Fluffy buttermilk biscuits layered with savory sausage patties make this a comforting Southern-style breakfast that I’m excited to share.
Why You’ll Love This Recipe
I love how this recipe combines two beloved elements—soft, buttery biscuits and seasoned sausage—into one delicious treat. The biscuits offer a light, airy texture from the buttermilk and leaveners, while the sausage adds hearty flavor and satisfying savory depth. It’s the type of breakfast that feels indulgent yet doable, perfect for a weekend morning or when I want to treat myself.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
baking soda
buttermilk
butter (or shortening)
breakfast sausage patties
salt
any optional herbs or seasonings you like
Directions
Preheat the oven to a high temperature (around 425 °F / 220 °C) and position a rack in the center.
In a bowl, whisk together flour, baking powder, baking soda and salt.
Cut the butter (or shortening) into the dry mixture until the mixture resembles coarse crumbs with some pea-sized bits of fat.
Pour in the cold buttermilk and stir just until the dough comes together, being careful not to over-mix.
Turn the dough out onto a lightly floured surface and gently pat it to about ¾-inch thickness. Use a biscuit cutter or round shape to cut biscuits, keeping the edges intact for better rise.
Arrange biscuits on a baking sheet. Bake until they are golden-brown on top and bottom, with interior layers light and fluffy.
Meanwhile, cook your sausage patties until browned and cooked through. If you like, nestle each cooked patty onto the warm biscuits, or slice the biscuits and sandwich the sausage inside.
Serve warm—right from the oven is best.
Servings And Timing
This recipe yields about 8 – 10 biscuits depending on cutter size. The prep time is approximately 15 minutes, and baking time about 12 – 15 minutes (so total around 30 minutes). (If you want larger or more biscuits, adjust proportions accordingly.)
Storage/Reheating
I store leftovers in an airtight container once cooled. In the fridge they stay good for up to 2 days; you can freeze them for longer storage (up to 2-3 months). To reheat: for best texture, I warm in the oven at ~350 °F (175 °C) for about 5-10 minutes, or use a toaster oven. If microwaving, wrap loosely and heat briefly, but the exterior won’t be as crisp.
FAQs
How can I make the biscuits extra fluffy?
I find that using cold butter and minimal mixing helps create flaky layers. Also, measuring the flour by spooning into the cup (not packing it down) ensures the dough isn’t too heavy.
Can I use regular milk instead of buttermilk?
Yes—I’ve done it. If you don’t have buttermilk, you can mix 1 tablespoon of vinegar or lemon juice into a cup of milk and let it sit for 5 minutes. This gives the acidity needed for good rise.
Can I make the sausage patties ahead of time?
Absolutely. You can cook the sausage ahead and keep it warm or reheat it when the biscuits are ready. It helps streamline the breakfast prep.
How do I freeze the biscuits properly?
Once the biscuits are completely cooled, wrap them tightly in foil or plastic, or place in a zip-top freezer bag. When ready to serve, you can bake them from frozen adding a few extra minutes of baking time.
Can I add other flavors (like cheese or herbs)?
Yes—I often add shredded cheddar or chopped chives to the dough for extra flavor. You could also include spices like smoked paprika or a dash of cayenne for a kick.
Conclusion
I hope this Southern sausage biscuits recipe becomes a go-to for cozy breakfasts in your kitchen. With flakey buttermilk biscuits paired with flavorful sausage, it delivers both comfort and taste. Let me know if you decide to try it — I think you’ll enjoy the warm, hearty result as much as I do.
Fluffy buttermilk biscuits paired with savory sausage patties, these Southern Sausage Biscuits make a comforting and satisfying breakfast perfect for weekend mornings or special brunches.
Total Time:30 minutes
Yield:8 to 10 biscuits
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter or shortening, cold and cubed
3/4 to 1 cup cold buttermilk
8–10 breakfast sausage patties
Optional: herbs, shredded cheese, or seasonings
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in butter or shortening until mixture resembles coarse crumbs.
Add cold buttermilk and stir until dough just comes together.
Turn dough onto a floured surface and pat to 3/4-inch thickness.
Cut biscuits using a round cutter, keeping edges clean for good rise.
Place biscuits on baking sheet and bake for 12–15 minutes or until golden.
While biscuits bake, cook sausage patties in a skillet until browned and cooked through.
Serve warm by sandwiching sausage inside biscuits or placing on top.
Notes
Use cold butter and minimal mixing for fluffy, flaky biscuits.
Biscuits can be frozen after baking and reheated in the oven.
Add shredded cheese or herbs to the biscuit dough for extra flavor.
Make sausage patties ahead to streamline breakfast prep.
