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.
These soft and fluffy buttermilk biscuits are loaded up with cheese, bits of sausage and jalapeño. Perfect for breakfast or snack!
- 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
- In a medium size skillet cook the sausage and the jalapeño together until the sausage is cooked through and the jalapeño is softened.
- Preheat the oven to 425 and line a large baking sheet with parchment paper or a silicone baking sheet.
- In a large mixing bowl add the flour, baking powder, baking soda, salt and stir with a fork to combine.
- 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.
- Add in the cooked sausage, jalapeño, and the cheese. Stir to combine.
- Pour in the buttermilk and stir until mixed.
- 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.
- 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.
- Serving Size: 1
- Calories: 359
- Sugar: 3 g
- Carbohydrates: 21 g
- Protein: 14 g