Cheese and Sausage Biscuit Recipe – light and fluffy homemade biscuits full of cheddar cheese and sausage. Great for make ahead breakfasts!
I love a good biscuit recipe. It is one of my ultimate weaknesses. Seriously? Light, fluffy, buttery biscuits are something I want to eat pretty much every single day. I posted this basic Easy Biscuit Recipe and I think you guys like them as much as I do.
Today I am sharing a special recipe for homemade biscuits. It is full of chives, cheddar cheese, and breakfast sausage. They are tender and so good. Great to make with eggs for breakfast, as a side dish for dinner or turn into a breakfast sandwich!
One of my close blogging friends Mary Younkin came out with a new book! If you don’t have her first book, The Weeknight Dinner Cookbook, full of quick and easy dinner recipes you need to get a copy. Sweet Chipotle Chicken Bites are a recipe from that book – ready in 15 minutes!
Her new book is The Weekday Lunches & Breakfast Cookbook. It is full of all sorts of breakfast and easy lunch recipes, that work for dinners too. Plus a couple great desserts thrown in. To say that I love this book is a little bit of an understatement. I have already made 4-5 of the recipes from this book and they were all amazing. And this easy biscuit recipe is definitely one of my favorites.
I let my son go through the cookbook to mark recipes that he wants to try and I think he marked almost every other page. Cheesy Green Chile Chicken, Spicy Cajun Cheesesteak Sandwiches, Cheesy Enchilada Pasta and Crispy Green Chile Pork Skillet are just a few of the ones he wants me to make.
I made the Spinach Couscous Salad when we had friends over a couple weeks ago, and everyone asked for the recipe. And the Perfect Every-Time Brownies might be my new favorite. I told you that I loved this book.
These sausage biscuits a drop biscuit recipe. They have cornmeal in them with gives added texture and flavor. So easy to make, you can have them in the oven in just minutes. I like to use an ice cream scoop to scoop the dough, so all the biscuits are the same size.
So if you are looking for a make ahead breakfast, something to serve for brunch, or just love biscuits like I do, you have to give this biscuit recipe a try. And pick up a copy of The Weekday Lunches & Breakfast Cookbook today, you will not be disappointed.
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- 1/4 pound breakfast sausage
- 1 cup sour cream
- 2 whole eggs
- 1/4 cup butter, melted
- 1 1/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups sharp cheddar cheese, freshly shredded
- 1/3 cup chives (or green onions), finely minced
- In a skillet brown sausage, until cooked through. Drain and remove from heat. Let cool.
- Preheat oven to 400 degrees
- In a large bowl, whisk together sour cream and eggs. Add butter and whisk until combined. Mix in flour, cornmeal, sugar, baking powder and salt. Stir to combine.
- Fold in sausage, cheese, and chives.
- Scoop dough onto a lined baking sheet. The biscuits do not spread much, so you can put them close together.
- Bake for 24-28 minutes until lightly browned.
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Amount Per ServingCalories 277 Total Fat 18g Saturated Fat 9g Trans Fat 1g Unsaturated Fat 6g Cholesterol 76mg Sodium 502mg Carbohydrates 19g Fiber 1g Sugar 4g Protein 10g