These Cheesy Sausage Biscuits are fluffy, flaky, savory, and mildly spiced. A classic buttermilk biscuit base is loaded with a spicy sausage mixture, sharp cheddar, and scallions. Baked until golden and finished with melted butter, these biscuits are the perfect breakfast, brunch, or side dish for your dinner table!
Buttermilk Biscuits Made Even Better!
Growing up in the South, biscuits were present at nearly every meal, and I have fond memories of making buttermilk biscuits with my mom and grandma. Flaky and oh-so-buttery, those biscuits were a tradition around our table and are still one of my favorite foods today.
However, now that I’m cooking in my own home, I often experiment with my base biscuit recipe, adding mix-ins and different ingredients to kick up the flavor with variations like my bacon cheddar biscuits and these cheesy sausage biscuits.
This version is packed with savory sausage, sharp cheddar, and a subtle kick from jalapeño and green onions, all folded into a tender, flaky biscuit dough. Using cold butter, cold buttermilk, and a simple cut-and-stack method creates tall, soft layers every time. Finished with an egg wash and a brush of melted butter, these biscuits are hearty, satisfying, and perfect for breakfast, brunch, or alongside a warm dinner, like southern chili or black-eyed pea soup. This sausage biscuit recipe is a fun way to bring a twist to tradition and is bound to become a new favorite in your home.
More Delicious Southern Recipes
- Southern Fried Cabbage with Bacon
- Southern Butter Beans with Smoked Turkey
- Southern Collard Greens with Smoked Turkey
- Cheddar Cornbread with Chives and Brown Butter
- Crispy Buttermilk Fried Chicken
- Easy Bacon Quiche
Ingredients You’ll Need
Flour: All-purpose flour forms the base of this recipe, giving the sausage biscuit structure and texture.
Leaveners: Baking powder and baking soda help the biscuits rise and create the light, fluffy layers we want. Use aluminum-free baking powder.
Salt and Pepper: Salt enhances the flavor of the biscuits. Then, pepper adds a little extra kick.
Sugar: This adds just a touch of sweetness and promotes browning, so we get beautiful golden tops.
Sausage: I use ground hot sausage, but any ground sausage will work.
Cheddar Cheese: Be sure to freshly shred your cheese. Don’t buy the pre-shredded cheese! It won’t have as strong a flavor or melt as easily.
Garlic: This infuses the buttermilk with a pungent, savory flavor. Use at least 1 garlic clove, but feel free to add more!
Green Onion: Also known as scallions, these add a sharp, mildly sweet onion flavor.
Jalapeño: Combined with the sausage, this gives the biscuits a kick of spice. Make sure to remove the membranes and seeds.
Unsalted Butter: This recipe calls for cold butter for the biscuit dough and melted butter to top the biscuits when they are baked. The cold butter, when cut into the flour, creates pockets that steam during baking, resulting in flaky layers. The melted butter adds additional moisture and buttery goodness to the biscuits.
Buttermilk: This adds moisture and richness and creates a slightly tangy taste. The acidity also contributes to the tender consistency.
Egg Wash: Applied before baking, this gives the biscuits a shiny, golden-brown crust and helps any toppings to adhere securely.
How to Make Sausage Biscuits with Cheddar
Step 1. Brown the sausage in a large skillet, breaking it into small pieces as it cooks. Once the sausage is done, add the chopped jalapeño and scallions, and cook just a little longer. Set aside.
Step 2. Grate or dice the cold butter, and transfer it to the freezer.
Step 3. Next, sift the flour and baking powder into a large bowl. Then, add the sugar, black pepper, and salt, and whisk to combine. Add the frozen butter pieces, and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs. A food processor also works!
Step 4. Add your cooked sausage mixture and shredded cheddar to the flour mixture, and stir to combine.
Step 5. Whisk the minced garlic into the buttermilk.
Step 6. Push some of the flour mixture to the edges of the bowl to create a well. Then, gradually add the garlic-infused buttermilk to the center of the well, stirring gently until the dough comes together.
Step 7. Transfer the dough to a lightly floured surface, and use floured hands to knead it together a few times. Be careful not to overwork the dough! Next, use your hands or a rolling pin to pat the dough into a rectangle.
Step 8. Cut the dough into three equal rectangles with a floured knife. Stack the rectangles on top of each other to form three layers. Or, you can fold the dough letter style to create three layers. Roll or pat the dough into another rectangle, and repeat the process two more times. Finally, pat or roll the dough to about ¾ to 1 inch thickness.
