Cheesy Sausage Jalapeno Buttermilk Biscuits

These Cheesy Sausage Jalapeno Buttermilk Biscuits are a wonderful twist on my Mama’s much-loved buttermilk biscuit recipe. Try making a large batch at the beginning of the week for an easy ‘heat & go’ breakfast all week long. 

I mentioned the other day how I’ve been playing around with my two biscuit recipes – Mama’s Buttermilk Biscuits & 3-Ingredient Cream Biscuits. Earlier this week, I shared the recipe for my Blackberry & Cream Biscuits & so many of you have messaged me to tell me how much you loved them & wanted some more biscuit recipes.

Well, today – I’m sharing another version that I’ve been working on.

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Cheesy Sausage Jalapeno Buttermilk Biscuits

Oh yes – and they’re amazing, y’all. 

I took my Mama’s buttermilk biscuit dough (which if you haven’t tried it yet, it’s basically foolproof – anyone can use this recipe successfully!) & mixed it with some ground cooked sausage, a few chopped pickled jalapeños & a good heaping of cheddar cheese. To form the biscuits, I follow my Mama’s pizza cutter method which simply consists of plopping the dough onto a lightly floured surface, patting into a rectangle, & using a pizza cutter to slice into 8 squares. If you want round biscuits, lightly flour your hands. Using your pinkie side of your palms, lightly ‘whirl’ the biscuits between your hands to form into rounds.

I baked mine in my cast iron skillet (because cast iron & biscuits just go together, ya know?) – but if you don’t have one, just use a casserole dish or baking pan.

These are perfect as breakfast all by themselves. I made them a few days ago so we’d have some easy ‘heat & go’ breakfasts for some busy mornings we had ahead and they’ve been perfect.

Wanna take it up a notch? Cut them open & put some egg inside. ORRRRR…. Smother them in sausage gravy. Oh yessssss… now that would be good!

You could also make these a lot smaller for a wonderful appetizer!

Y’all just must try these out! Let me know what you think 🙂

Cheesy Sausage Jalapeno Buttermilk Biscuits

These Cheesy Sausage Jalapeno Buttermilk Biscuits are a wonderful twist on my Mama’s much-loved buttermilk biscuit recipe. Try making a large batch at the beginning of the week for an easy ‘heat & go’ breakfast all week long. 

Ingredients:

  • 2 cups self rising flour
  • 1/4 cup Crisco vegetable shortening
  • 1 cup buttermilk (full fat, please don’t use fat free… it’s just not the same, y’all)
  • 1/2 pound cooked breakfast sausage (if you want more meat, increase the sausage to 3/4 pound)
  • 4-6 diced pickled jalapeños (can use fresh too, but pickled jalapenos are great in this – find them in the latino section in cans)
  • 1-1/4 cup shredded cheddar cheese
  • 4 tablespoons melted unsalted butter – divided

Directions:

Preheat your oven to 500 degrees.

Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas. Stir in the buttermilk with a wooden spoon. Gently fold in the cooked sausage, diced jalapenos, & cheddar cheese.

Lightly dust your countertop with a little flour.

Plop the dough down & pat it into a neat rectangle – no reason to do any kneading. Using a pizza cutter, slice the biscuits into 8 squares. Place the biscuits into a cast iron pan or if you don’t have one, a casserole dish will do, with the sides of the biscuits just touching.

Melt 2 tablespoons of butter & brush that on top of the biscuits. Bake for about 12-15 minutes, until lightly browned.

Melt a couple more tablespoons of butter & brush on top of the freshly baked biscuits.

 

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