Apple Sausage Biscuits are great for breakfast on the go but also perfect for lazy weekends. Before Taylor went back to school, she found this cookbook with Abbie from NCIS on the cover. I told her to look through it and find something that sounded good to try and she found a recipe for what were called apple sausage muffins. We tried them, but they weren’t muffin like at all, more like a biscuit made in a muffin tin. I wanted to change the apple to sausage ratio so we tried them again with a few modifications here and there and came up with a savory biscuit with just a hint of sweet from the apples.
She froze the rest of the batch and took them back to school with her. Now she just takes one out of the freezer and microwaves it for a great breakfast on the run.
How do you make Apple Sausage Biscuits
Start with Italian sausage, a mixture of hot and sweet, which is less greasy than breakfast sausage and works great with apples. These are so good that I’ll make extra sausages next time we grill out and freeze them for when I want to make these again.
Next use an apple that you like to eat, I used Fuji. I chopped part of the apple very small and part a little larger so that you get some apple chunks every so often. You would think that these might need cheese, or even butter, but I promise you, they are great just the way they are. Savory and flaky. Now that you have cooked sausage and chopped apples, you are ready to make your biscuits. The biscuit is like most using cold butter but instead of just buttermilk, you will add some yogurt. Then add the sausage and apples and bake.
Looking for some other breakfast ideas, you might like some of these:
- Strawberry Scones
- Browned Butter Banana Bread
- Apple Fan Tan Cinnamon Rolls
- Peach Streusel Coffee Cake
Apple Sausage Biscuits
- 1 ½ cups Italian sausage
- 2 cups fuji apple peeled and chopped
- 2 cups flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoons salt
- 2 teaspoons sugar
- ¾ cup butter cold and cubed
- ½ cup buttermilk
- ¼ cup greek yogurt
- Preheat oven to 350º. Spray or line 12-18 cup muffin tins
- Remove casing and cook Italian sausage, crumbling into small pieces as it cooks. Remove to paper towel lined plate.
- Peel and chop apples into both small and larger pieces
- In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. Add cold butter and mix together with fingers until it resembles very coarse crumbs. Add apples and sausage and combine.
- In a small bowl, whisk together yogurt and buttermilk and pour into the dry mixture, gently folding until just combined. Do not over mix, it will be very lumpy.
- Using a large ice cream scoop, fill muffin cups over the brim.
- Bake for 17-20 minutes until lightly browned. Let cool in the pan for 5 minutes and transfer to a wire rack.