Sausage Biscuits

Three ingredients do all the work in these savory sausage biscuits: Bisquick baking mix, shredded cheddar cheese, and cooked crumbled sausage. Mix them with egg and milk, roll into balls, flatten slightly, and bake. That’s it.

The sausage fat that stays in the cooked meat keeps these biscuits tender and flavorful without any added butter. The cheese melts into the biscuit mix during baking, creating a savory, slightly crispy exterior around a soft, meaty center.

Cook and drain the sausage well before mixing it in. Too much grease makes the biscuits heavy and greasy instead of light and savory.

Pro Tips

• Use breakfast sausage with sage and black pepper for the most flavor. Bland sausage makes bland biscuits.
• Flatten the balls just slightly before baking. Too flat and they dry out; too round and the centers stay doughy.
• No need to grease the sheet. The sausage fat and cheese provide enough oil to prevent sticking.
• These freeze well. Cool completely, bag them, and reheat from frozen in the oven or microwave.

Variations

• Use hot Italian sausage and swap cheddar for mozzarella for a pizza-flavored version.
• Add a teaspoon of crushed red pepper flakes for a spicier bite.
• Serve with a side of warm gravy for dipping, Southern style.