Cheesy Sausage Biscuits (Print Version)
# Ingredients:
→ Meat & Dairy
01 -
1 pound of sweet Italian sausage, no casings (454g)
02 -
3/4 cup super cold, cubed unsalted butter (170g)
03 -
8 ounces freshly shredded sharp cheddar cheese
04 -
1 1/4 cups chilled buttermilk (285ml)
05 -
2 tablespoons melted unsalted butter for brushing (28g)
→ Dry Ingredients
06 -
3 cups plain all-purpose flour (360g)
07 -
1 tablespoon tightly packed light brown sugar (14g)
08 -
1 tablespoon baking powder (14g)
09 -
1 teaspoon of salt
→ Seasonings & Fresh Herbs
10 -
1 teaspoon garlic powder
11 -
1/2 teaspoon ground black pepper
12 -
1/4 teaspoon crushed red pepper flakes for some heat
13 -
1/2 cup thinly sliced scallions, plus more for garnishing
# Instructions:
01 -
In a skillet over medium heat, crumble up the sausage as it cooks until browned. Let it cool completely and set it aside.
02 -
Turn your oven on to 425°F so it can preheat. Lay parchment paper on a big baking pan.
03 -
Combine flour, sugar, baking powder, salt, garlic powder, black pepper, and red pepper flakes in a large bowl. Make sure it’s all mixed up evenly.
04 -
Use a pastry cutter to work cold butter into the dry mix until it’s crumbly. Toss in the grated cheese and cooled sausage, stirring gently.
05 -
Pour in buttermilk and sliced scallions. Mix gently until it's all combined, and the dough feels stiff with no dry bits left—don’t overdo it!
06 -
Grease a 1/3 cup measuring cup, scoop the dough, and space each mound of dough 2 inches apart on your lined baking sheet. Expect to make about 10. Bake them for 14-16 minutes, or until golden brown.
07 -
Brush the warm biscuits with melted butter, sprinkle extra scallions on top if you’d like, and enjoy them while they’re still soft and cozy!
# Notes:
01 -
Keeping butter and buttermilk ice-cold helps create the fluffiest biscuits.
02 -
These store great in the freezer—just reheat at 350°F whenever you want them.