Sausage Cheddar Breakfast Biscuits
These sausage cheddar breakfast biscuits are fluffy, cheesy, savory, and honestly one of those breakfasts that disappears faster than expected. They’re soft and tender on the inside, golden on the outside, and packed with sausage and sharp cheddar in every bite.
I originally started calling these “breakfast clouds” because of how light and fluffy they bake up, but at their core, these are pull-apart sausage cheddar breakfast biscuits. The kind you make once and immediately add to your regular rotation.
They’re perfect for busy mornings, weekend brunch, snack plates, or breakfast-for-dinner nights when you want something comforting without a lot of effort.
Table of contents
- Why You’ll Love These Sausage Cheddar Breakfast Biscuits
- Key Ingredients That Make These Pull-Apart Biscuits Work
- What the Dough Should Look Like
- Common Mistakes to Avoid
- How to Make These Breakfast Biscuits Foolproof
- Ingredient Swaps & Variations
- Why These Pull-Apart Breakfast Biscuits Are Great for Meal Prep
- Storage & Reheating
- Frequently Asked Questions
- You May Also Like
Why You’ll Love These Sausage Cheddar Breakfast Biscuits
- Easy, no-yeast breakfast biscuits
- Fluffy pull-apart texture
- Loaded with sausage and cheddar cheese
- Perfect for make-ahead breakfasts
- Great for feeding a crowd
- Freezer friendly and reheats well
If you love savory breakfasts that feel cozy but not heavy, these pull-apart breakfast biscuits are it.
Key Ingredients That Make These Pull-Apart Biscuits Work
A few simple ingredients do the heavy lifting here.
Breakfast sausage adds richness and savory flavor throughout the dough. Letting it cool slightly before mixing prevents greasy pockets and keeps the dough fluffy.
Baking powder is the leavening powerhouse. Since these are no-yeast breakfast biscuits, baking powder is what creates that light, airy texture.
Sharp cheddar cheese brings bold flavor so the biscuits don’t taste bland. Sharp cheddar works best here because a little goes a long way.
Buttermilk keeps the biscuits tender and helps activate the baking powder for maximum rise.
Melted butter mixed into the dough adds richness without frying the bottoms, which keeps these fluffy instead of greasy.
Optional chopped chives or green onions add a fresh finish, but they’re completely optional.
What the Dough Should Look Like
Before baking, the dough should be thick and scoopable, not pourable.
- It should hold its shape when scooped
- It should not be crumbly or dry
- It should not be loose or runny
If the dough feels dry, add a splash of buttermilk. If it feels too wet, let it sit for a minute so the flour absorbs the liquid.
You want soft mounds that lightly touch in the pan so they bake into pull-apart breakfast biscuits.
Common Mistakes to Avoid
Overmixing the dough
Overmixing leads to dense biscuits instead of fluffy pull-apart layers.
Using hot sausage
Let the sausage cool slightly so it doesn’t melt the cheese before baking.
Packing the dough tightly
Lightly touching mounds bake up fluffy. Packed dough bakes dense.
Overbaking
Bake until deeply golden and set, but not dry.
How to Make These Breakfast Biscuits Foolproof
Focus on texture, not perfection.
- Scoop the dough gently
- Let the mounds touch naturally
- Watch color, not just the timer
- Let them rest for 5 minutes before pulling apart
That short rest helps the structure set so the biscuits pull apart cleanly.
Ingredient Swaps & Variations
- Use chicken sausage for a lighter option
- Swap cheddar for Colby jack or pepper jack
- Add chopped jalapeños for heat
- No buttermilk? Use milk with a splash of vinegar or lemon juice
- Gluten free? Use a 1:1 gluten free flour blend
These sausage cheddar breakfast biscuits are very forgiving.
Why These Pull-Apart Breakfast Biscuits Are Great for Meal Prep
These biscuits are ideal for make-ahead breakfasts.
- They hold their texture after reheating
- They portion easily
- They freeze well
- They work for grab-and-go mornings
Make a batch on the weekend and enjoy all week.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave for 20–30 seconds or in a 350°F oven until warmed through.
Freeze for up to 2 months. Thaw overnight or reheat straight from frozen.
Frequently Asked Questions
They are biscuit-style pull-apart breakfast biscuits, not yeasted rolls.
Yes. They store and reheat very well.
Yes. A large cast iron skillet works great and adds crisp edges.
No eggs required. They bake up fluffy without them.
Yes. You can reduce the pepper or garlic powder if needed.
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Sausage Cheddar Pull-Apart Breakfast Biscuits
Ingredients
- 1 lb breakfast sausage pork or chicken
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- 1½ cups shredded sharp cheddar cheese
- 1¼ cups buttermilk
- ¼ cup melted butter mixed into dough
- Optional chopped chives or green onions
Instructions
- Preheat oven to 375°F. Line a 9×13 pan with parchment paper or use a large cast iron skillet.
- Brown the sausage until fully cooked. Drain and let cool slightly.
- In a large bowl, whisk flour, baking powder, salt, garlic powder, and black pepper.
- Stir in cheddar cheese and sausage until evenly distributed.
- Add buttermilk and melted butter. Mix gently until a thick, scoopable dough forms.
- Drop dough into the pan using a spoon or cookie scoop, letting mounds lightly touch.
- Bake 20–24 minutes until deeply golden and set.
- Cool 5 minutes, then pull apart and serve warm.
Notes
- Do not overmix the dough
- Let sausage cool before mixing
- Use sharp cheddar for best flavor
- Lightly touching dough bakes fluffier
- Best served warm but reheats well
