These sharp, savory sausage cheese ball biscuits are perfect to make, freeze, and pull out (and cook) as needed.
These sausage cheese ball “biscuits” are my version of the beloved sausage cheese ball. I shape this old favorite into flat biscuit shapes so that they will cook more evenly. The portion size is perfect; one biscuit is just enough for a yummy breakfast on the go.
My kids love these sausage cheese ball biscuits, and my youngest would rather have this than any other breakfast. This recipe is a slight adaptation of the Betty Crocker version. I love this recipe because it can be made ahead. One batch makes roughly two dozen, so breakfast is a done deal for two weeks. A half hour of prep is all it takes to have these savory breakfast treats on hand for at least two weeks’ worth of breakfast!
I make these typically on a Sunday night and stick them in the freezer in a gallon ziploc bag. In the mornings, I preheat my wonderful smart oven as soon as I wake and bake the biscuits while the kids get ready for school. They are ready and waiting when everyone comes downstairs. If everyone is in a rush to get out the door, these are easy to wrap in a napkin and head out the door.
Vinyl or latex gloves are helpful in mixing these, as the sausage takes some effort to blend into the mixture evenly. I couldn’t live without kitchen gloves. Publix sells a box of 100 for less than $10 that I keep on hand for handling raw meat and other such tasks.