Home » Recipe » Sausage and Cheese Biscuits

Sausage and Cheese Biscuits

Since my husband and his guys had to work over the weekend, I thought I’d make up something to try to make it a little more bearable.  Since they are out in the field getting Army reservists ready for deployment, it had to be something that could almost literally been eaten on the run.  Which meant nothing with silverware or plates.  I thought about making sausage biscuit sandwiches, but sometimes those can get a little messy when stuff starts falling out of them.  So I wondered what would happen if I just baked the sandwich makings into the biscuit.  It seems to have turn out pretty well, judging by how the guys responded to them.  I threw a couple in the freezer to see if these could work as a grab and go hot breakfast for the husband.  The first one was a little soggy, but that’s because I left it in the container with the lid on when I microwaved it.  The second one was just on a plate and it seems to have worked much better.  It was only in there for 30 seconds, but we also have a new, crazy powerful microwave.  You’ll have to adjust the time for your microwave.  The recipes makes a lot, which means you’ll have breakfast figured out for almost a month!

Ingredients
12 oz reduced fat sausage
1 cup chopped onions
1 cup chopped red peppers
1/4 cup minced garlic
6 cups flour
3 tablespoons baking powder
1 1/2 teaspoons cream of tartar
1 teaspoon salt
1/2 cup butter, softened
3 cups milk

Directions
Preheat the oven to 450 degrees. In a large pan, cook the sausage, onions, peppers and garlic until the sausage is no longer pink and the vegetables are tender. In a large bowl mix the flour, baking powder, and cream of tartar.  Add the sausage mixture and butter, mix it until a crumbly texture forms.  (You should be able to squeeze it into a ball, but it’ll fall apart when you drop it back into the bowl.)  Add the milk and cheese to the bowl and stir until when combined. Drop large spoonfuls (about 1/4 cup per biscuit) on a cookie sheet about 2 inches apart from each other.  Bake for about 12 minutes, or until they start turning golden brown.

Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 147.6
  • Total Fat: 4.9 g
  • Cholesterol: 15.2 mg
  • Sodium: 323.4 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 6.6 g

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18 Comments

  1. These sound great – pinned to try :)

  2. Karey at Nutty About Health says:

    Looks pretty tasty!! :)

  3. Alicia says:

    Stopping by the Tuesday Tea Party Blog Hop. These look amazing and by steak and potato loving baby daddy will love these.

    • They’re great for the guys who don’t like veggies much because they don’t realize that there’s some peppers in there. Not quite enough to count as a serving, but it’s better than nothing.

  4. These will be such a party hit. Great recipe.

  5. Miss Kitty says:

    Thanks for sharing your recipe! I am pinning this and hope to make it for company coming for Christmas.

  6. These look so good. What a great breakfast!

  7. Michelle says:

    These sound great! Thanks for sharing on Foodie Friends Friday. Please come back Sunday to vote.

  8. Miz Helen says:

    Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
    Miz Helen

  9. These look yummy! I’m pinning it to my breakfast board=)

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