Southwestern Sausage Biscuits are great as a main breakfast dish, on a buffet, or for a brunch – easy, yummy, and plenty filling. Not a diet dish!
These Southwestern Sausage Biscuits are now a family favorite … and have also become a standard breakfast brunch dish for us. They are easy and especially yummy – plus this is the final result after 2 days of experimenting.
My series of experiments took an interesting path. I happened to have a tube of Pillsbury Buttermilk Grands! Flaky Layers Biscuits. This is not a product I usually buy, but I was thinking they could make some interesting baked Southwestern appetizers. My first attempt was separating each biscuit in half (the flaky layers make it easy to separate each biscuit into 2 halves) and layering cheddar cheese slices, ham slices, and mild chiles (I tried both Anaheim & Poblano). The result was nondescript. I hadn’t realized that the biscuits actually have a lot of flavor, so I could barely taste the ham even with 2 slices. That was yesterday.
So … this morning I pulled out my 1-lb chub of breakfast sausage. I used Tennessee Pride Mild Country Sausage, a pork breakfast sausage that has a whole lot more flavor than ham. I cut the chub up into 8 disks, flattened each to about 4 inches diameter, and fried them up on the skillet. Then on a cookie sheet I assembled them with the same smoked cheddar cheese and 505 Green Chiles – it needed hotter chiles than the Anaheims or Poblanos. I also made some of these with the Pillsbury Grands! biscuits and some with English Muffins. My son, Nick, was my official taste tester. He proclaimed this a winner and declared the Pillsbury Grands! version to be far superior to the English muffin version. Then he asked me to make another one with the Pillsbury Grands! He ate three total, which is an awful lot for one person.
Well, I realized that this dish is actually perfectly suited to serving at a brunch. Why? The amounts for each ingredient are perfect for making 8 at a time. A tube of Pillsbury Grands is 8 biscuits, a 1-lb chub of country sausage is cut into 8 disks of just the right size, and a 6-8 oz package of cheese slices is just about right. After frying the sausage, you assemble all 8 Southwestern Sausage Biscuits and bake them for 15 minutes. They all come out of the oven at the same time, piping hot and ready to eat. This is really an ideal brunch dish. You can assemble them hours ahead of time and pop them into the oven right before you’re ready to serve them.
Can you make half one day and half the next? Yup, I wrapped half the biscuit dough in plastic wrap and stored it in the fridge. The next day it was a little denser, but still good when it came out of the oven.
So this goes right into my file of family favorites. Hope you like it as much as we do!
- 1 16 oz chub pork breakfast sausage*
- 1 16.3 oz can Pillsbury Grands! Biscuits
- 16 slices medium or sharp cheddar cheese
- 1 cup hot diced green chiles (505) *
- optional: 2 tbsp butter & paprika or chili powder
- * 16 oz chub of either mild or hot Italian sausage is also good.
- * If you want less heat, use just ½ cup green chiles (1 tbsp per biscuit).
- Preheat oven to 350°. Lightly spray nonstick cookie sheet with cooking spray.
- Slice the pork sausage into 8 equal disks (or patties). Flatten each disk to about 4 inches diameter - they will be between ¼ and ½ inch thick. Fry in large skillet over medium high heat until completely cooked and partially browned on outside, but not crisp. Set aside to drain on plate.
- While sausage is cooking, separate each biscuit into 2 halves - they pull apart easily.
- Assemble the 8 biscuits on cookie sheet: layer ½ biscuit, 1 slice cheese, sausage patty, 2 tbsp green chiles, another cheese slice, other ½ biscuit.
- Optional: Melt butter, brush on top of each biscuit, and lightly sprinkle with paprika or chili powder.
- Bake for 15 minutes; biscuits will be puffed up and lightly browned on top.
- Serve immediately & enjoy!
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