12 Flaky Southern Sausage Biscuits Everyone Will Crave

Oh my stars, let me tell you about my absolute favorite way to start the day – warm Southern sausage biscuits fresh from the oven! There’s nothing quite like breaking open a flaky, golden biscuit to reveal those savory sausage crumbles hiding inside. I’ve been making these since my college days when my roommate’s grandma mailed us her handwritten recipe on a grease-stained index card. Now it’s my go-to when I need something hearty that’ll make everyone at the breakfast table smile. The magic happens when cold butter meets tangy buttermilk, creating layers upon layers of deliciousness wrapped around perfectly seasoned Southern-style sausage. Trust me, once you try these, you’ll never look at plain biscuits the same way again!

Why You’ll Love These Southern Sausage Biscuits

Let me count the ways these biscuits will steal your heart (and probably become your new breakfast obsession):

• Quick & satisfying: From bowl to table in 30 minutes flat – perfect for those mornings when you’re half-asleep but still want something homemade
• Hearty enough for any appetite: The sausage packs these Southern biscuits with protein that’ll keep you full till lunch
• Endlessly customizable: Swap in spicy sausage, add cheese, or drizzle with honey – they’re like a blank canvas for your cravings
• Crowd-pleasing magic: I’ve yet to meet anyone who can resist warm sausage biscuits fresh from the oven

Seriously, these are the biscuits dreams are made of – flaky, buttery, with little bursts of savory sausage in every bite. What’s not to love?

Ingredients for Southern Sausage Biscuits

Now let’s talk about what makes these biscuits so darn good – the ingredients! I’m a firm believer that simple, quality ingredients make the best Southern sausage biscuits. Here’s exactly what you’ll need (and yes, I’ve learned the hard way that these details matter):

• 2 cups all-purpose flour – Spoon and level it, don’t scoop! That extra air makes a difference
• 1 tablespoon baking powder – Check the date! Old baking powder means flat biscuits
• 1 teaspoon salt – I use kosher salt for even distribution
• 1/2 cup cold unsalted butter, cubed – And I mean COLD. Straight from the fridge, cut into little pea-sized pieces
• 3/4 cup buttermilk – Shake the carton well before measuring
• 1/2 pound cooked Southern-style sausage, crumbled – Cook it first, drain the grease, and let it cool slightly. Hot sausage melts the butter too soon!

See? Nothing fancy, just good old-fashioned ingredients done right. Pro tip: measure everything before you start – once that butter hits the flour, you’ll want to work quickly!

How to Make Southern Sausage Biscuits

Alright y’all, let’s get to the fun part – making these heavenly biscuits! I promise it’s easier than you think, especially if you follow my little tricks along the way. Just remember – cold hands make light biscuits (or at least that’s what my grandma always said).

Mixing the Dough

First things first – preheat that oven to 425°F. While it’s heating up, whisk together your flour, baking powder, and salt in a big bowl. Now here’s where the magic starts – take those cold butter cubes and start working them into the flour mixture. I use my fingers (washed, of course!) to pinch the butter into the flour until it looks like coarse crumbs with some pea-sized butter bits still visible. Those little butter pockets are what create all those glorious flaky layers!

Next, pour in the buttermilk all at once and stir gently with a fork just until the dough starts coming together. It’ll look shaggy and messy – that’s perfect! Overmixing at this stage makes tough biscuits, and nobody wants that.

Folding in the Sausage

Now for the star of the show – the sausage! Sprinkle those cooked, crumbled bits evenly over the dough. Here’s my secret: I use my hands to gently fold and press the sausage into the dough, turning the bowl as I go. You want every future bite to have some sausage, but don’t go crazy mixing – about 5-6 folds max. The dough will still look uneven with sausage peeking out everywhere, and that’s exactly what we want.

Baking to Perfection

Turn the dough out onto a lightly floured surface and pat it (don’t roll!) into a 1-inch thick rectangle. Use a sharp biscuit cutter (or even a glass) dipped in flour to cut out your biscuits. Press straight down – no twisting! Twisting seals the edges and prevents rising.

Arrange them on a parchment-lined baking sheet, sides just touching. This helps them rise up instead of spreading out. Bake for 12-15 minutes until they’re puffed up and golden brown on top. The smell alone will have your family gathered in the kitchen! Let them cool for just a minute before serving – that first bite of warm, flaky biscuit with savory sausage is pure heaven.

