Jalapeño Cheddar Chicken Sausage Biscuits

Name: Jalapeño Cheddar Chicken Sausage Biscuits
Prep time: 25
Cook time: 20
Total time: 45
Yield: 1
Ingredients: stick salted butter, frozen for at least 30 minutes; all-purpose flour; baking powder; baking soda; kosher salt; package Melty Cheddar Chicken Sausage; jalapeños, divided (2 seeded and roughly chopped, 1 sliced into rounds); shredded sharp cheddar cheese; buttermilk, divided

Prep Time: 25 min | Cook Time: 20 min | Servings: 1

American

Appetizers and Snacks

Breakfast

Melty Cheddar

Few comfort foods hit quite like a warm, fluffy biscuit. Pull one apart and you’re met with a rush of buttery steam and that unmistakable fresh-baked aroma. Consider it a preview of the soft, tender goodness just waiting to melt in your mouth. How do you make it better? Add sausage, obviously.

These easy Jalapeño Cheddar Chicken Sausage Biscuits start with a classic buttermilk base and turn up the volume. Melty Cheddar Chicken Sausage and fresh jalapeños get folded right into the dough, bringing savory depth and a gentle kick to every bite. And since you can never have too much cheese, a generous handful of sharp cheddar seals the deal, creating a biscuit that eats like a fully loaded biscuit sandwich—no assembly required.

Storage: Store biscuits in an airtight container in the fridge for up to three days. To reheat, microwave, bake, or air fry until warm.

Chef’s tip: Not into spice? Skip the jalapeños. The biscuits are just as delicious without the heat.

See Recipe

A close-up of a hand holding a hot Jalapeno Cheddar Chicken Sausage Biscuit. — Screenshot

A baking sheet with 12 golden Jalapeno Cheddar Chicken Sausage Biscuits

SERVING MULTIPLIER:

Ingredients

1 stick salted butter, frozen for at least 30 minutes

2 ½ cup all-purpose flour

1 tablespoon baking powder

¾ teaspoon baking soda

¾ teaspoon kosher salt

1 package Melty Cheddar Chicken Sausage

3 jalapeños, divided (2 seeded and roughly chopped, 1 sliced into rounds)

1 cup shredded sharp cheddar cheese

1 ¼ cup buttermilk, divided

Instructions

Prep Time: 25 min | Cook Time: 20 min | Servings: 1

Preheat the oven to 450°F. Line a large baking sheet with parchment paper and set it aside.

Grate your frozen butter on the large holes of a box grater. Place it on a plate and return it to the freezer to stay cold while you prepare the biscuit dough.

Add your Melty Cheddar Chicken Sausages and the roughly chopped jalapeños to a food processor and process until uniformly crumbled. (If you don’t have a food processor, finely chop the sausage and jalapeños with a sharp knife.)

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the grated butter and shredded cheese and use your hands to toss until evenly distributed.

Add the sausage and jalapeño mixture to the flour mixture. Use your hands to toss until the mix-ins are evenly incorporated into the dry ingredients. (Pro tip: Use gloves to prevent getting spicy fingers.)

Make a well in the center of the mixture and pour in 1 cup plus 2 tablespoons of the buttermilk. Use a rubber spatula to stir a few times, then switch to your hands and gently bring the dough together just until a soft dough forms. Do not overmix.

Transfer the dough to the prepared baking sheet and shape it into a large rectangle about 1 inch thick. Using a sharp knife, cut all the dough into 12 squares. Do not separate the biscuits—keeping them together helps them rise. Brush the tops with the remaining 2 tablespoons of buttermilk and place a slice of jalapeño on each biscuit.

Bake for 22–24 minutes, until golden brown and cooked through. Let the biscuits rest for 15 minutes before pulling them apart. Serve warm, plain or with salted butter.