These sausage biscuits are the ultimate dunking companion for any soup. Easy to make, hearty, yet simultaneously light and fluffy.
I’m not much of a baker, so quick and simple recipes in the bread world are my jam. Drop biscuits happen to be my favorite since they require no kneading, rolling, or special cutters. Simply stir the ingredients together and drop by the spoonful on a prepared baking sheet. No mess, no fuss!
I’ve been making this sausage version on repeat lately. They’re a great option to sop up runny egg yolks for breakfast, cut in half and piled high with sandwich veggies for lunch, or as a side dish with pasta for dinner. I can seriously always find a good use for them (so leftovers never go to waste, yay!). Oh, and if you’re looking for a vegetarian option, make sure to check out my Air Fryer Garlic Cheddar Drop Biscuits.
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INGREDIENTS FOR THIS RECIPE:
This warm and savory homemade masterpiece comes together with just five ingredients.
- Ground Sausage
- Extra Sharp Cheddar Cheese
- Chives
- Bisquick
- Milk
SUBSTITUTIONS:
SAUSAGE: I make mine with mild ground sausage so our young boys can try a bite or two. However, if you prefer a spicy kick of heat, go ahead and use hot ground sausage. I personally prefer the hot if I know it’s just me and my hubby eating them.
CHEESE: Extra Sharp Cheddar is my favorite here, but I also enjoy Monterey Jack, Pepper Jack, mozzarella, or any other melty cheese. I always recommend shredding your own for this recipe, as pre-shredded doesn’t turn out the same.
HERBS: I love the taste of chives, but you could also add-in Italian parsley, thyme, dill, or whatever you enjoy most.
BISQUICK: This is the main ingredient that makes prepping these a breeze. You can certainly make your own flour-dough mixture… but why go through all the trouble when this is already ready to mix and bake. 🙂
MILK: I use 2% because that’s what we always have on hand for our boys. However, whole milk would work too. You can also substitute this with buttermilk for a slightly tangy biscuit.
MY FAVORITE SOUPS TO SERVE WITH:
Super Comforting Potato and Leek Soup
Crockpot Tomato Basil with Grilled Cheese Croutons
Seriously the BEST French Onion Soup
Beef and Mushroom Lasagna Soup
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- 1 lb. Ground Sausage (Mild or Hot)
- 8 oz. Extra Sharp Cheddar Cheese, shredded
- 2 tbsp. Chopped Chives
- 3 cups Bisquick
- 1.5 cups Milk
- Brown sausage in a skillet, breaking apart, until cooked through. Drain and set aside.
- Shred the cheese and add to a large mixing bowl along with the chives, Bisquik, milk, and drained sausage. Stir together until a dough forms.
- Use a spoon or small scoop to drop biscuits onto a baking sheet lined with parchment paper.
- Bake at 450F for 8 - 10 minutes, or until the tops are golden brown.
NOTES ON THIS RECIPE:
- These taste best when you brown the sausage until golden and crispy. This is why I allocated 10 – 15 minutes of prep time… those browned bits really add SO MUCH FLAVOR.
- Don’t fret about the shape of the biscuits when you drop them onto the parchment paper. They’re meant to be somewhat lumpy. As long as each biscuit is roughly the same size, you’re all good.
- Allow any leftover biscuits to fully cool, then store them in an airtight container or ziplock bag in the refrigerator. Use within 2 – 3 days. Can these be frozen? You ‘betcha! Allow them to cool to room temperature, then wrap each one individually with foil. Store in a freezer safe bag or container. Use within 1 month. To reheat, simply place in a 350F oven for 15 minutes or in the microwave until piping hot.
PIN THIS FOR LATER:
These look great and I am making them as a Thanksgiving side for family. Did you put them on the top or middle rack? I started the first barch in the middle and ended up baking for twice the amount of time. I’m starting my second batch on the top rack to see if that helps, but they are still looking a little more blonde than golden.
Hi Jeanna! I have a double oven at home, so I cook mine in the top oven that only has one rack. I bake mine according to the Bisquick packaged directions, which is 450F for 8 – 10 minutes. Per the usual, there might be adjustments according to how hot your oven runs, elevation, thickness of the biscuits, etc. I’d try baking them on the top rack and see how that turns out. Hope you enjoyed them with your family on Thanksgiving!