Homemade Sausage Cheddar Buttermilk Biscuits
Savory biscuits packed with crispy pork sausage and sharp cheddar cheese, built on a tender buttermilk base. The combination of salty sausage, tangy cheese, and buttery layers creates hearty breakfast or dinner sides perfect for family gatherings or weekend brunch. These biscuits stand out with their generous filling ratio and flaky texture achieved through proper butter incorporation. The green onion garnish adds a fresh finish to balance the rich flavors.
Ingredients
- 1 lb pork sausage, cooked and drainedturkey sausage1:1healthier
Use lean ground turkey sausage for lower fat content
- 3 c all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ c butter, cut into small cubesregular milk + lemon juice1c milk + 1tbsp lemondairy-free option
Mix and let stand 5 minutes before using
Full guide → - 2 c cheddar cheese, shredded
- 1 c buttermilkregular milk + lemon juice1c milk + 1tbsp lemondairy-free option
Mix and let stand 5 minutes before using
Full guide → - 2 tbsp butter, meltedregular milk + lemon juice1c milk + 1tbsp lemondairy-free option
Mix and let stand 5 minutes before using
Full guide → - 2 tbsp green onions, sliced, green part only
Instructions
- 1
Preheat oven to 425°F and grease a baking pan
- 2
Cook pork sausage until fully cooked, then drain and set aside
- 3
Whisk together flour, baking powder, baking soda and salt in a bowl
- 4
Add cubed butter and blend with fork or fingers until mixture resembles crumbs
- 5
Stir in cheddar cheese and cooked sausage
- 6
Pour in buttermilk and gently mix until just combined
- 7
Turn dough onto parchment-lined surface and pat into 8x10-inch rectangle
- 8
Cut into 12 squares
- 9
Place biscuits on greased pan with space between them
- 10
Brush tops with melted butter
- 11
Bake for 18 to 20 minutes until golden brown
- 12
Garnish with sliced green onions
Tips
Keep butter cold before incorporating to ensure flaky layers form properly during baking.
Mix the dough just until combined to avoid tough biscuits from overworking the gluten.
Space biscuits apart on the pan so they bake evenly and develop crispy edges.
Good to Know
Store in airtight container at room temperature for 2-3 days
Can be shaped and refrigerated overnight, bake directly from cold
Best served warm, reheat in 350°F oven for 5 minutes
Common Mistakes
Keep butter cold to avoid dense biscuits
Mix just until combined to avoid tough texture
Don't skip draining sausage to prevent soggy bottoms
Substitutions
Dairy-Free Swaps
Mix and let stand 5 minutes before using
Full guide →General Alternatives
Use lean ground turkey sausage for lower fat content
FAQ
Can I freeze these biscuits?
Yes, freeze baked biscuits up to 3 months. Thaw overnight and reheat in 350°F oven for 8-10 minutes until warmed through.
What if I don't have buttermilk?
Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar. Let stand 5 minutes before using in recipe.
How long do these keep?
Store covered at room temperature for 2-3 days. For longer storage, wrap individually and freeze for up to 3 months.