Sausage Biscuits: The Ultimate Recipe
Golden, flaky, and packed with sharp cheddar and savory sausage, these Sausage Cheddar Biscuits are perfect for breakfast, brunch, or as a comforting side dish. Easy to make and bursting with flavor, they can be enjoyed alone, with butter, or as part of a breakfast sandwich.
Ingredients
Main Ingredients:
- 200 g breakfast sausage skinless
- 180 g sharp cheddar cheese preferably hand-grated
- 2 tbsp chopped chives optional but recommended
Biscuit Base:
- 300 g all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt pink Himalayan salt recommended
- 120 g very cold or frozen butter, grated
- 250 ml full-fat buttermilk
- 30 g melted butter for brushing
Instructions
- 1. Cooking the Sausage
- Cook the sausage in a hot skillet until browned and fully cooked. Drain on paper towels and let cool.
2. Preparing the Dough
- Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Prepare the butter: Grate the frozen butter and keep it chilled until use.
- Mix the dry ingredients: In a large bowl, combine flour, baking powder, baking soda, and salt.
- Incorporate the sausage, cheddar, and chives: Gently mix to distribute evenly.
- Add the grated butter and stir quickly to achieve a crumbly texture.
- Pour in the buttermilk gradually, mixing just until a soft dough forms (do not over-mix).
3. Shaping and Baking
- Form a rectangle of about 2 cm (¾ inch) thickness directly on the baking sheet.
- Cut biscuits into squares without separating them (this helps them rise better).
- Brush with melted butter.
- Bake for 15-18 minutes, until golden brown on top.
4. Serving Suggestions
- Serve warm, on their own, with butter, or as part of a breakfast sandwich with a fried egg.
Notes
- Very cold butter is key to achieving a flaky, layered texture.
- Avoid over-mixing to ensure soft and tender biscuits.
- Customization options: Try adding spices, jalapeños, or experimenting with different cheeses.
- Make-ahead option: Prepare the dough and refrigerate for up to 24 hours before baking.