Sausage and Cheese Biscuits
Updated May 07, 2024
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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.
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.
Table of Contents
Why You’ll Love This Recipe
- The savory sausage and sharp cheddar combine for a rich, satisfying flavor.
- These biscuits are comforting and filling, ideal for a quick, hearty snack or meal.
- Easy to make and versatile, they’re perfect for on-the-go meals and pair well with various dishes.
Recipe Ingredients
- Sausage
- Sour cream
- Eggs
- Butter
- Flour
- Cornmeal
- Sugar
- Sharp cheddar cheese
- Minced chives
See the recipe card for full information on ingredients and quantities.
How To Make Sausage and Cheddar Biscuits
Step #1. Cook the sausage in a skillet over medium-high heat until it’s no longer pink, then drain and let it cool. Then In a large bowl, whisk together the sour cream, eggs, and melted butter.
Step #2. Add the flour, cornmeal, sugar, baking powder, and salt, stirring to combine.
Step #3. Fold in the cooled sausage, cheddar cheese, and minced chives.
Step #4. Scoop the batter onto a parchment-lined baking sheet. Since the biscuits don’t spread much, you can place them closely together. Bake until they turn lightly browned.
Recipe FAQs
Any breakfast or country sausage is ideal. You can choose between mild or spicy, depending on your preference. Make sure the sausage is fully cooked and cooled before adding it to the batter.
Be careful not to overmix the batter once you add the flour and other dry ingredients. Mix just until combined to keep the texture light.
Absolutely! You can prepare and shape the biscuits and either refrigerate them overnight or freeze them for longer storage. Bake directly from the freezer, adding a few extra minutes to the baking time.
Expert Tips
- 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.
What To Serve With Cheddar Biscuits
Sausage and cheese biscuits pair well with a variety of sides for a complete meal. Consider serving them with fresh fruit salad or eggs for a balanced breakfast. Crispy hash browns or sweet potato fries add a satisfying crunch, while creamy sausage gravy brings indulgent Southern flair. For a lighter touch, mix in a simple greens salad with vinaigrette or Greek yogurt topped with honey and nuts.
More Breakfast Recipes To Consider
Breakfast Recipes
Foolproof Instant Pot Yogurt – Only 2 Ingredients
Healthy Snacks
Crock Pot or Slow Cooker Yogurt
Pumpkin
40 Fall Pumpkin Recipes
Pancake Recipes
Gingerbread Pancakes
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Sausage and Cheese Biscuits
Ingredients
- 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
Instructions
- 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.
- Preheat the oven to 400 degrees.
- 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.
- Add the cooked sausage, cheese, and chives to the batter and stir to combine.
- 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.
- 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.
COMBINES CHEESE PORK AND BREAD…YUM!
You need nothing else in your life right, hehehe
I’m so happy you like these biscuits as much as we do!
This is genius! I will have to look into Mary’s books…..one can never have too many cookbooks! Thanks!
It’s a good one! And you’ll LOVE THESE!