Southern Sausage Biscuits (Print Version)
# 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)
# Instructions:
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