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If you're looking for something savory that vanishes fast during breakfast hangouts or parties, sausage and cream cheese biscuit bites totally hit the spot. The buttery biscuit, gooey sausage-cheese middle, and how quickly they disappear always makes me laugh.
I made a tray of these for holiday breakfast last year. When I tried to snag a second one, the plate was wiped clean. My family can't leave a single crumb on these.
Tasty Ingredients
- Refrigerated biscuit dough: Speeds everything up and bakes into light, tall, golden rounds. Choose a brand that does that buttery, fluffy thing.
- Cheddar cheese: Adds that strong cheesy gooeyness—shred it fresh for best melt.
- Breakfast sausage: Heartiness times a hundred. Pork, turkey, or even spicy brands all work, so use whatever’s handy.
- Cream cheese: Needs to be super soft so you can stir it up smooth. Go for full fat for that dreamy texture.
- Black pepper: Turns up the flavor with a warm kick. Give it a fresh grind for more oomph.
- Garlic powder: Makes everything more savory. Grab a fresh jar to pump up the aroma.
- Onion powder: Adds a rich background taste—don't use an old jar for max flavor.
- Fresh parsley: Just for a finishing pop of color and freshness, totally optional if you’re feeling fancy.
Simple Directions
- Serve and Enjoy:
- Let your little bites hang out for a couple of minutes before moving to a serving plate. Chop up some parsley on top if that’s your style, and get them on the table while they’re still hot.
- Fill and Bake:
- Drop a big scoop of that sausage goodness into each biscuit-cup so they’re full but not spilling over. Slide the tray into the oven and bake for about 12–15 minutes. Once they're deeply golden and no longer doughy, they're done.
- Prepare the Biscuits:
- Roll each biscuit out of the tube and cut it into four pieces. Use your hands to flatten each one and press it into the muffin pan cups, shaping each into a mini bowl.
- Make the Filling:
- Toss the warm, cooked sausage into a mixing bowl. Stir in softened cream cheese with some cheddar, garlic powder, black pepper, and onion powder. Keep stirring until everything's evenly mixed and creamy.
- Cook the Sausage:
- Get your sausage into a pan and break it up as it cooks, stirring so it browns evenly. Keep at it until there’s no pink left, then drain off any extra grease.
- Preheat the Oven:
- Set your oven to 375 F and spray or grease a mini muffin pan so the dough doesn’t glue itself down later.
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The combo of crispy biscuit outside and rich cheese inside is always my favorite part—I can’t lie, my cousin and I sneak a few right from the pan every Thanksgiving morning before anyone else wakes up.
Storage Advice
Let leftovers cool off before popping them in a sealed container in the fridge. They’ll be good for up to four days. To keep the outside crisp, just reheat in a hot oven for a few minutes instead of a microwave.
Swap-Out Ideas
Try turkey sausage if you want something lighter, or choose a spicy sausage for a bigger punch. Pepper jack and gouda both melt nicely and taste great in this. Got no parsley? Use scallions or chives to give things a fresh green lift.
How to Serve
These sausage and cream cheese biscuit bites are perfect for brunch spreads, lazy breakfast-for-dinner nights, or even put out as a party snack. They pair really well with scrambled eggs or fresh fruit salad if you want to create a bigger meal.
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Background
In the South, sausage and biscuits are comfort food you just can't beat, and canned dough helps busy folks make that magic at home fast. These bite-size treats pull together those classic flavors and are super easy to grab and share at any get-together.
Recipe FAQs
- → Can I swap out cheddar for another cheese?
Definitely! Throw in mozzarella, gouda, or even pepper jack if you're feeling adventurous. The taste changes but it'll still turn out tasty.
- → What’s the best way to keep leftover bites fresh?
Pop them into a tightly sealed container in your fridge. They’ll be good for about 3–4 days. Heat them up in the oven for a few minutes so they stay crisp.
- → Is it okay to freeze them before baking?
For sure! Freeze the unbaked ones up to three months. When craving hits, toss them in the oven frozen—just bake a little longer till they're done.
- → Can I make these with spicy or turkey sausage?
Yep! Use turkey sausage or spicy links if that’s your thing. Taste the mix and adjust the spices how you like them.
- → Don’t have a mini muffin tin—now what?
No worries. Use a standard muffin tin for bigger bites. They’ll just need a bit more baking. Keep an eye on them for that golden top.