Sausage Cheese Biscuit Sandwich Recipe

Sausage Cheese Biscuit Sandwich Recipe
There are hundreds of recipes for Sausage Cheese Biscuit Snacks on the internet. Many of them are made exactly the same way. They are pretty spicy. I’ll be honest, I’ve never met a Sausage Cheese Biscuit Snack that I didn’t like. The one that I enjoy most is this one. I developed it to make open-face cheese sandwiches to go with soup. This is a rich and tasty sandwich base that is a bit milder than the usual Sausage Cheese Biscuit Snacks.

If you want to bake them as snacks, you can do that, too! Just roll the dough into walnut-sized balls and bake them on a cookie sheet that has been sprayed with non-stick cooking spray. When I took these snacks to a faculty party, people really enjoyed them.

These Sausage Cheese Biscuit Snacks also make a great grab-and-go breakfast food or easy-to-pack lunch. Throw three or four of the snacks into a container. Take a can of V-8, a few carrots, and a piece of fruit. Instant meal!

Sausage Cheese Biscuit Snacks Recipe


2 ½ cups of baking mix (I used the Aldi brand.)
4 ounces coarsely grated sharp cheddar cheese (I used the Aldi brand.)
4 ounces coarsely grated pepperjack cheese (I used the Aldi brand.)
1 pound of pork sausage (I used the Aldi brand.)
¼ cup of evaporated milk (I used the Aldi brand.)
1 teaspoon Sriracha hot sauce (This sauce is more than just a hot sauce. It has a complex blend of spices.)
Small cheese slices to place on top of the snacks to make open face toasted cheese


Preheat the oven to 350 degrees F. Spray a cookie sheet with non-stick cooking spray. For easy clean-up, line the cookie sheet with foil before spraying it non-stick cooking spray.

Measure the evaporated milk and hot sauce. Add the hot sauce to the evaporated milk and set it aside.

In a large bowl, measure out the baking mix. Add the grated cheese and gently toss it in the baking mix. You can use pre-grated cheese, but it isn’t as good. Pre-grated cheese doesn’t have the same size as home-grated cheese. It makes a bit of a difference with the texture. For ease in preparation, you can grate with your food processor, rather than by hand.

Break the pork sausage into large clumps and distribute it across the baking mix and cheese. Start kneading the sausage into the baking mix and cheese. It takes some time to get it evenly distributed. When you have mixed the dough as much as you can, pour the evaporated milk and hot sauce across it. Continue kneading the dough in the bowl until it is thoroughly mixed.

For open face cheese sandwiches, make a ball with a diameter of about 1 ½ inch. Flatten the ball to about ¼ inch high and place it on the baking sheet. Bake until just brown, about 20 minutes. Place a slice of cheese in the middle of the round. I like to use sharp cheddar or pepperjack cheese for this. Bake until the cheese is toasty brown, about 5 additional minutes. The open face cheese sandwiches should bake 25-30 minutes. Serve immediately.


*add finely minced jalapeno peppers to taste and add to the dough
*coarsely chop pickled jalapeno peppers and add them
*substitute Swiss cheese for the sharp cheddar
*add more Sriracha sauce for a spicier dough
*coarsely chop sweet onion and mix it in

For so many of my kitchen jobs, including grating cheese, I like to use my KitchenAid food processor. From grating cheese, to slicing and chopping vegetables, to making incredibly smooth purees, there is nothing quite like it. For over ten years, this rugged piece of kitchen equipment has been getting a workout. It still performs well. A KitchenAid food processor saves time, and it helps to free the creative cook that lives within so many of us!

I would opt to buy the larger size, if I needed to buy a food processor again. However, this one gives no sign that it’s ready to quit on me, so it may be ten more years before I have to buy another one.

This one is perfect for a small family.

You Should Also Read:
MIni-Pumpkin Soup Recipe
Green Bean Salad Recipes
Brocolli Salad Recipe

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This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.