Go Back

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. 
Servings: 8 biscuits


  • 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


  • 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.