Cheesy Buttermilk Biscuits

Flaky, cheese-packed bites meet rich sausage in these super tasty drop biscuits. Every mouthful gives you the perfect mix of tangy cheddar and Italian sausage wrapped in a soft, crumbly biscuit that seems to disappear on your tongue. No tricky rolling or cutting needed - you'll only need a bowl and spoon to whip these up.

I baked these for our family get-together last weekend and my young nephew said they were "way better than what restaurants serve." What makes them special? Super cold butter and buttermilk, plus minimal handling of the mixture. Those tiny butter chunks create the most amazing flaky texture possible.

Key Ingredients

• Italian Sausage: Go for quality meat with noticeable herbs and spices - it'll give flavor to the whole biscuit
• Sharp Cheddar: Pick extra-sharp aged varieties for maximum taste. Don't use the pre-grated stuff since it has agents that stop it clumping
• Buttermilk: The real thing makes for softness. If you can't get it, try whole milk with a bit of lemon juice instead
• Cold Butter: The chillier the better - I stick mine in the freezer for 15 minutes before I start
• All-Purpose Flour: Unbleached works best for texture. Scoop it into measuring cups with a spoon and level it off
• Baking Powder: Look at the date - fresh powder will help your biscuits rise properly
• Scallions: They add a crisp freshness that balances the rich flavors

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Step-by-Step Cooking Guide

Step 1:

Brown your sausage starting with a cold pan to pull out more fat and get better color. Break it into tiny, uniform bits while cooking

Step 2:

As the sausage cools down, dice your butter and put it back in the freezer. Really cold butter is super important for those flaky results

Step 3:

Put your oven rack in the middle and heat it up completely. A nice hot oven will make your biscuits rise better

Step 4:

Mix all dry stuff together really well so the baking powder and seasonings spread evenly

Step 5:

Work the butter in with quick chops using your pastry tool. Stop when it looks like small rocks with some bigger butter bits

Step 6:

Add cheese with a light touch, making sure each piece gets coated with flour so it won't stick together

Step 7:

Mix in the cooled sausage, breaking up any big chunks that might make your biscuits uneven

Step 8:

Add the cold buttermilk and sprinkle scallions all over the top

Step 9:

Stir with a wooden spoon using gentle folding moves instead of stirring hard. This keeps your biscuits from getting tough

Step 10:

Use a greased measuring cup to drop big scoops, leaving room between them because they'll spread out

Step 11:

Keep the tops rough looking. Those bumpy bits will turn a lovely golden color

Step 12:

Cook until they're golden brown, turning the pan around halfway to make sure they cook evenly

Not Just For Morning

These tasty biscuits work great any time of day. Split them open and stuff with eggs for morning sandwiches, pair them with soups or stews, or just snack on them whenever you want.

Prep In Advance

You can scoop out the raw dough onto a baking sheet, freeze it solid, then put the frozen scoops in a freezer bag. When you're ready, bake them frozen, just add a few more minutes to the cooking time.

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When I was little down South, my grandma always told me you can't rush good biscuits. She'd always say, "The dough can tell when you're hurrying," and every time I make these, I know she was right.

These biscuits have become the thing everyone asks me to bring to parties and family dinners. There's something special about how the cheese makes those crispy edges while keeping the middle perfectly soft. They show that sometimes the easiest recipes bring the most happiness to everyone eating them.

Frequently Asked Questions

→ Can I prepare these biscuits early?

Yes, prep and cut the dough up to a day in advance. Cover and refrigerate until baking.

→ Why does the butter need to stay cold?

Cold butter melts in the oven, creating steam that makes the biscuits light and flaky.

→ Is freezing an option for these biscuits?

Definitely! Freeze unbaked biscuits for up to 3 months. Bake frozen, just add 2-3 extra minutes.

→ Can I swap the cheese for something else?

Sure! Use firm cheeses like Gruyere, Pepper Jack, or Colby to try new flavors.

→ What if I don’t have buttermilk?

Combine 1 cup of regular milk with 1 tablespoon of lemon juice. Let it sit for 5 minutes before using.