Cheesy Sausage Biscuits

Flaky, cheese-filled treats meet flavorful sausage in these mouthwatering drop biscuits. Every mouthful offers the perfect mix of tangy cheddar and Italian sausage wrapped in a soft, crumbly biscuit that seems to disappear as you eat it. No fancy equipment needed - you'll only need a bowl and spoon to whip these up.

I made a batch for our family get-together last weekend and my little nephew said they were "way better than what we get at restaurants." What's my trick? Super cold butter and buttermilk, and being careful not to mix too much. Those tiny butter chunks make the most amazing flaky texture.

Key Ingredients

• Italian Sausage: Pick sausage with lots of visible seasonings - it'll make your whole biscuit taste better
• Sharp Cheddar: Go for aged extra-sharp for maximum flavor. Don't use the pre-shredded stuff since it has additives that mess with melting
• Buttermilk: This makes everything super soft. If you can't grab any, just add a bit of lemon juice to regular milk
• Cold Butter: The colder it is, the better - I usually stick mine in the freezer for about 15 minutes before I start cooking
• All-Purpose Flour: Unbleached works best. Make sure to scoop with a spoon into your measuring cup then level it flat
• Baking Powder: Double-check it hasn't expired - fresh powder gets you the biggest, fluffiest biscuits
• Scallions: They add a nice fresh kick that balances out all the rich flavors

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Step-by-Step Cooking Guide

Step 1:

Cook your sausage in a skillet that hasn't been preheated first. This gets more fat out and makes it brown better. Break it into tiny bits while it cooks

Step 2:

Once your sausage is cooling, chop your butter into small squares and toss them back in the freezer. Super cold butter is the key to getting flaky layers

Step 3:

Get your oven rack right in the middle and let it heat up completely. A hot oven makes your biscuits puff up better

Step 4:

Mix all your dry stuff together really well so the baking powder and spices get evenly spread out

Step 5:

Mix in the butter with quick chops using your pastry tool. Stop when you see small pebble-like bits with some bigger butter chunks still visible

Step 6:

Add your cheese with a light touch, making sure it gets coated in flour so it doesn't all stick together

Step 7:

Toss in the cooled sausage, breaking apart any big chunks that might make your biscuits uneven

Step 8:

Add the cold buttermilk and sprinkle scallions on top

Step 9:

Stir everything with a wooden spoon using a folding motion instead of mixing hard. This keeps your biscuits from getting tough

Step 10:

Use a greased measuring cup to drop big scoops onto your pan, leaving room between them for spreading

Step 11:

Don't smooth the tops. The bumpy surface will turn a beautiful golden color

Step 12:

Bake until they're golden, turning the pan around halfway so they cook evenly

Not Just For Morning

These tasty biscuits work for any time of day. Split them open and put eggs inside for breakfast, eat them with your favorite soup, or just munch on one as a tasty afternoon snack.

Prep Them Early

You can scoop the raw dough onto a baking sheet and freeze it, then put the frozen scoops in a bag. When you want fresh biscuits, just bake them frozen, adding a few more minutes to the cooking time.

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When I was little, my grandma always told me that you can't rush making good biscuits. She'd always say, "The dough can tell when you're hurrying," and I find that's so true whenever I make this recipe.

I always get asked to bring these biscuits to family dinners and neighborhood cookouts. There's something special about how the cheese gets all crispy around the edges while keeping the middle perfectly soft. They show that sometimes the easiest recipes end up being everyone's favorites.

Frequently Asked Questions

→ Can I prep the dough early?

Sure! You can shape and refrigerate the dough up to a day before baking.

→ Why does butter need to stay cold?

Keeping the butter cold makes the biscuits tender and flaky as it creates steam when baked.

→ Is freezing these biscuits possible?

Absolutely! Freeze them unbaked, and bake straight from frozen. Just add 2-3 minutes to bake time.

→ Can other cheeses be used?

Yes! Firm cheeses like Gruyere, Colby, or Pepper Jack are great swaps.

→ What if I’ve got no buttermilk?

Stir 1 tablespoon of lemon juice into a cup of milk. Let it sit for 5 minutes, then use.