Easy Cheese and Sausage Biscuits! Easy buttermilk breakfast biscuits loaded up with sharp cheddar cheese, crumbled sausage bits and diced jalapeno. These biscuits are hearty enough to be a full meal!
Buttermilk drop biscuits are dressed up with all the fixings to make a complete meal! These biscuits come together quick and easy and are better than those that you would find at a local donut shop!
How to make these Breakfast Sausage Biscuits:
- Cook the sausage & jalapeno: 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, or with a food processor.
- Add cheese, sausage and jalapeno.
- Stir in buttermilk.
How many biscuits does this recipe make?
This depends on how large you make the biscuits. This recipe will make anywhere from 8-12 biscuits. The bake time for this recipe is determined for making 8 biscuits. Which makes the biscuits rather large. If you are making smaller biscuits, you will want to decrease the bake time.
Other Breakfast recipes:
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
Nutrition
Recipe first posted on December 1, 2017 updated April 6, 2020 with new images and video. Recipe unchanged.
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.