Here’s a classic, flaky, and flavorful recipe for Southern Sausage Biscuits—perfect for breakfast, brunch, or anytime comfort food.
Southern Sausage Biscuits
Ingredients (makes 8–10 biscuits)
For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 cup cold unsalted butter, cubed
- 3/4 cup buttermilk, cold
For the sausage filling:
- 1/2 lb (225 g) breakfast sausage, cooked and crumbled
- Optional: 1/2 tsp black pepper, 1/2 tsp smoked paprika
Instructions
1. Preheat oven
- Heat to 425°F (220°C).
- Line a baking sheet with parchment paper.
2. Make the biscuit dough
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Stir in cold buttermilk just until a dough forms — do not overmix.
3. Shape biscuits
- Roll out dough on a lightly floured surface to 1/2–3/4 inch thick.
- Cut into rounds using a biscuit cutter (or glass).
4. Assemble sausage biscuits
- Cook sausage in a skillet until browned and crumbled. Drain excess fat.
- Spoon a bit of sausage onto half of the biscuit rounds, then top with the remaining biscuit rounds to form sandwiches.
- Optional: brush tops with melted butter for golden color.
5. Bake
- Bake 12–15 minutes, or until golden brown.
6. Serve
- Serve warm with extra butter, honey, or gravy.
- Optional: drizzle with hot sauce or serve with scrambled eggs for a hearty breakfast.
Tips
- Flaky biscuits: Keep butter and buttermilk cold.
- Extra flavor: Add shredded cheddar or herbs to the biscuit dough.
- Make ahead: Dough can be prepared and chilled for 1–2 hours before baking.
- Gravy option: Make sausage gravy from browned sausage, flour, and milk to pour over biscuits.
I can also give you a one-pan Southern sausage biscuit casserole if you want a quick, baked version for brunch.
