Here’s a clear, flexible recipe plus make‑ahead, freezing, and serving ideas.
Sausage Biscuit Bombs (makes ~18–24)
Ingredients
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1 lb (450g) ground breakfast sausage (mild or spicy)
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1 small onion, finely diced (optional)
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1 tsp olive oil (if sautéing onion)
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2 cans (16.3 oz total) refrigerated biscuit dough (buttermilk-style, 8 biscuits per can) — or ~24 small homemade biscuit rounds
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6–8 oz shredded cheddar or monterey jack (or cut into ½” cubes)
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1 egg + 1 tbsp water (egg wash)
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Optional: 1 tsp maple syrup or brown sugar (if you like sweet-savory), ½ tsp smoked paprika, black pepper
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Optional dipping sauces: maple syrup, honey mustard, spicy ketchup, gravy
Equipment
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Baking sheet, parchment or silicone mat
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Skillet (if cooking sausage)
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Pastry brush
Method
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Pre-cook the sausage (recommended):
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Heat skillet over medium. If using onion, sauté diced onion in 1 tsp oil until soft.
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Add ground sausage and cook, breaking up, until fully browned and cooked through (no pink). Drain excess fat. Stir in optional seasonings (smoked paprika, a touch of brown sugar or maple if desired). Let cool slightly.
Shortcut: Use fully cooked sausage crumbles or pre-seasoned breakfast sausage if you prefer.
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Prep the biscuits:
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
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Separate biscuits and flatten each into a ~3.5–4″ round (use your palm or a rolling pin). If using large biscuits, divide dough to make more small bombs.
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Assemble:
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Place ~1 tablespoon cooked sausage (more for meaty bombs) in the center of each flattened biscuit. Top with a small pinch of shredded cheese or a cube (~1 tsp shredded / 1 cube).
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Pull edges of dough up over filling and pinch/pleat tightly to seal. Place seam-side down on baking sheet. Repeat.
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Egg wash & bake:
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Beat the egg with 1 tbsp water and brush each bomb lightly for shine and color.
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Optional: sprinkle coarse salt, everything bagel seasoning, or extra shredded cheese on top.
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Bake 12–18 minutes, until golden brown. (Time depends on size — smaller bombs ~12 min, larger ~18 min.) Internal temp for sausage should be 160°F (71°C).
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Serve warm with dipping sauces (maple syrup, honey mustard, sausage gravy, or ketchup).
Variations & Mix‑ins
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Cheesy jalapeño: Add a small piece of pickled jalapeño + pepper jack.
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Breakfast deluxe: Add a bit of scrambled egg inside each bomb.
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BBQ: Mix a teaspoon of BBQ sauce into the sausage and serve with more BBQ.
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Sweet-savory: Brush baked bombs with a light maple glaze (1 tbsp maple syrup + pinch of salt warmed) for brunch.
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Herby: Fold in chopped chives or parsley to sausage.
Make‑Ahead & Freezing
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Assemble then refrigerate: Seal bombs on the baking sheet, cover, and refrigerate up to 24 hours. Bake from chilled; add 2–3 minutes to bake time.
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Freeze before baking: Place assembled bombs on a tray, freeze until firm, then transfer to a freezer bag. Bake from frozen at 375°F — add about 6–10 minutes to baking time and ensure internal temp reaches 160°F. No thawing required.
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Bake and freeze: Bake fully, cool, freeze in layers separated by parchment; reheat in 350°F oven (~10–12 min) from frozen.
Air Fryer Option
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Preheat air fryer to 350°F (175°C). Place bombs seam-side down in a single layer (don’t overcrowd). Air fry 8–12 minutes until golden and internal temp 160°F. Times vary by model.
Tips
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Seal edges well so cheese/sausage don’t leak.
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If dough seems too thin, double up two biscuit layers.
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Use a thermometer to ensure sausage safety (160°F).
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For extra crispness, brush with melted butter for the last 2 minutes of baking.
Want a recipe using homemade biscuit dough, a vegetarian sausage substitute, or a one‑bowl spicy-maple glaze? I can drop that right in.
