Southern Sausage Biscuits
These Southern sausage biscuits deliver everything you love about down-home breakfast cooking in one satisfying package. The fluffy buttermilk biscuits split open to reveal savory sausage patties that are perfectly seasoned and juicy, creating that classic combination that has fueled Southern mornings for generations. What makes this recipe particularly valuable is how it transforms simple ingredients into something that tastes like it came from a beloved grandmother’s kitchen, using techniques that guarantee tender biscuits every single time. My grandfather grew up eating these every Saturday morning in rural Tennessee, and after he shared his technique with me, they became my family’s weekend breakfast tradition. The secret he taught me about keeping everything cold and handling the dough minimally completely changed how my biscuits turned out. Now these have become the breakfast everyone requests for special occasions and lazy weekend mornings. Quality Ingredient Selection Perfect Biscuit Creation Oven Preparation Preheat your oven to 425°F, which provides the high heat necessary for creating tall, fluffy biscuits with golden tops. Have a baking sheet ready, either lined with parchment paper or lightly greased to prevent sticking. Butter Integration Cut the cold butter into small cubes, and add them to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces create the flaky texture everyone loves in Southern biscuits. Buttermilk Addition Pour the cold buttermilk into the flour mixture all at once, and stir gently with a fork just until the dough comes together. The dough should look shaggy, and slightly rough, don’t worry if it’s not perfectly smooth, as overmixing creates tough biscuits instead of tender ones. Folding Technique Turn the dough out onto a lightly floured surface, and gently pat it into a rough rectangle. Fold the dough over itself a few times, which creates those signature layers without overworking the gluten. Pat or roll the dough to 1-inch thickness, being careful not to compress it too much. Cutting and Baking Using a sharp biscuit cutter dipped in flour, cut straight down through the dough without twisting, which would seal the edges, and prevent proper rising. Place the biscuits on your prepared baking sheet, either touching for soft sides or spaced apart for crusty edges. Bake for 12-15 minutes until the tops turn golden brown, and the biscuits have risen beautifully. Sausage Patty Preparation Shaping the Patties While the biscuits bake, divide the breakfast sausage into portions, and shape each into a patty slightly larger than your biscuits, since they’ll shrink during cooking. Make the patties about ½-inch thick for even cooking, and easy eating. Cooking Process Heat a large skillet over medium heat, and add the sausage patties without crowding the pan. Cook for 3-4 minutes on the first side without moving them, which allows a nice brown crust to develop. Flip the patties, and cook for another 3-4 minutes on the second side until completely cooked through, and no pink remains in the center. Draining Transfer the cooked sausage patties to a paper towel-lined plate to drain excess grease, which prevents the biscuits from becoming soggy. If using cheese, place a slice on each hot patty so it begins melting while you prepare the biscuits. Assembly Method Splitting the Biscuits Remove the baked biscuits from the oven, and let them cool for just a minute or two until you can handle them safely. Split each biscuit in half horizontally, either by carefully cutting with a serrated knife or gently pulling apart with your fingers along the natural layers. Building the Sandwich Place a sausage patty on the bottom half of each biscuit, adding a slice of cheddar or American cheese if desired. The warmth of the biscuit and sausage will melt the cheese perfectly. Top with the other biscuit half, and serve immediately while everything is hot, and the biscuits are at their fluffiest. The biggest mistake I made learning to make biscuits was using room temperature butter because I thought it would be easier to work with. My grandmother explained that cold butter is essential because it creates steam pockets during baking that make biscuits flaky. Since keeping everything cold, my biscuits have been consistently tender and layered. Perfect Serving Ideas Serve these sausage biscuits hot with additional butter if desired, though they’re rich enough to enjoy plain. Honey or maple syrup on the side lets sweet lovers add their preferred drizzle. For a complete Southern breakfast, serve alongside scrambled eggs, grits, or hash browns. Hot coffee or sweet tea completes the authentic experience. Creative Flavor Variations Transform these into spicy versions by using hot breakfast sausage, and adding pepper jack cheese. For a country ham variation, substitute thin slices of country ham for the sausage patties. A breakfast sandwich version works beautifully by adding a fried egg to each biscuit along with the sausage. Bacon lovers can use thick-cut bacon instead of sausage for a different but equally delicious result. Storage and Reheating Store leftover biscuits and sausage separately in the refrigerator for up to three days. Biscuits freeze beautifully for up to two months wrapped tightly, reheat from frozen in a 350°F oven. Reheat assembled sandwiches wrapped in foil in a 300°F oven for about 10 minutes. The microwave works for quick reheating but won’t maintain that crispy exterior.
