Here’s a classic Southern Sausage Biscuit recipe — flaky, buttery biscuits stuffed with savory breakfast sausage. Perfect for breakfast or brunch!
🍴 Southern Sausage Biscuits
Ingredients (Makes 8–10 biscuits)
For the biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾ cup buttermilk, cold
For the sausage filling
- 8 oz breakfast sausage (mild or spicy)
- Optional: ¼ tsp black pepper, pinch of cayenne
⭐ Instructions
1. Cook the sausage
- In a skillet over medium heat, cook sausage until browned and fully cooked.
- Break into small crumbles. Drain excess fat. Set aside to cool slightly.
2. Make the biscuits
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Pour in cold buttermilk and stir until dough just comes together. Don’t overmix!
3. Shape and fill
- Turn dough onto a lightly floured surface. Gently pat or roll to ½–¾ inch thick.
- Cut biscuits using a 2–3 inch round cutter.
- Spoon a little sausage onto half of the biscuit rounds. Top with the remaining rounds and gently press edges to seal.
4. Bake
- Place biscuits on prepared baking sheet.
- Bake 12–15 minutes or until golden brown.
- Optional: brush tops with melted butter for extra flavor.
5. Serve
Serve warm — perfect with eggs, gravy, or just a little butter.
⭐ Tips
- Keep butter cold for flaky biscuits.
- Don’t overmix dough; gentle handling keeps biscuits tender.
- You can make larger biscuits for sandwiches or mini ones for appetizers.
- For added flavor, mix ¼ cup shredded cheddar into the dough.
I can also give you a make-ahead version where you freeze sausage biscuits for quick breakfasts — they bake up just as fluffy!
Do you want the make-ahead freezer version?
