cheese
  • 2/3 cup milk

Optional Garnish

  • Melted butter

Instructions
 

  • Preheat oven to 425 degrees F
  • In a large 12-inch cast iron skillet, crumble the sausage and sautee until browned through.
  • Meanwhile, in a large mixing bowl add the flour, baking powder, and salt.
  • When the sausage is browned, drain well and then add it to the flour mixture and stir to combine until the sausage is fully coated.
  • Drain any abundance of oil from the pan and then add the beaten eggs into the pan and cook to a soft scramble. Add the scrambled eggs to the flour mixture and stir to combine.
  • Next, add the cheese and milk. With a spoon, stir the mixture until all the flour is incorporated and a slightly sticky dough forms. With a spoon, floured hands or an ice cream scoop, drop biscuits into the buttered skillet or sheet pan.
  • Bake for 12-15 minutes or until biscuits are lightly golden brown and a toothpick inserted into the center comes out clean.
  • Brush the tops of the hot biscuits with melted butter. Serve warm.

Notes

Use 2 tbsp melted butter to oil the cast iron pan and the other 2 tbsp melted butter to brush the tops of the biscuits after they are finished baking.
Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.

Nutrition

Calories: 255kcalCarbohydrates: 9gProtein: 11gFat: 19gSaturated Fat: 8gCholesterol: 103mgSodium: 506mgPotassium: 253mgFiber: 1gSugar: 1gVitamin A: 342IUVitamin C: 1mgVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 141mgFolate: 29µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!

49 thoughts on “Loaded Breakfast Biscuits”

  1. Just made a batch of these to freeze and have for a quick one-handed breakfast after baby #2 arrives in a few weeks! Husband loves, too. I added some garlic powder and sage to the flour mix (wish I had chives on hand to add). Added some dehydrated onion to sausage while cooking. Also had to add a splash more milk to get dough to form. Oiled a baking sheet with avocado oil and brushed with butter after baked.

    Reply
  2. These were pretty good. I added some cilantro and garlic powder for an extra boost of flavor. Overall, they were really filling and tasted like a hearty breakfast biscuit.

    Reply
  3. They are easy to make, but my biscuit part of this was dense and bland. I used turkey breakfast sausage that my family loves so I’m not sure that is the problem. I’ll retry this using regular sausage because it seems so great as a grab and go. It was just “ok” this time around, though.

    Reply
    • Hi Kim – sorry you felt it was bland. I always say any recipe is just a starting point – feel free to spice it up to your tastes. We use a bold breakfast sausage as we do not prefer turkey sausage. That being said, I’m all about adapting a recipe to suit your family’s tastes so I hope you try it again and share your variations with us.

      Reply
    • I used 2-3 T almond flour and 1 T coconut flour,1/2 tsp baking powder 2 eggs and a pound of sausage and 1 cup of mixed cheeses(all I had. Delicious and taste like sausage ball bidcuits(I haven’t done carb count but would basically just be the flours.

      Reply
    • Hi Brenda,
      Absolutely, however, adjustments will have to be made to the recipe. Whole wheat flour is denser and heavier than regular all-purpose flour, therefore in order to produce baked goods with the same texture as all-purpose flour, you need to use less flour. Substitute 3/4 of a cup of whole wheat flour for every 1 cup of all-purpose flour flour.

      Reply
  4. I will be cooling a casserole at the same time @350 temp. Question is can I cook this @350 if so, how much time should I add? Thank you

    Reply
    • Hi Brandon,
      I believe that you can and the time difference would only be about 5 minutes more at 350 degrees F. So this would be about 20 minutes vs the 15 minutes called for in the recipe at 425 degrees F. I have not tried the recipe myself at this temperature so it may be a little longer say 5-7 minutes. I hope this helps. Thanks for taking the time to stop in and ask. Have a great day.

      Reply
    • Hi Angela,

      We’ve eaten them fresh from oven, reheated and room temperature. NOt usually stone-cold from the fridge. For my early morning trips, I get up a few minutes early and pop them in the oven. It is highly subjective as to whether or not you and your family would enjoy them cold, so it’s a very difficult to say.

      Reply
    • Hi Melissa,
      This recipe was adapted from one that started with Bisquick so it’s certainly doable. I don’t keep bisquick on my shelf since it’s just flour with baking soda and salt added into the mix. Why keep another box around when I already have those ingredients in my pantry? Not to mention the added cost for the “convenience” of it already being added together.
      If you start with Bisquick, you will omit the baking powder and salt and do a 1 for 1 replacement with only the flour.

      Thanks for posting. I hope you enjoy the recipe.
      If you

      Reply
  5. These are really good! I added chopped green chile when I scrambled the eggs & made cream gravy to go along side. They’re like a giant sausage ball with a bit of egg. My son-in-law wants to take them for a handheld breakfast during hunting season. Thank you!

    Reply
  6. These were AMAZING!!! I made them for our road trip a couple weeks ago for easy breakfast transport. My husband has requested them since for breakfast and commuting. So I make a big batch once every two weeks and freeze. I’ve added onion and peppers for a Southwest flair. One time I removed the sausage and used figs, havarti cheese and spinach…yummy!!!

    Reply
  7. These were delicious. I used the cast iron skillt but next time I’m going to make them bite sized for Mother’s day brunch. Awesome!

    Reply
  8. Hi just wondering if I pre made the mixture (dough, sausage, egg mixture) and popped them in the oven a few days later will it still be the same?

    Reply
    • Hi Rose, you can also halve the recipe, but these should also freeze well after baked. Reheat in the oven wrapped in aluminum foil. Thanks for taking the time to reach out. I hope you enjoy these biscuits!

      Reply
  9. Think this could be done with out the scrambled eggs? Or does that help hold it together? I’ve got a little one who is allergic to eggs.

    Reply
  10. So just to be clear- the 4 TBS of butter is for buttering the pan and topping the baked biscuits? It’s kinda moot now- since they are in the oven. lol

    Reply
    • Hi Andrea! Yes, use 2 tbsp melted butter to oil the cast iron pan and the other 2 tbsp melted butter to brush the tops of the biscuits after they are finished baking. I am sure you will be fine. I have updated the recipe and added a note to make this clearer. Thank you for taking the time to post your question. I hope you enjoy them.

      Reply
  11. Ronda. Now I can’t wait to try your adapted recipe.
    They look so good and love that you upped the amount of egg.The recipe really needed that I think.
    I also am so thrilled that these are totally from scratch and includes the recipe for homemade baking mix..I’m living single now and always have flour on hand as opposed to always having both in the pantry. So glad your co-workers liked them too.
    It’s wonderful how well they reheat as you stated..An all around delicious, easy recipe.Thanks sweetie.
    Oh great idea with using the scoop as well, they are sticky. lol

    Reply

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