Southern Sausage Fluffy Biscuits (Printer-Friendly)

Golden buttermilk biscuits combined with crisp sausage patties for a hearty, tender Southern-inspired breakfast.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/2 cups unbleached all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon fine sea salt

→ Fats and Dairy

05 - 1/2 cup cold unsalted butter, cut into 1/2 inch cubes
06 - 1 cup cold buttermilk

→ Protein

07 - 12 ounces breakfast sausage, formed into 4 patties

→ Optional Additions

08 - 4 slices medium-sharp cheddar or American cheese

# Steps to Make This:

01 - In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt until evenly mixed with no lumps.
02 - Add the cold cubed butter to the dry mixture. Using a pastry cutter or fingers, quickly cut the butter into the flour until the texture resembles coarse crumbs with visible butter pieces.
03 - Pour the cold buttermilk into the mixture. Stir gently with a fork or spatula just until the dough comes together with no dry spots; avoid overmixing.
04 - Turn the dough onto a floured surface. Gently pat it out and fold it over itself three to four times to develop layers. Roll the dough to about 1 inch thickness, handling carefully to preserve airiness.
05 - Using a sharp biscuit cutter, press straight down without twisting to cut biscuits. Place them close together on a baking sheet. Bake at 450°F (232°C) for 12 to 15 minutes until tall and golden brown.
06 - While biscuits bake, shape sausage into four patties slightly wider than biscuits. Cook in a medium-heat skillet for 3 to 4 minutes per side, pressing gently to brown evenly and cook through. Drain excess grease.
07 - Split warm biscuits with a serrated knife. Place a sausage patty on bottom half, add cheese if desired, then sandwich with top half. Serve immediately for melted cheese and optimal warmth.

# Additional Notes:

01 - Keep all ingredients cold to achieve the flakiest biscuit layers.
02 - Avoid twisting the cutter to ensure biscuits rise evenly.
03 - Sausage patties can be shaped ahead and refrigerated for convenience.
04 - Biscuits freeze and reheat well when stored separately from sausage.

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