How to Make Our Favorite Cheesy Sausage Biscuits At Home

Cheesy sausage biscuits are a fun Christmas treat from my childhood. I love the lumpy, irregular shapes, especially when dipped into our favorite mustard.  Serve them up to your seasonal guests for a change from the sweet stuff.

Not Just For The Holidays

In my house these were made for the holidays only. I hope you don’t make the same mistake. They’d be a welcome addition to a game day table or served alongside a bowl of soup or beans.

Back in the day, my mom’s cheesy sausage biscuits were made with biscuit mix (probably Bisquick), bulk sausage (probably Jimmy Dean) and shredded cheddar cheese.  That’s the retro fabulous version, which I’ve included in the recipe card below.

However, not everyone has access to these ingredients or wants to cook with them. That was the case for me when I first published this recipe back in 2013. Rick and I had just moved to Spain, and ingredients we took for granted in the US were not always available to us. We had to kinda reverse engineer the original recipe.

Fortunately, it’s easy to make a quick sausage at home (like this one from All Recipes) and baking mixes can be found all over the internet (like this one from Sandra Lee at Food Network).

Bulk Sausage is Easy to Make At Home

Since there’s no curing or smoking process, making homemade bulk sausage is just a matter of mixing seasoning into ground meat. After letting the flavors mingle for a while, the mix is formed into patties and other shapes.

For this mix, I bought a pound of mixed ground pork and beef to which I added sage, thyme, parsley, salt and pepper, some garlic and onion powder and a little cayenne.

You’ll find more seasoning ideas by searching for “breakfast sausage recipes” or “country sausage recipes.”

Lots of food cultures make bulk sausage like this. My cevapi recipe is another example of a fresh sausage.

Tip: After mixing, I like to cook a small bit and taste it. It’s easy to add some more seasoning if needed.

Any hard cheese that melts well will work for these biscuits.  I used a pre-shredded mix of swiss, cheddar and gouda.

Instead of making a full batch of baking mix, I only made two cups and reduced the amount of fat as there’s plenty from the cheese and sausage. I have to admit, though, making these retro style is MUCH easier.

How to make just a dozen at a time

After mixing, the dough can be stored in the fridge for several days to be baked whenever you want. This is a great solution for those who don’t want to eat the entire batch at once.

I’ve found my Ninja Foodi Digital Air Fryer is perfect for baking a dozen cheesy sausage biscuits for just Rick and I. You’ll find air fryer directions in the recipe card below.

Serve the balls with your favorite dipping sauce. We prefer a sharp and creamy mustard. When I made the most recent batch to update this post, one of my friends dipped her biscuits in maple syrup. I think she’s onto something!

Cheesy Sausage Biscuits

A seasonal favorite

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Course: Appetizer, Snack

Servings: 36 small biscuits

Calories: 108kcal

Ingredients

For the sausage (adjust the seasonings to your taste):

• 1 pound ground pork (or a mix weighing a pound)
• 1 – 2 teaspoons dried sage
• 1 – 2 teaspoons dried thyme
• 1 – 2 teaspoons dried parsley
• ¼ – ½ teaspoon cayenne powder
• ¼ – ½ teaspoon onion powder
• ¼ – ½ teaspoon garlic powder
• red pepper flakes to taste
• salt and pepper to taste
• Other options: brown sugar, fennel seeds, dried herbs like rosemary, marjoram, tarragon, etc

For the biscuits:

• 2½ cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ⅓ cup butter (about 5 tablespoons) cut into small pieces
• ½ cup plain yogurt (optional) helps make a more tender biscuit
• 8 ounces finely shredded cheese, cheddar or a blend

Alternative (retro) ingredients:

• 2½ cups baking mix
• 1 pound bulk sausage, mild or spicy
• 8 ounces finely shredded cheddar cheese (or a blend)
• 1 tablespoon dried parsley (optional)

Instructions

• Mix all the ground meat(s) and seasonings until well combined. I find it best to use my hands. Cook a small piece to test the seasonings. Adjust if needed. Set in the fridge for a couple hours or overnight if desired.
• When ready to make the biscuits, preheat the oven to 350°F/180°C
• Make the biscuit mix by measuring the flour, baking powder, salt and butter into your largest mixing bowl.
• Use a pastry cutter, two knives or your fingers to mix the butter into the other ingredients. I use my fingers to pinch the butter into the dry ingredients. It will resemble fine crumbs or corn meal when mixed.
• Mix in the yogurt (if using), cheese and sausage and blend well. It's easiest to use your hands and it may take awhile to get everything mixed together. The dough will be very stiff but should be well mixed.
• Form into one inch balls (about golf ball sized) and place on a greased baking sheet. Leave some space between each one. Flatten slightly if desired.
• Bake for 17 to 20 minutes, turning the tray at the 10 minute mark. The bottoms should be golden brown, while the interior should be cooked all the way through. If not, increase the cooking time slightly and make note for future batches.

Alternative (Retro) Method:

• Preheat the oven to 350°F/180°C.
• Mix the baking mix, sausage and cheese and blend well. It's easiest to use your hands.
• Form into one inch balls (roughly golf ball sized) and place on a baking sheet. Leave some space between each one. Flatten slightly if desired.
• Bake for 17 to 20 minutes, turning the tray at the 10 minute mark. The bottoms should be golden brown, while the interior should be cooked all the way through. If not, increase the cooking time slightly and make note for future batches.

Notes

To make scones from the same dough: Pat the dough out about 1/2 inch thick and cut into wedges or rectangles whichever you prefer. Bake for 25 – 30 minutes at 350°F/180°C.

I found the air fryer oven will over brown the bottoms at the regular temperature and time. It’s better to reduce the temperature and increase the time. Use the guidelines below as a reference and make adjustments for your particular air fryer.

To make in an air fryer oven: Set the air fryer to air bake at 315°F/160°C. Air bake for 22 – 25 minutes.

Substitute your favorite low carb baking mix for a lower carb version. Follow the directions on the label for the exact substitution ratio.

Nutrition notes assume you make the recipe from scratch.

Nutrition

Serving: 1biscuit | Calories: 108kcal | Carbohydrates: 7g | Protein: 5g | Fat: 7g

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We never served them this way when I was a kid, but for a hearty Winter breakfast, make scones as described above, split them  and fill with a scrambled egg.  You’ll be well fueled and ready for your favorite cold weather activity.

Rick and I wish you and your family all the joys of the holiday season.  

Merry Christmas!