Take your breakfast game to the next level with these stuffed breakfast biscuits! Loaded up with sausage, cheese, and veggies, these are guaranteed to be the first dish to disappear at brunch.
One of my favorite ways to spend a weekend morning is making homemade biscuits. Sometimes they are just buttery and flaky, sometimes I add cheese and black pepper, and sometimes I really take it to the next level with these loaded biscuits.
Loaded with sausage, peppers, onions, and cheese, these are like a biscuit with the biscuit sandwich components on the inside. Kind of. You get the picture.
When recipe testing this, I brought a batch to a brunch potluck and they disappeared so quickly and got so many rave reviews. My rendition uses vegetarian Impossible spicy sausage, but rest assured you can really make these your own!
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Quick overview
- Makes eight 2.5-inch biscuits.
- The biscuits can be made the night before so that you can throw them in the oven the next morning.
- My go-to filling is sautéed peppers, onions, cheddar cheese, and Impossible sausage, but you can do up to 1 cup total of anything.
- These are flaky Southern-style biscuits, but they also work as drop biscuits.
Ingredients
- All-purpose flour: While White Lily is the gold standard for fluffy Southern-style biscuits, it's not a requirement and you can get away with any all-purpose flour.
- Butter: Unsalted butter is my go-to, but if salted is all you have you can just decrease the added salt by ¼ teaspoon.
- Milk: I used 2% milk and whole milk in my recipe tests. I've used soy milk in biscuits in the past with success (see my Vegan Southern-Style Biscuits for more dairy-free swaps.)
- Sausage: Choose your favorite sausage and sauté until golden. I like Impossible spicy sausage (it's usually in the freezer aisle) but Morningstar sausage patties also work. I'm vegetarian, but I'm sure this recipe would work with any kind of cooked breakfast protein.
- Peppers and onions: Any variety your heart desires, but I typically do bell pepper, jalapeño, and sweet yellow onion. I like to make my loaded biscuits a little spicy!
Step-by-step instructions
- Heat a large skillet over medium heat. Drizzle with enough oil to coat. Add the diced pepper, onion, sausage, and a pinch of salt. Cook until the sausage is golden, about 6-8 minutes. Once cooked, transfer to a shallow container and chill in the fridge for at least 15 minutes.
- Meanwhile, cut the butter into small cubes, about the size of a pea. Add this to a mixing bowl along with the flour, baking powder, sugar, salt, garlic powder, and black pepper. Transfer to the fridge to chill alongside the add-ins.
- After 15 minutes, remove the dry ingredients and butter from the fridge. Pour in the milk, stirring until a wet but manageable dough forms.
- Turn the dough out onto a clean and floured surface. Pat into a rectangle, about ½ inch high. Sprinkle with the cooled add-ins and cheese. Fold the dough in half once, then again, pressing back out so that it is about ½ inch high. The goal is to distribute the add-ins into the dough without overworking it, so just fold the dough a few times.
- Cut out the biscuits and place them on a parchment-paper-lined baking sheet with sides touching. A cast iron skillet also works well here. Bake at 425F for 12-14 minutes, or until the biscuit tops are golden and the base of the biscuits appear crisp. Remove from the oven and enjoy!
Cassidy's tips (and variations)
- Switch up the add-ins: You can switch up the add-ins. Just don't go over 1 cup, including the cheese! Make sure to sauté the vegetables to keep them from watering down the biscuits.
- Use cold ingredients: Ice cold butter and milk are key to fluffy biscuits! This is why I write the recipe so that the butter and dry ingredients are chilled at the same time as the sausage and onions.
- To make drop biscuits, stir together the biscuit dough and add-ins in the mixing bowl until just combined. Use a ¼ cup scoop to scoop out biscuits instead of using the folding method in the written recipe. The result is biscuits similar to my Garlic Cheddar Drop Biscuits.
- The first time that I tested this recipe I did not chill the add-ins. The result is denser, greasier biscuits because the butter melts on contact with the hot filling. It also makes the dough trickier to work with.
