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These simple drop biscuits are packed with breakfast sausage, green onions, and cheese, making them a delicious addition to any brunch menu! Serve these sausage biscuits on their own or turn them into an egg sandwich; your family is gonna love these.
Biscuits are one of the best breakfast breads. Whether it’s a classic buttermilk biscuit, a sweet blueberry biscuit, or a savory cheddar bay biscuit, I love them all.
So these sausage biscuits packed with breakfast sausage, sharp cheddar cheese, and green onions? You know I’m all in.
I will be looking for every opportunity to add these beauties to my brunch menus for the foreseeable future.
Why you’ll love these savory sausage biscuits
If you’re a big fan of biscuits and sausage gravy, I think you’ll really love these cheesy sausage biscuits.
I took my buttermilk drop biscuit dough and made a couple of tweaks to it, adding cooked pork sausage, green onions, and plenty of cheddar cheese.
You get the tender, tangy biscuit paired with the savory sausage and the sharp cheese…oh man. It’s so, so good.
They’re also really easy to make, especially if you cook the sausage ahead of time. They’re just begging to be added to your Easter or Mother’s Day brunch menus as a savory option alongside fruit and homemade yogurt, homemade waffles, or strawberry rolls with cream cheese frosting.
How to make cheesy sausage biscuits
These sausage biscuits are drop biscuits, so they are a bit faster and easier to make than rolled biscuits.
Ingredients you’ll need
To make this recipe, you will need:
- 1 pound ground pork sausage
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 3 tablespoons finely sliced green onions
- 1 1/4 cups shredded sharp cheddar cheese
- 1 1/2 cups buttermilk
Before you start baking, make sure you know how to measure flour correctly. Getting this step right will help your biscuits turn out perfect every time!
There are some recipes, like my one-pot mac and cheese, where I recommend shredding your own cheese. But this is one recipe where pre-shredded cheese is just fine if you don’t have the time to shred your own!
Uh oh – did you forget to buy buttermilk while you were at the store? Make a simple buttermilk substitute to use in this recipe instead!
Making these biscuits
Start by browning the sausage over medium-high heat. Make sure you break it down into small pieces so it mixes well into the biscuit dough later.
Drain the fat and let the cooked sausage cool a bit while you work on the dough.
In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Add the cold butter pieces and use a pastry blender to work them into the flour mixture until it resembles coarse meal with a few pea-sized pieces of butter remaining.
If it’s not accessible for you to work the butter into the dry ingredients by hand, pulse the mixture in a food processor until it resembles coarse meal, then pour it into a bowl to continue the recipe.
Stir the green onions, shredded cheese, and sausage into the mixture, then stir in the buttermilk until no dry pockets remain.
Use a large spoon to drop the dough in 12 mounds on a lined baking sheet. Bake at 425°F for 17 minutes, until the tops are golden and the biscuits are cooked through.
Serving suggestions
These cheesy sausage biscuits are delicious as-is as part of your breakfast or brunch menu. If you love a sweet and savory combo, you could serve them alongside some hot honey for a little kick.
They’d also be good for soaking up red-eye gravy!
But if you really want to take things up a notch, use these sausage biscuits as the base for a breakfast sandwich. Add some eggs, cheese, maybe some bacon…delish!
Make-ahead tips
If you’re making cheesy sausage biscuits for a special brunch and want to get some of the recipe prepped ahead of time, go ahead and brown the sausage the night before. Drain the fat and store the sausage in an airtight container in the fridge until you’re ready to bake.
You could even freeze the unbaked biscuits. Drop the dough onto a baking sheet lined with parchment paper; place the sheet pan in the freezer for a couple of hours, until the biscuits are frozen through.
Transfer the biscuits to a zip-top freezer bag and freeze for up to a month.
When you’re ready to eat, bake as many of the biscuits as you like according to the recipe directions, adding a few extra minutes of baking time as needed.
Variations on this sausage biscuit recipe
We typically make these cheesy sausage biscuits with mild pork sausage and sharp cheddar cheese, but there are plenty of other ways to enjoy this recipe!
- Use medium or hot sausage for a spicy kick.
- Swap pork sausage for ground turkey sausage or chicken sausage.
- Use your own favorite shredded cheese in place of the sharp cheddar. Gouda or pepper jack would work great.
- Don’t have green onions? Use finely sliced chives instead.
- Serving a crowd? Make 24 smaller biscuits instead of 12 large ones! (Just keep in mind they won’t need to bake as long – I’d start checking them around 12 minutes.)
Cheesy Sausage Biscuits
Ingredients
- 1 pound ground pork breakfast sausage
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 6 tablespoons unsalted butter cold, cut into pieces
- 3 tablespoons finely sliced green onions
- 1 ¼ cups shredded sharp cheddar cheese
- 1 ½ cups buttermilk
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Cook the sausage in a skillet over medium-high heat until browned and cooked through, making sure to break it into small pieces. Drain the fat and let cool while you continue with the recipe.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the butter to the bowl. Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
- Stir in the green onions, cheese, and cooked and cooled sausage. Stir in the buttermilk until no dry pockets remain.
- Use a large spoon to portion the dough in 12 mounds on the prepared baking sheet. Bake for about 17 minutes, or until the tops are golden and the biscuits are cooked through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
