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As I have said before there is nothing love more than a hot, fluffy, southern buttermilk biscuit in the morning. But let’s be honest…. Rolling out biscuits in the morning isn’t always easy and they can make quite a mess. That’s why I love these Cheesy Sausage Buttermilk Biscuits there is no rolling out required you just mix them up and scoop them out into a muffin tin.
Baking the biscuits in a muffin tin allows the outside to get crisp and golden brown while insides stay light and fluffy. The Sharp Cheddar Cheese melts into the biscuit dough creating the intense cheese flavor that is amazing with the little bits of sausage running through the biscuits. I love to use the Lil’ Smokies Sausages for this recipe but you could use any kind of similar sausage, or your favorite kielbasa sausage cut into small pieces.
Make a batch of these Cheesy Sausage Buttermilk Biscuits on the weekend and store them in a zip top bag in the refrigerator for a quick on the go breakfast. These biscuits are also a favorite breakfast treat of mine hot out of the oven on Christmas Morning.
I hope Y’all enjoy this recipe for my Cheesy Sausage Buttermilk Biscuits and let me know what you think.
Easy, Cheesy, Sausage, Buttermilk Biscuits
Makes 15 Biscuits
3 Cups All Purpose Flour
1 Tablespoon Sugar
2½ Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
½ Teaspoon Black Pepper
½ Cup Vegetable Shortening, cut into small pieces
1 Cup Lil’ Smokies Sausage or favorite Kielbasa Sausage cut in to small pieces
1 Cup Sharp Cheddar Cheese, Grated
1¼ Cup Butter Milk
¼ Cup Melted Butter
Pre-heat the oven to 450 degrees.
Add the flour, baking soda, baking powder, sugar, salt, and black pepper to a larger mixing bowl. Stir to combine. Cut in the vegetable shortening with a pastry cutter until it resembles cornmeal.
Toss in the sliced Lil’ Smokies and the Grated Sharp Cheddar Cheese so that they are well coated with the flour, this will prevent them from sinking to the bottom of the batter and all clumping together. Pour in the 1¼ Cup of Buttermilk and the melted butter and gently mix everything with your hands until a consistent mixture is formed.
Spray a 12-cup muffin tin with non-stick spray. Using a spring-loaded ice cream scoop, scoop the biscuit dough into the muffin tins. This recipe usually makes 15 biscuits and I bake the 3 extra on a metal pie plate.
Bake at 450 degrees for 15-18 minutes until golden brown.
Thanks Y’all and Enjoy!