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Sausage and Cream Cheese Biscuit Bites

Sausage and Cream Cheese Biscuit Bites

These Sausage and Cream Cheese Biscuit Bites are a simple, savory appetizer perfect for any gathering. The recipe features a creamy, savory filling of sausage, cream cheese, and cheddar wrapped in flaky biscuit dough. It's a guaranteed crowd-pleaser that is straightforward to whip up without any special equipment.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 20 servings
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb ground pork sausage
  • 1 (8-ounce) package cream cheese, softened
  • 1 Tablespoon Worcestershire sauce
  • 1½ cups shredded sharp cheddar cheese
  • 2 (12-ounce) cans refrigerated flaky biscuits (20 biscuits total)

Equipment

  • large baking sheet
  • Parchment paper
  • Large skillet
  • Spoon

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet or line it with parchment paper.
  2. In a large skillet over medium-high heat, cook the sausage, breaking it apart with a spoon, until it's browned and no longer pink, about 8-10 minutes.
  3. Drain off all the excess grease from the skillet to prevent the bites from becoming soggy.
  4. Return the skillet to low heat. Add the softened cream cheese, Worcestershire sauce, and shredded cheddar cheese. Stir continuously until the cheeses are melted and the mixture is creamy and well combined. Remove from heat.
  5. Open the cans of biscuits and separate them. Gently flatten each biscuit with your fingers until it’s about 3-4 inches in diameter.
  6. Spoon about a tablespoon of the warm sausage mixture into the center of each flattened biscuit. Pull the edges of the dough up and over the filling, pinching them together at the top to create a sealed ball.
  7. Place the sealed biscuit bites, seam-side down, onto your prepared baking sheet. Bake for 13-15 minutes, or until the tops are golden brown.
  8. Let the biscuit bites cool on the baking sheet for a few minutes before serving, as the filling will be very hot.

Notes

For a creamy, non-greasy filling, ensure the cream cheese is fully softened and drain the sausage thoroughly after browning. When working with the dough, handle it as little as possible and ensure a tight seal to prevent leaking. Variations include using hot sausage or adding jalapeños for spice, swapping cheddar for Pepper Jack or smoked Gouda, or stirring in fresh chives or green onions.