- I use 2.5-inch biscuit cutters, but if you don't have these (they're worth having if you make biscuits a lot!) I recommend a sharp-edged glass. Press down, don't twist. Larger biscuits take a little longer to bake (and result in fewer biscuits.)
Storage notes
Because these biscuits have sausage in them, I recommend refrigerating them. They reheat quickly in the microwave, but are best immediately after baking.
These biscuits freeze well! Let them cool before freezing in an airtight container. Let thaw in the fridge or pop in the microwave to thaw quickly.
Want to make the biscuits in advance? Cut them out and place on the parchment paper, then cover tightly and refrigerate. Just pop them directly in the oven the next morning.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Loaded Breakfast Biscuits with Peppers and Sausage
Equipment
- biscuit cutters optional
- pastry mat optional
- pastry brush optional
Ingredients
For the biscuit base
- ½ cup (1 stick) unsalted butter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup milk see note #1
Biscuit Add-Ins
- neutral oil
- ½ medium yellow, red, or orange bell pepper finely diced; about ½ cup
- ¼ medium sweet yellow onion finely diced; about ¼ cup
- 3.5 ounces spicy Impossible sausage equal to one link; see notes
- pinch of salt
- ⅓ cup sharp cheddar
- 1-2 tablespoons melted butter optional
Instructions
- Heat a large skillet over medium heat. Drizzle with enough oil to coat. Add the diced pepper, onion, sausage, and a pinch of salt. Cook until the sausage is golden, about 6-8 minutes. Once cooked, transfer to a shallow container and chill in the fridge for at least 15 minutes.
- Meanwhile, cut the butter into small cubes, about the size of a pea. Add this to a mixing bowl along with the flour, baking powder, sugar, salt, garlic powder, and black pepper. If the butter is still in large pieces, you can use a fork, clean hands, or pastry cutter to cut it into smaller cubes. Transfer to the fridge to chill alongside the add-ins.
- After 15 minutes, remove the dry ingredients and butter from the fridge. Preheat the oven to 425F. Pour the milk into the dry ingredients, stirring until a wet but manageable dough forms.
- Turn the dough out onto a clean and floured surface. I use a pastry mat for this. Pat into a rectangle, about ½ inch high. Sprinkle with flour if it is too wet to work with.
- Sprinkle with the cooled add-ins and cheese. Fold the dough in half once, then again, pressing it back out so that it is about ½ inch high. The goal is to distribute the add-ins into the dough without overworking it, so just fold the dough a few times to form flaky layers.
- Cut out roughly 2.5-inch biscuit rounds, or slice into squares with a sharp knife. Place the biscuits on a parchment-paper-lined baking sheet with sides touching. A cast iron skillet also works well here.
- Bake at 425F for 12-14 minutes, or until the biscuit tops are golden and the base of the biscuits are crisp. Remove from the oven and enjoy as-is, or brush the tops with melted butter for a softer biscuit. Enjoy!
Notes
- Milk: I used 2% milk and whole milk in my recipe tests. I've used soy milk in biscuits in the past with success (see my Vegan Southern-Style Biscuits for more dairy-free swaps.)
- Add-ins: Feel free to switch up the add-ins. Try not to go over 1 cup of cooked ingredients (including cheese) as the biscuit dough will become hard to work with.
- To make drop biscuits, stir together the biscuit dough and add-ins in the mixing bowl until just combined. Use a ¼ cup scoop to scoop out biscuits instead of using the folding method in the written recipe. The result is biscuits similar to my Garlic Cheddar Drop Biscuits.
- Want to make the biscuits in advance? Cut them out and place on the parchment paper, then cover tightly and refrigerate. Just pop them directly in the oven the next morning.
Nutrition
Mr. Wilson of the Moment
While the obvious picture would be Mr. Wilson making biscuits, I haven't yet progressed to gifs or videos, so you'll have to use your imagination here and just know that Mr. Wilson loves his (finally finished) quilt square. If this was a live photo he would be making biscuits!
Rosey says
I'm making a batch of these for my aging father for meal prepped breakfasts (with a side of fruit and yogurt)! Fabulous recipe!
Cassidy Reeser, MS, RD says
I hope he loves them! Thanks for the review! 🙂