Cheese Sausage Biscuits
Submitted by a_hinshaw
Drop biscuits loaded with browned sausage, onion, and cheddar soup made with Bisquick. Makes 4 dozen savory bites that are gone before they cool.
YIELD
4 dozenPREP
10 minCOOK
20 minREADY
30 minThese are the biscuits that disappear from the baking sheet before you can even set them on a plate.
Browned sausage and onion get folded into a quick Bisquick batter enriched with cream of cheddar soup, making each bite savory, cheesy, and hearty.
No rolling, no cutting. Just drop spoonfuls onto the sheet and bake until golden.
They’re built for breakfast spreads, game day snacking, brunch buffets, or honestly just standing at the counter eating three while nobody’s looking.
Kitchen Tips
- Drain the sausage thoroughly on paper towels so the biscuits stay fluffy and aren’t greasy
- Don’t overmix the batter. A few lumps are fine and give you a more tender biscuit
- Use a cookie scoop for uniform size so they bake evenly
Variations
- Use hot sausage instead of mild for a spicy Southern kick
- Stir in diced jalapeños and a handful of shredded pepper jack for a Tex-Mex spin
- Add crumbled cooked bacon alongside the sausage for a double-meat breakfast biscuit
Ingredients
Directions
Crumble sausage into a large skillet; add onion and cook over medium heat until sausage is browned.
Drain well on paper towels.
Combine all ingredients, stirring until dry ingredients are moistened.
Drop batter by heaping tablespoonfuls about 2 inches apart on lightly greased baking sheets.
Bake at 425℉ (220℃) for 15 minutes or until lightly browned.
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