Step 9. Next, use a biscuit cutter or the rim of a glass to cut out biscuits. You can also use a sharp knife to slice the biscuits into squares, if preferred.
Step 10. Place the sausage biscuit dough on a prepared baking sheet, leaving space between each piece. Brush the tops of the biscuits with egg wash, and bake until they’re golden brown on top.
Step 11. Brush the hot biscuits with melted butter, cool, and enjoy!
Tips for the Best Sausage Cheddar Biscuits
- Cold Ingredients: Ensure both your butter and buttermilk are very cold. This helps create flaky layers in the biscuits.
- Don’t Overwork the Dough: Handle the dough as little as possible to keep the biscuits tender.
- Preheat your Oven: Ensure your oven is preheated and wait at least 15 minutes before putting your biscuits in the preheated oven.
- Properly Cut the Biscuits: When cutting the biscuit dough, be sure not to twist the cutter, as twisting the cutter will prevent the dough from rising.
How to Store, Freeze, and Reheat
- Store leftover biscuits in an airtight container or resealable bag in the refrigerator for up to 5 days.
- Freeze biscuits for up to 3 months. Thaw in the fridge overnight when you’re ready to serve.
- Reheat in a toaster oven or oven to regain their warmth and texture.
More Breakfast and Brunch Recipes
- Easy Homemade Apple Fritters
- Homemade Home Fries with Garlic Aioli
- Apple Scones with Maple Icing
- Easy Banana Muffins with Crumb Topping
- The Best Blueberry Pancakes
- Easy Cinnamon Roll Casserole
I hope you love my Cheddar Sausage Biscuits Recipe! The biscuits are flaky, buttery, and made with the perfect amount of heat. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Buttermilk Sausage Biscuits with Cheddar Cheese
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 1 1/2 tablespoons baking powder aluminum free
- 1/4 tsp baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 tbsp granulated sugar
- 8 oz ground hot sausage
- 1 cup sharp cheddar shredded
- 1 clove garlic minced
- 1/4 cup green onion about 3
- 1 jalapeño seeded and finely chopped
- 1/2 cup unsalted butter very cold or frozen
- 3/4 cup buttermilk cold
- egg wash
- butter melted, for topping
Instructions
- Heat a large skillet, and add the sausage and cook until brown, breaking it into small pieces. Once the sausage is done, add the chopped jalapeño and scallions and cook for about 30 seconds to 1 minute. Then, set aside to cool.
- Preheat your oven to 425°F and set aside a baking sheet with parchment paper or a silicone baking mat. Then, grate or dice the cold butter. Place the butter in the freezer until you are ready to use it.
- Next, sift the flour and baking powder to a large bowl. Then, add the sugar, black pepper, and salt. Whisk the ingredients together until combined. Then, remove the butter from the freezer and add the butter pieces to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Alternatively, a food processor will work as well.
- Next, add your cooled sausage mixture and shredded cheddar to the flour mixture and stir until well combined.
- Next, add the minced garlic to the buttermilk and whisk until combined.
- Then, push some of the flour mixture to the edges of the bowl to resemble a well. Next, gradually add the garlic-infused buttermilk to the center of the well, stirring gently until the dough comes together. Do not overwork the dough. The dough should look crumbly, yet moistened.
- Dump the dough into a lightly floured surface. With floured hands, bring the dough together by kneading it a few times. Be careful not to overwork the dough. With your hands or a rolling pin, pat dough into a rectangle. Next, cut the dough into three equal rectangles with a floured knife. Stack the rectangles on top of each other to form 3 layers (alternatively, you can fold the dough letter style to form 3 layers). Roll or pat out the layered dough into another rectangle and repeat the process two more times. Then, pat or roll the dough out to about 3/4- 1 inch thickness.
- Next, use a 2.5 – 3.0 inch biscuit cutter or the rim of a glass to cut out biscuits. When cutting the dough, be sure not to twist the cutter, as twisting the cutter will prevent the dough from rising. You can also use a sharp knife to cut the biscuits into squares if you do not want to use a biscuit cutter. Once the biscuits are cut, place the biscuits on the prepared baking sheet at least 2 inches apart.
- Brush the tops of the biscuits with egg wash and bake the biscuits in the preheated oven for 10-15 minutes, or until the biscuits are golden brown on top.
- Once done, remove the biscuits and brush the biscuits with melted butter.
Notes
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
These buttermilk sausage biscuits look delicious and the cheddar cheese addition sounds perfect. I appreciate the detailed step-by-step instructions; makes it easy for beginners to try!
Thanks! I hope you try them! 🙂