Cheesy Sausage Biscuits
Instead of putting sausage and cheese on a biscuit, put sausage and cheese IN a biscuit! These Cheesy Sausage Biscuits are the perfect savory breakfast for a cold morning.
This Cheesy Sausage Biscuits post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
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One of our favorite holiday traditions every year is hiding the Christmas Armadillo somewhere on the tree. You see, some years ago, we stumbled across a small armadillo Christmas tree ornament. It made no sense at all, so of course we got it and added it to the ornament collection. And now the hanging of the Christmas Armadillo is a celebrated event in our house. It marks the moment when the holiday season officially begins!
Another celebrated event in our house? Making homemade biscuits on cold December mornings. It’s cold outside. Perhaps there’s snow on the ground. I get it. It’s the kind of morning where you just want to curl up on the couch with a hot mug of coffee. Those are the perfect days to make homemade biscuits!
A couple of times each holiday season, I make a batch of homemade biscuits. Once those fluffy biscuits are nice and golden brown, I pull them out of the oven. While they’re still (almost) too hot to touch, I split one (or two) open and add cheese and sausage. Those sausage and cheese biscuits are delicious – and I couldn’t imagine the holidays without ’em!
Cheesy Sausage Biscuits
This year, I decided to mix things up a bit. I know making changes to favorite recipes is always a bit risky, but I decided to give it a whirl. Instead of placing sausage and cheese on a biscuit…I put that sausage and cheese in the biscuit! That’s right. Cubes of diced Cabot cheese and crumbled cooked breakfast sausage went into the biscuit dough. The result? Tasty Cheesy Sausage Biscuits!
These biscuits turned out so well that I’m planning on making another batch on Christmas morning. In fact, this recipe might become a new holiday tradition around our house! The sharp cheddar cheese flavor combined with the crumbled breakfast sausage is quite tasty. Add in the buttery biscuits, and you’ve got the perfect savory breakfast for a cold December morning.
After one bite, my wife pointed out that these Cheesy Sausage Biscuits are very similar to cheesy sausage balls. Sausage balls are another favorite holiday recipe around our house, and these breakfast biscuits channel the same flavors…just for the morning instead of happy hour!
For the sausage, I used a mild bulk breakfast sausage. For the cheese, I went with Cabot Seriously Sharp Cheddar Cheese. Cabot’s Seriously Sharp is perhaps my favorite cheese of all time! I love serving it on crackers as an appetizer or snack, and I love baking with it, too. This is the cheese that all other cheeses aspire to be!
Cabot Creamery
We are a Cabot family. Years ago, we discovered Cabot when we moved to upstate New York. One bite, and we were hooked. If you haven’t tried Cabot cheese, pick some up next time you’re in the store. Cabot is a co-op owned by farm families across New York and New England. This means that the company is owned by the farmers who make the cheese. When you buy a Cabot product, 100% if the profits go back to the farmers. That’s pretty awesome!
When we lived in New York, we got to know one of those farm families pretty well. My son Robbie even had his favorite cow – Cupcake the Cow. We always made sure to take an extra apple for Cupcake when we visited the farm!
In addition to being farmer-owned, Cabot cheeses regularly win national and international awards. Several Cabot cheeses won 1st place awards at the recent World Championship Cheese Contest. On a side note, I think I need to attend that contest the next time it’s held. How much fun would that be!?
Circling back to today’s recipe, I truly hope you get a chance to make a batch of these sausage cheese biscuits. They’re buttery, cheesy and sausage(y)…and they’re now a new tradition in our house. Right up there with the hanging of the Christmas Armadillo. Happy Baking, and Happy Holidays!
How to Store Leftovers
Leftover Cheesy Sausage Biscuits should be stored in an airtight container in the refrigerator for up to 4 days. To reheat, let the biscuits come to room temperature and then place in a 300°F oven for 4-5 minutes, or until heated through. These biscuits also freeze well. Just store ’em in a freezer bag for up to 3 months. Let thaw in the fridge or at room temperature before reheating.
If you’re looking for a fantastic holiday breakfast recipe, then put these Cheesy Sausage Biscuits on the list. I hope you enjoy ’em as much as we do around here!
