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Sausage and Cheese Biscuits

By Melissa

on Sep 19, 2018, Updated Sep 19, 2019

Sausage and Cheese Biscuits are like a breakfast sandwich all mixed together: sausage, chives, and cheddar cheese all baked into a hearty biscuit. When you’re always on the go, you’ll love a breakfast recipe like this.

A Sausage and Cheese Biscuit Breakfast Recipe

I love breakfast sandwiches, but sometimes in the morning I don’t want to make all of the individual ingredients to stack together into a sandwich. That’s where this amazing recipe comes in! Sausage and cheese biscuits are like a breakfast sandwich, but it’s all mixed together. I love this recipe!

These biscuits are sturdy and rich thanks to sour cream and cornmeal in the batter, packed with goodies like chives, sausage, and cheddar cheese. The best part? You can make them ahead of time and reheat them in the oven. I love make-ahead recipes. I like to serve these for a quick and filling breakfast for my kids on school mornings (when I make them ahead) or as a side to scrambled eggs on the weekend.

This sausage and cheese biscuit recipe comes from my friend Mary’s new cookbook!

I’m so excited to share a new cookbook with you today. My friend Mary Younkin from Barefeet in the Kitchen has a new cookbook called The Weekday Lunches and Breakfasts Cookbook: Easy and Delicious Home-Cooked Meals for Busy Families. Seriously, who doesn’t need this book? It’s actually a companion book to her first cookbook, Weekday Dinners. I reviewed her first book and posted a fabulous One Pot Sausage, Rice, and Peas recipe here.

Mary’s book is everything I thought it would be and more. She’s included so many great quick, family-friendly recipes for lunch and breakfast (all of which you can use for dinner, too) and there’s a gorgeous picture for every recipe. She’s queen of the “cook’s notes” for every recipe which I find super helpful, and she’s also included gluten-free options and substitutions for every recipe (even the baking ones!).

Tips and Tricks for Making Sausage and Cheese Biscuits

• No chives on hand? Feel free to use green onions instead.
• Store the biscuits in an airtight container in the fridge for up to 3 days. Serve at room temperature or reheat in the microwave or covered in the oven (I just wrapped them individually in foil in a 350 degree oven for 8-10 minutes). They can also be individually wrapped and frozen for up to 2 months. Thaw to room temperature and reheat as directed above.
• Serve as a stand-alone quick breakfast or pair with an egg dish for a hearty breakfast or dinner.
• You can make the biscuits large or small, depending on your needs. The recipe reflects the baking times needed for each. I like to make smaller biscuits when serving these as a side and larger biscuits when serving them as a stand-alone breakfast.

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!

Sausage and Cheese Biscuits

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5 from 1 review

• Author: Melissa Griffiths - Bless this Mess
• Total Time: 30 min
• Yield: 12-18 biscuits 1x

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Description

Sausage and Cheese Biscuits are like a breakfast sandwich all mixed together: sausage, chives, and cheddar cheese all baked into a hearty biscuit. When you’re always on the go, you’ll love a breakfast recipe like this.

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Ingredients

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• ½ pound of breakfast or country sausage
• 1 cup sour cream
• 2 eggs
• ¼ cup melted butter
• 1 ¼ cup all-purpose flour
• ¾ cup cornmeal
• ¼ cup sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 ½ cups shredded sharp cheddar cheese
• ⅓ cup finely minced chives

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Instructions

1. In a large skillet over medium high heat, cook the sausage until it’s cooked through (no longer pink). Remove the sausage from the pan and drain any grease. Let cool.
2. Preheat the oven to 400 degrees.
3. In a large mixing bowl whisk together the sour cream and eggs. Add the melted butter and whisk well to combine. Add the flour, cornmeal, sugar, baking powder, and salt to the bowl and stir to combine.
4. Add the cooked sausage, cheese, and chives to the batter and stir to combine.
5. Scoop the batter onto a baking sheet lined with parchment paper or baking mat. The biscuits don’t rise or spread much, so fit them all onto one tray.
6. Bake smaller biscuits (makes 18) for 14 to 16 minutes or bake larger biscuits (makes 12) for 24 to 26 minutes until the biscuits are lightly browned.

Notes

• Store the biscuits in an airtight container in the fridge for up to 3 days. Serve at room temperature or reheat in the microwave or covered in the oven (I just wrapped them individually in foil in a 350 degree oven for 8-10 minutes.) They can also be individually wrapped and frozen for up to 2 months. Thaw to room temperature and reheat as directed above.

• Prep Time: 15 min
• Cook Time: 15 min
• Category: Breakfast
• Method: Oven
• Cuisine: American

If you like this Sausage and Cheese Biscuit recipe, you might also like these:

• Quick and Easy Sweet Potato Biscuits
• The Best Biscuit Recipe Ever, Really
• Easy Healthy Make Ahead Zucchini Egg Bake
• Easy Vegetable and Cheese Egg Bake

This savory biscuits are such a delicious addition to your breakfast rotation. I’m sure you’ll love this hearty flavorful dish as much as we do.

Enjoy from my kitchen to yours and don’t forget to check out Mary’s new cookbook!