Southern Sausage Biscuits

These Southern Sausage Biscuits are the ultimate breakfast comfort food. The secret to those iconic flaky layers is keeping your dairy and butter as cold as possible right up until they hit the oven.

Southern Sausage Biscuits

Ingredients:

How to Make Southern Sausage Biscuits

Step 1: Prepare the Dry Mix: Preheat your oven to 425°F. In a large mixing bowl, whisk together the 2 cups of flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt.

Step 2: Cut in the Butter: Add the 6 tablespoons of cold, cubed butter to the flour. Use a pastry cutter or a fork to “cut” the butter into the flour until the mixture looks like coarse crumbs with some pea-sized chunks of butter remaining.

Step 3: Form the Dough: Pour in the 3/4 cup of cold buttermilk. Stir gently until the dough just barely comes together; be careful not to overmix, or the biscuits will be tough. Turn the dough out onto a lightly floured surface and fold it over itself 3/4 times to create layers.

Step 4: Cut and Bake: Pat or roll the dough to a 1-inch thickness. Use a biscuit cutter to stamp out rounds (press straight down without twisting). Place them on a baking sheet and bake for 12/15 minutes until the tops are golden brown and the biscuits have puffed up.1

Step 5: Cook the Sausage: While the biscuits are in the oven, divide the 1 lb of sausage into patties. Shape them slightly larger than the biscuits to account for shrinkage. Cook in a skillet over medium heat for 3/4 minutes per side until fully browned. Drain on paper towels.

Step 6: Assemble: Split the warm biscuits in half. Place a sausage patty (and a slice of cheese, if using) inside each one. The heat from the meat will melt the cheese perfectly. Serve immediately while hot.

Pro Tips for Flaky Biscuits

• Stay Cold: If your kitchen is warm, pop the cubed butter in the freezer for 10 minutes before starting.

• The “Tuck”: When placing biscuits on the pan, let them touch slightly if you want soft sides and a higher rise.