Cheesy Sausage Buttermilk Biscuits

Buttery, cheesy goodness meets savory sausage in these irresistible drop biscuits. Each bite delivers a perfect balance of sharp cheddar and Italian sausage wrapped in a tender, flaky biscuit that practically melts in your mouth. No fussy rolling or cutting required - these come together with just a bowl and spoon.

Last Sunday, I made these for a family brunch and my nephew declared them "better than restaurant biscuits." The secret? Ice-cold butter and buttermilk, plus not overworking the dough. Those little pockets of butter create the flakiest layers imaginable.

Essential Ingredients

• Italian Sausage: Choose high-quality sausage with visible herbs and spices - it flavors the entire biscuit
• Sharp Cheddar: Extra-sharp aged cheddar adds the most flavor. Avoid pre-shredded cheese as it contains anti-caking agents
• Buttermilk: Real buttermilk creates tenderness. If you can't find it, whole milk with a splash of lemon juice works
• Cold Butter: The colder the better - I even freeze mine for 15 minutes before starting
• All-Purpose Flour: Unbleached gives the best texture. Measure by spooning into cups and leveling off
• Baking Powder: Check the expiration date - fresh baking powder ensures maximum rise
• Scallions: These add a fresh bite that cuts through the richness

Pin it

Detailed Instructions

Step 1:

Start by browning your sausage in a cold skillet - this helps render more fat and creates better browning. Break it into small, even pieces as it cooks

Step 2:

While the sausage cools, cube your butter and return it to the freezer. Cold butter is absolutely crucial for flaky layers

Step 3:

Position your oven rack in the center and preheat thoroughly - a hot oven creates better rise

Step 4:

Whisk your dry ingredients well to ensure even distribution of the baking powder and seasonings

Step 5:

Cut in the butter using quick, short strokes with your pastry cutter. Stop when the mixture looks like coarse pebbles with some larger butter pieces

Step 6:

Fold in the cheese gently, coating each shred with flour to prevent clumping

Step 7:

Add the cooled sausage, making sure there are no large clumps that would make the biscuits uneven

Step 8:

Pour in the cold buttermilk and scatter the scallions over top

Step 9:

Mix with a wooden spoon using folding motions rather than stirring - this prevents tough biscuits

Step 10:

Use a greased measuring cup to scoop generous portions, dropping them with space between for spreading

Step 11:

Leave the tops rustic - those peaks and valleys will brown beautifully

Step 12:

Bake until golden brown, rotating the pan halfway through for even cooking

Beyond Breakfast

These versatile biscuits shine at any meal. Split and fill them with eggs for breakfast sandwiches, serve alongside chili or stew, or enjoy them as a savory snack.

Make-Ahead Magic

The unbaked biscuit dough can be scooped and frozen on a baking sheet, then transferred to a freezer bag. Bake straight from frozen, adding a few extra minutes.

Pin it

Growing up in the South, my grandmother taught me that biscuits should never be rushed. She'd say, "The dough knows when you're in a hurry," and these biscuits prove her right every time.

These biscuits have become my most requested recipe for potlucks and family gatherings. There's something magical about how the cheese creates crispy edges while the centers stay perfectly tender. They're proof that sometimes the simplest recipes bring the most joy to the table.

Frequently Asked Questions

→ Can I make these biscuits ahead of time?

You can prepare the dough and cut biscuits up to 24 hours ahead. Store covered in the fridge until ready to bake.

→ Why does the butter need to be cold?

Cold butter creates steam pockets while baking, resulting in flaky, tender biscuits.

→ Can I freeze these biscuits?

Yes, freeze unbaked biscuits for up to 3 months. Bake straight from frozen, adding 2-3 minutes to bake time.

→ Can I use different cheese?

Yes, any firm cheese works well. Try Gruyere, Pepper Jack, or Colby for different flavors.

→ What if I don't have buttermilk?

Mix 1 cup regular milk with 1 tablespoon lemon juice, let stand 5 minutes before using.