Cheesy Sausage Biscuits

Cheesy, buttery goodness teams up with tasty sausage in these mouth-watering drop biscuits. Every mouthful offers just the right mix of tangy cheddar and Italian sausage tucked inside a soft, flaky biscuit that seems to dissolve as you eat it. No complicated rolling or cutting needed - you'll only need to grab a bowl and spoon to whip these up.

I made a batch for our family get-together last Sunday and my nephew said they were "way better than anything from a restaurant." What's my trick? Super cold butter and buttermilk, plus not mixing the dough too much. Those tiny butter bits make the most amazing flaky texture you can imagine.

Key Ingredients

• Italian Sausage: Go for top-quality meat with plenty of visible seasonings - it'll give flavor to the whole biscuit
• Sharp Cheddar: The extra-sharp aged stuff packs the most punch. Skip the bagged shredded kind since it has coatings that mess with melting
• Buttermilk: The real thing makes your biscuits super tender. In a pinch, add some lemon juice to regular milk
• Cold Butter: The chillier the better - I like to stick mine in the freezer for 15 minutes before I start
• All-Purpose Flour: Unbleached works best for texture. Don't scoop directly with measuring cups - spoon it in and level off
• Baking Powder: Make sure it's fresh - old baking powder won't give you fluffy biscuits
• Scallions: They add a nice fresh kick that balances out the rich flavors

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Step-by-Step Cooking Guide

Step 1:

Brown your sausage starting with a cold pan to get more fat out and better color. Break it into tiny, uniform bits while it cooks

Step 2:

As the sausage cools down, dice your butter and toss it back in the freezer. Really cold butter is the key to getting those flaky layers

Step 3:

Get your oven rack right in the middle and make sure it's fully heated up before baking - a hot oven helps the biscuits puff up nicely

Step 4:

Mix all your dry stuff really well so the baking powder and spices get evenly spread throughout

Step 5:

Work the butter in with quick chops using your pastry tool. Stop when you see small pebbles with a few bigger butter chunks

Step 6:

Add the cheese with a light touch, making sure each piece gets coated with flour so it doesn't all stick together

Step 7:

Mix in the cooled sausage, breaking up any big chunks that might make your biscuits uneven

Step 8:

Add your cold buttermilk and sprinkle scallions all over the top

Step 9:

Fold everything with a wooden spoon instead of stirring hard - this keeps your biscuits from getting tough

Step 10:

Use a greased measuring cup to scoop big dollops, dropping them with room between each one

Step 11:

Keep the tops lumpy and rough - those uneven bits will turn golden and delicious

Step 12:

Bake until they're nice and golden, turning the pan around halfway to cook them evenly

Not Just For Morning

These tasty biscuits work for any meal of the day. Cut them open and stuff with eggs for breakfast, serve them with a bowl of soup, or just munch on one as a tasty snack.

Prep Them Early

You can scoop the raw biscuit mixture onto a tray and freeze them, then put them in a freezer bag. When you want fresh biscuits, just bake them frozen, adding a few more minutes to the baking time.

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When I was little, my grandma always told me you can't rush good biscuits. She would say, "The dough can tell when you're hurrying," and every time I make these biscuits, I remember she was right.

These biscuits are now what everyone asks me to bring to gatherings and family dinners. There's something almost magical about how the cheese gets crispy around the edges while keeping the centers perfectly soft. They show that often the easiest recipes bring the most happiness around the table.

Frequently Asked Questions

→ Can I make the dough early?

Yes, shape and chill the dough up to a day in advance. Keep it covered in the fridge until baking.

→ Why use cold butter?

Cold butter makes the dough flaky by creating steam pockets as it bakes.

→ Can I freeze unbaked dough?

Absolutely! Freeze the unbaked biscuits for 3 months. Bake frozen, adding 2-3 minutes.

→ Can I swap the cheese?

Totally. Try other firm cheeses like Gruyere, Pepper Jack, or Colby to mix things up.

→ What if I’ve got no buttermilk?

Combine a cup of regular milk with a tablespoon of lemon juice. Let it sit for a few minutes, and you're set.