Fluffy Southern Sausage Biscuits

Start your morning right with golden buttermilk biscuits, feather-light and tender, fresh from the oven. Joined by crisp, juicy breakfast sausage patties, these fluffy biscuits form a classic Southern delight perfect for breakfast or brunch. Whip up the easy dough, then bake while sausage sizzles. Layer warm biscuits with sausage—and melted cheddar or American if you fancy—for a hearty, comforting start to your day. Serve hot for crowd-pleasing, down-home flavor in every bite.

I started making these when I moved South and missed homey Sunday breakfasts. Now my family requests them for every holiday morning or just when we crave something cozy.

Ingredients

• All-purpose flour: gives the biscuits structure and softness choose unbleached for best texture
• Baking powder: makes the biscuits rise high and fluffy check the date for freshness
• Baking soda: balances the acidity in buttermilk and creates tender crumb
• Salt: enhances all the rich flavors use fine sea salt for even distribution
• Cold butter: ensures flaky biscuit layers keep it well chilled and cut into cubes
• Buttermilk: brings tang and tenderness always use cold well-shaken buttermilk for best lift
• Breakfast sausage: delivers that classic country flavor seek out good-quality or spicy sausage if you like a kick
• Optional cheddar or American cheese: adds creamy sharpness go for a medium-sharp cheddar for extra flavor

Instructions

Make the Biscuit Dough:

Whisk flour baking powder baking soda and salt in a large mixing bowl until well combined with no lumps. This distributes the leaveners evenly for a taller bake.

Cut in the Butter:

Add cold cubed butter to the bowl. Using a pastry cutter or your fingertips quickly rub butter into the flour until the mixture looks like small coarse crumbs. The visible bits of butter create flaky layers.

Add the Buttermilk:

Pour cold buttermilk into the flour butter mixture. Gently stir with a fork or spatula until the dough just comes together and no dry spots remain. Do not overwork or your biscuits will be tough.

Shape the Biscuits:

Turn the dough onto a floured countertop. Pat gently and fold it over itself three to four times to build layers. Roll out to about one inch thick being gentle so you do not deflate the dough.

Cut and Bake the Biscuits:

Using a sharp biscuit cutter press straight down into the dough and lift do not twist or the biscuits may not rise evenly. Place biscuits close together on a baking sheet. Bake in a hot oven for twelve to fifteen minutes until risen and deeply golden on top for the perfect crust.

Prepare the Sausage:

While biscuits bake shape the breakfast sausage into patties a little wider than your biscuits. Cook them in a skillet over medium heat for three to four minutes on each side pressing gently so they brown evenly and cook through. Transfer to paper towels to drain any extra grease.

Assemble Your Biscuits:

Split the warm biscuits in half with a serrated knife. Place a sausage patty on the bottom half add cheese if you like then top with the other biscuit half. Serve while still hot so the cheese melts.

I absolutely love using extra sharp cheddar in these biscuits. One holiday morning we made a biscuit bar for visiting family and everyone went wild for the cheesy melt. My kids still ask for that version every Christmas.

Storage Tips

Freeze both baked biscuits and cooked sausage individually once fully cooled. Wrap tightly in plastic and foil to maintain freshness. When you want to serve microwave each piece until warmed through then assemble for a still-delicious breakfast.

Ingredient Substitutions

You can swap buttermilk with regular milk plus a tablespoon of lemon juice if needed. For the sausage feel free to use turkey or plant-based if that suits your dietary needs. Biscuits come out great with whole wheat flour for a heartier texture though they will be a bit denser.

Serving Suggestions

Try adding a drizzle of honey or a swipe of hot pepper jelly for a sweet and spicy finish. These biscuits make a great lunchbox treat and can even go alongside scrambled eggs for a filling brunch.

Serve warm for the best texture and flavor. These reheat well and make an easy, comforting breakfast any day.

FAQs About This Recipe

→ What makes these biscuits especially fluffy?

Using cold butter and buttermilk helps create steam during baking, which produces light, airy layers and a tender crumb.

→ Can I prepare the sausage patties in advance?

Yes, shape the sausage patties ahead of time and refrigerate overnight for quick cooking the following morning.

→ Is cheese necessary or optional in these biscuits?

Cheese is optional; adding sliced cheddar or American cheese enhances richness and flavor, but it's not required.

→ How do I get a golden-brown top on my biscuits?

Bake at high heat and consider brushing the tops with a little buttermilk before baking to encourage a golden crust.

→ Can these biscuits and sausage be frozen for later use?

Yes, both baked biscuits and cooked sausage can be frozen separately once cooled, then reheated before assembling for serving.