Satisfy your taste buds with a mouthwatering breakfast featuring these delicious sausage cheese biscuits. Whether enjoyed as a grab-and-go breakfast or as a comforting snack any time of the day, our sausage cheese biscuits deliver an irresistible combination of satisfying flavors.
The buttery, golden-brown crust adds a satisfying crunch that complements the tender, moist interior. The sausage brings a robust and slightly spicy kick, while the cheese brings a tangy and umami flavor. Together, these ingredients create a symphony of flavors that awaken your taste buds and leave you craving more.
Whether enjoyed as a grab-and-go breakfast or as a comforting snack any time of the day, our sausage cheese biscuits deliver an irresistible combination of satisfying flavors that will leave you wanting more.
Ingredients and Tools
These ingredients work together to create sausage cheese biscuits with a delightful combination of flavors, textures, and aromas. The sausage provides a savory kick, cheese adds richness, flour gives structure, eggs bind the dough, milk adds moisture, and baking powder ensures a light and fluffy result.
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Ground Breakfast Sausage – Sausage is a key ingredient in sausage cheese biscuits as it adds flavor and a savory element to the biscuits. It provides a rich and meaty taste that complements the other ingredients. Homemade breakfast sausage is a great addition to these breakfast biscuits but you can certainly use a prepared ground breakfast sausage.
- Cheese: Cheese adds a deliciously gooey and creamy texture to the biscuits. It also enhances the flavor and provides a slightly salty and tangy taste. The type of cheese used can vary, but commonly cheddar or a similar melting cheese is used.
- Flour: Flour is the main ingredient that provides structure to the biscuits. It helps bind the other ingredients together and gives the biscuits their characteristic crumbly and flaky texture when baked.
- Egg: Eggs act as a binder in the biscuit dough, helping to hold all the ingredients together. They also contribute to the texture, adding moisture and richness to the biscuits.
- Milk: Milk serves multiple purposes in sausage cheese biscuits. It adds moisture to the dough, making the biscuits tender and soft. Milk also helps activate the baking powder and contributes to the rise and lightness of the biscuits.
- Baking Powder: Baking powder is a leavening agent that helps the biscuits rise and become fluffy when baked. It reacts with the other ingredients, particularly the milk, and egg, creating carbon dioxide bubbles that expand the dough.
How to Make Sausage Cheese Breakfast Biscuits
Savory sausage and melty cheese unite in our flaky, delectable biscuits. A scrumptious blend of flavors for a breakfast delight that satisfies.
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Prepare the dough
- Drop into a prepared oven-safe skillet
- Bake to golden perfection
- Serve and enjoy!
Variations for Breakfast Biscuits
- Bacon, Egg, and Cheese Biscuits
- Ham and Cheddar Biscuits
- Veggie Breakfast Biscuits with Spinach and Feta
- Sausage Gravy Biscuits
- Chicken and Waffle Biscuits
- Smoked Salmon and Cream Cheese Biscuits
- Mushroom and Swiss Biscuits
- Turkey Sausage and Pepper Jack Biscuits
- Maple Pecan Breakfast Biscuits
What to serve with Sausage Cheese Biscuits
There are several delicious options to serve with sausage cheese biscuits. These suggestions offer a range of options to suit different tastes and preferences, ensuring a satisfying and well-rounded meal with sausage cheese biscuits.
- Gravy: A classic choice is to serve the biscuits with a creamy and savory sausage gravy.
- Scrambled Eggs: Whip up a batch of fluffy scrambled eggs to enjoy alongside the biscuits for a hearty breakfast.
- Grits – A steaming bowl of Incredibly Creamy grits makes a great side.
- Fresh Fruit: Add a refreshing touch by serving a fruit salad or fresh sliced fruit on the side.
- Roasted Potatoes: Serve the biscuits with crispy and seasoned roasted potatoes for a satisfying combination.
- Breakfast Meat: Enhance the meal with additional breakfast meats like crispy bacon or smoky ham.
- Jam or Jelly: Offer a variety of sweet spreads such as strawberry jam or apple butter to complement the savory biscuits.
- Green Salad: For a lighter option, pair the biscuits with a tossed green salad dressed with a light vinaigrette.
- Yogurt Parfait: Create a balanced meal by serving a yogurt parfait with layers of yogurt, granola, and fresh berries.
- Coffee or Tea: Complete the breakfast experience with a hot cup of coffee or tea to enjoy alongside the flavorful biscuits.
Recipe Tips & Kitchen Tricks
- Quality ingredients: Use high-quality sausage and cheese for the best flavor. Freshly grated cheese will melt better than pre-packaged shredded cheese.
- Cold ingredients: Keep your butter, cheese, and sausage cold before incorporating them into the biscuit dough. This will help create a flaky texture.
- Proper mixing technique: Use a light hand when mixing the dough. Overmixing can lead to dense and tough biscuits. Mix just until the ingredients are combined.
- Don’t overwork the dough: When rolling out the dough, be careful not to overwork it. Overworking can result in tough biscuits. Handle the dough as little as possible.
- Layering technique: For extra flakiness, try a layering technique. Fold the dough over itself a few times before cutting out the biscuits. This creates layers that will rise beautifully.
- Baking temperature: Preheat your oven properly and bake the biscuits at the right temperature specified in the recipe. This ensures even baking and a golden brown color.
