Cheesy Sausage Biscuits

These drop biscuits skip the rolling pin entirely. Browned sausage crumbles and chopped onion get folded into a batter built on cream of cheddar soup and self-rising flour, then dropped by spoonfuls onto a baking sheet.

The cheddar soup is doing all the heavy flavor work here, adding moisture, richness, and cheesy taste without needing to shred a single block of cheese. Combined with the rendered sausage fat that stays in the batter, you get biscuits that are tender inside with crispy, golden edges.

Drain that sausage well on paper towels before mixing. Excess grease makes the batter too wet and the biscuits spread flat instead of puffing up.

Pro Tips

• Space the batter drops a full 2 inches apart. These spread more than you’d expect.
• Don’t overmix the batter. Stir just until the dry ingredients are moistened. Lumpy batter makes better biscuits.
• Let them cool for 5 minutes on the pan before moving. They firm up as they rest and won’t fall apart.
• These freeze well. Cool completely, bag them up, and reheat in a warm oven.

Variations

• Use hot sausage instead of mild for a spicier kick.
• Fold in diced jalapeños or green chiles for a Southwestern twist.
• Swap cream of cheddar for cream of mushroom soup for a more savory, earthy flavor.