Homemade Cheddar, Chive, and Sausage Biscuits, simple biscuit recipe for easy drop biscuits. So delicious and loaded with breakfast sausage, shredded cheddar cheese, and chives. These quick biscuits from scratch are great for a hearty breakfast or brunch! Plus, a gluten-free biscuit option!
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These Homemade Cheddar, Chive, & Sausage Biscuits would make the best addition to a Father’s Day brunch or breakfast. Any Dad would love these, as well as everyone else. You know how much I love biscuits like my Garlic Cheddar Drop Biscuits and Fluffy Buttermilk Chive Biscuits, so this biscuit recipe is a great addition!
When the book arrived, by daughter quickly took it, spent a long time looking through it, and made a long list of recipes she wanted to make! These Cheddar, Chive, and Sausage Biscuits were one of the first she wanted to try. They came out great, and just in time for Father’s Day!
The cookbook is full of 80+ great recipes including chapters on quick and easy lunches, make-ahead lunches, quick and easy breakfasts, make-ahead breakfasts, sweet and savory snacks, and seasoning mixes.
Big beautiful photos for each recipe, easy to follow directions, and lots of great notes and helpful hints. The book also had a lot of gluten-free alternative suggestions for many of the recipes. Love that! Also love that the ingredients also have weights listed for each recipe!
Some of the other recipes my daughter couldn’t wait to make were Sticky Asian Chicken (make-ahead lunch), Cheesy Italian Sloppy Joe Sliders (quick and easy lunch), Fancy Breakfast Toasts (quick and easy breakfast), Perfect Pancakes (make-ahead breakfast), and Perfect-Every-Time Brownies (sweet and savory snack).
Everything looks SO good!
But let’s get started on this easy biscuit recipe…
These biscuits are loaded with all sorts of good stuff including sausage, cheese, and chives. So good!
How to Make Homemade Cheddar, Chive, and Sausage Biscuits
If you’re wondering how to make homemade biscuits, you’ll love how easy this drop biscuit recipe is to make. Simple!
You’re going to want to start with a good breakfast or country type sausage. I used a breakfast pork sausage, but you could use any kind of your favorite chicken, pork, turkey sausage, or whatever you want.
Brown your sausage in a skillet until cooked through. Drain off the excess fat, then set the sausage aside to cool completely.
While the sausage is cooling, preheat your oven and prepare the rest of the biscuit batter.
In a large bowl, whisk together the sour cream and eggs, then whisk in the melted butter.
Stir in the flour, cornmeal, sugar, baking powder, and salt.
You’ll want a good quality sharp cheddar cheese for these biscuits. If you can, buy a chunk and grate it yourself. Freshly grated cheese melts so much better than the preshredded bagged cheese you find in the grocery store.
Stir the cooled sausage, cheese, and chives (or green onion) into the biscuit batter.
You can make these drop biscuits into any size you want such as 12 large biscuits or 18 medium-sized biscuits. They don’t spread A LOT so you can put them fairly close to each other on a parchment paper lined baking sheet.
Bake the biscuits for about 24 to 26 minutes if making the larger size, or about 14 to 16 minutes if you make the 18 medium-sized. If you make the biscuits smaller or larger, you’ll need to adjust the time even more.
The biscuits should be golden brown around the edges when they’re done.
So hearty and delicious!
Gluten-Free Alternative Biscuits
Love that Mary even included a gluten-free option for these biscuits from scratch!
If you want to try to make these biscuits gluten-free omit the 1 1/4 cups of all-purpose flour and add all of the following:
I did not try the gluten-free alternative, so can not say how the taste or texture differs from the original recipe.
Mary also mentions in the recipe, these biscuits freeze well. Perfect for a great grab-and-go breakfast option!
These biscuits would also make great breakfast sandwiches stuffed with scrambled eggs.
We all loved these homemade drop biscuits, and can’t wait to make them again for Father’s Day! The perfect Father’s Day brunch idea!
Hope you enjoy these Homemade Cheddar, Chive, and Sausage Biscuits! Nothing beats warm homemade biscuits!
Don’t forget to check out The Weekday Lunches & Breakfasts Cookbook for more fabulous quick and easy recipes like these easy homemade biscuits!
Homemade Cheddar, Chive, and Sausage Biscuits
Homemade Cheddar, Chive, and Sausage Biscuits, simple biscuit recipe for easy drop biscuits. So delicious and loaded with breakfast sausage, shredded cheddar cheese, and chives. These quick biscuits from scratch are great for a hearty breakfast or brunch!
- 1/2 pound breakfast or country sausage
- 1 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter melted & cooled
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups shredded sharp cheddar cheese
- 1/3 cup chives (or green onions) finely minced
Add the sausage to a large skillet over medium-high heat. Cook and crumble the sausage until cooked through, about 3-5 minutes. Remove from heat, drain the excess grease, and set aside to cool completely.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the sour cream and eggs. Whisk in the melted butter until well combined. Stir in the flour, cornmeal, sugar, baking powder, and salt until just combined. Then stir in the sausage, cheese, and chives until combined.
Drop the biscuit batter onto the prepared baking sheet to form 12 large (or 18 medium) biscuits.
Bake the biscuits at 400 degrees F for 24 to 26 minutes (or 14 to 16 minutes for the medium sized biscuits), or until lightly browned.
SNAPPY TIPS: Freshly shredded cheddar cheese will melt better than preshredded packaged cheese.
SNAPPY SUBSTITUTIONS: You could substitute chopped ham for the sausage, and other varieties of shredded cheese for the cheddar.
Gluten-Free Alternative: Instead of 1 1/4 cups of all-purpose flour you can substitute 3/4 cup brown rice flour, 1/3 cup tapioca starch, 2 Tablespoons potato starch, plus 1/2 teaspoon xanthan gum.