Expert Tips for the Best Southern Sausage Biscuits

Want to take your biscuits from good to “can I have the recipe?” great? Here are my tried-and-true tips for Southern sausage biscuit perfection:

• Keep it cold, y’all: Cold butter and buttermilk are non-negotiable. I even chill my flour and bowl sometimes if it’s a hot day. Warm ingredients = flat biscuits!
• Handle with care: The less you mess with the dough, the better. Overworking it develops gluten and makes biscuits tough. Pat, don’t roll!
• Uniform thickness matters: Aim for 1-inch thick biscuits. Too thin and they dry out; too thick and the centers don’t cook through.
• Don’t twist your cutter: Press straight down when cutting biscuits. Twisting seals the edges and stops them from rising.

Follow these tips, and you’ll have biscuits that’ll make your grandma proud!

Ingredient Substitutions and Notes

Listen, I know we sometimes need to improvise in the kitchen, so here’s how to tweak this recipe without losing that Southern charm:

• Out of buttermilk? No sweat! Mix 3/4 cup milk with 2 tsp lemon juice or vinegar and let it sit for 5 minutes. Not quite the same tang, but it works in a pinch.
• Turkey sausage lovers: Go ahead and substitute – just add an extra pinch of spices since it’s leaner. I sometimes throw in a dash of cayenne for kick.
• Gluten-free option: Use a 1:1 gluten-free flour blend (I like the ones with xanthan gum already added). The texture’s slightly different, but still delicious.
• Vegetarian twist: Crumbled mushrooms or meatless sausage crumbles can stand in, though the flavor profile changes completely.

Remember – substitutions may change texture slightly, but good biscuits are about joy, not perfection!

Serving Suggestions for Southern Sausage Biscuits

Oh honey, these Southern sausage biscuits are versatile little darlings! My favorite way? Split them warm and slather with honey butter – the sweet and savory combo is to die for. They’re also heavenly with scrambled eggs for breakfast, smothered in sausage gravy for brunch, or even topped with pepper jelly for an unexpected kick. Honestly, I’ve been known to eat them straight from the oven, no accompaniment needed – when they’re this good, why complicate things?

Storing and Reheating Southern Sausage Biscuits

Now listen – these biscuits are best fresh, but if (miraculously) you have leftovers, here’s how to keep them tasting amazing! Store cooled biscuits in an airtight container for 2-3 days. To reheat, pop them in a 350°F oven for 5-8 minutes – it brings back that fresh-baked magic. For longer storage, freeze unbaked cutouts on a tray, then transfer to a freezer bag. When biscuit cravings hit, bake frozen biscuits straight from the freezer, adding just 2-3 extra minutes. Trust me, your future self will thank you for stocking up!

Southern Sausage Biscuits Nutrition Information

Now, I’m no nutritionist, but I know y’all like to have a rough idea of what you’re eating (especially when it’s this delicious!). Here’s the scoop on one of these heavenly Southern sausage biscuits:

• Calories: About 280 per biscuit – hey, it’s breakfast fuel!
• Fat: 18g (9g saturated) – that’s the butter and sausage working their magic
• Protein: 8g – thanks to that hearty sausage
• Carbs: 22g – just enough to soak up all that flavor
• Sodium: 520mg – go easy on the salt shaker if you’re watching this

Remember, these are estimates that can vary based on your exact ingredients. I’ve found that using different sausage brands or adjusting the butter amount can change things a bit. But let’s be real – when you’re biting into a warm, flaky biscuit packed with savory sausage, the numbers kinda fade into the background, don’t they?

Common Questions About Southern Sausage Biscuits

I get asked about these biscuits ALL the time, so let me answer your burning questions before they even pop up:

• “Can I freeze these biscuits?” Absolutely! I freeze them two ways: either as baked biscuits (just thaw and reheat) or as unbaked dough rounds. The frozen dough bakes up beautifully with just 2-3 extra minutes in the oven. Perfect for biscuit emergencies!
• “What’s the best sausage to use?” I swear by good old-fashioned Jimmy Dean or Neese’s if you’re lucky enough to find it. The regular Southern-style gives that perfect balance of herbs and spice. But listen – hot or sage varieties work great too if you like more kick!
• “Can I make the dough ahead?” You sure can! Mix the dry ingredients and cut in the butter the night before, then add buttermilk and sausage in the morning. Just keep everything chilled – cold dough means flaky layers!

Got more questions? Ask away – I could talk biscuits all day!

Try This Southern Sausage Biscuit Recipe and Share Your Results!

Well sugar, now you’ve got all my best biscuit-making secrets – it’s time to get baking! I can’t wait for you to experience that first magical bite of warm, flaky biscuit packed with savory sausage goodness. Don’t be shy about making them your own – add a sprinkle of cheddar, a dash of hot sauce, or whatever makes your taste buds happy. And when you do whip up a batch (because I know you will!), come back and tell me all about it. Did your family go wild for them? Did you discover a brilliant new twist? Share your biscuit adventures below – I’m always hungry for more kitchen stories!

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