High-Protein Sausage and Cheese Biscuits

These High-Protein Sausage and Cheese Biscuits are quick, easy, and packed with flavor. Perfect for a savory breakfast or a side with dinner - no rolling out or biscuit cutter required.

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These High-Protein Sausage and Cheese Drop Biscuits are everything you want in a savory breakfast bite—warm, cheesy, and satisfying. Packed with flavorful breakfast sausage, sharp white cheddar, and a boost of protein from cottage cheese, they’re as indulgent as they are delicious.

The secret to the tenderness of these sausage biscuits lies in my simple mixing technique: cold buttermilk and cottage cheese are combined with cooled melted butter to create little pockets of buttery richness throughout the dough.

Just scoop, drop, and bake for a quick and easy breakfast or brunch dish. Even better? Two biscuits, served with cottage cheese scrambled eggs and two strips of crispy bacon is a whopping 40 g of protein!

Ingredients & Substitutions

The ingredients you need to make these high-protein biscuits are common and easy to find in your local grocery store. If you don't have any one thing, let's go over some easy swaps you can make:

• All-purpose flour - If you have leftover self rising flour from making my 2 ingredient biscuits or quick flatbread, you can use it here. Just substitute with 2 cups of self rising flour and skip the baking powder and salt in the recipe. I have not used gluten free flour to make these biscuits, but if you want to try, be sure to use a 1:1 gluten-free baking blend that contains xanthan gum for best results.
• Breakfast sausage - I usually keep some of my homemade breakfast sausage in the freezer and just thought in the fridge overnight. Of course you can use Store bought breakfast sausage. These days you can even buy cooked sausage crumbles. In a pinch, and absolutely a last resort, you can finely chop up some pre-cooked sausage links or sausage patties and brown them up in a pan. I've done it 😉
• Cheddar cheese - I used extra sharp Vermont white cheddar in these biscuits because I wanted to, but you can use regular yellow cheddar, like I do in my jalapeño cheddar biscuits. You could even make fancy Gruyere biscuits. I highly recommend you avoid pre-shredded cheese though. They have anti-caking agents dusted over the top of them, which keeps them from getting that good gooey melt that we like.
• Buttermilk - I use buttermilk in these biscuits because I think it is a good balance to the richness of the cottage cheese. If you don't have buttermilk, you can use plain yogurt or even Greek yogurt that is thinned with a little bit of milk. I do not recommend the "hack" of adding an acid to regular milk. It just doesn't taste the same to me, but I'm not in your kitchen, and you are a grown-up.
• Cottage cheese - I used 4% milkfat small curd cottage cheese (the same kind that I use in my cottage cheese bagels). I haven't tried low-fat cottage cheese, but there's nothing stopping you. If you do it let me know in the comments 👇
• Butter - I always use unsalted butter in my cooking and baking because there's no standard amount of sodium between different brands of butter. That being said, if you only have salted butter, reduce the amount of added salt in the recipe by half.
• Jalapeño - There is absolutely no reason for this jalapeño to be in this biscuit except for the fact that I absolutely love adding jalapeño to anything with breakfast sausage, especially a biscuit. It's the Texan in me. Leave it in, take it out, substitute with red pepper flakes. Do what gives you biscuit joy.

See recipe card below for a full list of ingredients and measurements.

Quick Recipe Video

Step-by-Step Instructions

The thing I like most about the technique I use for making these sausage drop biscuits is you don't have to cut butter in with your fingers or a pastry cutter. Sometimes my hands are just not ready for so much action, and this does a great job. Read the entire recipe, look at the pictures for reference, and just do it!

Step 1: Combine cottage cheese and buttermilk in a measuring cup and place into the freezer to chill while you prep the rest of your ingredients and preheat your oven to 425°F.

Step 2: Cook and drain your breakfast sausage. Shred your cheese. Melt butter and allow to cool. Combine flour, baking powder, and salt in a large bowl and toss cooked sausage crumbles and shredded cheese in the dry ingredients.

Step 3: Pour melted and cooled butter into the buttermilk and cottage cheese combination.

Step 4: Whisk the butter in with a fork or chopsticks until it solidifies into small chunks. The butter chunk should actually be almost indistinguishable from the cottage cheese chunks. That's how you know you're doing it right.

Step 5: Pour your buttery liquid into the rest of the ingredients and begin mixing.

Step 6: Add up to one to 2 more tablespoons of buttermilk, if needed, to form a wet sticky dough.

Step 7: Portion about ¼ cup mounds of biscuit dough onto a parchment paper lined sheet pan, leaving about 2 inches between each one. You should get between 12 and 16 biscuits.

Step 8: Brush the tops of each biscuit with more buttermilk or an egg wash consisting of one egg whisked with 1 tablespoon of water or milk.

Step 9: Bake at 425°F until golden brown. Allow to rest at least 10 minutes before biting into one. They will continue to bake from residual heat during that time.

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