Homemade Sausage and Cheddar Biscuits

Homemade Pork Sausage and Cheddar Biscuits are just the perfect all in one breakfast biscuits.


They're super tasty and so easy to make plus who could resist all that melted cheddar cheese inside.


Of course, they can be an addition to any meal alongside a pot of chili or hearty stew but they're just great for any time of the day or snacking.


The best part is making these ahead of time, they freeze perfectly and taste great reheated so they are surely a time saver if you're in a hurry.


The kids absolutely love these for breakfast and they're totally portable to take with them on the go.


The biscuits are tender and flaky and taste great plain or even with a little butter brushed over the top.


If your family loves breakfast sandwiches you may also like to try our Baked Egg Cupcakes.



Scroll down for this printable recipe and give this one a try you won't be sorry!

Not Pretty Biscuits

One thing about making them in a muffin pan or dropped on a cookie sheet they're not so pretty.


They still taste the same, and I like the easy cooking method and still delicious!


The best part about these leftovers? They freeze well between parchment paper and you can just use as needed!


They reheated perfectly in the air fryer or toaster oven!


We actually use Homemade Italian Loose Sausage or Pork breakfast Sausage.

Tools You May Need

• biscuit cutter
• cutting board
• measuring cups
• measuring spoons
• rolling pin
• muffin tin
• cookie sheet
• parchment paper
• freezer bags
• knife
• pastry cutter

Ingredients Needed

• Buttermilk
• Butter
• Flour
• Italian seasoning
• Granulated garlic powder
• Salt
• Baking powder
• baking soda
• Crumbled cooked Pork Breakfast Sausages or Italian Sausage cooked loose
• Extra sharp cheddar cheese or Provolone
• Parmesan cheese

Other Additions and Suggestions

1. cooked bacon chopped
2.  chives or scallions
3. cayenne pepper
4. jalapeno peppers
5. bell peppers
6. fresh spinach chopped
7. chopped artichoke hearts blotted dry
8. chopped asparagus
9. any kind of shredded cheese you prefer over cheddar

Tips

• Only use buttermilk
• Do not overwork this dough
• Add more milk if the dough is crumbly
• These can be rolled and cut into shapes
• You can make these in muffin tins, or dropped on a baking sheet lined with parchment paper
• leftovers freeze great between parchment paper for later use
• Reheating is perfect in the toaster oven or an air fryer

More Breakfast Recipe Ideas

Homemade Breakfast Sausages


Easy Bacon and Egg Biscuits


Buttermilk Pancakes

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Don't Forget to freeze the leftovers!

I don't like to waste anything and as I stressed before these biscuits freeze perfectly!


Just freeze them on a parchment paper-lined cookie sheet until solid then toss them frozen into freezer bags.


That's it, enjoy these homemade sausage and cheddar biscuits and hope you're family loves them as much as we do.

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American

Yield: 15

Author: Claudia Lamascolo

Homemade Sausage and Cheddar Biscuits

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

These are the perfect all in one biscuit. These sausage and cheese biscuits with herbs and spices make them a great breakfast when you're on the go and even freeze perfectly.

Ingredients

• 3 cups flour 
• 1 tablespoon baking powder 
• 1/2 teaspoon baking soda 
• 1 teaspoon salt 
• 1 teaspoon granulated  garlic powder 
• 1  teaspoon dried Italian seasoning
•  1/2 cup  butter cut into tiny pieces
• 1 cup buttermilk (make your own using milk and 1 tablespoon white vinegar or lemon juice) 
• 2 cups cooked crumbled breakfast sausage or use Italian mild loose sausage cooked
• 1 cup shredded extra-sharp cheddar cheese or provolone
• Optional Garnish:
• 1/4 cup Parmesan cheese
• more shredded cheddar 
• granulated garlic powder

Instructions

1. Preheat the oven to 425.
2. Grease a muffin pan and set it aside. Do not use paper liners.
3.  In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and oregano.
4. Using a pastry cutter or two forks, place the butter into the flour mixture and blend together( like you would for pie crust) evenly.
5. Add t the buttermilk, sausage, and cheeses,  just until evenly blended, do not overmix this dough.
6. If the dough seems a little dry use a few more teaspoons of buttermilk.
7. I use a large ice cream scoop and bake them in cupcake tins.
8. Sprinkle with Parmesan cheese, a little more sharp cheddar, and granulated garlic powder.
9. Note: These can also be a  drop biscuit onto a parchment-lined cookie sheet in rounds.
10. You can also flour a cutting board and cut them into biscuit shapes or squares.
11. Bake for 20 minutes or when the edges turn brown.
12. This makes around 15 large muffins.
13. These can be frozen and popped into a toaster oven for another time for around 10 minutes at 400 degrees or in the air fryer for 5 minutes.

Calories

328.73

Fat (grams)

20.98

Sat. Fat (grams)

10.23

Carbs (grams)

21.51

Fiber (grams)

0.74

Net carbs

20.76

Sugar (grams)

1.25

Protein (grams)

13.44

Sodium (milligrams)

746.82

Cholesterol (grams)

61.20

https://www.whatscookinitalianstylecuisine.com/2021/01/homemade-sausage-and-cheddar-biscuits.html

Created using The Recipes Generator

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