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Fluffy Homemade Sausage, Egg, and Cheese Biscuits: The Ultimate Brunch Showstopper

Prepare to elevate your breakfast and brunch game with these incredible Homemade Sausage, Egg, and Cheese Biscuits. Forget bland, dry biscuits; this recipe redefines the classic, transforming it into a luxurious, flavor-packed experience. Imagine sinking your teeth into a perfectly golden, flaky biscuit, generously studded with savory breakfast sausage and sharp Irish white cheddar, all baked around a perfectly set (or gloriously runny, if you prefer!) egg. It’s a complete breakfast masterpiece in every single bite – truly beyond delicious!

Sausage, Egg, and Cheese Biscuits on a plate ready to eat.

The next time you’re planning a special brunch or simply craving a truly satisfying morning meal, these homemade sausage, egg, and cheese biscuits deserve a prime spot on your menu. While they present as a sophisticated, showstopping dish, you’ll be pleasantly surprised at how simple and quick they are to prepare. The flaky layers, rich cheese, and savory sausage create a harmonious blend of textures and flavors that taste like they took hours to perfect, yet the actual hands-on time is minimal. Get ready to impress your family and friends with this unforgettable breakfast creation!

Why You’ll Love This Sausage, Egg, and Cheese Biscuit Recipe

There are countless reasons why these incredible biscuits will become your new go-to for breakfast and brunch. First and foremost, the flavor profile is simply unmatched. The combination of salty sausage, sharp cheddar, and a fresh egg baked right into a tender, flaky biscuit creates a symphony of savory goodness that’s both comforting and exciting. Each bite delivers a perfect balance of ingredients, ensuring you get a little bit of everything in every mouthful.

Beyond the amazing taste, the texture is a key highlight. These aren’t just any biscuits; they’re designed for maximum flakiness, thanks to the careful incorporation of cold butter and strategic folding. This technique results in light, airy layers that practically melt in your mouth. Adding the sausage and cheese directly into the dough infuses every part of the biscuit with rich flavor, making them stand out from standard breakfast biscuits.

What’s more, this recipe offers fantastic versatility. You can easily adapt the type of sausage, cheese, or even incorporate bacon to suit your preferences. It’s also an excellent way to use up leftover cooked breakfast meats, turning them into something truly special. Despite their gourmet appearance, the preparation process is straightforward, making them accessible for home cooks of all skill levels. They look incredibly impressive, yet require just a few simple steps, making them perfect for both casual weekend breakfasts and elegant holiday brunches. Once you try these homemade sausage, egg, and cheese biscuits, you’ll understand why they’re a true game-changer!

Essential Ingredients for Flaky Biscuits

Crafting the perfect homemade sausage, egg, and cheese biscuits begins with high-quality ingredients. For the biscuit base, you’ll need all-purpose flour, baking powder, baking soda, and kosher salt. These dry ingredients work together to provide structure and the essential leavening needed for those coveted fluffy, flaky layers. The leavening agents react with the buttermilk to create air pockets, ensuring a light texture. Cold, cubed unsalted butter is absolutely crucial for achieving maximum flakiness. As the butter melts in the oven, it releases steam, separating the dough into distinct, delicious layers.

Ingredients needed to make Sausage, Egg, and Cheese Biscuits.

For the signature savory elements, we incorporate cooked breakfast sausage (chopped into small pieces) and freshly grated Irish white cheddar cheese directly into the biscuit dough. The Irish white cheddar offers a wonderfully sharp, rich flavor that complements the sausage perfectly, melting beautifully within the biscuit. However, feel free to experiment with other semi-soft, melty cheeses like sharp cheddar or Gouda. Buttermilk and one large egg bind everything together, adding richness and tanginess that is characteristic of classic Southern biscuits. Finally, a few medium or large eggs are needed for baking right into the centers of each biscuit, seasoned with salt and pepper, and garnished with fresh chives for a vibrant finish. The beauty of this recipe is that while the core ingredients create an amazing biscuit, the type of cheese or sausage can be interchangeable to suit your personal taste, ensuring every batch is amazing!

Step-by-Step Method for Perfect Sausage, Egg, and Cheese Biscuits

Creating these incredible sausage, egg, and cheese biscuits is a rewarding process, yielding a truly impressive result with straightforward steps. Follow these instructions carefully for the best flaky, flavorful biscuits:

Preparing the Sausage

If you’re making these biscuits intentionally, the first step is to cook your breakfast sausage patties. Ensure they are fully cooked and crisped, then drain them thoroughly on paper towels to remove excess grease. It’s crucial to allow the cooked sausage to cool completely before incorporating it into the biscuit dough. Warm sausage can prematurely melt the cold butter in the dough, which will prevent those desirable flaky layers from forming. Once cooled, chop the patties into very fine, small pieces. This ensures an even distribution of savory flavor throughout each biscuit. Often, I utilize leftover cooked sausage from weekend breakfasts, which saves a step and enhances the convenience of this recipe.

