Sausage cheese biscuits: the ultimate Southern comfort food, ready to brighten your breakfast table! Imagine sinking your teeth into a warm, flaky biscuit, the savory sausage and melted cheese creating an explosion of flavor in your mouth. Is your stomach rumbling yet? Mine certainly is!
These aren’t just any biscuits; they’re a testament to resourceful Southern cooking, born from simple ingredients and a desire for a hearty, satisfying meal. While the exact origins are debated, biscuits themselves have a long history in the American South, evolving from hardtack to the soft, buttery delights we know and love. Adding sausage and cheese? That’s just pure genius!
People adore sausage cheese biscuits for so many reasons. First, there’s the taste: the salty, savory sausage perfectly complements the rich, creamy cheese and the slightly sweet biscuit. Then there’s the texture: the crisp exterior of the biscuit gives way to a soft, fluffy interior, studded with flavorful sausage and gooey cheese. But perhaps the biggest draw is their convenience. They’re easy to make, perfect for a quick breakfast on the go, a satisfying brunch, or even a comforting snack any time of day. Get ready to experience biscuit bliss!
Ingredients:
- 1 pound bulk pork sausage, I prefer a sage-flavored variety
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into cubes
- 1 cup (8 ounces) cold buttermilk, plus more for brushing
- 1 1/2 cups (6 ounces) shredded cheddar cheese, sharp or medium
- Optional: 1 tablespoon honey or maple syrup (for a touch of sweetness)
Preparing the Sausage:
- Brown the Sausage: In a large skillet over medium-high heat, crumble the bulk pork sausage. Cook, stirring occasionally, until the sausage is fully browned and no longer pink. This usually takes about 8-10 minutes. Make sure to break up any large clumps of sausage as it cooks.
- Drain Excess Grease: Once the sausage is cooked, carefully drain off any excess grease from the skillet. You can do this by tilting the skillet and spooning the grease out, or by transferring the sausage to a colander lined with paper towels. Pat the sausage dry with paper towels to remove as much grease as possible. This step is crucial for preventing the biscuits from becoming greasy.
- Cool the Sausage: Allow the cooked sausage to cool slightly before adding it to the biscuit dough. You can spread it out on a plate to speed up the cooling process. You don’t want it to be piping hot, just warm or room temperature.
Making the Biscuit Dough:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper. Make sure everything is well combined. This ensures that the leavening agents (baking powder and baking soda) are evenly distributed throughout the dough, which is essential for light and fluffy biscuits.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The butter should be in small pieces, about the size of peas. The key here is to work quickly and keep the butter cold. Cold butter creates pockets of steam in the oven, which helps the biscuits rise and become flaky. If you’re using your fingertips, rub the butter and flour together, lifting and tossing the mixture as you go.
- Add the Cheese and Sausage: Gently fold in the shredded cheddar cheese and the cooled, cooked sausage into the flour and butter mixture. Distribute the cheese and sausage evenly throughout the mixture. Be careful not to overmix at this stage.
- Add the Buttermilk: Gradually add the cold buttermilk to the bowl, stirring gently with a wooden spoon or spatula until just combined. The dough will be slightly sticky. Be careful not to overmix the dough, as this will develop the gluten and result in tough biscuits. You want to mix it just until the dry ingredients are moistened. If the dough seems too dry, add a tablespoon or two more of buttermilk, but be careful not to add too much.
- Turn Out and Knead Lightly: Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently pat the dough into a rectangle about 1 inch thick. Fold the dough in half, then pat it back into a 1-inch thick rectangle. Repeat this folding and patting process 3-4 times. This creates layers in the dough, which will result in flaky biscuits. Be gentle and avoid overworking the dough.
Cutting and Baking the Biscuits:
- Cut Out the Biscuits: Using a 2-3 inch biscuit cutter (or a sharp knife), cut out the biscuits. Press straight down with the cutter, avoiding twisting, as twisting can seal the edges and prevent the biscuits from rising properly. If you don’t have a biscuit cutter, you can use a sharp knife to cut the dough into squares or rectangles.
- Place on Baking Sheet: Place the biscuits onto a baking sheet lined with parchment paper or a silicone baking mat. Arrange the biscuits so that they are close together, but not touching. Placing them close together helps them rise higher.
- Brush with Buttermilk (Optional): Brush the tops of the biscuits with a little bit of buttermilk. This will give them a nice golden-brown color. You can also brush them with melted butter for a richer flavor.
- Bake: Bake in a preheated oven at 425°F (220°C) for 15-20 minutes, or until the biscuits are golden brown and cooked through. The baking time may vary depending on your oven, so keep an eye on them.
- Cool Slightly: Remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before serving.
Tips for Perfect Sausage Cheese Biscuits:
- Use Cold Ingredients: Cold butter and buttermilk are essential for creating flaky biscuits. The cold butter creates pockets of steam in the oven, which helps the biscuits rise and become light and airy.
- Don’t Overmix: Overmixing the dough will develop the gluten and result in tough biscuits. Mix the dough just until the dry ingredients are moistened.
- Handle the Dough Gently: Be gentle when handling the dough. Avoid overworking it, as this will also develop the gluten and result in tough biscuits.
- Use a Sharp Biscuit Cutter: A sharp biscuit cutter will cut cleanly through the dough, preventing the edges from sealing and allowing the biscuits to rise properly.
- Bake at a High Temperature: Baking the biscuits at a high temperature helps them rise quickly and develop a golden-brown crust.
