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

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

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

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

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.

Nutrition

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

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