Southern Sausage Biscuits

It is a cold morning and you want something warm. These Southern Sausage Biscuits are exactly what you need right now.

They are flaky, buttery, and incredibly satisfying for the whole family. You get a perfect breakfast in just 35 minutes total.

WHY YOU’LL MAKE SOUTHERN SAUSAGE BISCUITS AGAIN

This recipe is a staple because it uses simple pantry ingredients. You likely have everything in your kitchen already.

These are much better than any fast-food breakfast sandwich. The biscuits are light and the sausage is juicy and hot. It is the ultimate comfort food for a lazy winter weekend.

Your kids will love the simple, savory flavors of this dish. It is a reliable meal that never fails to please a crowd.

HOW THIS COMES TOGETHER

Making biscuits from scratch might seem intimidating for beginners. Do not worry because this process is very straightforward.

The key is keeping your butter and buttermilk very cold. You will fold the dough to create flaky layers easily. While the biscuits bake, you can sear the sausage patties quickly. Everything finishes at the same time for a stress-free morning meal.

WHAT YOU’LL NEED

These ingredients are basic but deliver huge flavor when combined. Make sure your butter is cubed and chilled before you start.

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 pound bulk pork breakfast sausage

STEP-BY-STEP DIRECTIONS

1. Preheat your oven to 450°F (232°C).
2. Line a large baking sheet with parchment paper.
3. Whisk the flour, baking powder, baking soda, and salt together.
4. Add the cold cubed butter to the dry mixture.
5. Use a pastry cutter until it looks like coarse meal.
6. Pour in the cold buttermilk and stir gently.
7. Stop stirring once a shaggy dough forms.
8. Place dough on a floured surface and fold 5-6 times.
9. Pat the dough down to 1-inch thickness.
10. Cut into 8 rounds using a 2.5-inch cutter.
11. Place biscuits on the pan so they are touching.
12. Bake for 12-15 minutes until the tops are golden brown.
13. Shape the sausage into 8 flat, wide patties.
14. Cook patties in a skillet over medium heat.
15. Sear for 4-5 minutes per side until fully cooked.
16. Split the warm biscuits and add the sausage patties.

HOW TO SERVE IT

Serve these Southern Sausage Biscuits while they are still steaming hot. They are perfect on their own for a quick breakfast. You can also pair them with scrambled eggs and fresh fruit. For a real treat, drizzle a little honey or maple syrup inside. They also taste great with a side of creamy white gravy.

LEFTOVERS & STORAGE

Store any leftover biscuits and sausage in the fridge for 3 days. Use an airtight container to keep them fresh and moist. You can also freeze the assembled biscuits for up to a month. Reheat them in the oven at 350°F for the best texture. Avoid the microwave if you want the biscuits to stay flaky. This makes them a great option for busy weekday mornings.

MAKE IT EVEN BETTER (PRO TIPS)

• Always use very cold butter for the flakiest biscuit layers.
• Do not twist the biscuit cutter when pressing into the dough.
• Make sure the biscuits touch on the pan to help them rise.
• Use a heavy cast iron skillet for the best sausage sear.
• Chill your flour in the fridge if your kitchen is very warm.
• Brush the tops with melted butter right after they leave the oven.
• Substitute spicy sausage if you want a little extra heat.
• Measure your flour by weight for the most consistent results.

EASY WAYS TO CHANGE IT UP

• Add 1/2 cup of sharp cheddar cheese to the biscuit dough.
• Mix a teaspoon of cracked black pepper into the dry ingredients.
• Use turkey sausage for a lighter version of this classic dish.
• Add a slice of American cheese while the sausage is hot.

QUICK QUESTIONS

Can I use store-bought biscuit dough?

You can use canned biscuits if you are in a rush. However, homemade buttermilk biscuits have a much better flavor and texture. The extra 10 minutes of work is definitely worth it.

Why are my biscuits dry and crumbly?

This usually happens if you add too much flour or overwork the dough. Measure carefully and handle the dough as little as possible. Gentle folding is the secret to success.

I hope you enjoy these hearty biscuits as much as my family does. They are the perfect way to start any winter morning. Give them a try this weekend!

— Ethan

Southern Sausage Biscuits

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Calories: 455

Ingredients Method

Ingredients

  

• 2 cups all -purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 pound bulk pork breakfast sausage

Method

 

1. Preheat oven to 450°F (232°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Incorporate the cold cubed butter into the dry ingredients using a pastry cutter until the mixture resembles coarse meal with pea-sized lumps.
4. Add the buttermilk and stir gently until a shaggy dough forms, being careful not to overwork.
5. Turn the dough onto a lightly floured surface and fold it over itself 5 to 6 times to create layers.
6. Pat the dough to a 1-inch thickness and cut into 8 rounds using a 2.5-inch biscuit cutter.
7. Arrange biscuits on the baking sheet so they are touching and bake for 12-15 minutes until golden brown.
8. Divide the breakfast sausage into 8 equal portions and shape into flat patties slightly wider than the biscuit cutter.
9. Cook the sausage patties in a heavy skillet over medium heat for 4-5 minutes per side until the internal temperature reaches 160°F (71°C).
10. Split the warm biscuits horizontally and place one sausage patty inside each.