Homemade Sausage Cheddar Biscuits Recipe

Few dishes offer the kind of instant comfort and gratification that warm, buttery biscuits provide. Add crispy crumbled sausage and sharp cheddar cheese to the mix, and you’ve transformed a simple baked good into a satisfying, all-in-one breakfast or snack that’s as hearty as it is flavorful. Homemade Sausage Cheddar Biscuits blend southern tradition with bold, savory ingredients, making them a versatile staple for mornings, brunches, potlucks, and even weeknight dinners.

What makes this recipe so special is its balance. The biscuits are rich but not greasy, dense yet tender, and flavorful without overpowering. The flaky texture comes from cold butter and a light hand. The sausage adds a salty, umami punch that mingles beautifully with the gooey, sharp edge of the cheddar. With a well-made biscuit, each bite should fall apart delicately in your mouth—crumbly but moist, with little pockets of flavor tucked between the layers.

Sausage Cheddar Biscuits are rooted in Southern American cooking, where biscuits are more than a side dish—they’re a cultural icon. From flaky cathead biscuits to denser drop-style versions, biscuits have evolved into a beloved breakfast and brunch cornerstone across the United States. By folding in seasoned sausage and cheddar, you elevate this beloved comfort food into something robust enough to serve as a main course.

Step-by-Step Instructions: Homemade Sausage Cheddar Biscuits

1. Prepping Your Ingredients

Before doing anything else, make sure all your ingredients are prepped, measured, and cold where necessary.

You’ll need:

• 2 cups (250g) all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ¾ teaspoon kosher salt

• ¼ teaspoon black pepper (freshly ground)

• ½ cup (1 stick or 113g) unsalted butter, very cold or frozen

• ¾ cup buttermilk, very cold (plus 1–2 tbsp extra if needed)

• 1 cup sharp cheddar cheese, shredded

• ½ pound breakfast sausage (bulk or casing removed)

• Optional: a pinch of cayenne or smoked paprika for extra warmth

Prep Tip: Place your stick of butter in the freezer 10–15 minutes before starting. Cold butter = flaky layers.

2. Browning the Sausage

A key flavor-building step.

Instructions:

1. Heat a skillet over medium heat.

2. Add the sausage, breaking it up with a wooden spoon or spatula.

3. Cook for 6–8 minutes, stirring frequently, until the sausage is browned and cooked through with no pink remaining.

4. Drain excess fat using a paper towel or mesh strainer, but keep a touch of the rendered fat for flavor (½ tsp is fine).

5. Allow the sausage to cool to room temperature before adding it to the dough—hot sausage can melt your butter and ruin your biscuit structure.

Flavor Tip: For a deeper flavor, deglaze the skillet with a teaspoon of apple cider vinegar or maple syrup and let it reduce. Stir this into the sausage before cooling.

3. Making the Biscuit Dough

This is the heart of the process. Precision and restraint are key here.

Instructions:

1. Mix Dry Ingredients

   • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.

   • If using cayenne or paprika, add it here.

2. Cut in the Butter

   • Grate the frozen butter using a box grater directly into the flour.

   • Alternatively, cut the cold butter into small cubes and use a pastry cutter or your fingertips to break it into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter throughout.

   • Work quickly to avoid warming the butter.

Science Tip: Cold butter steams as it melts in the oven, creating pockets that form flaky layers.

3. Add Cheese and Sausage

   • Fold in the shredded cheddar cheese and cooled crumbled sausage using a fork or your hands.

   • Distribute evenly, ensuring the mix-ins are coated with flour to prevent clumping.

4. Add Buttermilk

   • Make a well in the center and pour in ¾ cup of cold buttermilk.

   • Gently stir with a fork or spatula just until the dough begins to come together.

   • If it seems dry or crumbly, add an extra tablespoon or two of buttermilk.

Do Not Overmix: Stop as soon as there’s no dry flour left. Overworking the dough activates gluten, leading to tough biscuits.

4. Folding and Shaping for Flaky Layers

This step mimics the lamination process used in croissant-making.

Instructions:

1. Turn the dough out onto a lightly floured surface.

2. Gently pat it into a rectangle, about 1-inch thick.

3. Fold the dough in thirds like a letter (left side over center, then right side over both).

4. Turn the dough 90 degrees and gently flatten again.

5. Repeat this folding process 2 more times. This builds layers.

Texture Tip: Each fold traps butter and air, helping your biscuits puff up in the oven.

6. Final shaping: Pat the dough into a ¾ to 1-inch thick slab, keeping the edges as even as possible.

5. Cutting and Portioning

Now it’s time to form the biscuits.

Instructions:

• Option A: Round Biscuits

  • Use a floured 2.5-inch biscuit cutter.

  • Cut straight down—don’t twist the cutter, or the biscuits won’t rise evenly.

  • Gently gather scraps and re-form the dough for more biscuits. Try to only re-roll once.

• Option B: Drop Biscuits

  • Skip the folding.

  • Drop ¼-cup portions of the dough directly onto a parchment-lined baking sheet.

  • This creates rustic, craggy tops perfect for extra crispy edges.

• Option C: Square Biscuits (No Waste)

  • Cut the dough into squares using a floured knife or bench scraper.

  • No scraps = less overworking = fluffier biscuits.

Pro Tip: Chill the shaped biscuits in the fridge for 10–15 minutes while the oven preheats. This firms the butter again for maximum rise.

6. Baking to Golden Perfection

It’s time to transform your dough into golden, cheesy, sausage-studded biscuits.

Instructions:

1. Preheat oven to 425°F (220°C)

2. Line a baking sheet with parchment paper.

3. Arrange biscuits 1–2 inches apart for crisp edges or closer together for softer sides.

4. Optional: Brush the tops with a bit of melted butter or buttermilk for browning.

5. Bake for 15–18 minutes, or until the tops are golden brown and the bottoms are lightly crisp.

Doneness Test: Insert a toothpick or knife into the center of a biscuit—it should come out clean and steamy.

7. Serving and Finishing Touches

The moment of reward.

Serving Suggestions:

• Serve warm, ideally fresh out of the oven or reheated in the toaster oven.

• Additions:

  • Honey drizzle for sweet contrast

  • Soft scrambled eggs on the side

  • Maple butter or hot pepper jelly

  • Use two biscuits to build an epic breakfast sandwich

Presentation Tip: Sprinkle a touch of flaky sea salt and chopped chives on top of the biscuits just before serving for visual appeal and flavor.