Cheesy Sausage Biscuits

These simple drop biscuits are full of sausage for breakfast, green onions and cheese, making them a delicious addition to any brunch menu! Serve these sausage biscuits alone or transform them into a sandwich of eggs; Your family will love him.

Biscuits are one of the best breakfast bread. Whether it’s a classic lactic biscuit, a sweet blueberry biscuit or a salty Cheddar Bay BiscuitI love them all.

So these sausage biscuits full of sausage for breakfast, sharp cherdar cheese and green onions? You know they are all inside.

I will look for every opportunity to add these beauties to my brunch menus for the near future.

Because you will love these Salacosiagent biscuits

If you are a big fan of the biscuits and sausage sauce, I think you will really love these cheese sausage biscuits.

I took my dough for lactic -like biscuits and made a couple of changes, adding cooked pork sausage, green onions and a lot of cherdar cheese.

Get the tender spicy biscuit combined with salted sausage and sharp cheese … Oh friend. It is so, so good.

They are also really easy to prepare, especially if you cook the sausage in advance. They are only imploring to be added to the menu of Easter brunch or for the mother as a savory option together with the fruit and Homemade yogurtHomemade Waffle or strawberry rolls with cheese cream glaze.

How to prepare cheese sausage biscuits

These sausage biscuits are biscuits with drops, so they are a little faster and easier to make than the rolled biscuits.

Ingredients you need

To make this recipe, you will need:

• Pork sausage ground with 1 pound
• 2 cups of flour for all uses
• 1 teaspoon of powder cooking
• 1 teaspoon of sodium bicarbonate
• ½ teaspoon of sea salt
• 6 tablespoons of cold non -salted butter, cut into pieces
• 3 tablespoons of green onions in fine slices
• 1 1/4 cups of cutting cherdar cheese
• 1 1/2 cups of lacticello

Before starting to cook, make sure you know how to correctly measure the flour. Get this step to the right will help your biscuits are perfectly every time!

There are some recipes, such as my Mac and my cheese to a pot, where I recommend cutting your cheese. But this is a recipe in which pre-crumpled cheese is fine if you don’t have time to destroy yours!

Uh Oh – Have you forgotten to buy dairy while you were at the shop? Instead, make a simple substitute for the dairy to be used in this recipe!

Make these biscuits

Start browning the sausage over medium-high heat. Make sure to break it into small pieces so that it mixes well in the biscuit dough later.

Drain the fat and let the sausage cooked a little cool while working on the dough.

In a large bowl, beat the dry ingredients together: flour, yeast, baking soda and salt. Add the pieces of cold butter and use a pastry blender to work them in the flour mixture until it looks like a coarse meal with some pieces of butter -friendly butter of pea remaining.

If it is not accessible to make you work on the butter in the dry ingredients, the mixture in a food processor impulses until it resembles the coarse meal, then pour it into a bowl to continue the recipe.

Mix the green onions, the grated cheese and the sausage in the mixture, then mix the dairy until they remain dry pockets.

Use a large spoon to drop the dough in 12 mounds on a lined pan. Cook at 425 ° F for 17 minutes, until the peaks are golden and biscuits are cooked.

Make-ahead suggestions

If you are preparing cheese sausage biscuits for a special brunch and you want to prepare some of the recipe in advance, go ahead and brown the sausage the night before. Drain the fat and keep the sausage in an airtight container in the refrigerator until you are ready to cook.

You could even freeze the small biscuits. Drop the dough on a baking tray lined with parchment paper; Put the pan in the freezer for a couple of hours, until the biscuits are frozen.

Transfer the biscuits to a freezer bag with zip and freezes for a maximum of one month.

When you are ready to eat, cook all the biscuits you want according to the directions of the recipes, adding a few minutes more cooking if necessary.

Variations on this recipe for sausage biscuits

Generally we make these cheese sausage biscuits with delicate pork sausage and sharp cherdar cheese, but there are many other ways to enjoy this recipe!

• Use medium or hot sausage for a spicy football.
• Exchange pork sausage for ground turkey sausage or chicken sausage.
• Use your favorite grated cheese instead of the cutting cherdar. Gouda or pepper jack would work big.
• Do you have no green onions? Instead, use chipollin grass finely in slices.
• Serve a crowd? Create 24 small biscuits instead of 12 large! (Keep in mind that they would not need to cook until long: I would start checking about 12 minutes.)