Perfect for breakfast on the run, these Sausage and Cheese Biscuits have all the goodness of breakfast combined into jumbo biscuits that are filled with flavor.
If you love biscuits, try these Buttermilk Biscuits or these Jalapeño Cheddar Biscuits next.
Are your mornings busy and you’re tired of skipping breakfast? These Sausage and Cheese Biscuits are your answer, because they are the perfect breakfast on the go!
These aren’t your typical biscuits. They are still buttery and flaky and light, but they are packed with cheese and chopped up sausage links, putting all of the goodness of breakfast right into the biscuit!
These biscuits are super easy to make the night before and then simply heat up in the morning for a great portable breakfast.
Or even make them in the morning and enjoy them as part of a relaxed morning. All I know is that you’ll want to make these biscuits all the time!
Ingredients
- Sausage: This recipe might seem a little weird in that you are using sausage links. I like the chunks of sausage in the finished biscuits, so the links work really well here. If desired, you could use bulk sausage and cook and crumble it and add it.
- Flour: I use all-purpose flour.
- Baking Powder: This is necessary for the biscuits to rise.
- Sugar: You only need a tiny amount of sugar here, just to balance flavors. You can leave this out, but it really does not make the biscuits sweet.
- Salt: This is for flavor and to balance flavors.
- Butter: You will need butter that is cold and cut into cubes to make the biscuits. Make sure your butter is cold. I like to cut it into cubes, and then place it in the freezer for a few minutes. Then, you will also melt some butter to brush over the baked biscuits.
- Cheese: For the most flavor, I recommend sharp cheddar cheese. You could use another cheddar, or even another cheese, but sharp cheddar will give you the strongest flavor.
- Milk: This just brings the biscuits together. I use 2% milk because that is what I keep on hand.
How to Make Sausage and Cheese Biscuits
STEP 1: Cook your sausage links. You can just do this according to the package directions.
STEP 2: Once cooked, slice the links. You can chop these up more, but I like to have those small chunks in the biscuits.
STEP 3: In a bowl, mix together the flour, baking powder, sugar, and salt
STEP 4: Take your cubed butter and add it to this flour mixture. Use a pastry cutter or a fork to cut the butter into the flour. You should have a mixture that resembles coarse meal, with small chunks but nothing very big.
STEP 5: Take your sausage as well as the cheese and mix it into the flour mixture. You want to make sure the sausage and cheese are both coated.
STEP 6: And the milk and mix just until it starts to come together. It will be sticky, so don’t overmix.
STEP 7: Pour your dough onto a counter dusted with flour. Work it a few times, just to get it all to come together. Then pat it into a rectangle about 10 inches by 6 inches. Cut the rectangle into 6 sections. Place these on a lined baking sheet and bake until golden brown and cooked through.
STEP 8: Once they come out of the oven, brush them with the melted butter. Serve and enjoy!
Tips and Tricks
You can always cut these biscuits smaller instead of making 6 large biscuits. Especially if you want to serve them with breakfast instead of as breakfast.
If you make these ahead of time, store them in the refrigerator. Reheat in the air fryer or in the microwave. You can also reheat in the oven, but you might want to cover them in foil so that they don’t dry out.
These also freeze really well! You can freeze them all together, or wrap them individually and pull one out the night before to let it defrost in the refrigerator.
More Breakfast Recipes
Classic Bran Muffins
The Best Pancake Recipe
Croissant Breakfast Casserole
Tropical Smoothie
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Sausage and Cheese Biscuits
Ingredients
- 6 oz breakfast sausage links
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/3 cup butter cut into cubes
- 4 oz shredded sharp cheddar cheese
- 1 cup milk
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper or a silpat liner.
- Heat a skillet over medium-high heat. Add the sausages and cook until browned and cooked through. Remove to a cutting board and slice.6 oz breakfast sausage links
- In a large bowl, stir together the flour, baking powder, sugar, and salt.2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon sugar, 1/2 teaspoon salt
- Add the butter and using a pastry cutter or a fork, cut the butter into the flour until the mixture resembles coarse meal.1/3 cup butter
- Stir the cheese and the sliced sausage into the flour mixture. Pour in the milk and stir just until it starts to pull away from the sides of the bowl.4 oz shredded sharp cheddar cheese, 1 cup milk
- Pour the mixture out onto a work surface dusted with flour. Knead just until it comes together – the dough will be sticky. Pat into a rectangle about 10×6 inches.
- Cut into 6 rectangles. Place the biscuits on the prepared baking sheet.
- Bake in the preheated oven for 13-15 minutes, or until lightly browned. Remove from the oven and brush with the melted butter. Serve warm.2 tablespoons melted butter
Recipe Notes:
Nutrition Information
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Sue says
Do these freeze well?
Deborah says
I have not tried freezing them, but I would assume they would freeze fine.
Adele Aiken says
is the sausage precooked or raw?
Deborah says
The sausage is cooked before adding it to the biscuits.
Adele Aiken says
I’m not familiar with the sausage links you used – are they precooked??
Deborah says
They come raw, but you cook them before adding them to the recipe.
Sue E says
I made these this morning … They were easy to make and sooo yummy..