Go Back
+ servings
Baked cheese and sausage biscuits cooling on a wire rack.
Print Recipe
5 from 10 votes

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! 
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 8
Author: Serene

Ingredients

  • 1 jalapeno deseeded and minced
  • 1 pound pork sausage mild
  • cup all purpose flour
  • 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

Serving: 1 | Calories: 450kcal | Carbohydrates: 20g | Protein: 19g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 92mg | Sodium: 832mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 603IU | Vitamin C: 2mg | Calcium: 291mg | Iron: 2mg