Regular biscuits and gravy is already a favorite. Fold sharp cheddar into the biscuit dough itself, and it becomes the version people specifically request by name.
I started making this cheddar biscuit spin after wanting a little extra flavor built right into the base instead of just relying on the gravy for everything. Flaky, buttery biscuits studded with cheese, smothered in a rich, peppery sausage gravy made completely from scratch.
It’s the same comforting breakfast you already know, just with one small twist that makes a real difference.
Let’s get cooking.
What You’ll Need
For the cheddar biscuits:
- 2 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold butter, cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup cold buttermilk
For the sausage gravy:
- 1 lb breakfast sausage
- ¼ cup all purpose flour
- 2 ½ cups whole milk
- ½ tsp salt
- 1 tsp black pepper, or more to taste
- Fresh parsley, chopped, for garnish
A classic base recipe with one flavorful addition that makes it feel a little more special.
Tools You’ll Need
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Biscuit cutter or round glass
- Large skillet
- Wooden spoon
- Whisk
Pro Tips
I’ve made this recipe enough weekend mornings to know exactly what makes it turn out right.
1. Keep your butter and buttermilk cold. Cold fat is what creates flaky biscuit layers, so if the butter starts to soften while working with it, pop the bowl in the fridge for a few minutes.
2. Toss the shredded cheddar in a little flour before folding it in. This helps distribute it evenly through the dough instead of clumping in one spot.
3. Don’t twist the biscuit cutter. Push straight down and lift straight up. Twisting seals the edges and can prevent the biscuits from rising evenly.
4. Add flour to the gravy gradually. Whisking it in slowly with the sausage drippings prevents lumps from forming in the finished gravy.
5. Season the gravy generously with pepper. This dish leans heavily on black pepper for flavor, so don’t be shy with it.
How to Make Sausage Gravy and Cheddar Biscuits
Step 1: Make the Biscuit Dough
Preheat your oven to 425°F.
In a mixing bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Toss in the shredded cheddar, then add the cold buttermilk and stir just until the dough comes together.
Step 2: Cut and Bake the Biscuits
Turn the dough onto a floured surface and pat it into a 1 inch thick round.
Cut out biscuits using a biscuit cutter, pressing straight down without twisting.
Place on a baking sheet and bake for 12 to 15 minutes, until golden on top.
Step 3: Cook the Sausage
While the biscuits bake, cook the breakfast sausage in a large skillet over medium heat, breaking it apart as it browns.
Step 4: Make the Gravy
Sprinkle the flour over the cooked sausage and stir to coat evenly. Cook for 1 minute.
Slowly whisk in the milk, stirring constantly to prevent lumps.
Add salt and black pepper, and simmer for 5 to 7 minutes, stirring occasionally, until thickened.
Step 5: Assemble and Serve
Split the warm cheddar biscuits and spoon the sausage gravy generously over the top.
Garnish with fresh parsley and serve immediately.
Substitutions and Variations
- Jalapeño cheddar version: Add finely diced jalapeño to the biscuit dough along with the cheddar for a spicy twist.
- Spicy gravy: Use hot breakfast sausage, or add a pinch of cayenne to the gravy.
- Gluten free: Use a 1:1 gluten free flour blend for both the biscuits and the gravy.
- Turkey sausage: Swap ground pork sausage for turkey sausage for a lighter version.
- Herb biscuits: Add a tablespoon of chopped fresh chives along with the cheddar for extra flavor.
Make Ahead Tips
Biscuit dough can be prepped and cut a day ahead, then stored covered in the fridge until you’re ready to bake.
The gravy also reheats well, so you can make it a day in advance and warm it gently on the stove, adding a splash of milk if it’s thickened too much.
Nutritional Breakdown (Per Serving, Serves 6)
| Nutrient | Amount |
|---|---|
| Calories | 460 |
| Fat | 30g |
| Carbs | 32g |
| Protein | 16g |
| Fiber | 1g |
Numbers will shift depending on the exact sausage and cheese used.
Diet Friendly Swaps
- Lower fat: Use turkey sausage, reduced fat cheddar, and 2% milk instead of whole.
- Gluten free: Swap both flours for a 1:1 gluten free baking blend.
- Dairy free: Use a plant based butter, non dairy milk, dairy free cheese, and check your sausage for hidden dairy.
Meal Pairing Suggestions
Serve alongside scrambled eggs and fresh fruit for a full weekend breakfast spread.
A side of crispy hash browns rounds this out nicely if you’re feeding a hungry crowd.
Cooking Time Efficiency Tips
Start the sausage cooking while the biscuits are in the oven, so both components finish around the same time.
Make a double batch of biscuits and freeze the extras unbaked, so future breakfasts only need a quick trip straight into the oven.
Leftovers and Storage
Store leftover biscuits and gravy separately in airtight containers in the fridge for up to 3 days.
Reheat the gravy gently on the stove with a splash of milk to loosen it back up. Warm biscuits in the oven at 350°F for a few minutes to restore some crispness.
FAQ
Why did my biscuits not rise as much as expected? This usually means the baking powder was old, or the biscuit cutter was twisted while cutting, which seals the edges and prevents even rising.
Can I make the biscuits ahead of time? Yes, bake them fresh the day of, or freeze unbaked biscuits and bake straight from frozen, adding a couple extra minutes to the bake time.
Why did my gravy turn out lumpy? This usually happens when the milk is added too quickly. Pour it in slowly while whisking constantly for a smooth result.
Can I use a different cheese in the biscuits? Yes, pepper jack or a sharp white cheddar both work well as substitutes for regular sharp cheddar.
How do I thicken gravy that turned out too thin? Simmer it longer, or whisk in a small slurry of flour and cold milk to thicken it further.
Wrapping Up
This cheddar biscuit spin on a classic breakfast brings a little extra flavor to something already loved, and it’s just as easy to pull together as the original.
Once you make this version, plain biscuits might start to feel like they’re missing something.
Try this recipe, then come back and tell me how it turned out. Did you add jalapeños? Try it with a different cheese? Drop a comment below, I’d love to hear about it.
