Sausage Cheese Biscuits
Disclosure: This post is sponsored by Jimmy Dean. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
The most amazing breakfast biscuits ever! Loaded with fresh crumbled sausage chunks, sharp cheddar cheese and green onions. You will want this for breakfast every single morning!
So I think I had these biscuits every single day for breakfast this week.
But don’t judge me too hard.
Because these are totally classified as breakfast biscuits.
Why? Well, these bad boys are loaded with extra-sharp cheddar cheese, green onions and of course, Jimmy Dean Premium Pork Sausage with it’s perfect savory blend of signature seasonings.
See, I told you. They are completely acceptable (and equally irresistible) as a savory breakfast item.
Just remember to use frozen butter, and to throw your biscuits into the freezer for 15 minutes prior to baking. This helps the biscuits rise high, making them unbelievably flaky.
Serve with butter, a fried egg, or just as is. You won’t be sorry.
Just breathe in between bites. My food stylists and I each had one biscuit in 0.75 seconds without speaking a word to one another.
Sausage Cheese Biscuits
Ingredients
- 1 tablespoon olive oil
- 1 16-ounce package Jimmy Dean® Premium Pork Sausage
- 4 cups all-purpose flour
- 1 cup shredded extra-sharp cheddar cheese
- 2 green onions, thinly sliced
- 4 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking soda
- ½ teaspoon freshly ground black pepper
- ¾ cup unsalted butter, frozen
- 1 ¼ cups buttermilk
- ¾ cup heavy whipping cream
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 5-8 minutes, making sure to crumble the sausage as it cooks. Drain excess fat; transfer sausage to a paper towel-lined plate.
- In a large bowl, combine sausage, flour, cheese, green onion, baking powder, salt, baking soda and pepper.
- Grate butter using the large holes of a box grater. Stir into the flour mixture.
- In a small bowl, whisk together buttermilk and heavy whipping cream.
- Add buttermilk mixture into the flour mixture and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1-inch thick rectangle. Using a sharp knife, cut out 12 squares. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
- Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
- Serve warm.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
These are yummy, but mine didn’t rise as high as yours…..thinking now that I look at the picture that you might have baked yours side by side? I had space between mine. Will try the other way next time. I also cut them into 24 to be used more like a mini. Huge hit!
Yes, they were baked side by side. Love the mini version though!
I made a double batch of these for a bake sale. It took less than an hour for all 24 to sell out. They look delicious, and taste even better. I’m so adding this to my regular recipe collection. Just excellent!
Awesome!
Love it!
These are INCREDIBLE. Thank you for such a fantastic, delicious and straightforward recipe!
Aw thank you Bridget! So happy to hear you liked them!
Made these today and were so yummy. Sort of semi reminded me of sausage balls, which we love. I am all about some biscuits, though! Should the leftovers be refrigerated? Thought about just freezing but my husband wanted to take some to work. Thanks again…
We’re so glad they turned out so great, Shannon! As for refrigerating, I personally would because of the sausage and cheese. But generally, methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps!
I made these for supper last night. So very delicious! We’ve had the coldest spring and a warm biscuit was the perfect food. I followed the recipe except for the heavy cream, which I didn’t have. I used some of my homemade yogurt thinned with milk. This morning I ate another biscuit while driving in to work. Reheated nicely. Thanks so much for this recipe. There will be many more of these biscuits in my future.
This sounds so yummy, and what great improvising on your part – so glad it turned out well and you enjoyed them!
Ok, I’ve been jonesing for a sausage and cheese biscuit for the past week, I know what I’ll be doing in the next few days! These look and sound delicious, YUM!
Can you bake and then freeze for later.
Hi Judy! Unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating. And let us know how it went if you end up trying it!
I have been making biscuit calzone’s, veggie and meat. I am going to try this for a 45 cover breakfast, very soon. Thanks
I make the classic bacon, cheddar, and chive biscuits. This looks like a fun spin on that!
Kari
http://sweetteasweetie.com/passion-fruit-colada/
I love a classic bacon and cheese biscuit!!!
How long would you recommend baking if left in freezer longer, like overnight or for a week, and baked in smaller batches as needed–like frozen biscuits?
You can add about 5 minutes or so to the baking time when baked from frozen. Hope that helps, De!
Can you Just bake half and keep the other six in the freezer and bake the next week.Thank you ,LAWanna
Absolutely!