Southern Sausage Biscuits
Makes: 8–10 biscuits
Ingredients
For the biscuits:
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2 cups all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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1 tsp sugar
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½ tsp salt
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½ cup (1 stick) cold unsalted butter, cubed
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¾ cup buttermilk (cold)
For the sausage filling:
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1 lb breakfast sausage (pork or turkey)
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½ tsp black pepper (optional)
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½ tsp paprika or cayenne (optional, for flavor kick)
Optional toppings:
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Butter or honey for serving
Instructions
1️⃣ Cook the sausage
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Heat a skillet over medium heat.
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Cook sausage until fully browned, breaking it into small pieces.
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Drain excess grease and set aside.
2️⃣ Make the biscuits
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Preheat oven to 425°F (220°C).
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In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
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Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
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Add cold buttermilk and gently stir until a soft dough forms. Avoid overmixing.
3️⃣ Shape the biscuits
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Turn dough onto a floured surface and pat it into about 1-inch thick rectangle.
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Cut into circles using a biscuit cutter or glass.
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Optional: Press a small amount of cooked sausage in the center of each biscuit, then fold dough over to enclose, or bake separately and slice open later.
4️⃣ Bake
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Place biscuits on a baking sheet lined with parchment.
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Bake for 12–15 minutes until golden brown.
5️⃣ Serve
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Slice open and add more sausage or butter if desired. Serve hot.
Tips & Tricks
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Buttermilk matters: Cold buttermilk reacts with baking soda to make biscuits fluffy.
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Layering butter: Don’t overmix dough; little chunks of butter give a flaky texture.
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Make ahead: Freeze unbaked biscuits, then bake straight from freezer for fresh results.
I can also give you a super easy one-pan Southern sausage biscuit recipe where the sausage is baked right inside the biscuit—super messy-free and restaurant-style. Do you want that version too?