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Savory Jalapeño Cheddar Biscuits with Creamy Sausage Gravy

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A comforting breakfast recipe featuring flaky, cheesy jalapeño biscuits paired with rich, creamy sausage gravy. Perfect for busy mornings or brunch with a spicy kick.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, preferably unbleached
  • 1 tablespoon (15g) baking powder
  • ½ teaspoon (2.5g) baking soda
  • 1 teaspoon (5g) salt
  • ½ cup (113g) cold unsalted butter, cubed
  • 1 cup (100g) shredded sharp cheddar cheese
  • 1 medium jalapeño pepper, seeded and finely chopped (leave seeds in for more heat)
  • ¾ cup (180ml) cold buttermilk (or milk + 1 tablespoon vinegar as substitute)
  • 1 pound (450g) ground pork sausage
  • ¼ cup (30g) all-purpose flour
  • 3 cups (720ml) warm whole milk
  • Salt and black pepper to taste
  • Pinch of crushed red pepper flakes (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits.
  4. Fold in shredded cheddar cheese and chopped jalapeño.
  5. Pour in cold buttermilk and gently mix until dough just comes together; do not overmix.
  6. Turn dough onto floured surface and pat or roll to about ¾ inch (2cm) thickness.
  7. Use a 2.5-inch (6cm) biscuit cutter or glass to cut rounds, pressing straight down without twisting.
  8. Place biscuits close together on baking sheet for soft sides or spaced apart for crispier edges.
  9. Bake for 12-15 minutes until golden brown and fragrant.
  10. While biscuits bake, brown ground pork sausage in a large skillet over medium heat for 6-8 minutes, stirring frequently.
  11. Sprinkle flour over browned sausage and stir constantly for 2 minutes to cook flour.
  12. Slowly whisk in warm milk, stirring to avoid lumps.
  13. Bring gravy to a gentle boil, then reduce heat and simmer for 5-7 minutes until thickened.
  14. Season gravy with salt, black pepper, and crushed red pepper flakes if desired.
  15. Split warm biscuits in half and ladle sausage gravy over the top.
  16. Serve immediately and enjoy.

Notes

Keep butter cold for flaky biscuits. Do not twist biscuit cutter when cutting dough. Place biscuits close together for soft sides or spaced apart for crispier edges. Brown sausage well before adding flour to avoid raw taste. Stir gravy frequently to prevent scorching. If gravy is too thick, thin with more milk. Store biscuits and gravy separately to avoid sogginess.

Nutrition

Keywords: jalapeño biscuits, cheddar biscuits, sausage gravy, breakfast recipe, brunch, savory biscuits, spicy biscuits, creamy gravy

Find it online: https://chrisfeasts.com/savory-jalape-n-o-cheddar-biscuits-with-creamy-sausage-gravy-recipe-easy-and-perfect-for-breakfast/