southern sausage biscuits

Step 2: Make the Biscuit Dough

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda.
3. Add the cold, cubed butter. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized chunks.
4. Slowly pour in the cold buttermilk and stir until the dough just comes together. It should be slightly sticky but manageable.

Tip: Handle the dough gently. Overmixing can make biscuits tough instead of light and fluffy.

Step 3: Shape the Biscuits

1. Lightly flour a clean surface and turn the dough out.
2. Gently knead it 3–4 times, just until it comes together.
3. Roll the dough into a rectangle about 1/2 inch thick.
4. Using a biscuit cutter (or a cup if you don’t have one), cut out rounds.
5. Place a spoonful of the cooked sausage in the center of one round, then top with another biscuit round. Press the edges gently to seal.

Tip: For extra fluffiness, avoid pressing too hard when sealing the biscuits—just enough to keep the sausage inside.

Step 4: Bake the Biscuits

1. Place the filled biscuits on a baking sheet lined with parchment paper.
2. Bake for 12–15 minutes, or until the biscuits are golden brown on top.
3. Remove from the oven and let them cool slightly for 5 minutes before serving.

Optional: Brush the tops with melted butter for a shiny, buttery finish.

Serving Suggestions

Southern sausage biscuits are incredibly versatile. Enjoy them:

• Hot and fresh with a drizzle of honey or maple syrup.
• Split and filled with fried eggs for a hearty breakfast sandwich.
• Alongside grits or scrambled eggs for a traditional Southern brunch.

Final Tips for Perfect Southern Sausage Biscuits

• Always use cold butter and cold buttermilk to achieve a light, flaky texture.
• Don’t overmix the dough. Light handling keeps the biscuits tender.
• If you want extra fluffy biscuits, fold the dough over once or twice before cutting.

Southern sausage biscuits are more than just a breakfast food—they’re a little taste of Southern comfort in every bite. The flaky, buttery layers combined with the savory, seasoned sausage make them irresistible. Once you try making them from scratch, you’ll never go back to store-bought biscuits again.

If you want, I can also create a step-by-step visual guide with pictures of each stage, so it’s easier to follow while cooking. This usually makes the process way simpler and more fun.

Do you want me to do that?