If you love a warm, cheesy bite packed with savory sausage and a hint of spicy tomato, then you are going to adore this Rotel Sausage Cream Cheese Drop Biscuits Recipe. These drop biscuits come together quickly, making them a perfect snack or party treat that combines fluffy biscuit texture with creamy, zesty filling. Every bite bursts with flavor from the creamy cheese, spicy Rotel tomatoes, and hearty breakfast sausage, creating a comforting appetizer or side that’s impossible to resist.
Ingredients You’ll Need
These ingredients are straightforward but powerfully essential to bring out the best in this Rotel Sausage Cream Cheese Drop Biscuits Recipe. Each component plays a unique role to build layers of taste, texture, and color that make this recipe shine.
- Breakfast sausage (½ pound): Adds savory, meaty richness and a little salty kick to balance the creaminess.
- Cream cheese (2 oz, softened): Creates luscious, smooth moisture that binds the sausage and biscuit mix beautifully.
- Rotel diced tomatoes and green chiles (½ cup, drained): Brings a fresh, mildly spicy tomato flavor that brightens every bite.
- Biscuit/baking mix (1½ cups): The base that makes these biscuits delightfully tender and fluffy without any fuss.
- Shredded Cheddar cheese (2 cups): Boosts cheesy goodness and melt-in-your-mouth texture throughout.
- Buttermilk (6 to 7 Tbsp): Adds a slight tang and moistens the dough for perfectly soft biscuits that brown nicely in the oven.
How to Make Rotel Sausage Cream Cheese Drop Biscuits Recipe
Step 1: Cook and Prepare the Sausage Mixture
Begin by preheating your oven to 400ºF. While that warms up, cook the breakfast sausage in a skillet over medium heat, breaking it apart until no pink remains and the sausage is nicely browned. Drain off any excess grease, then remove the skillet from the heat. Stir in the softened cream cheese and the drained Rotel diced tomatoes and green chiles until everything is smoothly combined into a creamy, flavorful mixture.
Step 2: Combine Dry Ingredients and Sausage Mixture
In a large mixing bowl, whisk together the biscuit mix and shredded Cheddar cheese to evenly distribute the cheese. Add your warm sausage and cream cheese mixture to the bowl, stirring gently to incorporate that delicious filling blend into the dry ingredients. This step lays the foundation for that perfect savory biscuit dough.
Step 3: Add Buttermilk and Form Dough
Pour in 6 to 7 tablespoons of buttermilk and toss everything with a fork just until the dough is moistened — you want to avoid overmixing to keep the biscuits tender. The dough will be slightly sticky but should hold together nicely when shaped.
Step 4: Shape and Bake Your Drop Biscuits
Using your hands or a spoon, form the dough into roughly 2-inch balls and place them on an ungreased baking sheet. Pop the tray into your preheated oven and bake for 12 to 15 minutes, watching for that golden-brown puffiness that signals they are perfectly cooked. Once baked, transfer the biscuits to a wire rack to cool slightly before serving.
How to Serve Rotel Sausage Cream Cheese Drop Biscuits Recipe
Garnishes
To elevate your presentation and add a burst of fresh flavor, sprinkle chopped green onions or fresh parsley on top right after baking. A dollop of sour cream or a light drizzle of hot sauce can add a tasty contrast and a little zing for those who love a bit of heat.
Side Dishes
These biscuits pair wonderfully with a fresh garden salad or a bowl of creamy soup like tomato basil or loaded potato soup. They also make a fantastic side to scrambled eggs and breakfast potatoes for a hearty brunch that will have everyone asking for seconds.
Creative Ways to Present
Try serving these drop biscuits as part of a party platter alongside an assortment of dips such as guacamole, salsa, or a creamy ranch dip. You can also split a biscuit and turn it into a mini sandwich with a slice of avocado or a piece of crispy bacon nestled inside for an extra indulgence.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Rotel Sausage Cream Cheese Drop Biscuits in an airtight container at room temperature for up to two days. Store them in the fridge if you want to keep them fresh a bit longer — up to four days is ideal to maintain their moisture and flavor.
Freezing
You can freeze these biscuits before baking by shaping the dough balls and placing them on a baking sheet frozen solid. Transfer the frozen dough balls into a zip-top bag or airtight container and keep in the freezer for up to 2 months. When ready to bake, simply add a few more minutes to the baking time straight from frozen.
