Sausage Breakfast Biscuits are sealed biscuit sandwiches made with refrigerated biscuit dough, precooked sausage, and cheese. They can be baked in the oven or cooked in an air fryer. What's even better is that they can be made in advance, and refrigerated or frozen for quick, delicious breakfasts.
Ready in: 25 minutes | Serves: 8 sandwiches | Difficulty: Easy Make‑ahead friendly: Yes | Air Fryer friendly: Yes
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Why You'll Love This Recipe
- Quick and easy to prepare
- Only three simple ingredients
- No pre-cooking - just assemble and bake
- Versatile - substitute your favorite cheese, or add jelly for sweetness
Ingredients - Here's What You'll Need
How to Make the Sausage Breakfast Biscuits
- Prep the biscuits: Carefully split the biscuits in half. Stretch the bottom half to create a wider surface, approximately 3 ½ inches, and place on a piece of parchment paper.
- Fill: Cut a cheese slice into four equal pieces. Place 2 stacked pieces in the middle of the stretched biscuit half. Top with a frozen, precooked sausage patty, then place the remaining 2 pieces of cheese on top of the sausage patty.
- Seal: Carefully stretch the top piece of the biscuit to about 3 ½ inches and place it on top of the cheese and sausage. Press the top dough down to cover the cheese and sausage, so that the bottom slightly overlaps the top, and pinch to seal. This overlapping helps to prevent leaks and allows the biscuit to rise evenly.
- Egg wash: Brush the sausage biscuits with an egg wash.
- Bake: In a conventional oven at 375°F, bake on a parchment-lined half-sheet pan for 12 to 15 minutes. Alternatively, air fry at 350°F for 7 to 9 minutes.
These uncrustable-style sausage breakfast biscuits are one of those recipes that should earn a permanent spot in your freezer. They're simple to make, versatile, and, most importantly, tested to work in both the oven and the air fryer without leaks or guesswork.
Whether eaten plain or topped with your favorite preserves, these breakfast biscuits are sure to please. Yum!
Chula's Test Kitchen Tips
- Sealing matters: Overlapping the dough is more effective than fork crimping for achieving a good seal on the biscuits.
- Different cheeses: I tested these breakfast sausage biscuits with Colby Jack, deli American, and sharp cheddar. American cheese won for melt, while sharp cheddar won for taste.
- Size of sausage patty: I used frozen precooked Jimmy Dean Heat 'n Serve sausage patties, which I thought were the perfect size. In my first experiment, I used Walmart's frozen sausage patties, which were way too big. I ended up having to cut them down significantly
- Air fryer batches: Due to the size of the air fryer baskets, you will likely need to cook the biscuits in two batches.
- Tested in Ninja Crispi Pro: I tested cooking the breakfast sausage biscuits in my Ninja Crispi Pro. Cooking times may vary depending on the specific air fryer.
- Oven vs Air Fryer: In testing, the air fryer produced taller, more domed biscuits with excellent browning. The oven version baked slightly flatter and more compact. Both methods sealed well and reheated beautifully.
- Make-ahead win: These biscuits reheat beautifully without drying out.
Frequently Asked Questions
I would not recommend using uncooked sausage patties for two reasons. First, the breakfast biscuits would be too greasy. Second, and perhaps more importantly, the cooking time is insufficient to ensure the sausage patty is thoroughly cooked.
Yes. Assemble and refrigerate for up to 24 hours before baking. Brush with egg wash right before baking.
Yes. Freeze the assembled biscuits in a single layer until solid, then store in a freezer-safe container for up to 2 months. Bake directly from frozen, adding several extra minutes.
Absolutely. Cool completely, wrap individually, and freeze. Reheat in the oven or air fryer.
Other Breakfast Ideas
Looking for different breakfast ideas? Check these out!
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Sausage Breakfast Biscuits - Uncrustable-Style
Equipment
- half-sheet pan lined with parchment paper
- 6-inch piece of parchment paper
- Brush for egg wash
Ingredients
- 13 ounce can refrigerated Pillsbury Grands Buttermilk biscuits
- 8 frozen Jimmy Dean Heat 'n Serve sausage patties (See Tip 1)
- 8 slices deli American cheese (See Tip 2)
- Egg wash (1 egg whisked with 1 tablespoon water - optional)
Instructions
- Preheat oven to 375°F. Line a half-sheet pan with parchment paper. Set aside.
- Cut each cheese slice into 4 equal pieces.
- Carefully separate a biscuit in half. Stretch the bottom half into a circle, around 3 ½ inches.
- Place 2 pieces of cheese, the frozen sausage patty, and the remaining 2 pieces of cheese in the middle of the bottom biscuit dough.
- Carefully stretch the top piece of the biscuit to about 3 ½ inches and place it on top of the cheese and sausage. Press the top dough down to cover the cheese and sausage, so that the bottom slightly overlaps the top, and pinch to seal. (See Tips 3 and 4)
- Brush with egg wash.
- Bake in the preheated 375°F oven for 12 to 15 minutes, or in the air fryer at 350°F for 7 to 9 minutes.
- Yield: 8 Sausage Breakfast Biscuits (See Tip 5)
Video
Tips/Notes
- The sausage patties should be fully cooked and work best when frozen. The Jimmy Dean sausage patties that I used were 2 inches in diameter, which was the perfect size.
- I also tested this recipe with Colby Jack and sharp cheddar. Both worked well, with the cheddar providing the better taste, at least for me.
- Pinching the dough to seal is more effective than using a fork.
- May be made in advance up to this point and refrigerated for up to 24 hours, or frozen for up to 2 months.
- Reheat in either the oven or air fryer.
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