These Southern sausage biscuits deliver everything you love about down-home breakfast cooking in one satisfying package. The fluffy buttermilk biscuits split open to reveal savory sausage patties that are perfectly seasoned and juicy, creating that classic combination that has fueled Southern mornings for generations. What makes this recipe particularly valuable is how it transforms simple ingredients into something that tastes like it came from a beloved grandmother’s kitchen, using techniques that guarantee tender biscuits every single time.
Ingredients:
→ Buttermilk Biscuits
01 – 2 cups all-purpose flour
02 – 1 tablespoon baking powder
03 – ½ teaspoon baking soda
04 – 1 teaspoon salt
05 – 6 tablespoons cold butter, cubed
06 – ¾ cup cold buttermilk
→ Sausage and Assembly
07 – 1 lb breakfast sausage
08 – Sliced cheddar or American cheese (optional)
How to Make Southern Sausage Biscuits
01 – Preheat oven to 425°F. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized butter pieces.
02 – Stir in cold buttermilk until dough just comes together – don’t overmix. Turn dough onto a floured surface and gently fold a few times. Roll to 1-inch thickness and cut into rounds with a biscuit cutter. Place on a baking sheet.
03 – Bake for 12-15 minutes until golden brown on top. The biscuits should be fluffy and cooked through.
04 – While biscuits bake, shape breakfast sausage into patties slightly larger than the biscuits (they’ll shrink during cooking). Cook in a skillet over medium heat for 3-4 minutes per side until browned and fully cooked through. Drain on paper towels.
05 – Split warm biscuits in half horizontally. Place a sausage patty inside each biscuit. Add a slice of cheese if desired while the biscuit and sausage are still warm so it melts slightly.
06 – Top with the other biscuit half and serve immediately while hot. These are best enjoyed fresh and warm.
Notes:
01 – Keep butter and buttermilk cold for the flakiest, most tender biscuits
02 – Don’t overwork the dough or biscuits will be tough – mix just until combined
03 – Shape sausage patties slightly larger than biscuits to account for shrinkage
04 – These are perfect for a hearty Southern breakfast or brunch gathering