Flour and butter worked together to start biscuit dough.

Making the Biscuit Dough

In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients: all-purpose flour, baking powder, baking soda, and kosher salt. Give them a quick blend on low speed for about 10-15 seconds to ensure they are evenly combined. Next, add the cubed, cold butter to the dry mixture. Blend on low for approximately 2 minutes, or until the butter is well incorporated into the flour and resembles small peas. At this stage, if you press some of the mixture between your fingers, it should clump together. This “cutting in” of the butter is vital for creating flaky layers.

Adding irish cheddar and cooled breakfast sausage to the biscuit dough.

Fully combined biscuit dough in the stand mixer.

Incorporating Wet Ingredients and Folding

Once the butter is worked in, add the freshly grated cheddar cheese and the finely chopped, cooled sausage patties to the bowl. Blend just long enough for them to be evenly dispersed throughout the flour mixture. In a separate small bowl, whisk together the large egg and buttermilk. With the mixer running on low speed, gradually add the wet ingredients to the dry mixture. Mix until just combined, ensuring there are no dry floury bits remaining at the bottom of the bowl. Be careful not to over-mix the dough, as this can lead to tough biscuits.

Turn the dough out onto a well-floured surface. Gently pat it out to about 1 inch thick. Now comes a crucial step for flakiness: the letter fold. Fold the dough into thirds, like a letter. Press it back out to approximately 1 inch thick and repeat this folding process a second time. This technique creates multiple layers within the dough, which will expand into beautiful, flaky biscuit layers when baked. After the second fold, press the dough out one last time to a uniform 1-inch thickness.

Letter folding the biscuit dough to create layers.

Cutting, Chilling, and Baking

Using a 3-inch square cutter, cut the biscuit dough into individual squares. Arrange these squares on a parchment-lined baking tray, spacing them about 1.5 to 2 inches apart. Then, using a smaller 1.5-inch biscuit cutter, punch out a circle from the center of each square biscuit. Place these small round cut-outs on a separate parchment-lined tray; they make delicious little bonus biscuits! You should yield exactly 8 large square biscuits from this process. Brush the tops of the biscuits with a little extra buttermilk for a beautiful golden-brown crust. Cover both trays and refrigerate the biscuits for a minimum of 30 minutes. Chilling is essential as it helps the butter solidify again, preventing the biscuits from spreading too much in the oven and promoting maximum flakiness.

While the biscuits chill, preheat your oven to 400°F (200°C). When the biscuits are ready, retrieve them from the refrigerator. Drop a pinch of extra cheddar cheese into the holes of the larger square biscuits. Place the chilled biscuits in the preheated oven and bake for 15 minutes. After 15 minutes, carefully remove the tray from the oven. Working quickly, crack one room-temperature egg directly into the hole of each biscuit. Season each egg with a pinch of salt and pepper, and sprinkle with a little more cheddar cheese. Return the tray to the oven and continue baking for another 7-8 minutes, or until the biscuits are golden, and the egg whites are just set. The yolks can be left soft or runny, depending on your preference. Remember that the eggs will continue to cook slightly from the residual heat once removed from the oven, so aiming for just-set whites is often ideal.

Sausage, Egg, and Cheese Biscuits just out of the oven and topped with chives.

Once baked, allow the biscuits to rest on the pan for about 5 minutes before serving immediately. For an extra touch of freshness and flavor, I love to top them with some freshly chopped chives right after they come out of the oven. The warmth releases their fragrant aroma, adding a delightful herbaceous note that perfectly complements the rich sausage and cheese. Of course, a sprinkle of extra cheese is always a welcome addition! These biscuits are substantial enough to be a meal on their own, but if you’re hosting brunch, consider serving them alongside a light, refreshing salad to balance the richness.

Tips for Perfect Flaky Biscuits Every Time

Achieving bakery-quality flaky biscuits at home is easier than you think with a few key techniques. Here are my top tips and notes to ensure your sausage, egg, and cheese biscuits turn out perfectly:

