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
Video
Recipe Notes:
Nutrition Information
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Tristin says
I’ve made this recipe twice now and I’m so in love! The second time, I prepped my dry ingredients the night before, along with chopping the butter and cheese and cooking the sausage so that I was ahead of the game in the morning. Based on my family’s reaction, I’ll be adding this to the breakfast rotation. Many thanks for a winning recipe!
Deborah says
Yay – I’m so glad you have loved it!
Amy says
I just made these this morning with KAF gluten free measure for measure flour and they were great, thanks!
Deborah says
I’m so glad they worked well gluten free!
Nancy says
Question, Can Biscuit mix be substituted for the flour etc. If so what would you leave in and what would you leave out? Trying to figure out. Thanks.
Lisa G says
Made these for breakfast this morning, and we loved them. Do you think its possible to use buttermilk in the recipe instead of regular milk?
Deborah says
I haven’t tried it, but I’m guessing that buttermilk would work just fine!
Christine says
These were so delicious! My kids loved them. Next time I’ll put in crumbled up bacon bits…yum!
Thanks for sharing the recipe.
Deborah says
Yay! So glad you loved them – and I think bacon sounds like a great idea! 😉
tina says
Thanks for the advice. I will give it a try.
tina says
Do you think it would be ok to prepare dough and refrigerate overnight, then bake in morning?
Deborah says
I wouldn’t recommend making them ahead of time unless you are really in a crunch. The baking powder is what causes them to rise, and the first rise happens when the baking powder reacts with the liquid. If they aren’t baked right away, you’ll lose that lift and rise from that first reaction. I would maybe try mixing the dry ingredients together and have the other ingredients ready and that will cut down on your prep time.
Alicia says
I made these this afternoon and they are so good! I was planning to stick them in the freezer to pull out for easy weekday breakfasts, but they are disappearing at an alarming rate and I doubt any of them will make it that far. Thanks for a great recipe!
Deborah says
I’m so glad they were such a hit!! And yeah – I ate more than my fair share of them. 🙂
Paula says
I made them this morning and they were a total hit with my kids. My 10-month old devoured it. Thanks for sharing. Question: do you have to refrigerate them?
Deborah says
I’m so glad they were a hit! I refrigerated my leftovers and then just heated the leftovers up in the oven for a few minutes.
Chels R. says
I homeschool and that sounds like me in the morning-and I I don’t even have to stick them on a bus! Having an easy breakfast that will fill the kids up sure makes all the difference though. This looks great!
Dawn says
What a great idea!! I just made a batch for us to eat before we go hunting tomorrow. But …… I cheated, I used Southern Biscuit Formula L Biscuit Mix. It was quick and easy and all I had to pack up was the mix, sausage, cheese and milk.
Thank you for the recipe!
Tamara says
Do you know if I could make these with gluten free flour?
Deborah says
I am not sure. I don’t usually bake gluten free, so I’m not sure on the substitutions.
Anna @ Crunchy Creamy Sweet says
I love this idea! My Hubby would go crazy for these biscuits!
Catherine says
Delicious!! any time of day!! These would disappear in a NY minute!! Catherine
Jessica @ A Kitchen Addiction says
What a great idea for a quick and easy breakfast!
Cookin Canuck says
That morning routine sounds all too familiar. Even now that my boys are getting older, there still seems to be some last-minute panic just before we leave for school. I love the idea of these biscuits, Deb!
Rachel @ Baked by Rachel says
I love morning classes vs afternoon! Gives me the morning for errands and afternoon for play. And my kids would totally love these for breakfast before running off to school!