Did you make this Cheesy Sausage Biscuit recipe at home? Leave a comment, or snap a photo and tag me (@Spicedblog) and Cabot (@CabotCreamery) on Instagram – we’d love to see your version!
Cheesy Sausage Biscuits
Ingredients
- 16 oz. bulk breakfast sausage
- 2¾ cups all-purpose flour
- 1 Tbsp granulated sugar
- 1 tsp dried oregano
- 2 tsp salt
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 cup Cabot Unsalted Butter cold
- ¾ cup buttermilk
- 1 cup Cabot Seriously Sharp Cheddar Cheese cut into ¼” cubes
- 1 large egg
Instructions
- Place a large skillet over medium heat. Crumble the breakfast sausage and add to the skillet; cook, stirring occasionally, for 10-12 minutes, or until sausage is fully cooked.
- Transfer sausage to a paper towel lined plate. Pat off excess grease and set aside.
- Line 2 baking sheets with parchment paper; set pans aside.
- Using a large mixing bowl, add flour, sugar, oregano, salt, baking powder and baking soda; stir until well combined.
- Cut butter into ½” cubes and add to the bowl with the dry ingredients. Using a pastry cutter (or two table knives) cut in butter until it’s the size of small peas.
- Add buttermilk, cheese and crumbled sausage (from above); stir until well combined. (Note: The mixture should be somewhat shaggy at this point. It might even seem too dry, but just keep going!)
- Turn batter out onto a lightly floured surface. Press into an 8”x8” square. Cut dough into 4 equal 2”x2” squares; stack each piece on top of themselves. Press dough into an 8”x8” square again. Repeat process 2 more times.
- Using a 2½” round cookie cutter dipped in flour, press down without twisting cutter. Place biscuits 2” apart on prepared baking sheets. Reroll scraps as needed until all dough has been used.
- Place pans in freezer for 15 minutes.
- Preheat oven to 425°F.
- Whisk egg with 1 Tbsp of water; brush egg wash on top of biscuits.
- Bake for 20-25 minutes, or until tops are golden brown in color.
Looking for more cheesy recipes for the holidays? Check out these other favorites, too:
Cant wait to make this soon for me can i use tofu i never had cheesy sausage biscuits before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Hey Ramya – I’ve never used tofu in a biscuit recipe, but I imagine it would work. Just make sure the tofu is very dry before adding it to the batter. Let me know how it turns out!!
David, these sausage and cheese biscuits are stunning! They look absolutely packed with flavor. I want to split one open and top it with a sunny-side-up egg!
I like where you’re going with that train of thought, Jeff. I still have some leftover biscuits in the fridge. I might have to toast one up for lunch with an egg on top!
These biscuits sound delicious! I love savory biscuits.
I love savory biscuits, too, Barb! Give these a try – they’re seriously delicious. 🙂
these sound delicious David. And I love the sound of the christmas armadillo!
cheers
sherry
Haha – the Christmas armadillo is such a strange “tradition.” I hesitate to call it a tradition, but I guess it is a household tradition now. 🙂 Another tradition is sausage + cheese biscuits – yum!!
I even googled Armadillo Christmas ornaments – and they all look cute. So no wonder you couldn’t resist. And cheesy biscuits loaded with other savoury flavours? That’s my kind of a tradition – and they look absolutely delicious!
Well now that you’ve googled Christmas Armadillos, I think you should order one for your tree! You know you want to. 🙂 Also, these biscuits are amazing. Definitely start this tradition in your house, Ben!
You combined my three favorite things into one mega food. Ok, these aren’t my three favorites, but they are great foods separately and even better put together, Great recipe.
Thanks so much, Shirley! These biscuits are definitely an example of how using great ingredients leads to great results! 🙂
Your biscuits sound savory and delicious. I think a drizzle of honey might go well with them.
Oooo…now that’s a fun idea, Karen! What about using hot honey? Maybe we’ll have to try this next time we make a batch!
Ohhh the tradition of hiding the Christmas Armadillo sounds like a fun and quirky way to start the holidays. First time I heard of it anyways this recipe definitely needs to be on my list for Christmas breakfast!
This recipe definitely needs to be on your list for Christmas breakfast – it’s amazing!! Thanks, Raymund!