Preheat oven to 450F degrees. Spray an (oven safe) glass or ceramic 9×9-inch baking dish with nonstick cooking spray.

In a large skillet over medium-high heat, add the breakfast sausage and break it up into crumbles. Cook until there is no pink left, about 8-10 minutes. Drain cooked sausage on a paper towel-lined plate and set aside.

In a medium bowl, mix together the all-purpose flour, granulated sugar, and baking powder.

Pour in the buttermilk. Stir until a sticky batter forms, adding more buttermilk if necessary.

Gently stir in the shredded cheddar cheese along with the cooked sausage until well combined.

In a microwave-safe bowl, melt the salted butter. Pour the melted butter into the prepared baking dish.

Pour biscuit dough into the baking dish on top of the melted butter. Spread the dough evenly in the pan.

Cut the dough into 9 squares to aid in later cutting.

Bake for about 25-30 minutes, rotating the dish once. Cover with foil if browning too quickly. Biscuits should be golden brown and spring back to touch.

Insert a toothpick into the center. If it comes out clean, they are done! Slice and serve.