One snowy weekend, the power went out in our neighborhood. Instead of panicking, my family decided to make the most of it. We pulled out blankets, lit candles, and turned the living room into a cozy camp. The kids were thrilled—it felt like a mini adventure right at home.

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I had just enough daylight left to rummage through the pantry and fridge, and what I found was the makings of one of our favorite comfort foods: sausage biscuits. With no TV humming in the background, just the chatter of my husband and kids, I set about mixing, kneading, and shaping dough on the counter while the smell of sizzling sausage filled the kitchen.

It felt both calming and purposeful, like the kind of food that keeps spirits high when things are uncertain. By the time the biscuits came out of the oven—golden, puffed, and smelling like heaven—we were all sitting around the table, laughing and sharing stories by candlelight.

Short Description

Southern sausage biscuits are flaky, buttery biscuits filled with savory sausage, baked golden, and perfect for breakfast, brunch, or a comforting snack.

Key Ingredients

For the Dough

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, cold and cubed
1 cup buttermilk, cold

For the Filling and Finish

1 pound breakfast sausage (pork or turkey)
1 tablespoon butter, melted

Tools Needed

Skillet
Mixing bowls
Pastry cutter or fork
Biscuit cutter
Rolling pin
Baking sheet with parchment paper

Cooking Instructions

Step 1: Cook the Sausage
Heat a skillet over medium heat. Cook sausage, breaking it into crumbles, for 8–10 minutes until browned and cooked through. Drain excess fat and let cool slightly.

Step 2: Preheat the Oven
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 3: Make the Dough
In a large bowl, whisk flour, baking powder, baking soda, and salt. Add cold, cubed butter. Using a pastry cutter or your fingertips, work butter into the flour until the mixture looks like coarse crumbs.

Step 4: Add Buttermilk
Pour in cold buttermilk and stir gently until just combined. Dough will be slightly sticky—don’t overmix.

Step 5: Shape the Biscuits
Turn dough onto a floured surface and knead lightly 4–5 times. Roll to ½-inch thickness and cut into rounds using a biscuit cutter.

Step 6: Fill and Assemble
Place a spoonful of cooked sausage onto half of the biscuit rounds. Top each with another round, pressing edges gently to seal.

Step 7: Bake
Place biscuits on the baking sheet, leaving space between them. Brush tops with melted butter. Bake 12–15 minutes, until puffed and golden brown.

Step 8: Cool and Serve
Let biscuits cool for a few minutes on the tray before serving warm.

Troubleshooting Tip: If dough feels too sticky, sprinkle extra flour on your surface. If biscuits are too dense, check that your baking powder is fresh.

Why You’ll Love This Recipe

Buttery and flaky, with a hearty sausage bite in every layer

Kid-approved and family-friendly for busy mornings

Perfect balance of savory filling and tender biscuit

Versatile enough for breakfast, snacks, or party trays

Budget-friendly and made with pantry staples

Mistakes to Avoid & Solutions

Overmixing the dough: This makes biscuits tough. Mix only until combined.

Warm butter: Cold butter creates flakiness. Keep it chilled.

Crowding the baking sheet: Leave space so biscuits bake evenly.

Too much flour on the board: Extra flour can dry the dough. Use lightly.

Undercooked sausage: Always cook fully before filling to avoid soggy biscuits.

Serving and Pairing Suggestions

Serve warm with honey butter or a drizzle of hot sauce.

Pair with scrambled eggs and fresh fruit for a complete breakfast.

Add a side of gravy for a Southern-style brunch spread.

Pack in lunchboxes for a hearty snack.

Storage and Reheating Tips

Store cooled biscuits in an airtight container at room temperature for up to 2 days.

Refrigerate for up to 4 days in a sealed container.

Freeze individually wrapped biscuits for up to 2 months.

Reheat in the oven at 350°F for 8–10 minutes to revive the flakiness.

FAQs

1. Can I use store-bought biscuit dough?
Yes, but homemade gives the best flavor and texture.

2. Can I make these ahead of time?
You can prep the dough and sausage, assemble, and refrigerate overnight before baking.

3. Can I substitute turkey sausage?
Absolutely, turkey sausage works well for a leaner option.

4. How do I know when the biscuits are done?
They should be golden brown on top and sound hollow when tapped.

5. Can I add cheese to the filling?
Yes, cheddar or pepper jack adds great flavor. Just sprinkle it with the sausage before sealing.

Tips & Tricks

Chill your mixing bowl before making the dough for extra flakiness.

Rotate the pan halfway through baking for even browning.

Use a sharp biscuit cutter and press straight down—don’t twist, or biscuits won’t rise as well.

Double the recipe and freeze half for quick breakfasts.

Recipe Variations

Cheddar Sausage Biscuits: Add ½ cup shredded cheddar to the dough for cheesy layers.

Herb Biscuits: Mix in 1 tablespoon fresh chopped herbs like chives or rosemary with the dry ingredients.

Spicy Kick: Use spicy breakfast sausage or add ½ teaspoon red pepper flakes to the filling.

Mini Party Bites: Cut smaller biscuit rounds, fill with sausage, and serve as appetizers.

Final Thoughts

Sausage biscuits are more than just breakfast food in my house—they’re a little piece of comfort wrapped in golden layers. They bring everyone to the table quickly, no matter what the morning looks like. On busy weekdays, they’re hearty enough to keep my kids fueled for school. On weekends, they become the centerpiece of a slower, more indulgent brunch.

When I make a big batch and tuck some into the freezer, I feel like I’ve given my future self a gift. Each bite carries the buttery crunch of the biscuit, the savory burst of sausage, and that homemade touch you can’t buy. They’re simple to make, endlessly adaptable, and always a hit with family and friends.

Southern Sausage Biscuits