Southern Sausage Biscuits

Step 3: Roll and Cut

1. Turn the dough onto a floured surface and gently knead it 3–4 times until it’s uniform.
2. Pat or roll the dough to about 1/2-inch thickness.
3. Using a biscuit cutter or a round glass, cut the dough into circles. Gather scraps, re-roll, and cut additional biscuits.

Step 4: Cook the Sausage

1. In a skillet over medium heat, crumble the sausage and cook until browned and cooked through (about 7–8 minutes).
2. Drain excess fat and season with black pepper and optional spices. Set aside.

Step 5: Assemble the Biscuits

1. Pre-bake the biscuits on the prepared baking sheet for about 5–7 minutes—this ensures the inside cooks properly once you add the sausage.
2. Remove from oven and split each biscuit horizontally.
3. Spoon a generous layer of cooked sausage onto the bottom half, then place the top biscuit over it.

Step 6: Final Bake (Optional)

For an extra golden, slightly crisp biscuit top, return the assembled biscuits to the oven for 5 minutes. This step is optional but highly recommended if you enjoy a slightly toasted finish.

Step 7: Serve and Enjoy

Serve these biscuits warm, straight from the oven. They’re delightful on their own, with a pat of butter, or drizzled with honey. Some people even like a dash of hot sauce for a little kick! Pair with eggs or a fresh fruit salad for a complete Southern-style breakfast.

Tips for Perfect Southern Sausage Biscuits

• Keep everything cold: Cold butter and buttermilk are key to flaky biscuits.
• Don’t overwork the dough: Gentle handling keeps the biscuits tender.
• Customize the sausage: Add herbs like thyme or sage for a unique flavor twist.
• Make ahead: You can assemble and freeze these biscuits; just bake directly from frozen for 12–15 minutes at 425°F (220°C).

Southern Sausage Biscuits are a testament to the magic of simple ingredients coming together in harmony. Flaky, buttery biscuits envelop savory sausage for a bite that feels like home. Whether you’re feeding family, friends, or just treating yourself, this recipe is bound to become a staple in your kitchen.

If you want, I can also write a shortcut version using pre-made biscuit dough that still tastes authentic Southern style but takes half the time.

Do you want me to do that?