Southern Sausage Biscuits

This is the ultimate Southern breakfast—flaky, buttery, sky-high homemade biscuits stuffed with a savory, spicy, and slightly sweet sausage patty. They’re a labor of love that’s absolutely worth it. This recipe makes the full “sandwich.”

Ingredients

For the Sausage Patties:

• 1 lb (450g) bulk breakfast sausage (mild, hot, or sage)

• 1 tablespoon pure maple syrup or light brown sugar (optional, for a hint of sweetness)

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon crushed red pepper flakes (optional)

• 1 tablespoon all-purpose flour (for binding)

For the Buttermilk Biscuits:

• 2 ½ cups (312g) all-purpose flour (White Lily brand preferred), plus more for dusting

• 1 tablespoon baking powder

• 1 teaspoon sugar

• ½ teaspoon baking soda

• 1 teaspoon salt

• ½ cup (1 stick / 113g) cold unsalted butter, frozen for 30 minutes

• 1 cup (240ml) cold buttermilk, plus extra for brushing

• 2 tablespoons melted butter (for brushing after baking)

Step-by-Step Instructions

Part 1: Make & Cook the Sausage Patties

1. In a bowl, combine the sausage, maple syrup (if using), pepper, red pepper flakes, and flour. Mix gently with your hands until just combined.

2. Divide into 8 equal portions. Shape each into a thin patty, about 2.5 inches in diameter (they will shrink as they cook).

3. Cook the patties in a skillet over medium heat for 3-4 minutes per side, until browned and cooked through. Drain on paper towels and set aside to cool completely. They must be cool before assembling.

Part 2: Make the Biscuit Dough

1. Preheat oven to 475°F (245°C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt.

3. Grate the frozen butter on the large holes of a box grater directly into the flour mixture. Toss gently with your fingers to coat the butter shreds in flour.

4. Make a well in the center and pour in the cold buttermilk. Using a fork, stir until a shaggy dough forms and no dry flour remains.

5. Turn the dough out onto a lightly floured surface. Gently pat it into a ¾-inch thick rectangle.

Part 3: Laminate & Shape

1. Fold the dough like a letter: Fold the top third down over the center, then the bottom third up over the top (this creates flaky layers). Turn the dough 90°.

2. Gently pat back into a ¾-inch thick rectangle. Repeat the folding process one more time.

3. Finally, pat the dough into a ½-inch thick square. Use a floured 2.5-3 inch round biscuit cutter to stamp out rounds. Do NOT twist the cutter—press straight down. Re-roll scraps once gently.

Part 4: Assemble & Bake

1. Place half of the biscuit rounds on the prepared baking sheet. Place a cooled sausage patty on each.

2. Brush the edges of the bottom biscuits lightly with buttermilk. Place the remaining biscuit rounds on top to form a “sandwich.”

3. Press the edges gently with your fingers to seal. Brush the tops generously with buttermilk.

4. Bake for 15-18 minutes, until the biscuits are puffed and deeply golden brown.

5. Remove from oven and immediately brush the hot tops with melted butter.

Key Secrets to Perfect Sausage Biscuits

• Cold is Crucial: Butter and buttermilk must be ice-cold for maximum flakiness. Grating frozen butter is the easiest way to incorporate it.

• Handle Gently: Overworking the dough develops gluten, making biscuits tough. Handle as little as possible.

• Seal Well: A good seal prevents the sausage from popping out during baking.

• The “No-Cutter” Method: Pat dough into a square and cut into 8 equal squares with a sharp knife for zero waste.

• Make Ahead: You can prep the sausage patties and freeze them. You can also make, assemble, and freeze unbaked biscuit sandwiches. Bake from frozen, adding 5-8 minutes to the bake time.

Serving Suggestions

Serve warm, split open with a pat of butter, a drizzle of honey, or a smear of pepper jelly or apple butter. Perfect with grits and eggs on the side.

Storage & Reheating

• Best served fresh the day they are made.

• Store leftovers in an airtight container in the fridge for up to 2 days.

• Reheat wrapped in foil in a 350°F oven for 10-12 minutes, or in the microwave for 20-30 seconds.

Enjoy this iconic taste of Southern hospitality—a true breakfast of champions!