01 -
Preheat oven to 230°C. Grease a 23x23 cm glass or ceramic baking dish with nonstick spray.
02 -
Brown the breakfast sausage in a large skillet over medium-high heat for 8–10 minutes until fully cooked and no pink remains. Drain excess fat on paper towels.
03 -
In a medium bowl, combine flour, sugar, and baking powder. Stir in 415 milliliters buttermilk until a sticky batter forms. Incorporate additional buttermilk, if required, to achieve a cohesive mixture. Gently fold in shredded cheddar cheese and cooked sausage.
04 -
Pour melted butter evenly into the prepared baking dish. Spoon the biscuit dough on top and spread gently into an even layer. Using a knife or bench scraper, cut into 9 equal squares.
05 -
Bake on the middle rack for 25–30 minutes, rotating the pan once during baking. Remove when the top is golden brown and a toothpick inserted in the center comes out clean. Cover loosely with aluminum foil if biscuits brown too quickly.