These Sausage Cheddar Biscuits are grilled on a flattop instead of baked. They have a crispy exterior soft on the inside and every bite is packed with the flavour of cheddar and sausage. They are perfect for breakfast or as a snack.
Indulge in the perfect breakfast biscuit with bits of sausage and cheddar cooked in. Add an egg between two of these biscuits to create a sandwich and you have a quick and easy breakfast to start the day.
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Flat Instead of Fluffy
If you are looking for a fluffy biscuit, this is not the recipe you’re looking for. Because these biscuits are grilled on a flattop, the end result is similar to a pancake. This makes them perfect for making breakfast sandwiches.
Sausage Cheddar Biscuits are grilled on a flattop and flipped like you would a pancake. They are flattened with the back of a spatula after flipping to make them flat. This ensures they cook all the way through.
What Are The Ingredients For Sausage Cheddar Biscuits?
Biscuits are basically quick bread that is easy to make with a few simple ingredients. There are eight ingredients in this recipe. They are all easy to find and you may already have them all on hand.
All-purpose flour- This is the main ingredient in the recipe. All biscuits use some kind of flour and all-purpose is the most popular type of flour used.
Baking Powder and Baking Soda- Leavening agents are necessary for the biscuits to make them rise. The use of both baking powder and baking soda provides the best results
Butter- All biscuit recipes need some kind of fat. This recipe uses butter because of its lower melting point which means the butter melts quicker than shortening. Using butter means the biscuits will spread more than if using shortening. This makes it easier to get even cooking on the flattop.
Buttermilk- Biscuits just taste better when they are made with buttermilk. Regular milk can be used but the biscuits won’t be as rich. If you don’t have buttermilk on hand, it can be easily made by adding a tablespoon of vinegar to a measuring cup, then top fill to one cup with milk. Let sit for 3 to 5 minutes and it will resemble buttermilk.
Salt- added for flavour
Sausages- It doesn’t matter what kind of sausages you use. Sometimes we use breakfast sausages, other times we use Italian sausages. It depends if I have leftovers from a meal or if I have to cook the sausages as I make the biscuits. The sausages do need to be cooked first.
Cheddar- Shredded cheddar or a combination of cheddar and any other cheese will work. We have used old cheddar, which is one of our favourites. But mild, medium, marble or Monterey Jack can be used. Our other favourite cheeses to use is Jalapeno Jack cheese and Ghost pepper cheddar.
No Flat Top?
If you don’t have a flattop, no problem. There are other ways to make these biscuits without using a flat top.
Grill sheets can turn your gas grill into a flat top. Before buying our Blackstone Griddle, grill sheets were how we made this biscuit recipe. This biscuit recipe was actually created using grill sheets on our gas grill.
A cast iron pan is another great way to make these. This is how we make them when camping over an open fire.
Tips for Making Biscuits
These biscuits are easy to make but there are a few tips and tools that make them even easier to make.
When cutting the butter into the flour, a pastry cutter can be used. I find it is good to use it to start but then to really get the butter blended into the flour, using your hands is better.
To measure out the dough evenly, I use a large-sized cookie scoop. If I am making smaller biscuits for snacks I use a medium-sized scoop. I spray the scoop with a little baking spray before scooping to prevent the dough from sticking.
The butter needs to be really cold for making biscuits. I cube it small, about 1 cm, then place it in the freezer while I prepare the rest of the ingredients. If you have the time. the butter can be frozen and then grated to make it even easier to blend into the flour.
Don’t overmix the dough. This will result in tough, dry biscuits. Quickly work the butter into the flour, then the buttermilk. Folding in the sausage and cheddar is the best way not to overwork the dough.
How to Serve These Biscuits
There are a number of ways to serve Sausage Cheddar Biscuits. They are versatile and can be served at breakfast, lunch, dinner, or as a snack.
Our favourite way to enjoy these is as a breakfast sandwich. Fried eggs, bacon and a slice of cheese between two of these biscuits make a great sandwich. And they can all be cooked at the same time on a flat top. We love to fry the eggs in a silicone ring on the flat top, which stops them from running and they are perfectly shaped for a breakfast sandwich.
They are also great with a bowl of soup for lunch. They go well with a creamy soup like tomato or cream of mushroom, which you can use to dip the biscuits in.
Sausage Cheddar Biscuits are also great with Mac and Cheese or a bowl of chilli.
Storing Leftover Sausage Cheddar Biscuits
Although these biscuits are best served as soon as they are cooked, they can be stored for later. The best way to do this is to store them in an air-tight container.
If you will be using these up within 24 hours of making them, they can be stored in the fridge. Or they can be frozen for up to 2 months in the freezer.
These can be reheated in a 350ºF oven for 5-10 minutes or until heated through. Cover the pan with foil to avoid toasting the outside of the biscuit.
When camping, we wrap these in foil and place them on the edge of the campfire, not in it, to reheat them. Depending on the fire, they can take a couple of minutes or 5-10 minutes.
Sausage Cheddar Biscuits
- 1 cups all-purpose flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup salted butter, cold, cubed
- 1 cup buttermilk
- ⅓ cup cooked sausage, chopped
- ⅓ cup shredded cheddar
- Vegetable oil for cooking
- Whisk together flour, baking powder, baking soda, and salt.
- Cut in the cubed butter until it resembles crumbs about the size of peas
- Stir in buttermilk
- Fold in sausage and cheddar
- Preheat griddle to on medium-high
- Oil griddle and drop biscuit batter by scoopfuls onto griddle
- Cook 3 minutes
- Flip biscuits and press them down with the back on a spatula making them about ¼-½ inch thick
- Cook for an additional 3 minutes
- Flip over once again and allow to cook 2-3 minutes or until completely cooked through
- Transfer from griddle to cooling rack and let cool 2 minutes before serving.