Sausage and Cheese Biscuits

by

🕒 Recipe Overview

  • Prep time: 10 minutes

  • Bake time: 20–25 minutes

  • Yield: ~12–15 muffins

Ingredients

  • 1 lb Ground Breakfast Sausage (hot, mild, or maple)

  • 2 cups Baking Mix (like Bisquick)

  • 1 lb (4 cups) Sharp Cheddar Cheese, shredded

  • 1/2 cup Whole Milk (adjust slightly for consistency)

  • Optional: 1/2 tsp Garlic Powder or a pinch of Cayenne for extra kick.

Instructions

  1. Prep the Sausage: In a large skillet, brown the ground sausage over medium-high heat until fully cooked. Drain the grease thoroughly—this is the secret to keeping the muffins from getting soggy.

  2. Mix: In a large bowl, combine the cooked sausage, baking mix, and shredded cheese. Stir in the milk gradually until a thick, tacky dough forms.

  3. Scoop: Grease a muffin tin (or use liners). Spoon the mixture into the cups, filling them nearly to the top.

  4. Bake: Bake at 350°F (175°C) for 20 to 25 minutes, or until the tops are golden brown and the cheese is bubbly.

  5. Cool: Let them rest in the tin for 5 minutes before removing. This helps them set so they don’t crumble.

💡 Pro Tips for Grandma-Level Quality

  • Shred Your Own Cheese: Pre-shredded cheese is coated in potato starch to prevent clumping, which can make these a bit dry. Shredding a block of sharp cheddar makes them much meltier.

  • The “Dip” Factor: These are incredible served with a side of warm maple syrup for a sweet/salty vibe, or a bowl of country gravy.

  • Make Ahead: These freeze beautifully! Just pop them in the microwave for 30–45 seconds for a quick weekday breakfast.

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