Tasty Buttermilk Cheese Biscuits

Gooey, melty cheese and flavorful sausage come together in these amazing drop biscuits. Every mouthful delivers the perfect mix of tangy cheddar and Italian sausage wrapped in a soft, airy biscuit that'll melt right away. No fancy techniques needed - you'll only need a bowl and spoon to whip these up.

I made a batch of these for our family get-together last weekend and my little nephew said they were "way better than what restaurants serve." What's my trick? Super cold butter and buttermilk, and not mixing the dough too much. Those tiny butter chunks make the fluffiest layers you can imagine.

Key Ingredients

• Italian Sausage: Grab premium sausage with noticeable herbs and spices - it'll give flavor to the whole biscuit
• Sharp Cheddar: Go for extra-sharp aged varieties for maximum taste. Skip the pre-packaged shredded stuff with all those additives
• Buttermilk: The real deal makes them super tender. If you can't get any, try whole milk with a squeeze of lemon
• Cold Butter: The icier the better - I stick mine in the freezer for 15 minutes before I start cooking
• All-Purpose Flour: Unbleached works best for texture. Make sure to spoon it into measuring cups and level it off
• Baking Powder: Double-check it hasn't expired - fresh powder helps them rise properly
• Scallions: They add a nice fresh kick that balances out the richness

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Step-by-Step Cooking Guide

Step 1:

Brown your sausage starting with a cold pan to get more fat out and better color. Break it into tiny, uniform pieces as you cook

Step 2:

While your sausage cools down, dice your butter and pop it back in the freezer. You won't get flaky layers without super cold butter

Step 3:

Put your oven rack in the middle and let it heat up completely - a super hot oven makes them rise better

Step 4:

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

Step 5:

Work the butter in using fast, brief movements with a pastry tool. Stop when it looks like small rocks with some bigger butter bits

Step 6:

Add the cheese with a light touch, making sure each bit gets coated with flour so it doesn't stick together

Step 7:

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

Step 8:

Add your cold buttermilk and sprinkle scallions all over the top

Step 9:

Use a wooden spoon to fold everything together instead of stirring hard - this keeps them from getting tough

Step 10:

Use an oiled measuring cup to grab big scoops and drop them on your pan with space between each one

Step 11:

Don't smooth the tops - those bumps and dips will turn a beautiful golden color

Step 12:

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

Not Just For Morning Meals

These tasty biscuits work great any time of day. Cut them open and stuff with eggs for morning sandwiches, eat them with your favorite stew, or just munch on one as a tasty snack.

Prep Them Early

You can scoop the raw dough onto a tray and freeze it, then move the frozen scoops to 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, my grandma always told me never to hurry biscuit-making. She'd always say, "The dough can tell when you're rushing," and every time I make these biscuits, I'm reminded she was totally right.

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

Frequently Asked Questions

→ Can I fix these biscuits before I need them?

You can mix the dough and shape biscuits up to a day ahead. Keep them wrapped in the fridge until you're ready to pop them in the oven.

→ Why must the butter be cold?

Cold butter makes little steam bubbles during baking that give you light, flaky biscuits.

→ Can I stick these biscuits in the freezer?

Sure, you can freeze uncooked biscuits for up to 3 months. Bake them frozen, just add 2-3 extra minutes to cooking time.

→ Can I swap out the cheese?

Absolutely, any hard cheese works great. Try some Gruyere, Pepper Jack, or Colby for different tastes.

→ What can I do if I'm out of buttermilk?

Mix a cup of regular milk with a tablespoon of lemon juice and wait 5 minutes before using it.