Rotel Sausage Cream Cheese Drop Biscuits

Rotel Sausage Cream Cheese Drop Biscuits – a delicious twist on sausage balls – can bake and freeze for a quick breakfast on-the-go. Equally delicious as a party appetizer! Only 6 ingredients – sausage, cream cheese, Rotel diced tomatoes and green chiles, Bisquick, cheddar cheese, and buttermilk. SO easy!! Use gluten-free Bisquick for a gluten-free dish.

plate of sausage drop biscuits with text overlay

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Bisquick Drop Biscuits with Sausage

These Rotel Sausage Cream Cheese Drop biscuits have been on repeat at our house. They are effortless to make and are packed with tons of great flavor! I would describe these biscuits as gourmet sausage balls, but they are much easier to make than sausage balls. No heavy mixing and rolling. Just mix, scoop, drop, and bake. You might want to double the recipe. These don’t last long at our house!

What is Bisquick?

Bisquick is a pre-made baking mix sold by Betty Crocker. It is made with flour, shortening, salt, sugar, and baking powder.

If you don’t have access to a box of Bisquick, you can make a quick homemade Bisquick mix.

In a food processor pulse 1 cup of all-purpose flour, 1 1⁄2 teaspoons of baking powder, 1⁄2 teaspoon of salt, and 2 1⁄2 tablespoons Crisco shortening. If you don’t have a food processor, you can use a pastry cutter to cut the shortening into the flour mixture.

sausage drop biscuits on a baking sheet

How to Make Rotel Sausage Cream Cheese Drop Biscuits

These biscuits are super easy to make with only a few simple ingredients. In a large skillet, cook sausage over medium-high heat until no longer pink. Drain excess grease. In a large bowl, combine cooked sausage and cream cheese. Add drained Rotel diced tomatoes and green chilies, shredded cheese, and Bisquick. Slowly pour buttermilk into the dry ingredients and stir, adding buttermilk just until a soft dough forms. You may have leftover buttermilk.

Using a medium cookie scoop, scoop the dough, and place it on a parchment-lined baking sheet. Bake the biscuits in a preheated oven until golden brown. Sprinkle the cooked biscuits with parsley or chives. Brush with melted butter if desired.

Helpful Tips & Frequently Asked Questions

  • I used Jimmy Dean hot sausage. Feel free to substitute ground turkey sausage for a lower-calorie dish.
  • You can use regular, gluten-free, or Heart Healthy Bisquick.
  • To make homemade buttermilk, combine 1 cup whole milk with 1 tablespoon of white vinegar or lemon juice. Let the mixture sit at room temperature for 5 to 10 minutes.
  • Make sure to drain the Rotel well. I drain it in a colander and pat it dry with a paper towel.
    • Having too much moisture in the tomatoes will result in flatter biscuits.
  • I used a medium cookie scoop to scoop the dough and it was perfect.  
    • Feel free to use a smaller, larger cookie scoop or ice cream scoop. Just make sure to adjust the cooking time accordingly. Smaller biscuits won’t take as long to cook, and larger biscuits will take a few minutes longer.
  • Can Sausage Drop Biscuits be frozen? Yes. Bake the biscuits and cool completely. Transfer biscuits to a freezer bag and freeze for up to 3 months.
  • Store leftovers in an airtight container in the fridge.
sausage rotel drop biscuits

What to Serve with Quick Drop Biscuits

These easy biscuits are a new favorite at our house. They are great for breakfast, lunch, dinner, and parties. They are equally delicious as a side dish for soup and stews.

I am going to double the recipe next time and freeze the leftovers to stock the freezer. These will be perfect for a quick weekday breakfast at our house. Serve the biscuits with some eggs and smother them with gravy – YUM!

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plate of sausage drop biscuits with text overlay

Rotel Sausage Cream Cheese Drop Biscuits

Yield: 24 biscuits
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Rotel Sausage Cream Cheese Drop Biscuits – a delicious twist on sausage balls – can bake and freeze for a quick breakfast on-the-go. Equally delicious as a party appetizer! Only 6 ingredients – sausage, cream cheese, Rotel diced tomatoes and green chiles, Bisquick, cheddar cheese, and buttermilk. SO easy!! Use gluten-free Bisquick for a gluten-free dish.

Ingredients:

  • ½ pound breakfast sausage
  • 2 -oz cream cheese, softened
  • ½ cup Rotel diced tomatoes and green chiles, drained and squeezed
  • cups biscuit/baking mix
  • 2 cups shredded Cheddar cheese
  • 6 to 7 Tbsp buttermilk

Instructions:

  • Preheat oven to 400ºF.
  • In a skillet, cook and crumble sausage until no longer pink; drain. Remove from heat. Add cream cheese and rotel. Stir to combine.
  • In a bowl, combine biscuit mix and cheese; stir in sausage mixture. Add buttermilk and toss with a fork until just moistened.
  • Shape into 2-in. balls. Place on ungreased baking sheets.
  • Bake for 12-15 minutes or until puffed and golden brown. Cool on wire racks.

Notes:

  • I used Jimmy Dean hot sausage. Feel free to substitute ground turkey sausage for a lower-calorie dish.
  • You can use regular, gluten-free, or Heart Healthy Bisquick.
  • To make homemade buttermilk, combine 1 cup whole milk with 1 tablespoon of white vinegar or lemon juice. Let the mixture sit at room temperature for 5 to 10 minutes.
  • Make sure to drain the Rotel well. I drain it in a colander and pat it dry with a paper towel.
    • Having too much moisture in the tomatoes will result in flatter biscuits.
  • I used a medium cookie scoop to scoop the dough and it was perfect.  
    • Feel free to use a smaller, larger cookie scoop or ice cream scoop. Just make sure to adjust the cooking time accordingly. Smaller biscuits won’t take as long to cook, and larger biscuits will take a few minutes longer.
  • Can Sausage Drop Biscuits be frozen? Yes. Bake the biscuits and cool completely. Transfer biscuits to a freezer bag and freeze for up to 3 months.
  • Store leftovers in an airtight container in the fridge.

Steph

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rotel sausage biscuits on a baking sheet
plate of sausage drop biscuits with text overlay

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