This post may contain affiliate links. Please read our disclosure policy.
Easy buttermilk breakfast cheese and sausage drop biscuits loaded up with sharp cheddar cheese, crumbled mild sausage bits and diced jalapeño. These biscuits are hearty enough to be a full meal!
If you’re a fan of biscuits make sure you check out our Buttermilk Drop Biscuits or our Homemade Southern Biscuits recipes next!
Cheesy, Easy, and Oh-So-Satisfying
These cheesy sausage biscuits are perfect for mornings when you need something hearty but quick. Loaded with sharp cheddar, crumbled sausage, and a touch of jalapeño, they bring just the right mix of savory and spicy.
Think of them as the breakfast sandwich—minus the fuss.
Whether you grab one on the go or sit down with a spread of fruit and coffee, they hit the spot. You’ll love how they come together easily and taste even better than what you’d find at your local donut shop.
Why You Will Love This Recipe
- Quick & Easy: Minimal prep, ready in under 30 minutes.
- Crowd-Pleaser: Perfectly savory with sausage, cheddar, and a hint of spice.
- Versatile: Great for breakfast, snacks, or on-the-go bites.
Ingredients You Will Need
- Sausage: Use breakfast sausage, mild Italian sausage, or plant-based sausage.
- Cheddar Cheese: Swap with Monterey Jack, pepper jack, or Colby.
- Jalapeño (optional): Sub with green bell pepper or omit for less spice.
- Buttermilk: Use regular milk + 1 tbsp vinegar or lemon juice.
- Butter: Use unsalted, or adjust the salt required in the recipe if using salted butter.
- All-Purpose Flour: Try a 1:1 gluten-free flour blend if needed.
Step-By-Step Instructions
Find the complete recipe card below with measurements and full instructions.
- Cook the sausage & jalapeño, make sure that the sausage is cooked before adding to the biscuit ingredients.
For best results lay the cooked sausage on a paper towel to soak up any additional grease before adding to the dough.
- Cut the butter into the dry ingredients, this can be done with a pastry blender, fork, two butter knives, food processor, or simply using your hands.
- Add in the cooked sausage, jalapeño, and the cheese. Stir to combine, then 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 9 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.
Storage
- Refrigerator: Store these breakfast drop biscuits in a sealed container in the refrigerator for up to 3 days. Remove from the fridge 30 minutes before serving to serve at room temperature, or reheat slightly in a microwave if desired.
- Freezer: Store in a sealed freezer-safe container for up to 3 months. Thaw in the refrigerator overnight.
More Breakfast recipes:
If you make and love our recipes, it would help us if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and YouTube.
Easy Cheese and Sausage Biscuits
Ingredients
- 1 jalapeno deseeded and minced
- 1 pound pork sausage mild
- 1½ cup all purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 5 tbsp unsalted butter cold
- 2 cups sharp cheddar cheese shredded
- ¾ cup buttermilk
Instructions
- 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, forks, or a food processor, 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.
Video
Notes
- Refrigerator: Store these breakfast drop biscuits in a sealed container in the refrigerator for up to 3 days. Remove from the fridge 30 minutes before serving to serve at room temperature, or reheat slightly in a microwave if desired.
- Freezer: Store in a sealed freezer-safe container for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Breakfast Recipes
Recipe first posted on December 1, 2017, updated April 6, 2020, and October 17, 2024 with new images and video. Recipe unchanged.
Photography by KJandCompany.co
I love these! Have you ever tried freezing them either before or after baking? I like to meal prep my breakfast with a batch but end up with so much extra buttermilk!
Love this recipe and added onions and fresh oregano
Delicious and quick/easy to put together! These biscuits were devoured by my family! I served them with fresh fruit for a lovely (and simple) breakfast!
I will be making these again!
So easy to make and really delicious!
I used pork pineapple sausage which gave it a slight sweetness. I omitted the jalapeno, since these are for my 7yo. I added some italian seasoning, black pepper, and 1-1/2c mexican cheese mix.
I didn’t have buttermilk on hand so I used a sub (3/4c 2% milk mixed with slightly less than 1T white vinegar – let it sit for 10 min).
They biscuits turned out nice and moist and delish! Gonna be great grab and go’s for the new school year. Thank you!
So good! Simple recipe and family approved! Will put in my keeper list!
I’m so glad you enjoyed it! Thank you.
Can this be baked the night before and warm up the next morning for breakfast. Can it be store in fridge for couple days, since my household only 2 persons.