Make Ahead Biscuits Recipe
These Make Ahead Biscuits are fluffy, cheesy, and packed with savory sausage. Perfect for busy mornings or brunch, they bake fresh from the fridge or freezer with ease!
Servings: 6 servings
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Butter
- 1/2 cup cold unsalted butter cut into cubes
Wet Ingredients
- 3/4 cup cold buttermilk
Filling
- 8 ounces ground sausage (pork or chicken), cooked and drained
- 1 cup shredded cheese (sharp cheddar, Monterey Jack, or blend)
- to taste black pepper and optional spices (smoked paprika or garlic powder)
Instructions
Prepare the Sausage
- In a skillet over medium heat, cook the ground sausage until browned and fully cooked, breaking it up into small pieces as it cooks. Drain excess fat and set aside to cool.
Make the Biscuit Dough
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Add cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- Pour in the cold buttermilk and gently stir with a wooden spoon until the dough just comes together. Avoid overmixing.
- Fold in the cooled sausage and shredded cheese gently, distributing them evenly throughout the dough.
- Turn the dough out onto a lightly floured surface. Pat or roll it into a rectangle about 1-inch thick. Using a biscuit cutter or a glass, cut out rounds and place them on a parchment-lined baking sheet, close but not touching.
- Cover the baking sheet tightly with plastic wrap and refrigerate the biscuits for up to 24 hours or freeze them for up to 3 months.
- Preheat oven to 425°F (220°C). Bake refrigerated biscuits for 12-15 minutes until golden brown. For frozen biscuits, bake 18-22 minutes, adding extra time as needed.
- Serve warm and enjoy!
Equipment
- Mixing Bowls
- Pastry Cutter
- Fork
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Skillet or frying pan
- Rolling Pin
- Cooling Rack
Notes
- To keep biscuits moist after baking, store leftovers in an airtight container with a slice of bread to retain moisture.
- Use cold butter and avoid overmixing dough for the flakiest biscuits.
- These biscuits freeze well; bake from frozen by adding a few extra minutes in the oven.