Cheesy Sausage Biscuit Breakfast (Print version)
Tender homemade biscuits loaded with browned breakfast sausage and sharp cheddar for an easy make-ahead breakfast.
# Ingredients:
For the sausage
01 -
1 lb (450 g) bulk breakfast sausage
For the biscuits
02 -
2 3/4 cups (345 g) all-purpose flour, plus more if needed
03 -
1 tablespoon granulated sugar
04 -
1 tablespoon baking powder
05 -
1/2 teaspoon baking soda
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon garlic powder
08 -
1/4 teaspoon black pepper
09 -
1/2 cup (113 g) cold unsalted butter, cubed
10 -
1 cup (240 ml) cold buttermilk
11 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
12 -
2 tablespoons thinly sliced green onions
13 -
1 large egg, beaten with 1 teaspoon water
# Instructions:
01 -
Heat a skillet over medium heat. Add the breakfast sausage and cook, breaking it into small crumbles, until browned and cooked through, 8-10 minutes. Drain on paper towels and let cool slightly.
02 -
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
03 -
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, garlic powder, and black pepper.
04 -
Add the cold cubed butter and cut it into the flour with a pastry cutter or your fingertips until the pieces are about pea-size.
05 -
Add the cooled sausage, cheddar, and green onions. Pour in the buttermilk and stir gently just until a shaggy dough forms. Do not overmix.
06 -
Scoop 12 mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with the beaten egg mixture.
07 -
Bake for 18-20 minutes, until the biscuits are puffed, golden brown, and cooked through in the center. Cool for 5 minutes before serving.
# Good to know:
01 -
Best served warm, about 5 minutes after baking.
02 -
Store leftovers airtight in the refrigerator for up to 4 days.
03 -
Freeze cooled biscuits for up to 2 months.