Loaded Breakfast Biscuits

These filling, savory breakfast biscuits are baked with sausage and cheddar cheese, and seasoned with bell peppers, chili powder, and sage. Serve these easy sausage breakfast biscuits for brunch or a protein-rich snack. Delicious!These savory breakfast biscuits are packed with sausage, cheddar cheese, and red peppers. SO tasty for a hearty breakfast or brunch!

I love a good pastry any day of the week, but I’ve discovered that my body really needs protein in the morning to get me going! Fried eggs are my usual fare, often with a side of grits, an English muffin, or bacon or sausage on the weekend. In fact, if I can have some combination of protein and carbohydrates for breakfast, that’s pretty much a perfect combo!

These savory breakfast biscuits satisfy the craving for hot bread in the morning, but fill the need for protein. They’re packed with sausage and cheddar cheese, and seasoned with bell peppers, chili powder, and sage.

Ingredients for Loaded Breakfast Biscuits - RichlyRooted.com

Serve them as the star of breakfast or brunch, along with some scrambled eggs and hot coffee. You can also make these ahead of time, freeze them, and then wrap them in foil and re-heat in the oven. Breakfast on Thanksgiving or Christmas morning, perhaps?

Regardless of when you choose to make them, be warned that if you have more than two people in your family, you’ll probably need at least a double batch. Eric and I ate the entire plate in the course of a day! Yes, they are utterly amazing. I’m not just boasting, I’m stating a fact. (But I’m boasting, too, because I love it when my recipes turn out!)


Mixing up Loaded Breakfast Biscuits

Loaded Breakfast Biscuits

These filling, savory breakfast biscuits are baked with sausage and cheddar cheese, and seasoned with bell peppers, chili powder, and sage. Serve them for breakfast, brunch or a protein-rich snack. Delicious!

Course Appetizer, Breakfast, Snack
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 biscuits


  • 2 cups unbleached flour or white whole wheat flour
  • 2 tsp baking powder
  • 1 tsp chili powder
  • 1 tsp ground sage
  • 1/2 tsp salt
  • 5 Tbsp butter
  • 1 red bell pepper chopped small
  • 1 1/2 cups grated sharp cheddar cheese
  • 5 breakfast sausage links cooked and chopped (about 4 oz)
  • 1 cup whole milk


  1. Preheat oven to 425. Butter a cookie sheet or baking stone and set aside.
  2. In a large bowl, stir together flour, baking powder, chili powder, sage, and salt. Cut the butter into the flour mixture with a fork or pastry cutter until the butter is the size of large crumbs.
  3. Put bell pepper, sausage, cheese, and 3/4 cup of the milk into the flour mixture and stir to combine. Add additional milk until all of the flour is mixed in and the dough is moist.
  4. Drop biscuits by the heaping tablespoonful on the baking stone. Bake for 20-25 minutes, until the tops of the biscuits are golden and beginning to crisp slightly.

Recipe Notes

We like to use aluminum-free baking powder and Real Salt.

Savory Breakfast Biscuits - RichlyRooted.com

Fall Comfort Food Series - RichlyRooted.com

Want more comfort food recipes? Come back all season long for a cornucopia of comforting dishes from the Richly Rooted test kitchen!


    1. They are delicious! Thank you for coming by and linking up! This week has been very pleasant overall, although I’m shocked every time I realise that Thanksgiving is NEXT week!

  1. These are in the oven RIGHT NOW and I cannot wait. I couldn’t believe how many the recipe made–I think I have two dozen biscuits baking! I didn’t have any red pepper so I’m using green, and added a little garlic powder as well. I cannot WAIT to eat these!!! Thanks for the recipe! 🙂

  2. I am the same way! We ran out of eggs in the middle of the week last week, and the whole family was just off without that boost of protein in the morning. These biscuits sound so yummy! Do you think you could make them the night before and put them in the fridge, and bake them in the morning?

    1. Maybe? The only thing that might go wrong is that they might not rise as well, because the baking powder will be sitting for a while after being activated.

  3. These were good! I didn’t have a couple of the ingredients so I improvised. Used Cayenne pepper, no Chili powder – used diced green chilies, no peppers. My mother in law has a recipe similar, but uses bisquick, cheese & hot ground sausage. Your recipe is 10 times better!!!! Thank you! I have our new Christmas breakfast rolls…..

  4. These definitely needed a minced garlic clove or 2, or some thin sliced green onion, they were pretty bland, and I even added some extra spices. I used a half pound of strongly flavored ground sausage that I left in a little larger chunks bc I didnt have sausage links.

    1. Thank you for trying my recipe!

      Do you think that regular, plain biscuits are bland? I was born and raised in the South, so I love any kind of biscuit–even just “plain” with butter! It was fun to make these savoury ones though! (I wasn’t going for spicy). Minced garlic is a good idea, and I’ll have to try that next time, too. One thing I can think of that might’ve made your biscuits less intense: Did you use pre-shredded, bagged cheese? We’ve found that grating our own cheese, instead, makes for more potent flavours! Also, we like to use salted butter, so if you’re using unsalted you’ll need to increase the amount of salt that you stir into the flour.

  5. I am planning on making these ahead and freezing them for easy breakfasts. Can you tell me how many biscuits does one recipe yield?

    1. Yes, I’m sorry I left that out! It makes about 12 biscuits. I’ve pinched the dough off smaller to make more, or larger for really big biscuits. But about a dozen normally. They freeze well! We like to reheat them in the toaster oven.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating