Sausage Cheese Butter Biscuits

These savory sausage cheese butter swim biscuits are perfect for a cozy breakfast or brunch with family. They come together quickly yet deliver that comforting, buttery texture packed with flavorful sausage and sharp cheddar cheese. This recipe fills the kitchen with an irresistible aroma that makes any morning feel special.

I threw this recipe together on a weekend morning when I wanted something hearty but easy. It quickly became a favorite for lazy brunches and makes the house smell amazing.

Ingredients

• Breakfast sausage: brings a rich meaty flavor and adds protein making these biscuits hearty and filling. Choose sausage with good seasoning for the best taste
• Unsalted butter: is key for a rich, tender dough. Always use cold butter so you get those flaky biscuit layers
• All-purpose flour: forms the base of the dough. For best results, measure by spooning into the cup and leveling off rather than scooping directly to avoid dense biscuits
• Baking powder and baking soda: are the leavening agents that give the biscuits lift and a light crumb
• Salt and garlic powder: balance and deepen the flavors. Use fresh spices for the most vibrant taste
• Black pepper: adds a mild heat and complexity
• Buttermilk: provides acidity that reacts with the leavening to create a tender crumb. Use fresh buttermilk for best results
• Sharp cheddar cheese: contributes a tangy, creamy bite. Grate it yourself for better melting and flavor
• Heavy cream: brushed on top adds a glossy finish and slight richness. This is optional but worth trying

Instructions

Prepare the Sausage:

Warm a large skillet over medium heat. Crumble the breakfast sausage directly into the pan. Cook while stirring occasionally for about eight to ten minutes until browned through with no pink remaining. Drain excess grease and transfer the sausage to a paper towel-lined plate to cool slightly. This prevents sogginess when incorporated into the biscuit dough.

Combine Sausage and Cheese:

In a medium bowl, toss the slightly cooled sausage with the shredded sharp cheddar cheese. This helps distribute the filling evenly throughout each biscuit.

Mix Dry Ingredients:

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and black pepper until combined. This ensures even leavening and seasoning in the dough.

Cut in Butter:

Chop the cold unsalted butter into small cubes and add them to the dry ingredients. Using a pastry blender or your fingertips, quickly cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter still visible. The cold butter is what creates flaky layers in the baked biscuits.

Add Buttermilk:

Make a well in the center of the dry mixture and pour in the cold buttermilk. Gently stir with a sturdy spoon or spatula until just combined. The dough will be shaggy and sticky but avoid overmixing to keep the biscuits tender.

Fold in Sausage and Cheese:

Carefully fold the sausage and cheese mixture into the biscuit dough until just distributed. Overmixing here could toughen the dough and cause the cheese to clump.

Shape Biscuits:

Lightly flour a clean surface. Turn the biscuit dough onto it and gently pat into a rectangle about one inch thick. Avoid pressing too hard to keep air in the dough.

Cut Biscuits:

Using a two-inch biscuit cutter or sharp knife, cut out biscuits. To keep the sides light and fluffy, press straight down without twisting the cutter.

Re-roll Scraps:

Gather the dough scraps gently, pat back into a rectangle, and cut out remaining biscuits until all dough is used.

Place on Baking Sheet:

Arrange the biscuits on a parchment-lined baking sheet, spacing them about one inch apart for even baking.

Brush with Butter or Cream:

Melt two tablespoons of butter and brush the tops of the biscuits. Alternatively, brush with heavy cream for a richer finish and golden color.

Bake:

Place the biscuits in a preheated oven at 425 degrees Fahrenheit (220 degrees Celsius). Bake for 15 to 20 minutes until golden brown and cooked through.

Cool and Serve:

Remove from oven and let cool slightly on the tray. Serve warm with extra butter, jam, or honey for a perfect morning treat.

I love the sharp cheddar in this recipe because it melts beautifully and gives a nice tang that cuts through the rich butter and sausage. Every time I make these biscuits, the whole family gathers in the kitchen smelling the wonderful aromas and eager to try a warm one fresh from the oven.

Storage tips

Store leftover biscuits in an airtight container at room temperature for up to two days. To refresh, warm them in a low oven or toaster oven for a few minutes to bring back some crispness. For longer storage, freeze fully baked biscuits in a sealed freezer bag for up to three months. Reheat from frozen in the oven for best texture.

Ingredient swaps

Try spicy Italian sausage for a little heat and extra seasoning depth. Ground turkey sausage works well if you want something leaner. Cheddar can be swapped for pepper jack or gouda if you prefer a different cheese flavor profile. Use plain yogurt mixed with a little lemon juice as a buttermilk substitute if you do not have buttermilk on hand.

Serving ideas

Serve these biscuits with scrambled eggs, fresh fruit, and a drizzle of maple syrup for a classic brunch combo. They are also fantastic split and filled with fried eggs and sautéed greens for a savory breakfast sandwich. For afternoon snacks, a smear of butter and a slice of smoked ham turn these into satisfying little handheld delights.

This recipe delivers flaky, buttery biscuits with delicious sausage and cheese in every bite. Perfect for any cozy brunch or breakfast gathering.

Frequently Asked Recipe Questions

→ How do I achieve flaky biscuits?

Use very cold butter and buttermilk, and cut the butter into the flour until the mixture resembles coarse crumbs. Minimal mixing helps maintain flakiness.

→ Can I prepare the sausage in advance?

Yes, cooking the sausage ahead and allowing it to cool makes folding it into the dough easier without warming the mixture.

→ What cheese works best in these biscuits?

Sharp cheddar cheese adds a bold flavor and melts nicely, complementing the sausage and buttery dough perfectly.

→ Is it necessary to brush with butter before baking?

Brushing the tops with melted butter before baking enhances browning and adds a rich finish, but heavy cream is a nice alternative for extra richness.

→ How should leftovers be stored?

Keep cooled biscuits in an airtight container at room temperature for up to two days or freeze for longer storage. Reheat gently to retain moisture.

→ What can I serve with these biscuits?

These biscuits pair well with butter, jam, honey, or alongside eggs and fresh fruit for a balanced brunch plate.