Sausage Biscuits Flaky (Printable Version)
Soft biscuits filled with flavorful sausage—ideal for a warm breakfast or Southern-style brunch.
# What You'll Need:
→ Filling & Topping
01 -
1 tablespoon melted butter
02 -
1 pound breakfast sausage, pork or turkey
→ Dough
03 -
1 cup cold buttermilk
04 -
1/2 cup cold unsalted butter, cut into cubes
05 -
2 cups all-purpose flour
06 -
1 tablespoon baking powder
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon baking soda
# Step-by-Step Guide:
01 -
Let the biscuits sit on the pan for a bit after baking. Best enjoyed warm.
02 -
Pop them in the oven for about 12 to 15 minutes until they’re puffed up and golden.
03 -
Spread the melted butter on top of the biscuits for a yummy golden look.
04 -
Put your biscuit stacks evenly spaced on the lined baking sheet.
05 -
Add a spoonful of cooked sausage on half the dough rounds, then top with the other halves. Press edges lightly to seal.
06 -
Roll out the dough until it’s about half an inch thick. Cut rounds using a biscuit cutter.
07 -
Put the dough on a floured surface and knead gently a few times so it sticks together.
08 -
Pour the cold buttermilk into the dry mix and stir lightly until just blended. The dough will be a bit sticky.
09 -
Toss the cold butter cubes into the flour mix. Use your fingertips or a pastry cutter to mix until it looks crumbly.
10 -
Whisk together flour, baking powder, baking soda, and salt in a big bowl.
11 -
Warm the oven to 425°F 220°C. Line a baking sheet with parchment paper.
12 -
Heat a skillet over medium heat. Break the sausage into chunks and cook until browned and fully done, about 8 to 10 minutes. Drain the fat and let it cool a little.
# Additional Notes:
01 -
Keep your butter and buttermilk really cold for the best flaky biscuits.
02 -
Don’t overwork the dough to keep the biscuits tender.
03 -
Try these warm with honey, jam, eggs, or gravy to mix things up.