Here’s a classic Southern-style sausage biscuits recipe—fluffy, buttery, and perfect for breakfast or brunch:
Southern Sausage Biscuits
Yields: 8–10 biscuits
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾ cup buttermilk (cold)
For the sausage filling:
- 1 pound breakfast sausage (mild or spicy)
- Optional: 4–6 slices cheddar cheese
Instructions
- Preheat the oven
- Set to 425°F (220°C).
- Prepare the sausage
- In a skillet over medium heat, cook sausage until browned and fully cooked. Break it into small crumbles. Drain excess fat and set aside.
- Make the biscuit dough
- In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda.
- Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Stir in cold buttermilk until just combined. Avoid overmixing.
- Shape and fill biscuits
- Turn dough onto a floured surface. Pat to about ½-inch thickness.
- Cut into rounds using a biscuit cutter.
- Optional: Place a spoonful of cooked sausage (and cheese if using) in the center of a biscuit round, then fold over or layer with another round.
- Bake
- Place biscuits on a parchment-lined baking sheet.
- Bake 12–15 minutes until golden brown.
- Serve
- Serve warm with butter, honey, or extra sausage on the side.
💡 Tips:
- For extra flaky biscuits, handle dough lightly and keep butter cold.
- You can make sausage biscuit sandwiches by splitting baked biscuits and adding egg, cheese, or gravy.
- Leftover biscuits can be reheated in a toaster oven or oven to restore crispiness.
If you want, I can also give a one-pan sausage biscuit bake that’s quicker and perfect for feeding a crowd.
Do you want me to provide that version?
