Go Back
+ servings
Baked cheese and sausage biscuits cooling on a wire rack.
Print Recipe
5 from 6 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 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 450kcal
Author: Serene


  • 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


  • 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.



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