Southern Sausage Biscuits
These aren’t just sausage with biscuits—they’re the classic, flaky, buttermilk biscuits with a savory sausage filling baked right inside. Perfect for grab-and-go breakfasts, brunch, or a hearty snack.
Prep Time: 20 mins | Cook Time: 15-18 mins | Makes: 8-10 biscuits
Ingredients:
For the Sausage Filling:
· 1 lb (450g) raw breakfast sausage (sage-flavored is classic, hot or mild works)
· ½ small onion, finely diced (optional)
· ¼ tsp black pepper
· ¼ tsp red pepper flakes (optional, for heat)
· 1 tbsp maple syrup (optional, for a touch of sweetness)
For the Biscuit Dough:
· 2 cups (250g) all-purpose flour, plus more for dusting
· 1 tbsp baking powder
· 1 tsp granulated sugar
· 1 tsp salt
· ½ cup (1 stick / 115g) unsalted butter, frozen for 30 minutes
· ¾ cup + 2 tbsp cold buttermilk (plus extra for brushing)
Instructions:
- Cook the Sausage Filling:
· In a skillet over medium heat, cook the sausage (and onion if using), breaking it into very small crumbles with a spatula. Cook until browned and fully cooked through, about 7-8 minutes.
· Stir in black pepper and red pepper flakes. If using maple syrup, stir it in now.
· Drain excess grease thoroughly. Spread the cooked sausage on a plate and refrigerate or freeze for 15 minutes to cool completely. (A cold filling is key to flaky biscuits!)
- Make the Biscuit Dough:
· Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
· In a large bowl, whisk together flour, baking powder, sugar, and salt.
· Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Toss gently with a fork to coat the butter shreds in flour.
· Make a well in the center and pour in the cold buttermilk. Using a fork, stir just until a shaggy dough forms and there are no dry flour patches. Do not overmix.
- Assemble the Biscuits:
· Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle, about ½-inch thick.
· Sprinkle half of the cooled sausage crumbles evenly over the dough.
· Fold the dough into thirds like a letter (fold bottom third up, then top third down over it).
· Pat back out into a ½-inch thick rectangle. Sprinkle the remaining sausage over the dough.
· Fold into thirds again. Pat out to a final thickness of about ¾-inch.
- Cut & Bake:
· Using a sharp, floured 2.5-inch round biscuit cutter, press straight down (do not twist!) to cut out biscuits. Re-roll scraps gently and cut until all dough is used.
· Place biscuits on the prepared baking sheet, edges just touching for higher rise.
· Brush the tops lightly with extra buttermilk.
· Bake for 15-18 minutes, until the tops are deep golden brown.
- Serve:
· Let cool on the pan for 5 minutes before serving warm. They are best the day they are made.
Key to Perfect Flaky Biscuits:
· Keep Everything Cold: Cold butter and buttermilk create steam pockets for flakiness.
· Don’t Overwork the Dough: Handle it as little as possible to avoid tough biscuits.
· Cold Filling: Hot sausage will melt the butter and ruin the layers.
· Sharp Cutter & No Twist: Twisting seals the edges and prevents a good rise.
Serving & Storage:
· Serve With: Butter, honey, pepper jelly, or sawmill gravy for dipping.
· Make Ahead: Shape unbaked biscuits, freeze solid on a tray, then bag for up to 3 months. Bake from frozen, adding 3-5 minutes.
· Reheat: Wrap in foil and warm in a 300°F (150°C) oven for 10 minutes, or split and toast.
Variations:
· Cheesy Sausage: Add ½ cup shredded sharp cheddar to the dough with the sausage.
· Gravy-Style: Make a quick sausage gravy and split the warm biscuits, spooning gravy over top.
· Mini Version: Use a 1.5-inch cutter for bite-sized biscuits, baking for 10-12 minutes.
Enjoy the perfect taste of Southern comfort in every buttery, savory, flaky bite