Homemade Sausage Cheddar Biscuits
These Homemade Sausage Cheddar Biscuits are fluffy, buttery biscuits filled with crumbled breakfast sausage, sharp cheddar cheese, and chives, then baked until golden brown and perfect for breakfast or brunch.
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Servings: 12 biscuits
Ingredients
- 1 lb breakfast sausage
- 1 1/2 c sharp cheddar cheese grated
- 4 c all-purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3/4 c butter frozen and grated, plus 2 tbsp extra for brushing
- 1 3/4 c buttermilk
- 3 tbsp chopped chives
Instructions
- In a large skillet over medium heat, cook the breakfast sausage until browned and beginning to crisp, about 5 to 8 minutes. Break it into crumbles with a wooden spoon as it cooks.
- Using a slotted spoon, transfer the cooked sausage to a paper towel-lined plate and allow it to cool completely.
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Grate the frozen butter and return it to the freezer to keep it cold while preparing the remaining ingredients.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cooled sausage, grated cheddar cheese, and chopped chives to the flour mixture. Stir until the sausage and cheese are evenly coated with the flour.
- Add the frozen grated butter and stir until it is evenly distributed throughout the mixture.
- Make a well in the center and pour in the buttermilk. Stir gently with a spatula, then use your hands to bring the mixture together just until it forms a soft dough. Do not overmix.
- Transfer the dough to the prepared baking sheet and shape it into a large rectangle about 1 inch thick.
- Using a sharp knife, cut the dough all the way through into 12 squares. Do not separate the biscuits.
- Brush the tops with the 2 tablespoons melted butter.
- Bake for 15 to 20 minutes, or until the biscuits are golden brown.
- Serve warm, either plain, with butter, or split and topped with eggs if desired.
Notes
To make these Homemade Sausage Cheddar Biscuits gluten free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend that is designed for biscuit or pastry recipes. For the best texture, use a blend that already contains xanthan gum, or add xanthan gum according to the package directions if needed. Also make sure the breakfast sausage, baking powder, baking soda, shredded cheddar, buttermilk, and any parchment paper or cooking sprays used are certified gluten free or free from gluten-containing additives. If you are baking for someone with celiac disease or a strong gluten intolerance, use thoroughly cleaned bowls, utensils, baking sheets, and work surfaces to avoid cross-contact.