• 1 lbĀ breakfast sausageĀ (mild or hot, based on your preference)

  • Ā¼ cupĀ unsalted butter, cold

  • Ā½ cupĀ sharp cheddar cheese, shredded (optional, but highly recommended)

  • 2 tablespoonsĀ fresh chivesĀ or parsley, finely chopped (optional)

The Flaky Biscuit Dough:

  • 2 cupsĀ all-purpose flourĀ (plus more for dusting)

  • 1 tablespoonĀ baking powder

  • 1 teaspoonĀ granulated sugar

  • 1 teaspoonĀ salt

  • Ā½ teaspoonĀ baking soda

  • Ā½ cupĀ cold unsalted butter, cubed

  • Ā¾ cupĀ cold buttermilk, plus more for brushing

Secret Ingredient for Extra Flakiness:

  • 2 tablespoonsĀ cold butter, grated for lamination

šŸ‘©ā€šŸ³ Your Foolproof Guide to Biscuit Brilliance

Follow these steps for the flakiest, most flavorful sausage biscuits you’ve ever tasted.

Step 1: Cook & Cool the Sausage

In a skillet over medium heat, cook the breakfast sausage, breaking it up into small crumbles with a spoon. Cook until browned and cooked through. Drain off any excess grease and spread the sausage on a plate to cool completely.Ā This is crucialā€”warm sausage will melt the butter and ruin the flaky layers!

Step 2: Create the Dry Mix

Preheat your oven toĀ 450Ā°F (235Ā°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.

Step 3: The “Cut-In” Method

Add the Ā½ cup of cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pockets are what create the flaky layers!

Step 4: Combine Wet & Dry

Create a well in the center of the flour mixture. Pour in the cold buttermilk and add the completely cooled sausage crumbles, shredded cheese, and chives (if using).
Use a fork to gently stir until a shaggy, slightly sticky dough forms. Do not overmix!

Step 5: Laminate & Layer

Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle. Use a rolling pin to roll it into a Ā½-inch thick rectangle.
Sprinkle the surface with the 2 tablespoons of grated cold butter. Fold the dough into thirds like a letter. Give it a quarter turn, then roll it out again to a Ā½-inch thickness. Repeat this folding process one more time.

Step 6: Cut & Bake to Perfection

Using a floured 2.5-inch biscuit cutter, press straight down to cut out biscuitsā€”do not twist the cutter! Place them close together on the prepared baking sheet. Gently re-roll the scraps and cut remaining biscuits.
Brush the tops with a little buttermilk for a gorgeous, golden-brown finish.
Bake for 12-15 minutes, or until the tops are golden brown and the biscuits have puffed up beautifully.

šŸŒŸ Pro-Tips for Biscuit Mastery

  • KEEP EVERYTHING COLD:Ā The secret to flaky biscuits is cold butter and cold buttermilk. I even freeze my butter and grate it for the lamination step.

  • DON’T OVERWORK THE DOUGH:Ā Handle the dough as little as possible. Overmixing develops gluten and leads to tough biscuits.

  • THE COOL SAUSAGE RULE:Ā Never add warm sausage to your biscuit dough. It will melt the butter and you’ll lose all those beautiful, flaky layers.

  • BAKE THEM CLOSE TOGETHER:Ā Placing the biscuits snugly on the pan helps them rise upwards, giving you taller, fluffier biscuits.

ā“ Frequently Asked Questions

Q: Can I make these ahead of time?
A:Ā Absolutely! You can shape the biscuits, place them on the baking sheet, and freeze them solid. Once frozen, transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.

Q: What if I don’t have buttermilk?
A:Ā Make a quick substitute: add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then add enough milk to make Ā¾ cup. Let it sit for 5 minutes until it curdles.

Q: Can I use pre-cooked sausage?
A:Ā Yes, just make sure it’s crumbled and completely cooled before adding it to the dough.

Q: How should I store leftovers?
A:Ā Store cooled biscuits in an airtight container at room temperature for 2 days. Reheat in a 350Ā°F oven for 10 minutes to restore the crisp exterior. They also freeze beautifully for up to 3 months.

šŸ½ļø Serving Suggestions: Beyond the Breakfast Table

  • The Classic:Ā Serve warm, split open with a pat of butter melting inside.

  • The Gravy Boat:Ā Split and smother with creamy sausage or sawmill gravy.

  • The Breakfast Sandwich:Ā Add a fried egg and a slice of cheese for the ultimate sandwich.

  • The Holiday Star:Ā A must-have on any brunch or holiday breakfast table.

The Final Biscuit: A Legacy in Every Layer

Southern Sausage Biscuits are more than a recipeā€”they’re a warm welcome, a gesture of love, and a testament to the fact that the most cherished family traditions often come from the simplest ingredients. Theyā€™re the taste of home, no matter where you are.

So, preheat that oven and get ready to fill your kitchen with the most inviting aroma in the world. Your new signature breakfast is waiting.

Now, we have to knowā€”are you team mild sausage or hot sausage? What’s your favorite way to serve a sausage biscuit? Share your family’s tradition in the comments below!