Cheesy Sausage Drop Biscuits – A Fresh-Milled Twist on a Classic
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If you grew up loving classic sausage balls made with Bisquick, you’re going to love this nostalgic, homemade twist. These Cheesy Sausage Drop Biscuits are made with fresh-milled soft white wheat flour, giving them a rich flavor, tender texture, and wholesome appeal. Perfect as a snack, appetizer, or breakfast addition, they’re a comforting reminder of the old-school favorite—with a fresher, healthier spin!
Why Use Fresh-Milled Flour?
Freshly milled flour makes all the difference in this recipe. Milling your own soft white wheat flour preserves the natural oils and nutrients, creating a biscuit that’s moist, flavorful, and truly homemade. Plus, the subtle nutty flavor from the fresh flour pairs beautifully with the savory sausage and cheese.
What You Need:
- Cooked breakfast sausage (try homemade turkey sausage for a lighter option!)
- Fresh-milled soft white wheat flour
- Baking powder (I make mine from a 2:1 ratio of cream of tartar and baking soda)
- Salt
- Grated cheese (Colby Jack, mild cheddar, or sharp cheddar all work well)
- Buttermilk* (see note for dairy-free options)
- Egg
- Melted Butter
*To make buttermilk: Add 1 tbsp vinegar or lemon juice to a measuring cup, then fill with milk to make 1 cup. Let sit for 5 minutes before using. For a dairy-free option, use almond milk.
Instructions:
1. Preheat the Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
3. Incorporate Cheese and Sausage: Stir the grated cheese and cooked sausage into the dry ingredients until evenly coated with flour. This helps distribute the sausage and cheese evenly throughout the biscuits.
4. Mix the Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter.
5. Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined, being careful not to overmix to avoid tough biscuits.
6. Scoop the Dough: Using a teaspoon or small cookie scoop, drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 1 inch apart.
7. Bake: Bake in the preheated oven for 12–15 minutes, or until the biscuits are lightly golden brown.
8. Cool and Serve: Remove the biscuits from the oven and let them cool on a wire rack. Serve warm as a snack, appetizer, or alongside soup or fried eggs for a hearty breakfast.
Tips for Leftovers:
Fresh-milled flour can cause baked goods to dry out in the refrigerator. For the best texture, freeze leftovers and reheat them in the oven or toaster oven at 400°F for 5–8 minutes.
These Cheesy Sausage Drop Biscuits are perfect for sharing at potlucks, parties, or family breakfasts. With the nostalgic flavors of classic sausage balls and the added depth of freshly milled grains, they’re sure to become a new favorite in your recipe rotation.
What’s your favorite way to serve these? Let us know in the comments below! 🌟
Cheesy Sausage Drop Biscuits – A Fresh-Milled Twist on a Classic
Rated 5.0 stars by 1 users
Category
Biscuits
Author:
Mallory Smith
Servings
30
Prep Time
20 minutes
Cook Time
30 minutes
If you grew up loving classic sausage balls made with Bisquick, you’re going to love this nostalgic, homemade twist. These Cheesy Sausage Drop Biscuits are made with fresh-milled soft white wheat flour, giving them a rich flavor, tender texture, and wholesome appeal. Perfect as a snack, appetizer, or breakfast addition, they’re a comforting reminder of the old-school favorite—with a fresher, healthier spin!
Why Use Fresh-Milled Flour?
Freshly milled flour makes all the difference in this recipe. Milling your own soft white wheat flour preserves the natural oils and nutrients, creating a biscuit that’s moist, flavorful, and truly homemade. Plus, the subtle nutty flavor from the fresh flour pairs beautifully with the savory sausage and cheese.
Ingredients:
- Cooked sausage (try homemade turkey sausage for a lighter option!)
- Fresh-milled soft white wheat flour (mill 1 ⅔ cups of wheat berries to yield this amount)
- Baking powder
- Salt
- Grated cheese (Colby Jack, mild cheddar, or sharp cheddar all work well
- Buttermilk* (see note for dairy-free options)
- Egg
- Melted Butter
*To make buttermilk: Add 1 tbsp vinegar or lemon juice to a measuring cup, then fill with milk to make 1 cup. Let sit for 5 minutes before using. For a dairy-free option, use almond milk.
Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Prepare the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt.
3. Incorporate Cheese and Sausage
Stir the grated cheese and cooked sausage into the dry ingredients until evenly coated with flour. This helps distribute the sausage and cheese evenly throughout the biscuits.
4. Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, and melted butter.
5. Combine Wet and Dry Ingredients
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined, being careful not to overmix to avoid tough biscuits.
6. Scoop the Dough
Using a teaspoon or small cookie scoop, drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 1 inch apart.
7. Bake
Bake in the preheated oven for 12–15 minutes, or until the biscuits are lightly golden brown.
8. Cool and Serve
Remove the biscuits from the oven and let them cool on a wire rack. Serve warm as a snack, appetizer, or alongside soup or fried eggs for a hearty breakfast.
Tips for Leftovers
Fresh-milled flour can cause baked goods to dry out in the refrigerator. For the best texture, freeze leftovers and reheat them in the oven or toaster oven at 400°F for 5–8 minutes.
These Cheesy Sausage Drop Biscuits are perfect for sharing at potlucks, parties, or family breakfasts. With the nostalgic flavors of classic sausage balls and the added depth of freshly milled grains, they’re sure to become a new favorite in your recipe rotation.
What’s your favorite way to serve these? Let us know in the comments below! 🌟
Ingredients
- 1 pound cooked sausage (try homemade turkey sausage for a lighter option!)
- 2 ½ cups fresh-milled soft white wheat flour (mill 1 ⅔ cups of wheat berries to yield this amount)
- 1 tbsp baking powder
- ½ tsp salt
- 2 cups grated cheese (Colby Jack, mild cheddar, or sharp cheddar all work well)
- 1 cup buttermilk* (see note for dairy-free options)
- 1 egg
- 6 tbsp butter, melted
Directions
Preheat the Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper.
Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
Incorporate Cheese and Sausage: Stir the grated cheese and cooked sausage into the dry ingredients until evenly coated with flour. This helps distribute the sausage and cheese evenly throughout the biscuits.
Mix the Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter.
Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined, being careful not to overmix to avoid tough biscuits.
Scoop the Dough: Using a teaspoon or small cookie scoop, drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 1 inch apart.
Bake: Bake in the preheated oven for 12–15 minutes, or until the biscuits are lightly golden brown.
Cool and Serve: Remove the biscuits from the oven and let them cool on a wire rack. Serve warm as a snack, appetizer, or alongside soup or fried eggs for a hearty breakfast.
Recipe Note
*To make buttermilk: Add 1 tbsp vinegar or lemon juice to a measuring cup, then fill with milk to make 1 cup. Let sit for 5 minutes before using. For a dairy-free option, use almond milk.
Tips for Leftovers:
Fresh-milled flour can cause baked goods to dry out in the refrigerator. For the best texture, freeze leftovers and reheat them in the oven or toaster oven at 400°F for 5–8 minutes.
