Description
These Southern Sausage Biscuits combine tender, flaky buttermilk biscuits with savoury breakfast sausage patties (and optional melted cheese), delivering a comforting, crowd-pleasing breakfast or brunch sandwich.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold butter, cubed
- ¾ cup cold buttermilk
- 1 lb breakfast sausage (pork)
- Sliced cheddar or American cheese (optional)
Instructions
- Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment or lightly grease it.
- In a large bowl, whisk together flour, baking powder, baking soda and salt.
- Add the cold cubed butter to the flour mixture and cut in until mixture resembles coarse crumbs with some pea-sized butter bits.
- Pour in the cold buttermilk all at once and gently stir with a fork just until the dough comes together. Do not overmix.
- Turn dough onto a lightly floured surface. Pat or roll into a roughly 1-inch thick rectangle. Fold the dough over onto itself a few times to create layers, then gently roll or pat again to about 1 inch thick.
- Use a floured biscuit cutter to cut straight down (don’t twist) into rounds. Place biscuits on the prepared sheet (touching for soft sides, spaced for crusty sides).
- Bake for 12–15 minutes, until golden and risen.
- While biscuits bake, divide the sausage into 6 portions, form into patties slightly larger than the biscuits. In a skillet over medium heat cook patties 3–4 minutes per side until browned and cooked through; drain on paper towels.
- Once biscuits are just cool enough to handle, split horizontally. Place a sausage patty inside each biscuit, add a slice of cheese if desired (so it melts slightly). Top with biscuit half and serve warm.
Notes
- Keep butter and buttermilk very cold for best flakiness.
- Do not over-mix the biscuit dough — stop when it just comes together.
- Folding the dough adds layers for a higher rise and flakier texture.
- Press cutter straight down—twisting the cutter can inhibit rise.
- Positioning biscuits touching vs spaced affects side texture (soft vs crusty).
- Cook sausage in a single layer for proper browning and flavour.
- Assemble cheese immediately after cooking sausage so it melts nicely.
- For busy mornings: bake biscuits ahead, cook sausage ahead, then assemble when ready.
- In high-altitude or humid conditions, baking time or thickness may need adjustment—watch for golden colour and rise.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Baking & Skillet Cooking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 sandwich
- Calories: ≈ 465 kcal
- Sugar: ≈ 2 g
- Sodium: ≈ 620 mg
- Fat: ≈ 30 g
- Saturated Fat: ≈ 12 g
- Unsaturated Fat: ≈ 14 g
- Trans Fat: ≈ 0.5 g
- Carbohydrates: ≈ 28 g
- Fiber: ≈ 2 g
- Protein: ≈ 20 g
- Cholesterol: ≈ 65 mg