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Biscuits made from home milled whole grains and then loaded with sausage and cheese are a fast, easy, and filling start to your day. The perfect healthy breakfast for busy families on the go.
Have you tried my Whole Grain Buttermilk Biscuits? This recipe is based on those – all you need to add is cheese and pan sausage and you end up with loaded sausage breakfast biscuits. So simple.
These also freeze beautifully if you’re looking to stock up on your freezer meal prep!
Let’s Jump In!
Preheat your oven to 450 degrees Fahrenheit.
Prep the Breakfast Sausage and Cheese
(All ingredient measurements are listed below in the recipe card.)
On your stovetop, brown the breakfast sausage in a pan. Break up the sausage as it cooks so that there are no large clumps of meat. Once it’s browned, remove the pan from the heat and let it cool.
Then shred the block of cheese on a box grader and set aside.
Cheddar cheese is what I use but whatever you prefer would work great. I never buy shredded cheese, I always buy a block and shred it myself. It’s less expensive AND doesn’t contain any unhealthy hidden anti-caking agents. (Yup, you read that right – check the ingredients of shredded cheese next time you buy.)
Home Mill Your Flour
These next steps are exactly what you do to make my Buttermilk Biscuits. If you are unfamiliar with why you should mill grains at home to make fresh, nutrient dense flour – check out my article: Homemade Flour from Whole Grains. Flour made everyday in my own kitchen has changed my family’s lives. I’ll never go back to pre-milled, processed flour.
Mill Soft White Wheat grains in your home mill. I use a Mockmill for grinding grains. NutriMill and WonderMill are other top grain mill choices.
Other grains like Barley or Spelt will work for this recipe but I wouldn’t recommend a grain that has a higher potential for developing gluten. (You want the end result to be moist and dense, not fluffy.)
If you so choose, you can use all-purpose or self rising flour. However, you will probably only need 2 cups and can omit the baking powder and baking soda.
Prepare the Biscuit Dough
Once the grains are milled into a beautiful, protein-rich flour, mix the dry ingredients together in a heavy glass bowl: flour, baking powder, salt, and baking soda.
Then add the lard or butter to the flour mixture. Using a pastry blender, blend the lard into the dry ingredients. You’ll want it to be well mixed and crumbly. (A pastry blender will really speed up this process. I wasn’t a believer until I finally tried one.)
Then add your buttermilk and use a wooden spoon or silicone spatula to incorporate. NOTE: If you don’t have buttermilk, add 2 teaspoons of either lemon juice or white vinegar to 3/4 cup of milk before you begin preparing this recipe. By the time you’re ready to add the “buttermilk,” the concoction will have thickened and be ready for use.
Put it All Together
Set out a 9″x13″ baking dish and either line it with parchment paper (for an easy clean up) or grease it with lard or olive oil. Set that aside.
Add the shredded cheese and cooled browned sausage to the biscuit dough in the same glass bowl. Mix all of this together – I use my clean hands. The dough will be thick.
Place the dough in the prepared baking dish and spread it out evenly.
Bake in a preheated oven for 20 minutes or until cooked throughout. Carefully remove it from the oven. If serving immediately, cut it into desired serving sizes (I do eight evenly proportioned pieces). If freezing, let it cool first.
To Freeze:
Cut it into your desired servings. Then wrap each individual portion in wax paper. Place the wrapped pieces in a freezer bag (don’t forget to date and label your bag!) before freezing.
These make the perfect grab-and-go breakfast meal!
Leave a comment below letting me know if you tried this recipe and what you thought! Have you modified this with other ingredients? Share those with us!
Breakfast Biscuits Loaded with Sausage and Cheese
Ingredients
Fillings
- 1 lb Pan Breakfast Sausage, browned
- 8 oz Cheddar Cheese, shredded*
Dough for Biscuits
- 2½ cups Soft White Wheat flour (can substitute another fresh milled whole grain or all purpose flour, see tips below)**
- 1 tbsp Baking powder
- ½ tsp Salt
- ½ tsp Baking Soda
- 5 tbsp Lard (can substitute with unsalted butter or shortening)
- ¾ cup Buttermilk (see tips below)***
Instructions
Fillings
- Preheat oven to 450° F.
- On stovetop, brown sausage in pan, breaking up while cooking so no large pieces are clumped together. Remove from heat and let cool.1 lb Pan Breakfast Sausage, browned
- Shred block of cheese and set aside.8 oz Cheddar Cheese, shredded*
Biscuit Dough
- In a heavy glass bowl, whisk together flour, baking powder, salt, and baking soda.2½ cups Soft White Wheat flour (can substitute another fresh milled whole grain or all purpose flour, see tips below)**, 1 tbsp Baking powder, ½ tsp Salt, ½ tsp Baking Soda
- Add lard or butter. Use a pastry blender, fork, or *clean* fingers to incorporate the fat into the flour until it's well mixed and crumbly.5 tbsp Lard (can substitute with unsalted butter or shortening)
- Pour in buttermilk and mix well using a silicone spatula or wooden spoon.¾ cup Buttermilk (see tips below)***
Compile
- Set out 9"x13" baking dish and either line with parchment paper (easy clean up!) or grease with lard or olive oil.
- Add shredded cheese and cooled browned sausage to biscuit dough. Mix well (I use my clean hands), dough will be thick. Place in baking dish and spread evenly.
- Bake in preheated oven for 20 minutes or until cooked through.
- Cut into desired serving sizes (I do eight evenly proportioned pieces) and either serve warm or freeze.****