Breakfast Grilled Cheese Eggs
These Southern sausage biscuits deliver everything you love about down-home breakfast cooking in one satisfying package. The fluffy buttermilk biscuits split open to reveal savory sausage patties that are perfectly seasoned and juicy, creating that classic combination that has fueled Southern mornings for generations. What makes this recipe particularly valuable is how it transforms simple ingredients into something that tastes like it came from a beloved grandmother’s kitchen, using techniques that guarantee tender biscuits every single time. My grandfather grew up eating these every Saturday morning in rural Tennessee, and after he shared his technique with me, they became my family’s weekend breakfast tradition. The secret he taught me about keeping everything cold and handling the dough minimally completely changed how my biscuits turned out. Now these have become the breakfast everyone requests for special occasions and lazy weekend mornings. Quality Ingredient Selection Perfect Biscuit Creation Oven Preparation Preheat your oven to 425°F, which provides the high heat necessary for creating tall, fluffy biscuits with golden tops. Have a baking sheet ready, either lined with parchment paper or lightly greased to prevent sticking. Butter Integration Cut the cold butter into small cubes, and add them to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces create the flaky texture everyone loves in Southern biscuits. Buttermilk Addition Pour the cold buttermilk into the flour mixture all at once, and stir gently with a fork just until the dough comes together. The dough should look shaggy, and slightly rough, don’t worry if it’s not perfectly smooth, as overmixing creates tough biscuits instead of tender ones. Folding Technique Turn the dough out onto a lightly floured surface, and gently pat it into a rough rectangle. Fold the dough over itself a few times, which creates those signature layers without overworking the gluten. Pat or roll the dough to 1-inch thickness, being careful not to compress it too much. Cutting and Baking Using a sharp biscuit cutter dipped in flour, cut straight down through the dough without twisting, which would seal the edges, and prevent proper rising. Place the biscuits on your prepared baking sheet, either touching for soft sides or spaced apart for crusty edges. Bake for 12-15 minutes until the tops turn golden brown, and the biscuits have risen beautifully. Sausage Patty Preparation Shaping the Patties While the biscuits bake, divide the breakfast sausage into portions, and shape each into a patty slightly larger than your biscuits, since they’ll shrink during cooking. Make the patties about ½-inch thick for even cooking, and easy eating. Cooking Process Heat a large skillet over medium heat, and add the sausage patties without crowding the pan. Cook for 3-4 minutes on the first side without moving them, which allows a nice brown crust to develop. Flip the patties, and cook for another 3-4 minutes on the second side until completely cooked through, and no pink remains in the center. Draining Transfer the cooked sausage patties to a paper towel-lined plate to drain excess grease, which prevents the biscuits from becoming soggy. If using cheese, place a slice on each hot patty so it begins melting while you prepare the biscuits. Assembly Method Splitting the Biscuits Remove the baked biscuits from the oven, and let them cool for just a minute or two until you can handle them safely. Split each biscuit in half horizontally, either by carefully cutting with a serrated knife or gently pulling apart with your fingers along the natural layers. Building the Sandwich Place a sausage patty on the bottom half of each biscuit, adding a slice of cheddar or American cheese if desired. The warmth of the biscuit and sausage will melt the cheese perfectly. Top with the other biscuit half, and serve immediately while everything is hot, and the biscuits are at their fluffiest. The biggest mistake I made learning to make biscuits was using room temperature butter because I thought it would be easier to work with. My grandmother explained that cold butter is essential because it creates steam pockets during baking that make biscuits flaky. Since keeping everything cold, my biscuits have been consistently tender and layered. Perfect Serving Ideas Serve these sausage biscuits hot with additional butter if desired, though they’re rich enough to enjoy plain. Honey or maple syrup on the side lets sweet lovers add their preferred drizzle. For a complete Southern breakfast, serve alongside scrambled eggs, grits, or hash browns. Hot coffee or sweet tea completes the authentic experience. Creative Flavor Variations Transform these into spicy versions by using hot breakfast sausage, and adding pepper jack cheese. For a country ham variation, substitute thin slices of country ham for the sausage patties. A breakfast sandwich version works beautifully by adding a fried egg to each biscuit along with the sausage. Bacon lovers can use thick-cut bacon instead of sausage for a different but equally delicious result. Storage and Reheating Store leftover biscuits and sausage separately in the refrigerator for up to three days. Biscuits freeze beautifully for up to two months wrapped tightly, reheat from frozen in a 350°F oven. Reheat assembled sandwiches wrapped in foil in a 300°F oven for about 10 minutes. The microwave works for quick reheating but won’t maintain that crispy exterior.