What are some comfort food recipes? My grandmother used to make these every Christmas morning, and the aroma alone is enough to transport me back to being a kid, impatiently waiting to open presents. Forget plain old biscuits – these are like biscuits, but amplified by a thousand, thanks to the savory sausage and creamy, tangy filling. Think of them as the breakfast equivalent of pigs in a blanket, but with a whole lot more soul!

What is Sausage Cream Cheese Biscuits?

What are some of the best sausage biscuits? What happens when cream cheese melts during baking? What are sausage cream cheese biscuits? Is this recipe easy enough for a novice baker?

Why you’ll love this recipe?

How do I start with this recipe? The combination of savory sausage, the tangy cream cheese, and the flaky biscuit is a symphony in your mouth. It’s like a warm hug in every bite. What is the best part about sausage cream cheese biscuits? What are some of the best biscuits to make? What I love most about this is how quickly they come together. This one’s a lifesaver on busy mornings when you need something quick and satisfying. And let’s not forget the cost-efficiency! What are some of the best ingredients to cook for a crowd? What are some good appetizers to make for a crowd? My family digs into these! Everyone loves them, and they’re always the first thing to disappear. You should see my family dig into these! If you love quick breads like my classic banana bread, or savory treats like jalapeno popper dip, you’re going to fall head-over-heels for these sausage cream cheese biscuits!

How do you make sausage biscuits?

Quick Overview

How do you make sausage cream cheese biscuits? ), crumble in some cooked sausage, and swirl in dollops of cream cheese. Pop them in the oven, and voila! Golden brown, savory, creamy goodness awaits. How do I make this recipe?

Ingredients

For the Main Batter:
* 2 cups all-purpose flour – I prefer unbleached for a slightly nuttier flavor.
* 4 teaspoons baking powder – Make sure it’s fresh! Old baking powder won’t give you the rise you need.
* 1 teaspoon salt – Enhances the flavors and balances the sweetness.
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes – The colder, the better! This is key to flaky biscuits. You can even freeze the butter for 15 minutes before using.
* 3/4 cup milk – Whole milk works best for richness, but you can use 2% or even almond milk in a pinch (I tested this with almond milk and it actually made it even creamier!).

For the Filling:
* 1 pound ground sausage, cooked and crumbled – I like to use a breakfast sausage with a little bit of spice, but you can use any kind you like. Italian sausage also works great!
* 4 ounces cream cheese, softened – Make sure it’s *really* softened, otherwise it will be hard to swirl into the dough. I usually leave it out on the counter for about an hour before I start baking.

What is the step-by-

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 400°F (200°C). While the oven is heating up, grease a baking sheet or line it with parchment paper. I always use parchment paper – it’s a lifesaver!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. Set aside. Make sure everything is well combined – this will ensure that the baking powder is evenly distributed and your biscuits rise properly.

Step 3: Cut in the Butter

How do you add cold butter to dry ingredients? ), cut the butter into the flour until the mixture resembles coarse crumbs. The butter should still be in small pieces – this is what creates those flaky layers. If the butter gets too warm, pop the bowl in the freezer for a few minutes.

Step 4: Add the Milk

Do not overmix the flour and milk in a bowl. This will result in hard biscuits. The dough should be slightly shaggy and sticky.

Step 5: Incorporate the Sausage

Gently fold the cooked and crumbled sausage into the biscuit dough. Distribute it evenly throughout the dough, but again, be careful not to overmix.

Step 6: Swirl in the Cream Cheese

Dollops of softened cream cheese over the top of sausage-studded biscuit dough. Using a knife or skewer, gently swirl the cream cheese into the dough, creating a marbled effect. Don’t overdo it – you want distinct pockets of cream cheese, not a completely homogenous mixture.

Step 7: Bake

Do not overbake biscuits. Drop spoonfuls of the biscuit dough onto the prepared baking sheet, leaving a little space between each biscuit. Bake for 15-20 minutes, or until golden brown and cooked through. Keep an eye on them – oven times can vary!

Step 8: Cool & Serve

Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy the creamy goodness!

What should I serve it with?

What are some of my favorite sausage biscuits?For Breakfast:Serve them with scrambled eggs and fresh fruit for a complete and satisfying breakfast. A cup of strong coffee or a glass of orange juice is the perfect finishing touch.For Brunch:What are some of the best brunch biscuits?As a Snack:What are some good biscuits for snacking?For Cozy Snacks:My family loves to have these as a grab and go snack, especially my kids! It is also really nice to serve these to guests when hosting, especially in the morning.

What are some tips for perfecting Sausage Cream Cheese Biscuits?

What are some of the best ways to make sausage cream cheese biscuits?Cold Butter is Key:Is cold butter essential for creating flaky layers in biscuits? I even like to freeze it for a few minutes before cutting it into the flour.Don’t Overmix: Overmixing the dough will develop the gluten in the flour and result in tough biscuits. Mix just until the ingredients are combined. A shaggy, slightly sticky dough is what you’re aiming for.

What are the benefits of softened cream cheese? Make sure your cream cheese is really softened before swirling it into the dough. Otherwise, it will be difficult to incorporate and you’ll end up with lumps of cream cheese in your biscuits.

Customize the Sausage: Customize the SausageFeel free to experiment with different types of sausage to find your favorite flavor combination. I like to use breakfast sausage with a little bit of spice, but Italian sausage, chorizo, or even vegetarian sausage alternatives work great too!How long does it take for a cake to turn golden brown?Bake biscuits until golden brown and cooked through. This will ensure that they are crispy on the outside and soft and tender on the inside. Oven times can vary, so keep an eye on them.Add Flavor to the Butter:If you melt the butter and add extra flavors such as garlic powder or Italian herbs, this will enhance the flavors of the biscuit and make them even better!

What are some Storing and Reheating Tips?

If you happen to have leftover sausage cream cheese biscuits (which is rare in my house), here’s how to store and reheat them:Room Temperature:Can you store biscuits in an airtight container at room temperature for up to 2 days?Refrigerator Storage: How do you For longer storage, store the biscuits in an airtight container in the refrigerator for up to 5 days. Refrigerator will keep them the most fresh and you don’t have to worry about them!

How do I use a freezerTo freeze biscuits, wrap them individually in plastic wrap and then place them in a freezer bag or container. Freeze for up to 2 months.Reheating Instructions:To reheat the biscuits, preheat your oven to 350°F (175°C) and bake for 5-10 minutes, or until warmed through. You can also reheat them in the microwave, but they may not be as crispy. I don’t recommend putting the glaze on it until you are about to reheat them and eat them! It will just make it soggy.

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Final Thoughts

What are some of the best sausage cream cheese biscuits? They’re incredibly easy to make, customizable to your liking, and always a hit with family and friends. What is the best part about sausage cream cheese biscuits? If you’re looking for a new breakfast, brunch, or even dinner recipe to add to your repertoire, look no further. These biscuits are sure to become a new family favorite. What are some of my favorite savory biscuit recipes? What do you think of this recipe?