- Don’t Overbake: Overbaking the biscuits will make them dry and crumbly. Bake them until they are golden brown and cooked through, but not overbaked.
- Experiment with Flavors: Feel free to experiment with different flavors. You can add different types of cheese, such as pepper jack or Gruyere. You can also add herbs, such as rosemary or thyme. For a touch of sweetness, add a tablespoon of honey or maple syrup to the dough.
- Make Ahead: You can prepare the biscuit dough ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to bake the biscuits, simply cut them out and bake as directed.
- Freezing Instructions: These biscuits freeze well. After baking, let them cool completely. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also freeze the unbaked biscuits. Cut them out and place them on a baking sheet lined with parchment paper. Freeze them for about 2 hours, or until they are solid. Then, transfer them to a freezer bag and store them in the freezer for up to 2 months. When you’re ready to bake them, bake them directly from frozen, adding a few extra minutes to the baking time.
Serving Suggestions:
- Serve these sausage cheese biscuits warm with butter, jam, or honey.
- They are also delicious served with gravy or as part of a breakfast sandwich.
- Enjoy them as a side dish with soup or chili.
- These biscuits are perfect for brunch, potlucks, or holiday gatherings.
Variations:
- Spicy Sausage Cheese Biscuits: Use hot sausage and add a pinch of cayenne pepper to the dough.
- Jalapeño Cheddar Biscuits: Add diced jalapeños to the dough along with the cheddar cheese.
- Herb and Cheese Biscuits: Add chopped fresh herbs, such as rosemary, thyme, or chives, to the dough along with the cheese.
- Sweet Potato Biscuits: Substitute 1/2 cup of the flour with 1/2 cup of mashed cooked sweet potato.
- Bacon Cheddar Biscuits: Substitute the sausage with cooked and crumbled bacon.
Troubleshooting:
- Biscuits are too flat: Make sure your baking powder and baking soda are fresh. Also, be sure not to overmix the dough.
- Biscuits are too tough: You may have overmixed the dough. Be gentle when handling the dough and mix it just until the dry ingredients are moistened.
- Biscuits are too dry: You may have added too much flour
Conclusion:
And there you have it! These sausage cheese biscuits are truly a must-try, and I’m not just saying that because I wrote the recipe. The combination of savory sausage, sharp cheddar, and the fluffy, buttery biscuit is simply irresistible. They’re quick enough for a weekday breakfast, impressive enough for a weekend brunch, and comforting enough for a late-night snack (don’t judge!). Seriously, what’s not to love?
But beyond the sheer deliciousness, these biscuits are incredibly versatile. Think of this recipe as a starting point, a blank canvas for your culinary creativity. Feeling adventurous? Try adding a pinch of red pepper flakes to the sausage mixture for a little kick. Or, swap out the cheddar for Gruyere or pepper jack for a different flavor profile. You could even incorporate some chopped chives or scallions into the biscuit dough for a touch of freshness.
Serving Suggestions and Variations:
* Breakfast Bliss: Serve these warm biscuits with a fried egg and a side of crispy bacon for the ultimate breakfast sandwich. A dollop of your favorite hot sauce wouldn’t hurt either!
* Brunch Bonanza: Arrange the biscuits on a platter alongside other brunch favorites like fruit salad, yogurt parfaits, and mimosas. They’re guaranteed to be a crowd-pleaser.
* Savory Snack: Enjoy them as a satisfying snack on their own, or pair them with a bowl of hearty soup or chili for a complete meal.
* Mini Biscuit Bites: For a party-friendly appetizer, use a smaller biscuit cutter to create mini sausage cheese biscuits. They’re perfect for dipping in honey mustard or ranch dressing.
* Freezer-Friendly: Make a batch ahead of time and freeze the unbaked biscuits. When you’re ready to bake, simply pop them in the oven and add a few minutes to the baking time. This is a lifesaver on busy mornings!
* Herb Infusion: Mix in some fresh herbs like rosemary or thyme into the dough for an aromatic twist.I truly believe that everyone should have a go-to biscuit recipe in their repertoire, and this sausage cheese biscuits recipe is definitely a contender. It’s simple, straightforward, and yields consistently delicious results. Plus, it’s a great way to use up leftover sausage or cheese.
So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience biscuit bliss. I’m confident that you’ll love these as much as I do.
And now for the most important part: I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your photos, comments, and suggestions in the comments section below. I’m always eager to learn from my readers and see how you’re making this recipe your own. Happy baking, and I can’t wait to hear from you! Don’t forget to rate the recipe if you enjoyed it! Your feedback helps others discover this delicious treat.
Sausage Cheese Biscuits: The Ultimate Breakfast Recipe
Flaky, savory biscuits loaded with flavorful sausage and sharp cheddar cheese. Perfect for breakfast, brunch, or a comforting side dish.
By: LunaCategory: BreakfastDifficulty: EasyCuisine: AmericanYield: 8-12 biscuitsDietary: VegetarianIngredients
Instructions
Recipe Notes
- Use cold butter and buttermilk for flaky biscuits.
- Don’t overmix the dough.
- Handle the dough gently.
- Bake at a high temperature.
- Experiment with flavors by adding different cheeses, herbs, or spices.
- For a touch of sweetness, add a tablespoon of honey or maple syrup to the dough.
- Biscuits can be frozen for up to 2 months.
Frequently Asked Questions
→ How do I ensure the bread stays moist?Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.→ Can I substitute ingredients?Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.→ How long does this bread keep?Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.→ What if I don't have all the spices?You can adjust spices to taste or substitute with similar warming spices.→ Can I freeze this bread?Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.
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