Sausage, Cheddar, & Rosemary Breakfast Biscuits with Jalapeno-Honey Glaze
Start your morning right with these Sausage, Cheddar, & Rosemary Breakfast Biscuits topped with a sweet and spicy jalapeño-honey glaze. Packed with bold flavors and perfect for meal prep, these savory biscuits are a must-try breakfast recipe for biscuit lovers!
Ingredients you’ll need:
- ground sausage
- grated cheddar
- fresh rosemary
- flour
- sugar
- salt
- baking powder
- cream of tartar
- butter
- egg
- whole milk
- jalapeños
- honey
- (optional) brown sugar
TIPS to Making Flaky Biscuits:
- Keep Ingredients Cold – Use cold butter, cold buttermilk, and even chill your flour if needed. Cold fat creates steam pockets, which lead to flakiness.
- Don’t Overwork the Dough – Mix just until the dough comes together. Overmixing develops gluten, making biscuits tough instead of tender.
- Use a Pastry Cutter or Grater – Cut cold butter into the flour with a pastry cutter or grate it for evenly distributed fat.
- Fold the Dough – Gently fold the dough over itself a few times (like laminating) to create layers that turn into flaky layers when baked.
- Don’t Twist the Cutter – When cutting biscuits, press straight down. Twisting seals the edges and prevents a good rise.
- Bake in a Hot Oven – A hot oven (425°F to 450°F) gives biscuits an instant lift, helping them puff up with crisp, flaky layers.
- Use Buttermilk – The acidity in buttermilk reacts with baking soda or powder to help the biscuits rise and stay tender.
- Place Biscuits Close Together – This helps them rise taller since they support each other as they bake.
How to Store and Reheat Breakfast Biscuits:
Storage:
- Room Temperature: Store cooled biscuits in an airtight container for up to 2 days.
- Refrigerator: For longer storage, keep them in the fridge for up to 5–6 days.
- Freezer: Wrap each biscuit tightly in plastic wrap or foil, then place in a freezer-safe bag or container. They’ll stay fresh for up to 3 months.
Reheating:
- Oven (Best for Texture): Preheat to 350°F (175°C). Wrap biscuits in foil and bake for 10–15 minutes (add a few extra minutes if frozen).
- Microwave (Quickest): Wrap in a damp paper towel and heat for 20–30 seconds (or about 1 minute if frozen). Note: this softens the biscuit more than baking.
- Toaster Oven: Great for a crispy exterior — heat at 350°F for 8–10 minutes.
Pro Tip: For extra moisture and flavor, brush the top with a little melted butter or honey before reheating.
Cook breakfast with me!
Sausage, Cheddar, & Rosemary Breakfast Biscuits with Jalapeno-Honey Glaze
Servings: 12
Ingredients
For the Biscuits:
- 1 lb. Ground Sausage
- 1 ½ cups Grated Cheddar
- 3 sprigs Fresh Rosemary finely chopped
- 3 cups All Purpose Flour
- 3 tbsp. Granulated Cane Sugar
- ½ tsp. Fine Sea Salt
- 4 tsp. Baking Powder
- ½ tsp. Cream of Tartar
- ¾ cup COLD Butter
- 1 Egg + 1 Egg Wash
- 1 cup Whole Milk or buttermilk
For the Jalapeno-Honey Glaze:
- 3-4 Jalapenos thinly sliced
- 1/3 cup Honey
- 2 tbsp. Brown Sugar
- 1 tbsp. Butter
Instructions
For the Biscuits:
- Preheat oven to 450F. Line a large baking pan with parchment paper.
- In a large skillet over medium high heat, brown the sausage. Remove with a slotted spoon to a bowl and place in the freezer for 10-15 minutes, until cold.
- In a large bowl, combine the flour, sugar, salt, baking powder, and cream of tartar. Mix well.
- Grate the cold butter directly into the flour mixture and toss just until combined.
- In a small bowl, whisk the egg and milk together. Pour into the flour mixture and mix just until combined.
- Add the cooled sausage, cheddar, and chopped rosemary to toss just until combined. If your kitchen is warmer, place in the freezer for 10 minutes.
- Transfer out on a floured surface. Pat into a ½” rectangle, then slice in half to stack on top of each other. Press down into 1 ½” rectangle. Slice into 10-12 biscuits.
- Evenly distribute on the prepared baking pan.
- Brush with an egg wash to bake for 12-15 minutes, until deeply golden on top. For smaller biscuits, begin checking on them at 10 minutes.
For the Jalapeno-Honey Glaze:
- Combine all ingredients in a saucepan over medium high heat. Bring to a boil, then simmer for 5 minutes.
- Brush the glaze on top of the biscuits to enjoy with BUBBL’R Peach Raspberry Dazzl’r for a complementary refreshment!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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A heads up. The recipe list for the biscuits says whole milk but the directions say buttermilk. I want sure which to use.
I love your recipes!
Thank you for letting me know, Lauren! You can truly use whichever one you have on hand! I love using buttermilk for extra fluffiness, but you can also use whole milk with a dash of vinegar or lemon juice to increase acidity levels 😉
These biscuits are phenomenal!!! I followed the video and cut them into 9 large biscuits and that did not disappoint at all. The honey jalapeno glaze just puts these over the top! Thanks for a great recipe!
My family loved this!
Good biscuits but the glaze puts them over the top. My husband is sensitive to heat so I cut back the jalapeño to 1 but it was still great. The baker in me would appreciate weights for each item instead of volume but that’s being picky. Absolutely will be making again this winter
Loved making this dish! Need some help :/ When I baked there was a lot of butter in the bottom of the pan. Is the butter 3/4 cup measurement from stick form (12 tbsp) and then shred or just 3/4 cups of shredded butter? Thanks in advance!!
Hi Larysa! Hmm I’ve never had this problem before but here to help! It’s 3/4 cups from stick, so 1 1/2 sticks total (12 tbsp). Hope that helps some, and here to help you figure it out if not! 🙂
An these be made with 1:1 gluten free flour?
I believe so!! I’ve made muffins and biscuits before with Bobs Red Mill 1 to 1 flour so it should work well!
I made these for Thanksgiving breakfast and they were amazing!! Crispy on the outside and fluffy on the inside!! Also very easy to make!
Hi! Can’t wait to try these! Can the biscuits be made ahead, frozen, then baked from frozen? Thanks!
Hi Ellen! Yes, you could bake the biscuits from frozen, you may just need to add an extra 5-10 minutes and watch the tops for browning towards the added time!
My family loved this! Really yum