Sausage Cheese Butter Biscuits (Printable Version)
Flaky biscuits layered with cooked sausage, cheddar, and buttery flavor for a satisfying start.
# Ingredients Required:
→ Meat
01 -
454 g breakfast sausage
→ Dairy
02 -
57 g unsalted butter
03 -
237 ml buttermilk, cold
04 -
113 g sharp cheddar cheese, shredded
05 -
30 ml heavy cream (optional)
→ Dry Ingredients
06 -
240 g all-purpose flour
07 -
16 g baking powder
08 -
5 g baking soda
09 -
6 g salt
10 -
1.5 g garlic powder
11 -
0.5 g black pepper
# Guide to Cooking:
01 -
Crumble breakfast sausage into a large skillet over medium heat. Cook, stirring occasionally, until browned and fully cooked, about 8 to 10 minutes. Drain excess grease and transfer to a paper towel-lined plate to cool slightly.
02 -
In a medium bowl, mix the slightly cooled cooked sausage with shredded sharp cheddar cheese until evenly distributed.
03 -
In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and black pepper until fully combined.
04 -
Cut cold unsalted butter into small cubes. Add to the dry ingredients and use a pastry blender or fingertips to cut the butter into the mixture until it resembles coarse crumbs.
05 -
Create a well in the center of the dry ingredients. Pour in cold buttermilk and gently stir until just combined; the dough should be shaggy and slightly sticky.
06 -
Carefully fold the sausage and cheese mixture into the dough without overmixing to maintain tenderness.
07 -
Lightly flour a clean surface and turn the dough out onto it. Pat into a 2.5 cm thick rectangle.
08 -
Using a 5 cm biscuit cutter or sharp knife, cut out biscuits without twisting the cutter.
09 -
Gather scraps, gently pat back into a rectangle, and cut additional biscuits until all dough is used.
10 -
Place biscuits on a parchment-lined baking sheet.
11 -
Melt remaining butter and brush over biscuit tops, or brush with heavy cream for extra richness.
12 -
Bake in a preheated oven at 220°C for 15 to 20 minutes until golden brown and cooked through.
13 -
Allow biscuits to cool slightly on the baking sheet before serving warm with butter, jam, or honey.
# Extra Suggestions:
01 -
Use very cold butter and buttermilk for optimal biscuit texture; avoid overmixing the dough to prevent toughness.