Ingredients
- 1 lb (450g) bulk pork breakfast sausage (mild or hot), uncooked
- 2 cups (240g) Bisquick baking mix (or any self-rising pancake/biscuit mix)
- 2 cups (225g) sharp cheddar cheese, freshly shredded
Key Details
- Prep Time: 10 minutes
- Bake Time: 22–25 minutes
- Yield: 16 squares (1 standard 9×13-inch pan)
- Serving Temp: Warm or room temperature
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray or line it with parchment paper for easy removal.
- Combine Ingredients: In a large mixing bowl, combine the uncooked sausage, biscuit mix, and shredded cheddar cheese.
- Mix Thoroughly: Use clean hands or a sturdy wooden spoon to knead the mixture until the dry mix is completely incorporated and a uniform, dense dough forms.
- Press into Pan: Transfer the mixture into the prepared baking dish. Press it down firmly and evenly across the bottom using your fingers or the back of a measuring cup.
- Bake: Bake for 22 to 25 minutes, or until the top is deeply golden brown and the edges are crisp and bubbling.
- Cool and Slice: Allow the pan to rest for 5 to 10 minutes before slicing into 16 even squares. Serve warm.
Pro Tips for Best Results
- Grate Your Own Cheese: Pre-bagged shredded cheese contains anti-caking starches that hinder melting and dry out the dough. Freshly grated sharp cheddar provides the necessary moisture and rich texture.
- Spice Adjustment: Swap mild breakfast sausage for hot Italian or spicy country sausage to give every bite a noticeable kick.
- Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster oven or air fryer at 350°F (175°C) for 3–5 minutes to restore the crispy edges. Freeze baked squares for up to 2 months.