Homemade Sausage Cheese Biscuits for a Quick and Easy Breakfast

Okay friends, it’s time to buckle in and start your day with a flavor explosion that you simply won’t be able to forget.

Vertical oblique overhead image of sausage cheese biscuits in a basket, and stacked and scattered on a gray surface with squares of white parchment paper, with one at the bottom of the frame that has been torn in half to show the interior crumb, printed with orange and white text near the top and at the bottom of the frame.

When it comes to making breakfast, let’s just say I am not a pro at it. I am definitely not a morning person, so the thought of me getting out of bed to prepare a tasty meal at dawn is going to be a no.

My husband always leaves before I wake up, so there’s even less motivation for me to cook when I roll out of bed at 7 o’clock in the morning. I mean, it’s just me, so why would I put the energy into anything but making a strong cup of coffee?

To me, the key is to make breakfast around dinnertime. Whether it’s a Sunday or perhaps I have some extra time in the middle of the week, I like to reach for easy recipes that I can eat in the morning over the next handful of days, and make ahead of time.

Vertical oblique overhead image of homemade sausage and cheese biscuits baked in a muffin tin, arranged on small squares of paper on top of a dark gray surface, with more in a woven basket in the background.

These sausage cheese biscuits are my savior, my ultimate breakfast basic on busy days. Since I don’t have the energy to cook in the morning, I can whip up these easy-peasy biscuits while I’m working on dinner at the same time.

Then I have breakfast for my husband and myself that’s ready to go, all week long. That’s a huge win in my book, I have to admit.

Closely cropped vertical overhead image of a basked lined with white parchment paper and filled with homemade sausage and cheddar cheese biscuits, on a gray surface with a white cloth and more paper.

I love to make these for breakfast served with a big plate of my breakfast heap (the more sausage, the better!), but they also actually work really well as a lunch item, or even as something to go alongside your dinner if you wish.

You can even serve up this recipe at your upcoming brunch gathering, at any time of year, no matter what else you are serving up. There are so many sweet brunch recipes out there, it’s nice to have a savory recipe on hand that won’t eat up all your time.

Vertical image of a stack of three homemade sausage and cheese biscuits on a few square slips of parchment paper, with more of the baked goods in soft focus in the background, on a dark brown surface with a gray backdrop.

So, what’s in these biscuits? All you need is some breakfast sausage (raw and ground), Bisquick baking mix (I prefer making my own at home), shredded cheddar cheese (choose your favorite level of sharpness, because any will work!), and either a homemade mornay sauce or store-bought condensed cheese soup.

The recipe itself can be easily broken down into three steps: cook the sausage, stir everything together, and bake.

That’s why it’s so easy to make these ahead of time, especially if you are already cooking in preparation for an upcoming event, or simply putting these together at the same time while you are cooking other things, like dinner.

Essentially, this recipe has all of your favorite components of a classic sausage breakfast sandwich, all mixed together in biscuit form.

Vertical image of several sausage cheese biscuits that have been baked in muffin tins, arranged on squares of white parchment paper on a dark blue-gray surface, with more in soft focus in a basket in the background.

Before we get to the easy recipe, I’ll leave you with a few extra tips and tricks:

  • Feel free to use store bought ingredients, but trust me when I tell you that I think the quality and flavor are even better if you make the baking mix and mornay sauce from scratch at home if you can.
  • Serve these at room temperature, or reheat them in the microwave. All you have to do is wrap them in a paper towel, and reheat for about 30 seconds to 1 minute.
  • If you don’t have a muffin tin, you can make these by dropping about three tablespoons of batter each onto a parchment-lined baking sheet. Bake for 10-15 minutes, and see the recipe notes below for a description that will help you to tell if they are done.

Now, let’s get cooking! You can feel free to snooze that alarm as many times as you want when you know these are already baked and ready for you in the morning.

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Horizontal closely cropped oblique overhead image of a basket lined with parchment paper and filled with sausage cheese biscuits, on a blue-gray surface topped partially with more paper.

Sausage Cheese Biscuits

  • Author: Meghan Yager
  • Total Time: 35 minutes
  • Yield: 12 biscuits 1x


Nothing says comfort at breakfast like sausage cheese biscuits that are warm, flaky, and packed with flavor.




