Description
These Cheesy Sausage Biscuits are a comforting and flavorful breakfast or snack option, combining savory Italian sausage, sharp cheddar cheese, and fragrant scallions in a tender, buttery biscuit. Perfectly golden and fluffy, they’re baked to perfection for a satisfying treat that pairs wonderfully with melted butter and additional scallions.
Ingredients
Meat
- 1 pound (454g) sweet Italian sausage (casing removed)
Dry Ingredients
- 3 cups (360g) all-purpose flour
- 1 Tablespoon (14g) light brown sugar (packed)
- 1 Tablespoon (14g) baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
Fat and Dairy
- 3/4 cup (170g) unsalted butter (very cold, cubed)
- 8 ounces sharp cheddar cheese (grated)
- 1 and 1/4 cups (285ml) buttermilk (cold)
- 2 Tablespoons (28g) unsalted butter (melted, for serving)
Vegetables and Herbs
- 1/2 cup scallions (thinly sliced, plus more for serving)
Instructions
- Cook the Sausage: In a medium skillet over medium heat, cook the sweet Italian sausage, breaking it up into small pieces until it is well-browned. Once cooked, remove from heat and allow to cool completely.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, baking powder, salt, garlic powder, black pepper, and crushed red pepper flakes ensuring all are evenly combined.
- Cut in Butter and Add Cheese and Sausage: Using a pastry cutter, cut the very cold, cubed unsalted butter into the dry ingredients until the mixture resembles coarse meal. Stir in the grated sharp cheddar cheese and the cooled cooked sausage gently using a rubber spatula to distribute them evenly throughout the mixture.
- Add Buttermilk and Scallions: Pour in the cold buttermilk and add the thinly sliced scallions. Stir just until a stiff but evenly moistened dough forms; avoid overmixing to keep the biscuits tender.
- Shape the Biscuits: Lightly grease a 1/3 cup measuring cup. Scoop mounds of dough and drop them onto the prepared baking sheet, spacing them about 2 inches apart. This recipe yields approximately 10 large biscuits.
- Bake: Bake in the preheated oven for 14 to 16 minutes or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.
- Serve: Serve the biscuits warm brushed with melted butter and sprinkle with extra scallions if desired for added freshness and flavor.
Notes
- For best results, ensure the butter is very cold before cutting it into the dry ingredients to create flaky biscuits.
- Do not overmix the dough once the buttermilk is added to keep the biscuits tender and light.
- The cooked sausage must be cooled before adding it to avoid melting the butter prematurely in the dough.
- You can substitute sharp cheddar with other cheeses like Monterey Jack or pepper jack for a different flavor profile.
- These biscuits are best enjoyed fresh but can be reheated in a warm oven for a few minutes.