Loaded Buttermilk Biscuits

These soft and fluffy buttermilk sausage biscuits are loaded up with cheese, bits of sausage and jalapeño. Perfect for breakfast or snack! 

Fully loaded buttermilk biscuits are a thing. Didn’t you know?

There’s a place in our town that sells sausage biscuits just like these ones. And they are SO good. Loaded with cheese, tons of sausage and bits of jalapeño. Of course I had to recreate them at home to share with you! Everyone should experience these sausage biscuits at least once in their life. I plan on experiencing them probably once a week.

It took me several tries to get these biscuits just right. And you may think I’m a little off in my calculations of just how much cheese and sausage goes into these. But no. You would be wrong. I think these biscuits are mainly made of cheese and sausage. Which is why I have nicknamed them the Fully Loaded Buttermilk Biscuit.

And making them extra large size is a must.

If you’re looking for other breakfast recipes you should try the Eggs Benedict Quiche or Tex Mex Migas too!

Loaded Buttermilk Biscuits

• Author: Serene
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 8 1x

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Description

These soft and fluffy buttermilk biscuits are loaded up with cheese, bits of sausage and jalapeño. Perfect for breakfast or snack!

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Ingredients

• 1 jalapeno deseeded and minced
• 1 pound mild pork sausage
• 1 and 1/2 cup all purpose flour
• 1 and 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons cold unsalted butter
• 2 cups shredded sharp cheddar cheese
• 3/4 cup buttermilk

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Instructions

1. In a medium size skillet cook the sausage and the jalapeño together until the sausage is cooked through and the jalapeño is softened.
2. Preheat the oven to 425 and line a large baking sheet with parchment paper or a silicone baking sheet.
3. In a large mixing bowl add the flour, baking powder, baking soda, salt and stir with a fork to combine.
4. Cut the cold butter into small cubes and add to the flour mixture. Using a pastry blender or forks cut the butter into the flour until there are no pieces bigger than a pea.
5. Add in the cooked sausage, jalapeño, and the cheese. Stir to combine.
6. Pour in the buttermilk and stir until mixed.
7. Using a large spoon scoop the batter and place on the baking sheet. Leaving the batter not neatly rounded gives a more textured appearance to the biscuits when baked. Batter will make about 8 large biscuits.
8. Bake for about 15-16 minutes until the biscuits are baked through. Allow to cool several minutes then remove from the pan and continue to cool on a wire cooling rack.

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Nutrition

• Serving Size: 1
• Calories: 359
• Sugar: 3 g
• Carbohydrates: 21 g
• Protein: 14 g

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