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cheesy sausage biscuits in a basket with mustar
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Cheesy Sausage Biscuits

A seasonal favorite
Prep Time15 minutes
Cook Time20 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