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Cheese and Sausage Biscuits – These hearty, savory biscuits are packed with sharp cheddar, crumbled sausage, and a hint of chives. Soft on the inside with a golden crust, they’re perfect for breakfast, brunch, or as a side with dinner.
Cheese and Sausage Biscuits are the kind of recipe that makes breakfast—or any meal—feel extra special without a lot of effort. They’re fluffy on the inside, golden on the outside, and packed with sharp cheddar, savory sausage, and just the right touch of chives. These biscuits are hearty, comforting, and loaded with flavor, making them perfect for a weekend brunch, a quick grab-and-go breakfast, or a side for dinner.
If you love a good cheesy biscuit, you’ll also want to check out Cheddar Bay Biscuits and Ham & Cheese Biscuits—both are just as easy and packed with cheesy, buttery goodness. But these sausage biscuits stand out with their balance of savory sausage and sharp cheddar, plus a bit of cornmeal in the mix for a subtle texture boost.
The best part? No rolling or cutting is required. Just scoop the dough onto a baking sheet, pop them in the oven, and in less than 30 minutes, you’ll have warm, cheesy biscuits ready to eat. They don’t spread much, so you can fit a good batch on one tray—perfect for feeding a crowd.
Serve them with eggs for breakfast, pair them with soup or chili, or enjoy one warm with a little butter. However they’re served, they’ll disappear fast.
Why You’ll Love Cheese & Sausage Biscuits
- No rolling or cutting required. Just scoop the dough onto a baking sheet and bake—no need to fuss with a rolling pin or biscuit cutter.
- Great for meal prep. Make a batch ahead of time and store them for quick breakfasts or easy sides throughout the week.
- Freezer-friendly for easy meals later. These biscuits freeze well, so you can always have a homemade, cheesy biscuit ready to reheat.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Breakfast Sausage – and brand you like
- Sour Cream
- Eggs
- Butter – I always use unsalted when baking
- All-Purpose Flour
- Cornmeal
- Sugar
- Baking Powder
- Salt
- Sharp Cheddar Cheese
- Chives
How To Make Cheese & Sausage Biscuits
- Cook the sausage – Brown the breakfast sausage in a skillet until fully cooked, then drain and let it cool.
- Preheat the oven – Set the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
- Mix the wet ingredients – In a large bowl, whisk together sour cream and eggs until smooth, then stir in the melted butter.
- Combine the dry ingredients – Add flour, cornmeal, sugar, baking powder, and salt to the wet mixture, stirring until just combined.
- Fold in the mix-ins – Gently mix in the cooked sausage, shredded cheddar, and minced chives, being careful not to overwork the dough.
- Scoop onto the baking sheet – Drop spoonfuls of dough onto the prepared baking sheet, spacing them close together since they won’t spread much.
- Bake until golden – Place in the oven and bake for 24–28 minutes, or until the biscuits are lightly browned on top.
- Cool and serve – Let the biscuits rest for a few minutes before serving warm with butter or your favorite meal.
Recipe Tips & Tricks
- Use freshly shredded cheese for better texture – Pre-shredded cheese contains anti-caking agents that can make the biscuits less melty and smooth, so shredding your own cheddar is worth it.
- Let the sausage cool before mixing – Adding hot sausage directly to the dough can melt the cheese too soon and affect the texture of the biscuits.
- Don’t overmix the dough – Stir until just combined to keep the biscuits soft and tender; overmixing can make them dense.
- Make them spicy – Add diced jalapeños or a pinch of red pepper flakes for a little heat that pairs well with the cheddar.
- Use buttermilk instead of sour cream – Buttermilk gives a slightly tangy flavor and can be used in place of sour cream if that’s what you have on hand.
- Brush with butter after baking – A light brush of melted butter on top adds an extra layer of flavor and keeps them soft.
Yes! These biscuits store well and can be made in advance. Keep them in an airtight container in the fridge for up to a week.
For the best texture, warm biscuits in the oven at 300°F for a few minutes. If using a microwave, wrap in a damp paper towel to prevent drying out.
More Tasty Breakfast Recipes
- Sheet Pan Pancakes
- Bacon, Egg, & Cheese Sandwich
- Chorizo Breakfast Burrito
- Homemade McGriddles
- Breakfast Crunchwrap
Cheese and Sausage Biscuits
Ingredients
- 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
Instructions
- In a skillet brown sausage, until cooked through. Drain and remove from heat. Let cool.
- Preheat oven to 400º F.
- 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 until it just barely comes together, you do not want to over mix.
- 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 20-22 minutes until lightly browned.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These biscuits have to happen at my house!
Wow these look fabulous! My family would love these!
Love a good biscuit! This is calling my name!
I’m so glad that you love the biscuits as much as we do and that you’re enjoying the cookbook!
We are always running around in the morning. This would be a great option for the kids to grab and go!
These biscuits look incredible!! I can’t wait to try them!
This looks so perfect for brunch or breakfast! I can’t wait to try these out with some eggs on the side! YUM!
I feel like I can almost taste these just by looking at your photos! I’m going to have to purchase Mary’s cookbook!
Can I make these a day ahead and warm in oven?
Looking for a recipe that I can make ahead. Thanks
Yes you would bake them as the recipe states, and then just reheat in a warm oven when you want to serve