Tasty Sausage Biscuits

Golden biscuits stuffed with sausage bring cozy vibes to any brunch and never stick around long in my house on weekends. Whether you want a cozy morning start or a Southern-style breakfast centerpiece, these biscuits loaded with tasty sausage deliver that homemade, scratch-made feeling every time.

When I first whipped these up for a family morning meal, everyone said they tasted like something straight from an old-school Southern kitchen. Now they’re our go-to for special days or whenever we want comfort food.

Main Ingredients

• All-purpose flour: provides the structure and soft crumb we want in biscuits. Unbleached is best if you can get it
• Baking soda: helps with browning and adds extra rise when combined with buttermilk
• Breakfast sausage: pork or turkey works and brings a punch of spice. Pick fresh from the butcher for best flavor
• Salt: balances the richness and sharpens flavors
• Unsalted butter: cold cubes create those flaky layers everyone loves. Using European-style gives an even richer taste
• Buttermilk: cold and full-fat makes the dough rich and tangy
• Butter: melted and brushed on top gives a shiny, golden finish
• Baking powder: makes sure your biscuits puff up tall and light

How to Make Them

Cook the Sausage:

Start by cooking the sausage over medium heat in a pan. Stir and break it up while it cooks about 10 minutes till it’s nicely browned with no pink spots. Drain the fat and let it cool down a bit

Combine Dry Ingredients:

In a big bowl whisk together the flour, baking powder, baking soda, and salt until mixed well

Mix in the Butter:

Add cold butter cubes. Use your hands or a pastry cutter to mix it in until it looks like coarse crumbs. This step creates the flaky texture

Add Buttermilk:

Pour cold buttermilk in and gently stir with a spoon or spatula until just combined. The dough will be sticky and look a little rough

Knead the Dough:

Dump the dough onto a lightly floured surface and knead three or four times to form a rough ball. Don’t knead too much or the biscuits will get tough

Cut and Fill:

Roll or pat dough out to about half an inch thick. Cut circles with a biscuit cutter. On half of them, add a spoonful of sausage, then top with the other dough circle. Press edges gently to seal

Arrange and Glaze:

Set your filled biscuits on a baking sheet lined with parchment paper. Brush the tops with melted butter so they get a nice golden shine

Bake:

Put the biscuits in a hot oven set to 425°F. Bake for about 12 to 15 minutes until they puff up, turn golden, and get crisp

Cool and Enjoy:

Let them rest a few minutes before digging in. They’re amazing warm, especially with sausage gravy or your favorite spread

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What I always love most are the biscuit layers—crispy on the outside and soft inside—wrapping around that juicy sausage. Watching my family pile seconds on their plates is a memory I treasure every time.

How to Store

Keep leftover biscuits in an airtight container at room temp for a day. If you want to keep them longer, stick them in the fridge for up to three days or freeze up to two months. When ready to eat, wrap them in foil and warm them up in a low oven until hot all the way through. I usually double the batch so there’s always some ready for busy mornings.

Swaps for Ingredients

Don’t have buttermilk? Just mix a tablespoon of lemon juice into a cup of milk and let it sit for five minutes. Turkey sausage is a lighter but still tasty alternative. Going dairy-free? Use plant-based butter and oat milk with a splash of white vinegar instead.

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Tasty Ideas

Try these biscuits with creamy gravy piled on or with fried sunny-side-up eggs for a hearty meal. For a touch of sweetness, add honey or your favorite jam. Sharp cheddar is a great choice for an extra savory boost.

Background Info

Biscuits run deep in Southern cooking traditions and are all about coming together and sharing. Stuffing them with sausage grew from thrifty cooks wanting to stretch breakfast further. These days the classic combo still brings families together and fills the kitchen with amazing smells.

FAQs About the Recipe

→ Which sausage is best?

Classic pork sausage is great, or try turkey sausage for a lighter twist. Pick whatever you like.

→ How do I keep the biscuits flaky?

Make sure your butter and buttermilk are really cold. Mix the butter into the flour lightly and don’t overwork the dough.

→ Can I make these ahead?

For sure, you can prep the biscuits and chill them before baking. Bake them right before eating to keep them tender.

→ What goes well with sausage biscuits?

Try gravy, scrambled eggs, honey, or jam—they’re all delicious with these biscuits for a satisfying breakfast.

→ Why are my biscuits tough?

If your dough gets mixed too much or the butter isn’t cold, the biscuits can turn out heavy. Be gentle with the dough for soft results.