My family loves my Sausage Cheese Biscuits with Gravy. There’s something magical about the combination of buttery, flaky biscuits smothered in rich, creamy sausage gravy. It’s warm, filling, and downright nostalgic—whether it reminds you of a Southern family breakfast or a cozy weekend morning.
Two more of my families favorite breakfast treats are my breakfast crescent roll recipe and my air fry crispy potatoes.
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Why this Cheesy Sausage Biscuits and Gravy Recipe is a Keeper
You’d make biscuits and sausage gravy because it’s comfort food at its finest—warm, hearty, and packed with rich, satisfying flavors. It’s the kind of meal that brings people together, perfect for lazy Sunday mornings, family brunches, or even a cozy breakfast-for-dinner option.
- Simple Ingredients: Uses everyday pantry staples for convenience.
- Quick Preparation: Ready in under an hour, making it ideal for busy mornings.
- Versatile: Easily adaptable with different types of sausage or cheese.
- Make-Ahead Friendly: Biscuits and gravy can be prepared in advance and reheated.
Can I use store-bought biscuits instead of making them from scratch?
Yes, you could but honestly this recipe is so easy and the quality of these biscuits will really make it special for your family.
What Reader’s Are Saying…
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“We are BIG breakfast for dinner fans and this recipe is perfect! It’s a great savory breakfast idea instead of the usual sweet fare.”
~ Sandra
Ingredient Notes for these Sausage Biscuits
Fresh, high-quality ingredients make a difference, using good butter, high-protein flour, and fresh sausage can take the dish from good to outstanding.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Sausage: Choose your preferred type—spicy, mild, or maple—for varying flavor profiles.
- Bisquick: All the dry ingredients are in the package.
- Milk: Whole milk provides a rich, creamy texture to the gravy.
- Butter: Use unsalted butter to control the saltiness of the dish.
Variations and Substitutions for this Breakfast Recipe
There are so many different ways to change up this recipe to make it your own. Here are just a few of the ways to change up these sausage biscuits.
- Use Turkey Sausage: For a leaner option, substitute pork sausage with turkey sausage.
- Add Cheese: Incorporate shredded cheddar into the biscuit dough for added flavor.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes to the gravy for heat.
- Buttermilk: Replace the whole milk with buttermilk for a fluff biscuit.
Special Equipment Needed for Sausage and Cheese Biscuits
- Biscuit Cutter: If you do not have a biscuit cutter, you can use a glass to cut the dough or use a cookie scoop for appetizer size biscuits.
How to Make Sausage Cheddar Biscuits and Gravy
I took this traditional biscuits with sausage gravy that my grandma made and changed it up. Don’t tell her but I think adding the cheese and sausage to the biscuits really elevates the dish.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat & Cook the Sausage – Heat the oven to 400°F, brown the sausage, and set it aside.
- Make the Breakfast Biscuit Dough – Mix Bisquick and milk, then fold in sausage, sharp cheddar cheese, minced onion, and garlic powder in a mixing bowl.
- Bake – Scoop dough onto a parchment lined baking sheet and bake until golden brown.
- Prepare the Gravy – Brown the sausage, drain most of the fat, then mix in flour and gradually whisk in cold milk to create a smooth gravy.
- Simmer & Season – Let the gravy thicken, then stir in black pepper, salt, and optional cayenne before serving over warm biscuits.
Make Ahead Suggestions for Buttery Biscuits
You can grate the cheddar cheese, store the grated cheddar cheese in an airtight container in the refrigerator and cook the sausage.
- Prepare Dough in Advance: Make biscuit batter the night before and refrigerate the homemade biscuit dough.
- Cook Breakfast Sausage Early: Brown sausage ahead of time and store in the fridge until ready to use.
Alternate Cooking Methods for this Easy Sausage Biscuit Recipe
You can whisk together the biscuits and make in the air fryer. They are absolutely delicious.
- Slow Cooker Gravy: Prepare gravy in a slow cooker to keep it warm for serving.
- Air Fryer Biscuits: Use an air fryer for a quicker biscuit baking option.
How to Store, Reheat and Use Leftover Bisquick Cheese Biscuits
- Store the Delicious Breakfast: Keep biscuits and gravy in separate airtight containers in the refrigerator for up to 3 days.
