Description
Flaky, buttery biscuits piled high with seasoned sausage and a tangy cream-cheese center—each one a perfectly portable, bite-sized comfort delight.
Ingredients
For the Biscuits
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2 cups (250 g) all-purpose flour
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1 Tbsp baking powder
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1 tsp granulated sugar
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½ tsp baking soda
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½ tsp salt
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6 Tbsp (85 g) cold unsalted butter, cubed
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¾ cup (180 ml) cold buttermilk
For the Sausage Filling
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8 oz (225 g) bulk breakfast sausage (pork or turkey)
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¼ tsp garlic powder
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¼ tsp onion powder
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Pinch of crushed red pepper flakes (optional)
For the Cream Cheese Filling
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4 oz (115 g) cream cheese, softened
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1 Tbsp chopped fresh chives (or green onions)
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¼ tsp black pepper
For Brushing
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2 Tbsp melted butter
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1 tsp chopped fresh parsley (optional)
Instructions
1️⃣ Preheat & prep:
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Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
2️⃣ Cook the sausage:
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In a skillet over medium heat, cook the sausage, breaking it into small pieces, until no longer pink, about 6 minutes.
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Stir in garlic powder, onion powder, and red pepper flakes (if using). Remove from heat and drain on paper towels.
3️⃣ Make the cream-cheese spread:
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In a small bowl, combine softened cream cheese, chopped chives, and black pepper. Set aside.
4️⃣ Mix the biscuit dough:
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In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt.
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Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
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Pour in the cold buttermilk and gently stir with a fork until just combined (do not overmix).
5️⃣ Assemble the biscuits:
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Turn the dough out onto a lightly floured surface. Pat or roll to about ¾″ (2 cm) thickness.
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Using a 2½″ round cutter, stamp out rounds. Re-roll scraps as needed.
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On half of the rounds, place about 1 tsp of the cream-cheese mixture and 1 Tbsp of sausage. Top each with another dough round and press edges to seal.
6️⃣ Bake & finish:
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Arrange filled biscuits on the prepared sheet about 1″ apart.
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Brush tops with melted butter and sprinkle with chopped parsley if desired.
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Bake for 12–15 minutes, until golden brown. Let cool 5 minutes before serving.
Notes
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Make-ahead: Prepare the raw stuffed biscuits, freeze on a tray until solid, then transfer to a zip-top bag. Bake straight from frozen—add 3–5 minutes to baking time.
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Flavor boosts: Stir 1 tsp of Dijon mustard into the cream-cheese filling for a tangy kick, or swap chives for finely chopped rosemary.
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Cheesy twist: Sprinkle 2 Tbsp shredded cheddar over the sausage before sealing for an extra melty interior.
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Spicy swap: Use hot Italian sausage or mix in ½ tsp smoked paprika to the sausage filling.
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Gluten-free option: Substitute a 1:1 gluten-free flour blend and ensure baking powder is gluten-free.
- Prep Time: 20 min
- Cook Time: 15 min