  1. Preheat oven to 375˚F. Generously spray a 12-cup muffin pan with cooking spray.
  2. Heat a medium skillet over medium-high heat. Add sausage and cook until browned and cooked through, about 7-8 minutes. Be sure to break up the pieces of meat so they cook evenly. Drain fat.
  3. In a large bowl, add sausage, baking mix, shredded cheddar, cheese soup or mornay sauce, and water. Stir well to combine.
  4. Divide evenly among muffin cups. Bake for 20-25 minutes, until puffed up and golden brown.
  5. Let cool for 5 minutes in the pan, then run a knife around each to loosen for easier removal. Serve warm or cold.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Biscuits
  • Method: Baking
  • Cuisine: Breakfast

Keywords: sausage biscuit, cheddar, cheese, brunch

Cooking By the Numbers…

Step 1 – Prep and Measure Ingredients

Measure all of the ingredients as they are listed on the ingredients list.

Horizontal overhead image of a glass bottle of mornay sauce, a small bowl of shredded orange cheddar cheese, a medium-sized stainless steel bowl of raw ground sausage, and a large stainless steel mixing bowl of baking mix, on a dark blue-gray surface.

You can use pre-shredded cheese, but for the freshest taste, I like to shred my own from a block, using my box grater or the shredding disc on my food processor.

Preheat your oven to 375˚F. Grease a 12-cup muffin pan with cooking spray.

Step 2 – Cook Sausage

Over medium-high heat, heat a medium skillet. Once it’s hot, add the sausage.

Horizontal closely cropped oblique overhead image of cooked crumbled sausage in a large nonstick saute pan, on a gray surface.

Cook until browned and cooked through, making sure to break the pieces of meat up into small pieces. This will take about 7 or 8 minutes.

Drain fat and discard.

Step 3 – Make Batter

Horizontal overhead image of a large stainless steel bowl with separate portions of mornay sauce, baking mix, crumbled cooked sausage, and shredded orange cheddar cheese at the bottom, ready to be mixed together, on a blue-gray surface.

Add the sausage, baking mix, shredded cheese, soup or mornay sauce, and water to a large bowl.

Horizontal oblique overhead image of a biscuit dough studded with shredded orange cheese and bits of cooked sausage being stirred in a large stainless steel mixing bowl with a red spatula, on a gray surface.

Stir well to combine.

Horizontal closely cropped overhead image of a greased metal baking pan filled with portioned biscuit dough in each well.

Divide the batter evenly among the muffin cups.

Step 4 – Bake

Bake for 20-25 minutes, until they have risen and are golden brown on the outside.

Vertical oblique overhead image of a metal muffin tin filled with nine freshly baked sausage cheese biscuits.

Cool for 5 minutes in the pan. Run a knife around the edge of each muffin to loosen it from the pan.

Overhead horizontal image of six sausage and egg biscuits arranged in two rows on a wire cooling rack, with a black background and a piece or parchment paper arranged partially underneath the rack at the top of the frame.

Remove and serve warm, or allow to cool completely before storing.

Horizontal image of homemade sausage and cheese biscuits that were baked in a muffin tin, on a wire cooling rack arranged in three rows.

These can be enjoyed cold, or reheated.

Can I Use Any Kind of Sausage?

The short answer is, yes you can.

If you want, you can stick with breakfast sausage, but these biscuits work well with many other types of raw and ground sausage too.

Look for the loose kind, or remove the meat from its casing before cooking.

For some spice, try using chorizo instead. For a hearty Italian flavor, try some mild Italian sausage.

You can even use any custom ground sausage mixture that you can find at your local butcher. Mine has this Latin fusion sausage with tons of spices that totally elevates these biscuits to create something new and tasty.

Horizontal closely cropped oblique overhead image of a basket lined with parchment paper and filled with sausage cheese biscuits, on a blue-gray surface topped partially with more paper.

Do you love all things biscuits? Check out some of our other recipes:

What’s your favorite kind of sausage that you would love to use in this recipe? Tell us in the comments below, and rate the recipe as soon as you try it.

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 23, 2010. Last updated October 20th, 2019.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

5 thoughts on “Homemade Sausage Cheese Biscuits for a Quick and Easy Breakfast”

  1. These are the best thing since sliced bread! I have three batches frozen. Even with the kids at home, there is never enough time. The perfect make ahead breakfast.

  2. Made them this morning and they came out awesome! This recipe will be a new staple for our brunch menu!

    • Yes, they can be refrigerated or frozen. If you want to freeze them, you might want to try wrapping them individually and freezing in a zip-top bag. Defrost overnight in the refrigerator before warming through in the oven or toaster oven at 350°F.


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