Sausage Biscuit Bites

A Little Bite With a Big Story

I have to tell you about the very first time I made these. Our grandson was just a little thing — old enough to be eating regular food, but still at that sweet stage where he wasn’t talking a whole lot yet. I’d made a batch of these sausage biscuit bites for some event, I can’t even remember what for now, and I had some left over. Back then I kept him a couple days a week and would feed him breakfast when he came to the house. So I warmed a few of these up the next morning and gave them to him with some fruit.

Well. Every single bite that little one took, he’d go “mmm.” Every. Single. Bite. It was the cutest thing you ever saw. And I figured if a toddler who can barely talk is humming after every bite, that tells you everything you need to know about how good these are.

I’ll be honest — I roped Darren into helping with this one too. I asked him ever so nicely to go turn the oven on, and you would’ve thought I’d asked him to climb a mountain. But he did it. Bless him. (He turned the oven on. We’re all very proud.)

These remind me of a good sausage ball, if you’ve ever had those at a shower or a party — but to me, they’re even more savory, because of that little splash of Worcestershire. Let me show you how to make them.

Sausage Biscuit Bites

Prep time: 20 minutes Cook time: 12–14 minutes Total time: about 35 minutes Makes: about 40 bites

Ingredients

For the biscuit base (choose one)

• Homemade 3-ingredient buttermilk biscuits (my favorite — get the recipe here)
• OR 2 cans Grands Junior Flaky biscuits
• OR frozen biscuits, thawed

For the sausage filling

• 1 lb sausage, browned
• 8 oz block cream cheese, room temperature
• 1 ½ cups shredded cheddar cheese
• 1 Tbsp Worcestershire sauce, plus a splash extra

You’ll also need: mini muffin pan(s), greased

Instructions

1. Get your oven going. Preheat to 375°F. (Recruit a helpful husband for this step if you’ve got one handy.)
2. Prep your biscuit base. You want a thin, small layer of biscuit in the bottom of each muffin cup — not a lot of biscuit, because the good stuff goes on top.
   • Homemade: Roll or press your dough thinner than usual and cut out little biscuits with the smallest cutter you have.
   • Canned Grands Junior Flaky: Pull each biscuit apart at the flaky layers so you get two thin biscuits from each one.
   • Frozen: Thaw, then cut each biscuit into 3–4 pieces.
3. Press them in. Set a thin piece of biscuit in the bottom of each greased mini muffin cup and gently press it so it comes up the sides just a little. That little cup shape is what holds the filling.
4. Mix the filling. It helps to start with your browned sausage still slightly warm — it softens the cream cheese as you go. In a bowl, combine the warm sausage, the room-temperature cream cheese, the cheddar, and the Worcestershire. Use the back of your spoon to break up the cream cheese and work everything together. It doesn’t have to be perfect — those cheeses are going to melt in the oven — but you don’t want big globs of plain cream cheese, so mix until you don’t see any big white spots.
5. A word on that Worcestershire. The recipe says one tablespoon, and that’s plenty — but I love it, so I always go in with a little extra splash. That’s the secret to how savory these are. Trust me on this one.
6. Scoop and fill. A small cookie scoop is just about perfect. Drop one good scoop of filling on top of each biscuit. If your pans are smaller (mine only have 36 spots), just use it all up; if you want all 40, spread it a little thinner.
7. Bake. Pop them in at 375°F for 12–14 minutes. Mine were perfect at exactly 12 — your oven may run a little different, so check around 12 and go from there. They’ll smell incredible.
8. Rest, then serve. Let them sit a couple of minutes and they’ll pop right out of the pan. Serve them warm. Try to get them on the table before anybody finds out they’re done.

Frequently Asked Questions

1. Can I use canned biscuits instead of homemade? Absolutely — that’s actually how the original recipe was written. Use 2 cans of Grands Junior Flaky and split each biscuit at the layers so you get two thin biscuits out of each one. Two cans gives you exactly 40 bites.

2. Can I use frozen biscuits? Yes. Let them thaw, then cut each biscuit into 3 or 4 pieces. You just want a thin layer to cover the bottom of the cup and barely come up the sides.

3. What kind of sausage should I use? Any 1 lb of breakfast-style ground sausage you like, browned until it’s no longer pink. Regular, sage, or hot sausage all work — go with whatever your family loves.

4. Do I have to use Worcestershire sauce? You don’t have to, but it’s what makes these taste so savory and sets them apart from a plain sausage ball. I’d really encourage you to use it. Start with a tablespoon and add a splash more if you love it like I do.

5. Can I make these ahead of time? Yes — they’re wonderful made ahead. Bake them, let them cool, and refrigerate. They reheat beautifully (a few seconds in the microwave is how I’ve warmed them for breakfast the next morning).

6. How do I reheat leftovers? A quick warm-up in the microwave does the trick for a soft bite. If you’d rather they crisp back up a little, pop them in a warm oven for a few minutes.

7. Can I freeze them? These are a great candidate for freezing once baked and cooled. Freeze in a single layer, then bag them up, and reheat from frozen when you need a quick savory bite.

8. What can I serve these with? They’re perfect on a brunch table, alongside fruit for breakfast, or as a savory option on a party or shower spread. They hold their own next to anything sweet.

9. Can I make the filling different? You sure can. This is a forgiving recipe — swap in a different cheese, use a spicier sausage, or add a pinch of your favorite seasoning. Make it yours.

10. How many does this recipe make? About 40 bites if you use the full amount of biscuit base and filling. My mini muffin pans only hold 36, so that’s what I made — just use up all the filling on whatever number of cups you’ve got.

And remember to go out today and find somebody who needs a little bit of kindness, and give them some of yours.