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Mouthwatering Cheese and Sausage Biscuit

As seen in Rise and Shine with Delicious Breakfast Recipes.

Bite into warm, soft biscuits stuffed with cheddar and tasty sausage. Every bite has lots of gooey cheese and hearty sausage. All you need is a few basics—flour, cold butter, milk—and it turns out cozy and yummy. A little garlic and cracked pepper kick up the flavor. These are awesome warm in the morning, as part of brunch, or even for snacking later. Folks love them with hot tea or coffee. They're easy to whip up and always go fast at any get-together.

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Barbara Chef
Created By Sasha
Last updated on Thu, 10 Jul 2025 18:33:17 GMT
Two golden biscuits stacked with sausage and lots of cheese. Save Pin
Two golden biscuits stacked with sausage and lots of cheese. | foodthingle.com

If you want something filling for breakfast or brunch, these Sausage Cheese Biscuits are a crowd-pleaser. Expect soft layers with gooey cheese and savory sausage in every bite. They're awesome for slow weekends, hectic mornings, or when you just need to treat yourself.

Whipped these up for our family holiday brunch and not one was left behind. Now, that yummy biscuit smell is just what weekend mornings mean to us.

Tasty Ingredients

  • Milk or buttermilk: Makes the dough come together. Go for buttermilk if you want them extra tangy.
  • Breakfast sausage: Adds tons of flavor and a protein boost. Fry and drain well so they aren't greasy.
  • Shredded cheddar or any cheese you like: Melts and gets stringy with every bite. A sharp kind pops with flavor.
  • Unsalted butter: Gives you buttery, soft biscuits. Use it cold to help with flakiness.
  • Black pepper: Adds a kick. Fresh cracked is best, but use what you've got.
  • Garlic powder: Optional, but cranks up the savory factor if you want.
  • Salt: Balances everything and boosts taste.
  • Baking powder: The biscuits puff up perfectly thanks to this.
  • All purpose flour: The base of the dough. Get a new bag for the best lift.

Easy How-To

Cool and Dig In:
Let your biscuits chill for a few before eating. They're best enjoyed when the cheese is still gooey.
Bake and Savor:
Put the biscuits on the tray, leaving a little space between. Bake for twelve to fifteen minutes until gorgeous and golden.
Shape and Slice:
Move your dough onto a lightly floured surface. Gently flatten it to about an inch. Use a cutter or glass without twisting for tall biscuits.
Add the Wet Stuff:
Gently pour in the milk until everything holds together. Don't overmix or you'll get tough biscuits.
Melt in Cheese & Sausage:
Drop in shredded cheese and cooked sausage. Give it a light mix so every biscuit gets both.
Work in the Butter:
Pop in cold butter cubes and use your fingers or a fork to break them up till you see little bits. These make the layers flaky.
Mix It All Together:
In a big bowl, stir together flour, baking powder, salt, garlic powder, and pepper. Blend well so each biscuit comes out just right.
Crank Up the Oven:
Fire up your oven to 425. Use some parchment or a baking mat on your pan so cleanup is a breeze.
Two cheesy, meaty biscuits. Save Pin
Two cheesy, meaty biscuits. | foodthingle.com

The best bit is hitting those melty cheese bits with sausage pieces. Our family did a biscuit showdown and this one is everyone's favorite every single time.

Storing Leftovers

Pop any extras into a tight container to keep for up to three days. Get the texture back by warming in a 300-degree oven for about six minutes, uncovered. These freeze great too! Just wrap each one in paper towel, seal in a bag, and warm up straight from the freezer in your oven or microwave.

Swaps and Changes

Try Monterey Jack, Swiss, or pepper jack cheese for something new. Turkey sausage or crispy bacon is a good swap for pork sausage. No meat? Skip it and throw in more cheese or stir in some cooked mushrooms instead.

Three cheesy sausage biscuits. Save Pin
Three cheesy sausage biscuits. | foodthingle.com

Fun Serving Ideas

Eat them hot as they are or split and stuff with some scrambled eggs. They’re awesome topped with gravy, or pair with a fruit salad for a great brunch plate.

Little Backstory

Fluffy biscuits are a staple of Southern kitchens, passed down over time. The mix of sausage and cheese lifts the classic to new heights. This combo is now what we make for all our family weekends.

Common Recipe Questions

→ Which cheese tastes best in these biscuits?

Cheddar is our go-to, but swap in Monterey Jack or pepper jack if you want a different kick.

→ Can I toss in sausage that’s already cooked?

Definitely—pre-cooked sausage makes it even easier and mixes in perfectly.

→ Do I really need buttermilk, or is regular milk just fine?

Both are good. Buttermilk gives you rich biscuits, regular milk keeps them super tender and airy.

→ Any tips for super flaky biscuits?

Chill your butter and don’t overwork the dough. Cold butter melts in the oven, creating layers that flake up nicely.

→ What goes well on the side?

Try them with eggs, fruit, or some jam. Or just eat one—no extras needed!

→ Are these biscuits good for freezing?

Yep! Let them cool, pop them in a container, and freeze away. A quick warm-up in the oven brings them right back.

Cheese Sausage Biscuit

Fluffy biscuits loaded up with savory sausage and cheesy bits. Super crispy on the outside, so soft inside. Best way to start the day.

Preparation Time
20 Minutes
Cooking Time
15 Minutes
Overall Time
35 Minutes
Created By: Sasha

Recipe Type: Breakfast

Skill Level: Moderate

Regional Style: American

Output: 10 Number of Servings (10 biscuits)

Special Diets: ~

What You'll Need

→ Add-Ins

01 120 ml milk or buttermilk
02 450 g cooked and crumbled breakfast sausage
03 115 g cheddar cheese, shredded

→ Dough Base

04 113 g cold unsalted butter, chopped up
05 1 g black pepper
06 2 g garlic powder
07 3 g salt
08 13 g baking powder
09 250 g all-purpose flour

Steps to Follow

Step 01

After baking, let these biscuits sit for a couple of minutes, then dig in while they're still nice and toasty.

Step 02

Pop the cut biscuits onto your lined baking tray, keeping some space between each one. Stick them in the oven for about 12 to 15 minutes, until you notice they turn a lovely golden color and they're cooked through.

Step 03

Dust a surface with a bit of flour and plop the dough on. Gently pat it into a thick rectangle, then use a cup or round cutter to stamp out biscuit shapes as close together as you can.

Step 04

Pour your milk (or buttermilk if you want) over the mixture. Stir it all just until the dough comes together. Don’t overdo it or you’ll lose the light layers.

Step 05

Toss in the cheddar and sausage. Mix until everything’s dotted throughout your dough but don’t mix too much.

Step 06

Drop the cold butter pieces into the bowl with your dry stuff. Mash them in with a fork or pastry blender until the mix looks a bit chunky, with bits around the size of peas.

Step 07

Grab your big bowl. Toss together flour, baking powder, garlic powder, salt, and the pepper. Give it a good whisk so everything’s mixed up.

Step 08

Fire up the oven to 220°C first thing. Line a baking tray with some parchment or a silicone mat so nothing sticks.

Additional Tips

  1. Want flakier biscuits? Keep your butter real cold and handle the dough as little as you can.
  2. You can swap milk with buttermilk if you want these even softer and richer.

Essential Tools

  • Big bowl for mixing
  • Fork or pastry blender
  • Baking tray
  • Parchment or silicone mat
  • Glass or cookie cutter for shaping

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Made with dairy, wheat, and may include pork.

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 390
  • Fat Content: 27 g
  • Carbohydrates: 22 g
  • Protein: 13 g