Homemade Breakfast Biscuits bring comfort and nourishment in every bite—perfect for busy mornings or leisurely brunches with coffee and sunshine. They’re high-protein, hearty, and irresistibly satisfying.

These savory biscuits are packed with flavor from chicken sausage, sharp cheddar, and herbs, wrapped in a soft, golden crust. Make a big batch—they freeze beautifully for grab-and-go meals.

What You’ll Need for These Breakfast Biscuits

Key Ingredients That Make These Breakfast Biscuits Unforgettable

Ground chicken sausage – The flavorful, protein-rich heart of the biscuit that adds savory depth and meaty texture.
Cheddar cheese – Melts into every bite, giving a creamy sharpness that perfectly complements the herbs and sausage.
Bell pepper – Bright and subtly sweet, red bell pepper adds color, crunch, and a veggie boost.
Yellow onion – Brings a mellow sweetness that rounds out the savory sausage and herbs.
Eggs – Serve as both binder and boost, adding protein and helping the dough hold together while keeping it moist.
All-purpose flour – Forms the base of the biscuit structure, giving them a soft yet sturdy crumb.
Baking powder – Provides the essential rise to keep the biscuits fluffy and light despite their hearty ingredients.
Sage & thyme – Earthy, aromatic herbs that lend the biscuits an irresistible breakfast sausage flavor profile.

How to Make Breakfast Biscuits

Quick Steps to Warm, Savory Biscuit Bliss

Start by sautéing diced onions and bell peppers in olive oil until softened and fragrant. Push them aside and cook the chicken sausage until browned and crumbled.

In a large bowl, mix the dry ingredients—flour, baking powder, salt, pepper, sage, and thyme. In a separate bowl, whisk the eggs and stir in shredded cheddar and the cooked sausage-veggie mixture.

Combine the wet and dry mixtures just until a thick, sloppy dough forms. Scoop out portions onto a lined baking sheet and bake until golden and just set, about 10–14 minutes.

Tips & Variations for Biscuit Brilliance

Make Them Your Own: Pro Tips & Customizations

For a spicier twist, swap in hot Italian sausage or add a pinch of red pepper flakes. Want a veggie-forward version? Toss in finely chopped spinach or shredded zucchini, just be sure to remove excess moisture first.

For a gluten-free option, use a 1:1 gluten-free flour blend. If cheddar isn’t your favorite, try pepper jack for a kick or Swiss for a milder profile.

To keep biscuits from spreading too much, ensure the dough is thick and cool before scooping. Using a cookie scoop helps maintain even portions and ensures uniform baking.

How to Store Leftover Breakfast Biscuits

Keep Them Fresh for the Week (or Longer!)

Cool the biscuits completely before storing. For short-term storage, place them in an airtight container in the fridge for up to four days.

To freeze, lay biscuits flat on a tray until solid, then transfer to a freezer-safe bag. They’ll keep well for up to three months. Reheat in the microwave or toaster oven until warmed through.

Great for batch cooking, these biscuits are your ticket to stress-free mornings filled with flavor and fuel.

Breakfast Ideas with Biscuits Recipe

A nourishing and satisfying way to begin the morning, these hearty breakfast biscuits combine protein-rich ingredients with savory herbs. Ideal for preparing in advance, they store well for convenient, quick meals.

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Course: Bread

Cuisine: American

Keyword: Breakfast Ideas with Biscuits Recipe

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings:

Ingredients

1 cup shredded cheddar cheese 113g
2 teaspoons baking powder
1 tablespoon olive oil 15 ml
1/2 teaspoon dried sage
1 cup red bell pepper diced (71g)
6 large eggs beaten
1/2 teaspoon dried thyme
16 oz ground chicken sausage or pork sausage
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
2 cups all-purpose flour 250g
1/2 cup yellow onion diced (71g)

Instructions

Preheat the oven to 400°F (200°C) and prepare a 13×18 inch baking sheet by lining it with parchment paper.
Warm the olive oil in a skillet over medium heat, then add the diced onion and bell pepper, sautéing them for about five minutes until softened.
Shift the vegetables to the side of the skillet and add the ground sausage. Cook, breaking it into fine crumbles, until fully browned and cooked through.
In a large bowl, combine the flour, baking powder, salt, black pepper, sage, and thyme.
In a separate mixing bowl, whisk the eggs thoroughly. Mix in the shredded cheddar cheese, followed by the cooked sausage and vegetable mixture.
Form a well in the dry ingredients and pour in the wet mixture. Stir together until fully incorporated; the dough will have a wet, thick consistency.
Portion the dough into 12 equal mounds, using approximately 1/3 cup for each, and place them evenly spaced on the prepared baking sheet.
Bake for 10 to 14 minutes, or until the biscuits are firm and just cooked through.

Notes

Storage: Store in an airtight container in the refrigerator for up to four days.
Freezing: Once cooled, transfer to a freezer-safe bag or container and store for up to three months. To serve, thaw at room temperature or reheat briefly in the microwave.
Make Ahead: Vegetables and sausage may be prepped in advance and stored separately in the refrigerator until ready to assemble.