Venison Cheddar Biscuits are soft flaky buttery golden brown buttermilk biscuits infused with venison sausage and cheddar cheese. Was that too many descriptive words? Maybe, but they perfectly describe how delicious these biscuits are.
Cheddar biscuits have been around for a long time and I’ve always loved them, but I didn’t know what love was until I added some fried venison sausage. I mean, why not add venison? I add it to everything else.
These are the perfect breakfast food, but believe it or not, I mostly fix these for dinner. I always make a large batch–13 biscuits. They stay fresh for up to 4 days and they are ideal for on-the-go breakfasts and they are great as leftovers. Just keep them refrigerated. When ready to eat, wrap a biscuit in a paper towel, heat for 20 seconds and you’re good to go.
They are very easy to make. If you’ve had trouble in the past with making biscuits, don’t worry–you’ve got this.
Sift 4 cups of self-rising flour through a flour sifter or a strainer using a tablespoon.
Add 1/2 tsp. of cayenne pepper and mix it in. I use 3/4 tsp. but I like the heat. I would recommend trying 1/2 tsp. first because depending on the spiciness of your sausage, this might be too much heat.
Add two cups of venison sausage, already fried, drained, and cooled, and 3/4 cup of cheddar cheese.
Fold the venison sausage and cheddar cheese in until it’s mixed well.
Now add 1 1/2 cups of buttermilk and mix well–there’s no need to be gentle.
Now, lightly dust a cutting board with flour, scrape the dough onto the flour and then sprinkle with a light dusting of flour.
You’ll need to knead the dough at least 3-4 times and then use your hands to lightly press the dough into about 3/4 of an inch thickness all around.
Cut the biscuits out using a medium-sized biscuit cutter. After cutting all the biscuits out, you’ll have some dough leftover. Form that dough into a ball and continue cutting biscuits. You probably will not need to add more flour to the cutting board, but if so, only add a little at a time.
Place the biscuits onto a large cookie sheet, sprayed with cooking spray, about 1/2″ apart. For softer biscuits, let them touch and for cruncher biscuits place them farther apart. You should have about 12-13 biscuits–It really depends on the brand of flour used.
Bake until the tops start to brown, which should be about 8 minutes. Then put the oven on broil, and remove the biscuits. Brush the tops with melted butter.
Place them back in the oven for just long enough for the tops to brown slightly.
Feel free to print our recipe card:
The good, the bad and the delicious…
- Venison Cheddar Biscuits are high in protein, iron, and calcium.
- They’re also very high in sodium, fat, and cholesterol and somewhat high in calories. See my tips below for making this a more diet-friendly recipe.
Venison Cheddar Biscuits Nutrition Facts
|Yields: 13 Biscuits||Serving: 1 Biscuit|
|Calories 413||Calories from fat 37|
|% Daily Value*|
|Total Fat 21 g||32%|
|Saturated Fat 8 g||38%|
|Monounsaturated Fat 6 g|
|Polyunsaturated Fat 5 g|
|Trans Fat 0.0 g|
|Cholesterol 78 mg||26%|
|Sodium 850 mg||35%|
|Potassium 292 mg||8%|
|Total Carbohydrates 29 g||10%|
|Dietary Fiber 1 g||5%|
|Sugars 2 g|
|Protein 24 g||49%|
|Vitamin A 5%|
|Vitamin C 1%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
- To lower the calories, sodium, fat, and cholesterol, use a non-fat cheddar cheese or you could also use less cheese.
- You can also use half of the shortening to help lower the calories, sodium, and fats, but it will not help with cholesterol.