What’s better than regular biscuits and gravy? CHEESY biscuits and gravy! These homemade cheddar biscuits are baked to a beautiful golden brown and doused in a rich sausage gravy made with herbs, spices, and—the star ingredient—cream cheese!
Perfect for Saturday mornings or an epic holiday breakfast, these flaky biscuits are easy to make and even easier to love. Pair them with a cup of coffee or tea, and you’ll be in breakfast heaven.
Cheesy Biscuits and Gravy – What You’ll Need
- Unsalted butter: unsalted butter is used for making the biscuit dough and gravy.
- Shredded cheddar cheese: this is what makes the sausage biscuits cheesy and delicious.
- Whole milk: you’ll need whole milk for both the biscuits and the gravy for ultimate creaminess.
- Ground breakfast sausage: there’s nothing quite like breakfast sausage in a creamy gravy!
- Ground sage: a classic herb used in many Southern-style dishes.
- Paprika: this adds a touch of smokiness to the gravy.
- Cream cheese: the secret ingredient that takes this gravy to the next level of creaminess and flavor.
Variations and Substitutions
Shredded cheddar cheese: Other shredded cheeses like Colby jack, pepper jack, or Monterey jack would also taste delicious.
Whole milk: Any milk can be used in this recipe. If you prefer a richer gravy, try using half and half or heavy cream.
Breakfast sausage: If you want your cheesy biscuits and gravy to be a little spicier, use hot Italian sausage or add a pinch of cayenne pepper to the gravy.
Sage: If you don’t have ground sage, you can substitute it with dried thyme or rosemary.
Tips for Cheesy Biscuits and Gravy
- Make sure to use cold butter when making the biscuit dough. This will ensure flaky biscuits.
- Use a small ice cream scooper or spoon to drop the biscuit dough onto the baking sheet for evenly sized biscuits.
- Don’t overwork the biscuit dough. Overmixing can result in tough and dense biscuits.
- The biscuits can be made up to two days in advance. Just keep them in an airtight container at room temperature.
Storage + Freezer Directions
Store any leftover cheesy biscuits and gravy in an airtight container in the fridge for up to 3 days.
We recommend freezing the sausage gravy and biscuits separately in a freezer-safe, airtight container for best results. Store in the freezer for up to 3 months.
Serving Suggestions
These easy biscuits are more than satisfying on their own, but any dish is even more special with some sides! Here are some other delicious breakfast foods you should try:
- Cheese Omelette
- Cottage Cheese with Fruit Breakfast Bowls
- Instant Pot Cheesy Egg Bites
- Apple Cream Cheese Coffee Cake
- Skillet Breakfast Potatoes
Cheesy Biscuits and Gravy
Ingredients
Biscuits
- 2.5 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup frozen unsalted butter
- 4 oz. shredded cheddar cheese ~1 cup
- 1 cup whole milk
Gravy
- 1 tablespoon olive oil
- 1 lb. ground breakfast sausage
- ½ teaspoon ground sage
- ½ teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 cups whole milk
- 4 oz. cream cheese softened
Instructions
- Prepare the biscuits first. Place the flour, baking powder, salt, and sugar into a large bowl. Whisk together.
- Grate the butter into the flour mixture and add the cheddar cheese. Using a fork, mix together lightly.
- Add ¾ cup of the milk to the flour. Using a spatula, mix together until a shaggy ball forms. Transfer the dough to a lightly floured work surface. Using your hands, press the dough into a rectangle about 6×8 inches. Cut in half and stack together. Press the dough together again into about the same size rectangle. Cut in half and stack again.
- Using a rolling pin, gently press out into a 6×12-inch rectangle. Cut into 8 pieces.
- Transfer the biscuits onto a baking sheet and freeze for 15 minutes.
- Preheat the oven to 425℉. Remove the biscuits from the freezer and bake for 10 minutes.
- Prepare the sausage gravy. Heat the olive oil in a large skillet over medium heat. Add the breakfast sausage and cook for about 8 minutes.
- Next, add the sage, paprika, salt, and pepper. Stir to combine.
- Add the butter to the skillet. When it has melted add the flour. Stir together so the flour covers the sausage and cook for 1 minute.
- Reduce the heat to low and whisk the milk into the skillet, making sure to scrap the sides and bottom.
- Reduce heat to low and stir in the cream cheese.
- Serve over biscuits.
Tips & Notes
- Any milk can be used in this recipe.
- The biscuits can be made up to two days in advance.