- Baking sheet: Use a baking sheet lined with parchment paper [paid link] or a silicone baking mat [paid link]. This helps prevent sticking and ensures easy cleanup.
- Timing: Keep a close eye on the biscuits while baking. Overbaking can result in dry biscuits, so remove them from the oven when they are golden brown on top.
- Let them rest: Allow the biscuits to cool for a few minutes before serving. This allows them to set and ensures a better texture.
Sausage Cheese Biscuits
- 2.5 cups all-purpose flour
- 1 tbsp baking powder
- .75 tsp salt
- 4 tbsp butter , melted (divided) [See Note]
- 1 pound ground breakfast sausage
- 4 eggs scrambled
- 1 cup shredded sharp cheddar cheese
- .75 cup milk
- Melted butter
- 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.
63 thoughts on “Flaky Delights: Enjoy Savory Breakfast Biscuits with Sausage and Cheese”
For the 2x, is the flour measurement (4) 1 cups for a total of (4) cups of flour? And for the 3x, (6) 1.5c for a total of 9 cups of flour?
Hey Kris – I have updated the recipe card so the 1x/2x/3x recipe calculator works as intended. Sorry for the confusion!
absolutely delicious. fed to a group of linemen this morning and they were almost late for work, eating 2nds & 3rds
I made this, this morning for my 2 boys 1st day back to school breakfast(8th&10th grade)and they took that skillet down, me too. It came out perfect. I made a package of the pioneer peppered gravy for an addition on mine, perrfffectttt! The kids still don’t care for the gravy so much but I had little cups I put some maple syrup in for dipping and they went to town!
It’s like a Church’s Chicken biscuit meets a collage of breakfast ingredients galore with the maple syrup and southern to the hilt with the white gravy. I dabbled in both :)
So good and easy to make. Tasted like I spent awhile in the kitchen on this one, thank you for sharing your recipe.
These are so good I make them on a regular basis. You can even sub with bacon or ham. I make them on Sundays and we eat them for breakfast throughout the week.
2nd time making these. First time the family loved them and they reheated so well. Husband took them for breakfast all week. This time I made them as small, bite sized breakfast bites! Made some peppered gravy (package) to go with them from the leftover sausage grease. Came out awesome again! Love this recipe!
Have you tried gluten free flours?
I have not tried this yet but I will try this out next bake. ALso, maybe someone can help us out with this question. I use Bob’s red Mill 1 for 1 gluten-free flour and this seems to work especially well in most cases.
If you bake these to use later, do you have to refrigerate the them.
Yes, you should refrigerate it since they contain meats.
It’s good! And almost tastes like my mom’s biscuits and gravy. Al little too salty (I use kosher salt)So, next time i think I’ll use a little less salt and replace the milk with condensed milk since thats what my mom uses for her gravy. Give it a little sweetness. I will definitely do this again
Katie, gravy would be good. I bet your mom uses evaporated milk since condensed milk is a thick, very sweet milk such as EagleBrand.
These would be delicious with some white gravy over them!
Tried these, love these. We tried them with maple syrup and they’re even better.
Oh Kay! You had me at maple syrup! What a great idea. I will be trying that out soon enough!
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.
Hi there. How’d you reheat after freezing?
Very interested in the freezing/reheating. Would like to make some of these to freeze ahead for Christmas morning gifts.
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.
Delicious and perfect every time
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.
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.
I really enjoyed these and they were pretty easy to make.
I don’t have a cast iron skillet or a baking sheet. Can I bake these in an 8×8 glass pan?
Absolutely – just be sure to oil it well to prevent sticking.
Ever tried using buttermilk instead of regular milk for that buttermilk biscuit taste?
Hi Jan – No, I have not used buttermilk. Let us know how it turns out if you decide to experiment with it.
Omg so good and and so easy!
Made this exactly as written and it was so great. Kids loved it too.
what could I use to make these low carb??????
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.
Absolutely delicious. Thanks for sharing my recipe
Can I use wheat flour instead of all-purpose flour?
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.
These were perfect for our road trip. thank you for a great recipe.
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
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.
How are these cold? Going on a cross country road trip and early hours would leave these cold.
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.
Has anyone used Bisquik instead of flour?
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.
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!
Hi Patti – that sounds so good!! Thanks for sharing!
If you make these as mini muffins, how long do you cook them and still cook at 425? Thanks so much!
I cook them for about half the time as minis at 425 degrees F. I look for a nice golden brown at about 12 – 15 minutes.
Can I make these with a regular skillet as opposed to cast iron? Thanks:)
Only if the skillet is oven-safe – with no plastic parts. Otherwise, prepare them on a baking sheet.
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!!!
That does sound delicious! Thank your for sharing and for taking the time to come back and leave a comment! I truly appreciate your kindness and I’m happy you enjoyed these breakfast biscuits, too!
Amanda, did you just pop them in the microwave to reheat? How long?
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!
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?
No, but you could do that and then freeze them and when you pop them in the oven add a couple extra minutes to the bake time. Great question! Thanks for taking the time to ask!
There are only two if us, Do you think the biscuits would freeze well?
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!
I haven’t made them yet, but can these be frozen?
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.
Absolutely. The eggs are already cooked so they are not a binder. They can be omitted without any adjustments. The dough should still be pretty sticky.
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
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.
Can you use bacon instead of sausage??
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