**Cold Ingredients are King:** Always start with very cold butter. The colder the butter, the more steam it will release in the oven, creating those beautiful, flaky layers. Using cold buttermilk also helps maintain the dough’s temperature.
**Chill Your Sausage:** If using cooked sausage, ensure it has cooled completely before mixing it into the dough. Warm sausage will melt the butter, leading to dense, rather than flaky, biscuits. This is why using leftover, chilled sausage is often ideal!
**Don’t Overwork the Dough:** Mix the dough only until just combined. Over-mixing develops gluten, which can result in tough, rubbery biscuits. A light hand is key for tenderness.
**The Magic of Letter Folds:** The two letter folds are essential for creating multiple layers within your biscuits. This simple technique traps air and butter, leading to an incredibly flaky texture. Don’t skip this step!
**Handling Dough Cut-offs:** When you cut your biscuits into squares, you’ll have some leftover dough. Instead of re-rolling it aggressively, which can overwork the dough, gently stack the scraps together and press them out to the desired 1-inch thickness. This preserves the delicate layers and helps you get a few extra biscuits. From my experience, I typically get 6 perfect squares from the first press, and two additional perfect squares from the re-stacked cut-offs.
**Chilling is Crucial:** Don’t skip the 30-minute refrigeration step before baking. This allows the butter to firm up again, preventing the biscuits from spreading excessively and ensuring they hold their shape and flakiness.
**Room Temperature Eggs for Baking:** When cracking eggs into the half-baked biscuits, make sure they are at room temperature. Cold eggs can cause the biscuit to cool down too rapidly and may not cook evenly.
**Work Quickly:** Once the biscuits come out for the egg addition, have your salt, pepper, and extra cheese within easy reach. Crack the eggs quickly and get the biscuits back into the oven to minimize heat loss.
**Storage and Reheating:** Leftover baked biscuits can be stored in an airtight container in the refrigerator for up to 3 days. They reheat wonderfully in the microwave for a quick bite or in a warm oven (300°F/150°C) for about 10-15 minutes to crisp them up again. These make excellent make-ahead options for busy mornings!

Delicious Variations and Smart Substitutions

One of the joys of cooking is adapting recipes to your taste and what you have on hand. These sausage, egg, and cheese biscuits are wonderfully versatile:

**Sausage Alternatives:** While I prefer breakfast sausage patties for their flavor and texture, you can easily substitute them. Crispy, crumbled bacon is an excellent choice, adding a smoky depth. Cooked ground sausage (like Italian sausage, mild or spicy) can also work beautifully. For a vegetarian option, consider a plant-based breakfast sausage or finely diced, sautéed mushrooms seasoned with savory herbs.
**Cheese Choices:** Irish white cheddar provides a fantastic sharp tang, but many other semi-soft, melty cheeses would be delicious. Sharp yellow cheddar, creamy Gouda, nutty Gruyère, or even a blend of mozzarella and Parmesan can be used. The key is to choose a cheese that melts well and complements the savory sausage.
**Buttermilk Hacks:** If you don’t have buttermilk on hand, don’t worry! You can easily make a substitute. Combine 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice. Stir it gently and let it sit for about 10 minutes. The milk will curdle slightly, becoming a perfectly suitable buttermilk alternative for this recipe.
**Herbaceous Touches:** Feel free to add finely chopped fresh herbs to the biscuit dough along with the sausage and cheese. Chives, parsley, or a touch of rosemary can add another layer of aromatic flavor.
**Spice It Up:** A pinch of cayenne pepper or red pepper flakes mixed into the dough can give these biscuits a delightful subtle kick, perfect for those who enjoy a bit of heat with their breakfast.

Experiment with these variations to make these sausage, egg, and cheese biscuits truly your own! The core technique remains the same, ensuring flaky, delicious results every time.

Frequently Asked Questions About Sausage, Egg, and Cheese Biscuits

Can I make these biscuits ahead of time?

Absolutely! You can prepare the biscuit dough, cut out the squares (and the centers), and arrange them on a parchment-lined baking sheet. Cover them tightly with plastic wrap and refrigerate for up to 24 hours before baking. When ready to bake, follow the instructions from the chilling step onwards. You can also freeze the unbaked biscuits: place them on a tray in the freezer until solid, then transfer to an airtight container or freezer bag for up to 1 month. Bake directly from frozen, adding a few extra minutes to the initial baking time.

What kind of sausage is best for this recipe?

I typically use pre-cooked breakfast sausage patties, as they are easy to chop and distribute evenly. However, you can use any breakfast sausage you prefer – mild, spicy, or even turkey sausage. Just ensure it’s fully cooked, well-drained, and completely cooled before adding it to the biscuit dough to prevent the butter from melting.

Why are my biscuits not flaky?

The most common reasons for biscuits not being flaky are warm butter and overworking the dough. Ensure your butter is very cold (straight from the freezer for a few minutes can help) and work quickly when incorporating it. Also, mix the dough just until combined and handle it gently during the folding and cutting stages. Over-mixing develops gluten, which makes biscuits tough rather than tender and flaky.

Can I use a different type of egg yolk consistency?

Yes, absolutely! The recipe aims for a just-set egg white with the option of a soft or runny yolk. If you prefer a firmer yolk, simply bake the biscuits for an additional 1-2 minutes after cracking the egg in. Keep a close eye on them to prevent overcooking the egg whites.