- Reheating: Warm biscuits in the oven at 350°F for 5-10 minutes; reheat gravy on the stovetop over low heat, stirring occasionally.
- Using Leftovers: Serve leftover gravy over toast or hash browns for a quick meal.
- Use a Pastry Brush: Top the biscuits with a little egg wash or melted butter.
Common Questions About This Sausage Stuffed Biscuits Recipe
Biscuits: Let them cool completely, then wrap individually in plastic wrap and store in an airtight container or freezer bag. They’ll stay fresh for up to 3 months. Sausage Gravy: Allow it to cool, then transfer to a freezer-safe container, leaving a little space for expansion. It can be frozen for up to 3 months.
To avoid lumps, ensure you whisk the flour thoroughly into the sausage drippings to form a smooth roux before gradually adding milk. Continuous stirring while adding the milk helps maintain a smooth consistency.
Expert Tips for Making Sausage Cheese Biscuits Recipe
- Keep Ingredients Cold: Cold butter and milk help create flaky biscuits.
- Don’t Overmix: Mix biscuit dough until just combined to avoid toughness.
- Season to Taste: Adjust salt and pepper in the gravy according to your preference.
- Serve this recipe with: This recipe is wonderful with a fresh fruit salad, Shrimp Deviled Eggs, or Breakfast Meatballs.
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Cheddar Biscuits with Sausage Gravy
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Ingredients
- 2 cups Bisquik mix
- ⅔ cup Milk
- 6 ounces Breakfast sausage , (1/2 Roll)
- ½ cup Cheddar cheese, shredded
- 1 tablespoon Onion, minced dried
- 1 teaspoon Garlic powder
Sausage Gravy
- 1 pound Pork sausage, (mild or hot, your preference)
- ¼ cup All-purpose flour
- 2 ½ cups Whole milk
- ½ teaspoon Black pepper , freshly ground
- ¼ teaspoon Kosher salt
- ⅛ teaspoon Cayenne pepper, or to taste
Instructions
- Preheat oven to 400 degrees
- Lightly brown the sausage, remove from heat, set aside (do not drain)
- Mix Bisquick and milk
- Fold in cooked sausage, cheese, minced onion and garlic powder
- Scoop onto parchment paper lined baking sheet
- Bake until golden brown
Sausage Gravy
- Place sausage in a large skillet over medium heat. Break up with a wooden spoon until brown.
- Drain all the fat except 1/4 cup. Sprinkle the 1/4 cup of all-purpose flour evenly over the browned sausage and the rendered fat in the skillet. Cook, stirring constantly with a whisk or spatula, for 1-2 minutes.
- Gradually pour in 2.5 cups of the cold milk, whisking constantly to prevent lumps. Start with a small amount of milk to form a smooth paste with the roux, then slowly add the rest.
- Bring the mixture to a gentle simmer over medium heat, continuing to whisk occasionally. As it heats, the gravy will begin to thicken. This usually takes about 5-8 minutes.
- Stir in the black pepper, salt, and optional pinch of cayenne pepper.
Christina’s Notes
- Cold Ingredients: Ensure butter and milk are cold for the best biscuit texture.
- Gentle Mixing: Avoid overmixing the dough to keep biscuits tender.
- Gradual Milk Addition: Add milk slowly to the roux, stirring constantly to maintain a smooth gravy.
- Size: Small size make a great appetizer for parties, large size make great sandwich biscuits.
- Any Meal: Egg on the biscuits are a great grab and go breakfast, for lunch add your favorite deli meat and vegetables. Dinner can be a great side or place a burger in between or use to top a stew or pot pie recipe.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Looks delicious but May I please have the gravy recipe? I’m terrible at gravy & need all the help I can get. Thanks
Your online title says biscuits “…and gravy.” You also show the gravy in your pictures. Please provide the gravy recipe with your biscuits recipe, add a link to it, or change the title, as it is misleading. Thank you.
We are BIG breakfast for dinner fans and this recipe is perfect! It’s a great savory breakfast idea instead of the usual sweet fare.
Never thought of adding cheese to biscuits for sausage and gravy, but it sounds delicious!