Cheesy Sausage Biscuits – Easy, Fluffy & Done in 30 Min
The best sausage biscuits you’ll ever make — cheesy, buttery, and ready in 30 minutes. No rolling, no fuss.
What Are Sausage Biscuits?
Sausage biscuits are soft, fluffy drop biscuits packed with cooked sausage, melted cheese, and bold seasonings. Unlike traditional biscuits that require rolling and cutting, these are drop biscuits — meaning you scoop the dough straight onto the baking sheet. Simple, fast, and absolutely delicious.
Whether you’re making them for breakfast, brunch, or a quick snack, cheesy sausage biscuits are the kind of comfort food that disappears fast.
Why You’ll Love This Recipe
- ✅ Ready in under 30 minutes
- ✅ No rolling or cutting required
- ✅ Crispy outside, soft and fluffy inside
- ✅ Loaded with sharp cheddar and savory sausage
- ✅ Easy to customize with different cheeses and sausage types
- ✅ Perfect for meal prep — reheat beautifully
Ingredients You’ll Need
Here’s everything that goes into making the best cheesy sausage biscuits:
For the Biscuits:
- 1 lb sweet Italian sausage (casing removed) — breakfast sausage or spicy sausage work great too
- 3 cups all-purpose flour — spooned and leveled, not packed
- 1 tablespoon brown sugar — balances the savory flavors
- 1 tablespoon baking powder — this is what makes your biscuits tall and fluffy
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes — optional but adds great depth
- ¾ cup unsalted butter — must be very cold, cut into cubes
- 8 oz sharp cheddar cheese — freshly grated for best melt
- 1¼ cups cold buttermilk — the secret to tender biscuits
- ½ cup scallions — thinly sliced
For Finishing:
- 2 tablespoons melted butter — brushed on top right out of the oven
- Extra scallions for garnish
Pro Tip: The colder your butter and buttermilk, the fluffier your biscuits will be. Don’t skip the chill!
How to Make Cheesy Sausage Biscuits (Step by Step)
Step 1: Cook the Sausage
In a skillet over medium heat, cook the sausage until fully browned, breaking it into small crumbles. Transfer to a plate lined with paper towels and let it cool completely. Hot sausage will melt your cold butter and ruin the texture.
Step 2: Preheat and Prep
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, salt, garlic powder, black pepper, and red pepper flakes until well combined.
Step 4: Cut in the Butter
Using a pastry cutter (or your fingertips), work the cold butter into the flour mixture until it resembles coarse, pea-sized crumbs. This step is what creates those beautiful flaky layers.
Step 5: Add Cheese and Sausage
Add the grated cheddar and cooled sausage to the bowl. Gently stir with a spatula to distribute evenly — don’t overmix at this stage.
Step 6: Add Buttermilk and Scallions
Pour in the cold buttermilk and add the scallions. Stir just until a stiff, moist dough forms. A few dry spots are fine — overmixing makes tough biscuits.
Step 7: Scoop and Bake
Using a lightly greased ⅓-cup measuring cup, scoop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get about 10 large biscuits.
Bake for 14 to 16 minutes, or until the tops are golden brown.
Step 8: Butter and Serve
Immediately brush the tops with melted butter. Sprinkle with extra scallions and serve warm.
Tips for the Best Sausage Biscuits
Keep everything cold. Cold butter = steam = flaky biscuits. If your kitchen is warm, pop the dough in the fridge for 10 minutes before baking.
Don’t overwork the dough. Mix until just combined. The moment you see no dry flour, stop.
Use freshly grated cheese. Pre-shredded cheese has anti-caking agents that affect melt. Grate your own for the best texture.
Cool the sausage completely. This is non-negotiable. Hot sausage = melted butter = flat biscuits.
Use a hot oven. 425°F is the sweet spot — it creates a quick rise before the biscuits set.
Best Sausage to Use for Biscuits
One of the most common questions about this recipe is what kind of sausage works best. Here’s a quick breakdown:
| Sausage Type | Flavor Profile | Best For |
|---|---|---|
| Sweet Italian | Mild, slightly herby | Classic crowd-pleaser |
| Breakfast Sausage | Savory, slightly sweet | Morning biscuits |
| Spicy Italian | Bold, peppery kick | Heat lovers |
| Chorizo | Smoky, rich | Gourmet twist |
| Chicken Sausage | Lighter, leaner | Healthier option |
Cheese Variations Worth Trying
Sharp cheddar is the classic choice, but don’t stop there:
- Gruyère — nutty and melty, pairs great with any sausage
- Pepper Jack — adds heat alongside the sausage
- Smoked Gouda — deep, smoky flavor
- Fontina — ultra-creamy melt
- White Cheddar — milder but still sharp enough to stand out
How to Serve Sausage Biscuits
These biscuits are incredibly versatile. Here’s how to make a full spread around them:
- Breakfast plate: Serve alongside scrambled eggs and crispy hash browns
- Brunch spread: Add fresh fruit, mimosas, and a simple green salad
- Game day snack: Slice in half and stuff with a fried egg and hot sauce
- Soup side: Pair with tomato bisque or chicken soup
- On their own: Honestly, they don’t need anything — just eat them warm
How to Store and Reheat
Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep for up to 5 days. Reheat in a 350°F oven for 8-10 minutes or in a skillet over low heat.
Freezer: Freeze baked biscuits in a zip-lock bag for up to 3 months. Reheat from frozen at 375°F for 15-18 minutes.
Meal Prep Tip: You can also freeze the unbaked dough mounds on a tray, then transfer to a bag. Bake directly from frozen — just add 5 minutes to the bake time.
Frequently Asked Questions
Can I make sausage biscuits without buttermilk? Yes. Mix 1¼ cups of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it curdles slightly. Use it exactly like buttermilk.
Why are my biscuits flat? Usually caused by warm butter, overmixing, or old baking powder. Make sure your butter is very cold and your baking powder is fresh (less than 6 months old).
Can I make these ahead of time? Absolutely. Make the dough the night before, cover it, and refrigerate. Scoop and bake in the morning. You may need to add 2-3 minutes to the bake time.
Can I use self-rising flour instead of all-purpose? You can, but reduce or eliminate the baking powder and salt since self-rising flour already contains both.
Are sausage biscuits good for meal prep? They’re excellent for meal prep. Bake a full batch, let them cool, and freeze individually. Reheat as needed throughout the week.
Can I make these sausage biscuits gluten free? A 1-to-1 gluten-free flour substitute should work in this recipe. The texture may be slightly different but still delicious.
More Savory Biscuit Recipes to Try
If you loved these cheesy sausage biscuits, here are some other recipes worth bookmarking:
- Bacon and Gruyère Drop Biscuits
- Cheddar Jalapeño Biscuits
- Rosemary Parmesan Biscuits
- Flaky Buttermilk Biscuits
- White Cheddar and Apple Biscuits
Final Thoughts
These cheesy sausage biscuits hit every note — they’re savory, fluffy, rich, and incredibly easy to make. Whether you’re feeding a crowd at brunch or just want something warm and satisfying on a weekday morning, this recipe delivers every time.
The most important things to remember: keep everything cold, don’t overmix, and serve them warm. Do those three things, and you’ll have the best sausage biscuits you’ve ever made.
Made this recipe? Leave a rating and tell us how it went in the comments below — we’d love to hear from you!
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