Sausage Cheese Biscuits

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Hands-on time:
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Yield: 20 biscuits

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Packed with breakfast sausage and chunks of cheddar cheese, these biscuits (a.k.a. scones) are a perfect accompaniment to eggs, grits, or a cup of fresh fruit salad. Or simply grab one on your way out the door; 10 to 15 seconds in the microwave will heat it up nicely.

Sausage Cheese Biscuits

star rating (63) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 20 biscuits
Published: 01/01/2010


Tips from our bakers

  • Make now, bake later: these biscuits are a great candidate for the freezer. Simply make biscuits, shape, and place on a pan. Freeze, then transfer to a plastic bag for storage. When you're ready to bake, remove them from the freezer, place on a pan, brush with cream, and bake as directed. They'll take maybe 5 minutes longer, since they're frozen.


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1) Preheat the oven to 425°F.

2) In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and Pizza Dough Flavor. Add the butter, cut in pats.

3) Work in the butter till the mixture is crumbly.

4) Add the sausage and cheese, mixing to distribute. Add the yogurt, buttermilk, or sour cream.

5) Mix just till everything is evenly moistened.

6) Transfer the dough to a piece of parchment or a lightly floured work surface. Pat and roll it into an 8" x 10" rectangle about 3/4" thick.

7) Cut the dough into twenty 2" squares.

8) If you've been working on parchment, simply lift the parchment onto a baking sheet. Separate the biscuits so there's about 1" between them. If the biscuits aren't on parchment, space them on a lightly greased baking sheet, leaving about 1" between them.

9) Bake the biscuits for 20 to 25 minutes, or until they're a medium- to deep-golden brown.

10) Remove the biscuits from the oven, and cool them on a rack briefly. Serve warm.

Yield: 20 biscuits.


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  • star rating 02/28/2015
  • Kim from Elk Grove, CA
  • I made these for breakfast this morning and they turned out perfectly delicious! The only thing I did differently was I used ground breakfast sausage and shredded cheese (I added a bit more cheese too). Thank you for a wonderful recipe!
  • star rating 01/08/2015
  • Cheryl from Beaverton, OR
  • I made this today and used the Sour Cream Option, I also added a little Garlic Powder to give it some more taste. My dough came out a little dry and crumbly and I had no idea what to do so I started a chat with the King Arthur Bakers chat program and the gal I chatted with gave me a great tip "place the dough on a parchment paper or plastic wrap and sprinkle on milk or buttermilk then fold the dough in on itself". It worked perfectly and saved my dough, now it is pliable and perfect. It tastes fantastic, I just ate one fresh out of the oven. To make them naughtier I brushed the tops with some melted butter. They are rich and filling and dellicious!
  • star rating 01/07/2015
  • Martha from Cobb County GA
  • Tried these last night - excellent results. Bearing in mind that these are basically drop scones sliced, and not true "biscuits" and thus do not have the flaky texture of a biscuit but are rather more gritty - very good indeed. A few changes: I used traditional Southern biscuit flour i.e. soft winter wheat (that's pastry flour for Yankees ;-) ). I also used traditional Southern pork sausage i.o. the link sausage, fried up loose in bulk rather than in patties - that results in rather more sausage because it packs denser than the links. Shredded sharp cheddar i.o. chunks. I also omitted the pizza seasoning - if I use that I will use hot Italian sausage rather than Southern pork sausage. Word to the wise: I would DEFINITELY use the parchment paper, because otherwise you will have a gooey mess on your hands!!
  • star rating 01/01/2015
  • Donna from Candler, NC
  • Love King Arthur Flour!!! And love this recipe! Didn't have sausage links so I used my favorite sausage. To keep with my sweet/salty taste in planning, I served apple butter to compliment them at a function. They were a huge hit! They've been requested again!
  • star rating 11/27/2014
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  • star rating 11/10/2014
  • Nancy Joe from Clemson SC
  • Unfortunately, my family called these "a waste of cheese and sausage." I prepared them with Jimmy Dean's original flavor sausage links and extra sharp cheddar cheese and buttermilk and without the "pizza dough flavor." There was barely any cheese flavor and the sausage chunks seemed isolated and overwhelmed by the bread. On the plus side, the biscuits in themselves were delicious, especially well crusted as I'd baked them in a vintage iron gem pan. I'll probably make them again as a basic buttermilk biscuit, sans sausage and cheese, as they were delicious with jam. Hi Nancy,I'm glad that the biscuits were a keeper, though I'm sorry they weren't a hit with your family. A few other reviewers mentioned getting better cheese flavor when they used shredded cheese. Happy baking! Laurie@KAF
  • star rating 08/26/2014
  • Melissa from Santa Monica, Ca
  • Fairly simple to make. I am glad I found this recipe as I just had a bunch of cooked sausage in the refrigerator just waiting to be used up. I tossed in a few tablespoons of roasted Hatch chilies that I had on hand and used Gruyere since we keep that around often. I also gave a few twists of the pepper mill for good measure. I think these wold be great with a brush of melted butter and a sprinkle of Maldon sea salt as soon as they come out of the oven.
  • star rating 03/23/2014
  • Danielle from Sparks, NV
  • Very good. First served with Christmas dinner and they were a hit. I mixed this recipe with a southern sausage ball recipe I have and added a few crushed garlic cloves and used a tube of raw breakfast sausage instead of cooking links. Makes it much easier to not have to cook the sausage first. Shredded cheese works well, too.
  • star rating 12/28/2013
  • Robin from Burlington, VT
  • I made these twice this week due to popular demand! The first time I made them I mistakenly added KAF Pizza Seasoning instead of Pizza Dough Flavoring. That was a happy accident! The seasoning gave them a delicious flavor. The second time I made them I used shredded sharp cheddar cheese. My family thought the cheese flavor throughout from the shredded cheese was better than the flavor from the chunks of cheese.
  • star rating 12/22/2013
  • ocalajoyce from KAF Community
  • I cut the recipe in half and it came out perfect. The bisquits were not heavy and very tasty even though I did not have a quality cheese. I used what I had on hand which was shredded cheese in a package. My husband, who is not overly fond of bisquits, even liked them. This is a keeper.
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