Description
Sausage Biscuit Muffins are a savory and satisfying breakfast treat combining crumbled cooked sausage with a fluffy biscuit batter baked in a muffin tin. Perfectly golden and packed with cheddar cheese, these muffin-sized biscuits make for an easy, grab-and-go morning meal or hearty snack.
Ingredients
Scale
Sausage Mixture
- 1 lb sausage
Biscuit Batter
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup milk
- ½ cup mayonnaise
- 1½ cups shredded cheddar cheese
Instructions
- Preheat the oven: Preheat the oven to 425ºF (220ºC). Lightly spray a regular or mini muffin pan with cooking spray to prevent sticking.
- Cook the sausage: In a large skillet over medium-high heat, cook the sausage until it is crumbled and no longer pink, about 5-7 minutes. Drain off any excess grease to avoid sogginess in the muffins.
- Mix the batter: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, cooked sausage, milk, mayonnaise, and shredded cheddar cheese. Stir just until all ingredients are incorporated, avoiding overmixing to maintain a tender texture.
- Scoop the batter: Using an ice cream scoop or large cookie scoop, evenly portion the biscuit dough into the prepared muffin pan cups, filling them nearly full for nicely shaped muffins.
- Bake the muffins: Place the muffin pan in the preheated oven and bake for 15 to 18 minutes, or until the muffins are golden brown on top and cooked through. Remove from oven and let cool slightly before serving.
Notes
- For extra flavor, consider adding chopped herbs like chives or parsley to the batter.
- Use a regular or mini muffin pan depending on the desired size; adjust baking time slightly for mini muffins.
- Make sure to drain sausage well to prevent excess grease making the biscuits soggy.
- These muffins reheat well in the microwave or toaster oven, making them great for meal prep.
- Substitute Greek yogurt for mayonnaise if preferred, keeping the moisture and tang.
