Southerners Sausage Biscuits
Introduction
These Southern Sausage Biscuits combine tender, flaky buttermilk biscuits with perfectly seasoned breakfast sausage for a classic, comforting breakfast sandwich.
The easy biscuit method keeps butter cold and the dough handled gently so you get tall layers and a buttery crumb — just like Grandma’s.
Why this works
- Cold butter + minimal mixing = flaky layers.
- Buttermilk reacts with baking soda for extra lift and tender crumb.
- Sausage patties slightly oversized ensure full coverage after shrinkage.
Ingredients
Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup cold buttermilk
Sausage & Assembly
- 1 lb breakfast sausage
- Sliced cheddar or American cheese (optional)
Directions
- Preheat: Heat oven to 425°F (220°C). Prepare a baking sheet (parchment optional).
- Mix dry: Whisk flour, baking powder, baking soda, and salt in a large bowl.
- Cut in butter: Add cold cubed butter and cut into the flour until pea-sized pieces remain (use a pastry cutter, forks, or fingertips).
- Add buttermilk: Pour in cold buttermilk and stir gently until the dough just holds together. Avoid overmixing.
- Fold & cut: Turn dough onto a lightly floured surface, fold 3–4 times to build layers, pat or roll to 1″ thick. Cut rounds with a biscuit cutter; place on sheet close but not touching.
- Bake: Bake 12–15 minutes, until tall and golden. Remove and keep warm.
- Cook sausage: While biscuits bake, form sausage into patties slightly larger than the cutters. Cook over medium heat 3–4 minutes per side until done; drain on paper towels.
- Assemble: Split warm biscuits, place a sausage patty inside, add a slice of cheese if using (it will melt slightly), then top and serve immediately.
Pro tips:
- Keep ingredients cold — chill butter and buttermilk beforehand for best flakiness.
- Handle dough lightly — overworking makes tough biscuits.
- For shiny tops, brush with melted butter right after baking.
- Make-ahead: freeze baked biscuits and cooked patties separately; reheat in oven for best texture.
Variations & Serving Ideas
- Add a fried egg for a hearty sandwich.
- Swap breakfast sausage for spicy chorizo or sage pork patties.
- Serve with honey or hot honey for contrast.
- Top with sausage gravy for a classic Southern twist.
Storage
Refrigerate assembled sandwiches up to 2 days (cheese may make them soggy). Freeze components separately up to 2 months. Reheat biscuits in a 350°F oven 8–12 minutes.
Conclusion
These Southern Sausage Biscuits strike the perfect balance of tender, flaky biscuit and juicy, savory sausage. With a few careful steps — cold butter, gentle handling, and hot oven — you’ll get bakery-style results at home every time.
