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

Scale

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

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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