Tasty Sausage Buttermilk Biscuits

Gooey, rich cheese pairs with zesty sausage in these mouthwatering drop biscuits. Every mouthful offers the perfect mix of tangy cheddar and Italian sausage tucked inside a soft, airy biscuit that seems to dissolve on your tongue. No complicated rolling needed - you'll only need a bowl and spoon to whip these up.

I baked a batch for our family get-together last Sunday and my nephew said they were "way better than anything from restaurants." What's my trick? Super cold butter and buttermilk, plus minimal handling of the mixture. Those tiny butter chunks create amazing flaky texture.

Key Components

• Italian Sausage: Go for premium sausage with noticeable herbs - it'll flavor your whole biscuit
• Sharp Cheddar: Extra-sharp aged varieties pack more punch. Skip the pre-grated stuff since it contains coating agents
• Buttermilk: The real thing makes them tender. If you're out, try whole milk with a squeeze of lemon
• Cold Butter: The icier the better - I actually stick mine in the freezer for 15 minutes beforehand
• All-Purpose Flour: Unbleached gives nicer results. Spoon it into measuring cups then level off
• Baking Powder: Always check if it's still good - fresh powder gives you the biggest lift
• Scallions: They add a nice fresh kick against all that richness

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Step-by-Step Cooking Guide

Step 1:

Brown your sausage starting with a cold pan - this pulls out more fat and creates tastier browning. Break it into tiny, uniform bits while cooking

Step 2:

As the sausage cools, dice your butter and pop it in the freezer. Super cold butter is key for getting those flaky bits

Step 3:

Make sure your oven rack sits in the middle and preheat fully - a hot oven makes them puff up better

Step 4:

Mix all dry stuff thoroughly so the baking powder and seasonings spread evenly

Step 5:

Work the butter in using fast, brief cuts with your pastry tool. Stop when you see small pebbles with some bigger butter chunks

Step 6:

Toss in cheese with a light touch, making sure flour coats each piece to stop clumping

Step 7:

Add your cooled sausage, breaking up any big chunks that might make uneven biscuits

Step 8:

Add your cold buttermilk and sprinkle scallions across the top

Step 9:

Use a wooden spoon to fold everything together rather than stirring - this keeps them from getting tough

Step 10:

Grab a greased measuring cup to scoop big portions, leaving gaps between them for spreading

Step 11:

Keep the tops bumpy - those uneven bits will turn golden beautifully

Step 12:

Cook until golden, turning the pan halfway for even browning

More Than Morning Food

These tasty biscuits work for any mealtime. Cut and stuff with eggs for morning sandwiches, serve with your favorite stew, or eat them as a tasty snack.

Prep Ahead Tricks

You can scoop unbaked dough onto a tray, freeze it solid, then move to a freezer bag. When ready, bake them frozen, just add a few more minutes to cooking time.

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My grandma from the South always told me never to rush biscuit-making. She'd always say, "The dough can tell when you're hurrying," and these treats prove her right every single time.

These biscuits are what everyone asks me to bring to parties and family meals. There's something special about how the cheese gets crispy at the edges while the middles stay perfectly soft. They show that often the easiest recipes bring the most happiness to your table.

Common Questions

→ Can I prepare these biscuits beforehand?

You can make the dough and shape the biscuits up to a day early. Keep them wrapped in the refrigerator until you're ready to bake them.

→ Why must the butter be cold?

Cold butter makes steam when baking, which gives you light, layered biscuits.

→ Can I store these biscuits in the freezer?

Sure, you can freeze unbaked biscuits for up to 3 months. Bake them frozen, just add an extra 2-3 minutes to your cooking time.

→ Can I swap out the cheese type?

Absolutely, any hard cheese works fine. Try using Gruyere, Pepper Jack, or Colby for different tastes.

→ What can I do if I don't have buttermilk?

Mix a cup of normal milk with a tablespoon of lemon juice and let it sit for 5 minutes before you use it.