Apple biscuits with sausage are an easy breakfast biscuit you can grab on the go. Just take one out of the freezer, warm it up for a delicious biscuit filled with apples and Italian sausage. It’s a great addition to any breakfast or brunch.
Apple biscuits with sausage 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 kept making batch after batch until we came up with a savory biscuit with just a hint of sweetness from the apples, but enough sausage to make them a meal.
Taylor 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.
Why you’ll love apple biscuits
- It takes care of your sweet and savory cravings
- These muffins/biscuits freeze well and reheat in seconds to take breakfast on the go
- These are great if you’re a biscuit lover and want a heartier meal than a traditional breakfast muffin
What you’ll need
- Italian sausage – this is less greasy than breakfast sausage and to mix it up, you can use both hot and mild sausage
- Apples – use a firm texture and not too sweet apple like fuji
- Butter – this is one of those times you don’t want to take out your butter ahead of time, instead you want it cold and cubed
- Buttermilk – if you don’t have buttermilk on hand, you can still make this recipe. See below to learn how to make buttermilk with 2 ingredients
- Greek yogurt – combining the high protein yogurt with buttermilk keeps these moist
- Pantry Items – Sugar, salt, baking soda, baking powder, flour
How do you make sausage biscuits with apples
Step 1: Remove casing from Italian sausage and cook in a skillet. Remove from skillet to a plate.
Step 2: Peel and chop the apples, some small and some large.
Step 3: Add cold cubed butter to the dry ingredients and pinch with your fingers or use a pastry cutter to combine. Add the apples and sausage.
Step 4: Combine the buttermilk and yogurt and add to the flour mixture, mixing until just barely combined. Add to a muffin tin and bake until golden brown.
Pro Tip: Italian sausage is less greasy than breakfast sausage and works great with apples. Next time you grill Italian sausages, cook extra and freeze it. Thaw when ready to make these biscuits and save yourself some time.
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.
How to make buttermilk at home
To make a half cup buttermilk, for this recipe, you will add two teaspoons of lemon juice to a measuring cup then add milk up to the half cup mark. Let it sit for at least 5 minutes to allow the milk to curdle.
If you don’t have a non-stick muffin pan, you will probably want to use muffin liners. We liked them best in the non-stick pan. While they may not look gorgeous, these muffins/biscuits – whatever name you settle on, are pretty fabulous.
FAQ’s and tips
Muffins have a specific shape, are soft and light in texture. You will often see fruit and savory items added to a muffin. A biscuit is flour based, tends to be hard and flat and isn’t sweetened.
To reheat a sausage biscuit, wrap a damp paper towel around it and set it in the microwave for 30 seconds. If it’s not completely heated through, add it back in for 20 seconds.
Breakfast On The Go Ideas
Looking for some other breakfast ideas, you might like some of these:
Adapted from Donna Bell’s Bake Shop
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Sausage Biscuits Recipe
- 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.
Barbara’s Tips + Notes
- If you don’t have a non-stick muffin pan, you will probably want to use muffin liners.
- Try a mixture of sweet and hot Italian sausage.
- Let these cool completely before freezing.