Flaky Homemade Sausage Cheddar Biscuits made with sausage, cheddar, buttermilk, and butter—savory, cheesy, and irresistibly comforting.
You know that kind of morning where nothing goes quite right? That was the day this biscuit recipe happened. I was half-awake, flour on my shirt (and in my hair), with one eye on a grumpy toddler and the other on a skillet full of sausage that I had no plan for. I didn’t want pancakes, cereal felt depressing, and don’t even talk to me about oatmeal.
So I did what I always do when I’m frazzled—I threw things into a bowl and hoped for the best. Flour, cold butter, cheddar, a little buttermilk I almost forgot was in the fridge, and that sausage? It got folded right in.
The kitchen smelled like home. The kind of smell that hits deep and makes everyone wander in like they suddenly remembered how good real food can be. I took a bite straight off the tray, standing at the stove with a spatula in one hand and my coffee in the other, and immediately thought: This… this is it.
Why You’ll Love This Homemade Sausage Cheddar Biscuits Recipe?
You ever eat something and immediately think, “Yep, I’m making that again next weekend”? These biscuits are that kind of thing.
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Crispy on the outside, fluffy inside. You get that biscuit crackle, followed by buttery softness. It’s a textural dream.
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Cheese in every bite. No skimping here. We’re talking full-on cheddar swirls, not a “hint” of flavor.
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Savory sausage goodness. It’s not a sprinkle—it’s a full-flavored, satisfying presence.
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Super forgiving dough. You don’t need to be a pro to make these. Honestly, imperfect is perfect.
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Freezer-friendly. They reheat like a charm. You’ll want extras. Trust me.
They’re not just breakfast food. They’re “eat one at 11 p.m. in your pajamas standing over the sink” food. Been there. Lived it. No regrets.
Ingredient Notes:
Look, I’m not about ingredient snobbery. These are simple, hearty, and everything in here does something.
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Pork sausage (1 lb): Cooked and drained. I go for the classic kind—nothing too lean. You want flavor and those little crispy bits.
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All-purpose flour (3 c): The base. No need for fancy flour here.
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Baking powder & baking soda: They’re the rise behind the fluff. Don’t skip either.
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Salt (1 tsp): Balance. Essential.
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Cold butter (½ c cubed + 2 tbsp melted): One for flakiness, one for glossy tops.
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Cheddar cheese (2 c): Sharp cheddar, preferably. More bite, more melt, more yes.
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Buttermilk (1 c): Adds tang and softness. If you’re out, use milk + lemon juice.
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Green onions (2 tbsp): Totally optional. I love the little burst of color and fresh zip they add.
How To Make Homemade Sausage Cheddar Biscuits?
Step 1: Preheat and prep
Crank your oven to 425°F. Lightly grease a baking sheet or line it with parchment. Now’s the time to feel like you’ve got your life together.
Step 2: Cook the sausage
Brown it in a skillet until it’s cooked through with little crispy bits. Drain off the grease and resist the urge to eat half of it with a spoon.
Step 3: Mix the dry stuff
In a big bowl, whisk together the flour, baking powder, baking soda, and salt. It should look like a fluffy cloud of biscuit dreams.
Step 4: Add butter (the cold kind)
Drop in your cold butter cubes and use your hands, a fork, or a pastry cutter to work it in until the mix is crumbly like coarse sand. Imperfect? Good.
Step 5: Bring in the cheese and sausage
Toss them into the flour mix and stir gently. Everything should look chunky and happy.
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Step 6: Buttermilk magic
Pour in the buttermilk and stir just until it comes together. No kneading. No fuss. A little mess is okay.
Step 7: Pat, cut, and get ready
Dump the dough onto a floured surface and gently pat it into an 8×10-inch-ish rectangle. Slice it into 12 rough squares or circles. Who cares? It all tastes good.
Step 8: Bake and brush
Place them on your sheet, spaced slightly apart. Brush the tops with melted butter (because why wouldn’t you?) and bake for 18–20 minutes until golden and irresistible.
Step 9: Pause for just a sec
Let them cool slightly—unless you’re into burnt tongues. Then dig in.
Storage Options:
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Room temp: 2 days, airtight container.
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Fridge: Up to 5 days. Reheat in the oven for the crispy comeback.
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Freezer: Yes. Wrap tightly and freeze for up to 2 months. Reheat from frozen or thaw overnight.
Variations and Substitutions:
Want to play around a bit? These biscuits are the perfect canvas:
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Spicy kick: Add jalapeños, hot sausage, or a sprinkle of cayenne.
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Different cheese: Gouda? Pepper jack? A little blue cheese for the brave?
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Extra herbs: Rosemary, thyme, parsley—whatever you’ve got.
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Sweet-savory combo: Try a little maple syrup in the butter topping.
What to Serve with Homemade Sausage Cheddar Biscuits?
Honestly? They’re a full meal. But if you’re building out the breakfast (or brunch, or dinner), try:
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Scrambled eggs or a fried egg on top
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Sliced avocado or tomato
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Honey butter or hot sauce
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A simple salad (if you’re pretending to be balanced)
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Coffee. Always coffee.
Frequently Asked Questions:
Can I make the dough ahead?
Yes! Wrap and chill it overnight, or freeze the unbaked biscuits for later.
Can I use pre-shredded cheese?
Sure, but fresh melts better and gives you those dreamy cheese pockets.
What if I don’t have buttermilk?
Mix 1 cup milk with 1 tbsp vinegar or lemon juice. Let it sit 5 minutes. Boom—DIY buttermilk.
These Homemade Sausage Cheddar Biscuits are kind of like a hug from your kitchen. They’re not perfect. They’re not fancy. But they’re warm, hearty, and they make mornings (and afternoons… and late-night snacks) feel like a win.
So go ahead. Try ’em. Eat one standing up with butter melting down your hand. Share with someone if you’re feeling generous. Or don’t. I won’t tell.
And when you make them, I wanna hear—did you swap the cheese? Go spicy? Accidentally eat three before they hit the table? Drop your biscuit tales in the comments. I’m all ears. And probably covered in flour again.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Sausage Cheddar Biscuits
Ingredients
- 1 lb pork sausage cooked and drained
- 3 c all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 c butter salted or unsalted, cut into small cubes
- 2 c cheddar cheese shredded
- 1 c buttermilk
- 2 tbsp butter melted
- 2 tbsp green onions sliced (green part only)
Instructions
- Preheat your oven to 425°F. Grease a baking pan.
- Start by cooking the pork sausage until it's fully cooked then drain it and set it aside.
- In a bowl whisk together the flour, baking powder, baking soda and salt.
- Add the cubed butter to the ingredients. Use a fork or your fingers to blend them until they resemble crumbs.
- Next stir in the cheddar cheese and the cooked sausage.
- Pour, in the buttermilk. Gently mix everything together until just combined.
- Turn the dough out onto a surface lined with parchment paper. Pat it down into an 8x10-inch rectangle. Then cut it into 12 squares.
- Place the biscuits on your greased baking pan with some space between them. Brush melted butter over their tops, for added flavor.
- Bake them in the preheated oven for 18 to 20 minutes. Until they turn golden brown.
- Finally, savor every bite of these Homemade Sausage Cheddar Biscuits. A treat that will surely please your taste buds!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
