High-Protein Cheese and Sausage Drop Biscuits

Cheese and sausage drop biscuits on parchment paper.

5 from 1 vote

High-Protein Cheese and Sausage Drop Biscuits

These High-Protein Cheese and Sausage Drop Biscuits are the perfect grab-and-go breakfast option. With a flaky biscuit crust, savory sausage, and gooey cheese, they are sure to be a hit with the whole family. Try them with eggs for breakfast, or with a bowl of soup for dinner!

Prep Time15

Cook Time20

Total Time35

Course: Biscuits, Bread, Breakfast, Dinner

Cuisine: American

Servings: biscuits

Calories: 196kcal

Author: Cynthia Christensen

Equipment

Ingredients

4 ounces breakfast sausage cooked and drained
4 ounces white cheddar cheese shredded
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
¼ teaspoon baking soda
¾ cup buttermilk
½ cup cottage cheese
8 tablespoons unsalted butter melted and cooled

US Customary - Metric

Instructions

Preheat your oven to 425°F. Line a baking sheet with parchment paper.
If you are not using pre-cooked sausage crumbles, cook your breakfast sausage and drain on paper towel.
Melt your butter and set aside to cool.
In a small bowl or large measuring cup, combine the cold buttermilk and cottage cheese. Place in the freezer to chill while you prepare the rest of the ingredients.
In a large bowl, whisk together the flour, baking powder, and kosher salt.
Add in cooked sausage crumbles and shredded cheese and toss to coat in the dry ingredients.
Pour the melted and cooled butter into the chilled buttermilk and cottage cheese and stir gently with a fork or chopsticks. The cold dairy will cause the butter to clump into small pieces—this is what you want!
Pour the wet mixture into the dry ingredients. Stir just until everything is combined. The dough will be thick and sticky.
Use a large spoon or cookie scoop to drop 12 to 16 equal portions of dough onto one or two prepared baking sheets, spoacing them 2 inches apart.
Brush lightly with more buttermilk or an egg wash made from one egg whisked with one tablespoon of water or milk.
Bake for 18 to 20 minutes, or until the tops are golden brown and the biscuits are cooked through.
Serve warm, with a pat of butter or a drizzle of hot honey.

Video

Notes

Self-rising flour: If you have leftover self rising flour from making biscuits or 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.

Even baking: I usually make 16 biscuits with this recipe. I prefer to place eight biscuits each on two separate baking sheets. I put one in the top of the oven and one towards the bottom. Halfway through cooking time I swap the 2 to ensure even baking on the tops and the bottoms.

Storage and reheating: These biscuits can be baked, cooled, and stored in the fridge for up to 4 days—or frozen for up to 2 months. Reheat in a 350°F oven or air fryer for a few minutes to crisp them back up, or eat them at room temperature for a grab-and-go breakfast.

Nutrition