Reheating
To enjoy your biscuits warm after storage, reheat them in a 350ºF oven for about 8-10 minutes until heated through and crisp on the outside. Avoid microwaving if you want to retain that freshly baked texture and avoid sogginess.
FAQs
Can I use a different type of cheese for this recipe?
Absolutely! While Cheddar is classic for its sharpness and meltability, you can experiment with Monterey Jack, Pepper Jack, or even a blend of cheeses to suit your taste preferences.
Is it necessary to drain the Rotel tomatoes and green chiles?
Yes, draining and squeezing out excess liquid from the Rotel mixture helps prevent the biscuit dough from becoming too wet, which could affect the texture and baking results.
Can I substitute regular milk for buttermilk?
Regular milk can be used in a pinch, but buttermilk adds a slight tang and reacts with baking mixes to produce a lighter, fluffier biscuit. To mimic buttermilk, you can add a teaspoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes before using.
How spicy are these drop biscuits?
They have a mild to moderate spice thanks to the green chiles in the Rotel tomatoes, but nothing overpowering. You can adjust the heat level by choosing mild or hot Rotel varieties or by adding extra diced chiles if you like a kick.
Can this recipe be made vegetarian?
Yes, you can replace the sausage with a plant-based sausage or just add extra cheese and veggies like sautéed mushrooms or bell peppers for a vegetarian version that’s just as delicious.
Final Thoughts
Making this Rotel Sausage Cream Cheese Drop Biscuits Recipe is like welcoming a little warmth and comfort into your kitchen with every bite. It’s simple, satisfying, and has such a lovely balance of flavors that it’s bound to become one of your favorite go-to recipes whether you’re feeding a crowd or just treating yourself. So roll up your sleeves, gather those ingredients, and enjoy the cozy goodness of these irresistible biscuits!
Print
Rotel Sausage Cream Cheese Drop Biscuits Recipe
- Total Time: 17 minutes
- Yield: 24 servings 1x
Description
These Rotel Sausage Cream Cheese Drop Biscuits are savory, cheesy, and packed with flavorful breakfast sausage and tangy diced tomatoes with green chiles. Perfect for a quick breakfast or a tasty snack, these drop biscuits combine creamy cream cheese and shredded cheddar for a tender, melt-in-your-mouth texture. With minimal prep and baking time, it’s an easy, crowd-pleasing recipe.
Ingredients
Sausage Mixture
- ½ pound breakfast sausage
- 2 oz cream cheese, softened
- ½ cup Rotel diced tomatoes and green chiles, drained and squeezed
Biscuit Dough
- 1½ cups biscuit/baking mix
- 2 cups shredded Cheddar cheese
- 6 to 7 Tbsp buttermilk
Instructions
- Preheat Oven: Preheat your oven to 400ºF (204ºC) to ensure it’s hot and ready when the biscuits are prepared.
- Cook Sausage: In a skillet over medium heat, cook and crumble the breakfast sausage until it is no longer pink. Drain any excess fat from the skillet. Remove the skillet from heat.
- Mix Sausage with Cream Cheese and Rotel: Immediately add the softened cream cheese and drained Rotel diced tomatoes with green chiles to the hot sausage. Stir gently until the cream cheese is melted and the mixture is well combined.
- Prepare Biscuit Dough: In a mixing bowl, combine the biscuit/baking mix and shredded cheddar cheese. Stir in the sausage and cream cheese mixture until evenly distributed.
- Add Buttermilk: Pour 6 to 7 tablespoons of buttermilk into the bowl and toss the mixture lightly with a fork just until moistened. Avoid over-mixing to keep the biscuits tender.
- Shape Dough Balls: Using your hands, shape the dough into approximately 2-inch balls. Arrange them spaced apart on ungreased baking sheets to allow expansion during baking.
- Bake Biscuits: Bake in the preheated oven for 12 to 15 minutes or until the drop biscuits are puffed up and golden brown on top.
- Cool and Serve: Remove the biscuits from the oven and let them cool slightly on wire racks before serving. Enjoy warm for best flavor and texture.
Notes
- The sausage must be fully cooked through to ensure safety and best flavor.
- Make sure to drain and squeeze the Rotel tomatoes well to avoid excess moisture that could make the dough too wet.
- Adjust buttermilk quantity slightly depending on the biscuit mix’s absorbency; the dough should be just moistened, not sticky.
- For a spicier kick, use hot Rotel tomatoes, or mild if preferred.
- Biscuits are best served fresh but can be reheated in a warm oven for a few minutes.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