What if I don’t have a stand mixer?

You can make the biscuit dough by hand! Cut the cold butter into the dry ingredients using a pastry blender, two knives, or your fingertips (working quickly to keep the butter cold) until it resembles coarse crumbs. Then, mix in the wet ingredients with a wooden spoon until just combined. The process for folding and cutting remains the same.

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📖 Recipe

Yield: 8 Egg Filled Biscuits

Sausage, Egg, and Cheese Biscuits

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

This Homemade Sausage, Egg, and Cheese Biscuits recipe redefines brunch with incredibly flaky biscuits packed with savory sausage and sharp cheese, all baked around a perfectly set egg. A complete breakfast masterpiece!

Ingredients

6 Sausage Patties, fully cooked and crisped
2 ¼ cups All-Purpose Flour
2 tablespoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Kosher Salt
12 tablespoons (1 ½ sticks) Unsalted Butter, cubed
4 ounces (1 cup) Irish White Cheddar Cheese, freshly grated + more for topping
1 large Egg
1 cups Buttermilk, plus more for brushing on top
6-8 medium or large Eggs, for biscuit centers
Chives, for garnish if desired

Instructions

First, cook the sausage patties, and drain them on paper towels and allow them to cool completely before adding to the biscuits. Chop the cooled patties into very fine pieces and reserve until needed.

To make the biscuits: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, baking soda, and salt. Blend on low for 10-15 seconds to evenly combine the ingredients.

Add the diced butter to the bowl, and blend on low for about 2 minutes, until the butter is well worked into the flour and about the size of peas. It should also clump together at this point when pressed into your hand.

Add the cheddar and chopped sausage patties to the bowl, and blend just until evenly dispersed into the flour mixture.

Mix the egg and buttermilk into the mixer while running at low speed. When there are no more dry floury bits remaining in the bottom of the bowl the mixing is complete. Take care not to over-mix too much.

Turn the mixture out onto a well-floured surface and pat it out to about 1 inch thick. Letter fold the dough to create some layers, press the mixture back out to about an inch thick, and repeat a second time. This process will produce lots of flaky layers in your biscuits.

Press the biscuit dough back out to a 1-inch thickness.

Cut the biscuits into 3-inch squares and arrange them on a parchment-lined baking tray 1 ½-2 inches apart. Then punch out the centers of the biscuits using a 1 ½-inch biscuit cutter. Place the small round biscuits on a separate, parchment-lined tray.

You should be able to get EXACTLY 8 square biscuits.

Brush the tops of the biscuits with buttermilk.

Cover and refrigerate the biscuits for 30 minutes to set them before baking.

Preheat the oven to 400˚F while the biscuits chill.

When ready to bake, drop a pinch of cheddar cheese in the holes of the biscuits and place the chilled biscuits in the preheated oven and bake for 15 minutes.

After 15 minutes remove the tray from the oven and crack an egg in each biscuit hole and top with a pinch of salt, pepper, and more cheddar cheese.

Bake 7-8 minutes longer until the biscuits are golden and the egg whites are set, or nearly set, they will continue to cook a little inside the hot biscuit after they come out of the oven, and the goal is a soft or runny yolk if desired.

Allow the biscuits to rest on the pan for about 5 minutes, then server immediately.

Notes

Notes & Tips

I typically use leftover sausage patties to make this recipe. If you make them specifically to use for this recipe, make sure they cool completely before adding the biscuit dough. If not they will melt the butter and your biscuits won’t turn out properly.

Giving the biscuit dough a couple of letter folds helps to give the biscuits some flaky layers. Doing it twice will give you all the layers you need.

In an effort to not overwork the cutoffs of squaring up the biscuits, stack them together, then press them out to 1 inch thick. I get 6 squares out of my first press, then a perfect two additional squares out of the cut-offs.

Work quickly and make sure the eggs are at room temperature when adding them to the half-baked biscuits. Drop them in quickly and get the biscuits back in the oven. Have the salt, pepper, and cheese in close reach when the time comes.

Leftover biscuits can be stored in the refrigerator for up to 3 days and reheat well in the microwave or oven.

They make great meal prep for easy, on-the-go breakfasts too!

Substitutions

Breakfast sausage patties are what I prefer to use. You could also use bacon in its place.

I like to use Irish white cheddar cheese when I make biscuits. But you could easily swap it for sharp cheddar, gouda, or even mozzarella. Something semi-soft and melty is best.

If you do not have buttermilk on hand, combine 1 cup of whole milk and 1 tablespoon of white vinegar, stir, and let sit for 10 minutes and you have a great buttermilk alternative.

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Hearty Sausage, Egg, and Cheese Biscuit