Easy buttermilk drop biscuits packed with sharp cheddar, crumbled mild sausage, and diced jalapeño—hearty enough to be a complete breakfast on their own.
Cheesy, Easy, and Satisfying
These cheesy sausage drop biscuits are perfect for busy mornings when you want something filling and fast. Sharp cheddar and crumbled sausage give them a robust savory flavor, while a touch of jalapeño adds brightness and mild heat.
Think of them as a fuss-free breakfast sandwich: grab one on the run or serve with fruit and coffee for a relaxed morning meal.
Why You Will Love This Recipe
- Quick & Easy: Minimal prep and ready in under 30 minutes.
- Crowd-Pleaser: Savory sausage, sharp cheddar, and a hint of spice make these irresistible.
- Versatile: Serve them for breakfast, brunch, snacks, or pack them for on-the-go.
Ingredients You Will Need
- Sausage: Breakfast or mild pork sausage. Plant-based sausage works too.
- Sharp Cheddar: Substitute Monterey Jack, pepper jack, or Colby if you prefer.
- Jalapeño (optional): Remove seeds for milder flavor, or swap with green bell pepper.
- Buttermilk: Use store-bought or make a quick version with milk plus 1 tablespoon vinegar or lemon juice.
- Butter: Unsalted cold butter is best; adjust salt if using salted butter.
- All-Purpose Flour: For gluten-free needs, try a 1:1 gluten-free blend.
Step-By-Step Instructions
See the recipe card below for exact measurements and full details.
- Cook the sausage and jalapeño together in a skillet until the sausage is fully cooked and the jalapeño is softened. Drain on paper towels to remove excess grease.
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or use a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut cold butter into small cubes and work it into the dry ingredients using a pastry cutter, two forks, a food processor, or your fingers until the mixture resembles coarse crumbs with no pieces larger than a pea.
- Stir in the cooked sausage, jalapeño, and shredded cheddar until evenly distributed.
- Pour in the buttermilk and mix just until a sticky batter forms.
- Use a large spoon to drop scoops of batter onto the prepared baking sheet. Leaving the dollops slightly irregular gives the biscuits a rustic, textured look. This batter yields about 8–9 large biscuits.
- Bake 15–16 minutes, until the biscuits are golden and cooked through. Let cool on the pan a few minutes, then transfer to a wire rack to finish cooling.
Storage
- Refrigerator: Store in a sealed container for up to 3 days. Remove 30 minutes before serving for best texture, or reheat briefly in the microwave.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
More Breakfast recipes:
- Homemade Southern Biscuits
- Sausage Gravy
- Quiche
- Bacon and Cheese Strata
- Sausage Kolaches
Easy Cheese and Sausage Biscuits
Easy buttermilk drop biscuits loaded with sharp cheddar, crumbled sausage, and diced jalapeño. Hearty enough for a meal.
Ingredients
- 1 jalapeño, deseeded and minced
- 1 pound pork sausage (mild)
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 5 tbsp unsalted butter, cold
- 2 cups sharp cheddar, shredded
- ¾ cup buttermilk
Instructions
- Cook the sausage with the jalapeño until the sausage is fully cooked and the pepper is softened. Drain on paper towels.
- Preheat oven to 425°F and prepare a baking sheet with parchment or a silicone mat.
- Combine the flour, baking powder, baking soda, and salt in a large bowl.
- Cut the cold butter into the flour mixture until pieces are pea-sized.
- Mix in the cooked sausage, jalapeño, and cheese.
- Stir in the buttermilk until the dough comes together.
- Scoop batter with a large spoon onto the baking sheet (about 8–9 large biscuits). Rough tops create a nice texture.
- Bake 15–16 minutes until golden and cooked through. Cool slightly on the pan, then transfer to a wire rack.
Notes
- Refrigerator: Keep in a sealed container up to 3 days. Bring to room temperature or reheat before serving.
- Freezer: Freeze up to 3 months in a freezer-safe container. Thaw overnight in the fridge.
Nutrition
Serving: 1 | Calories: 450 kcal | Carbohydrates: 20 g | Protein: 19 g | Fat: 33 g | Saturated Fat: 16 g | Cholesterol: 92 mg | Sodium: 832 mg
Nutrition information is an estimate.
More Breakfast Recipes
Sweet Fruit Kolaches (Czech Stop Copycat)
Breakfast Burrito Bowls
Bacon & Roasted Jalapeño Quiche
Sugar Cookie Latte (No Syrup!)
Recipe first posted December 1, 2017; updated April 6, 2020 and October 17, 2024 with new images and video. Recipe unchanged.
Photography by KJandCompany.co