Southern Sausage Biscuits are a hearty, comforting breakfast staple, the kind of food you reach for when a morning calls for something extra satisfying. Flaky, buttery buttermilk biscuits are baked from scratch and split open around a seasoned sausage patty to make a simple sandwich that works for breakfast, brunch, or any time you want a dose of Southern comfort.
The recipe has two parts that come together at the end. The biscuits are made with cold butter cut into flour, cold buttermilk, and a gentle hand, then baked in a hot oven. The sausage is mixed with black pepper, garlic powder, onion powder, and optional sage, shaped into eight patties, and pan-cooked until done. This guide covers why you will love them, the ingredients and what each does, the method with the reasoning behind every step, a recipe card, tips, variations, serving ideas, storage, make-ahead and freezing advice, troubleshooting, and answers to common questions.
Why You Will Love These Southern Sausage Biscuits
- Flaky and buttery. Cold butter and buttermilk give the biscuits their layers and tenderness.
- Savory and satisfying. Seasoned sausage patties make the sandwich hearty enough to be a full breakfast.
- Made from scratch. The biscuits use pantry staples and cold butter, with no special equipment.
- Easy to customize. Choose mild or spicy sausage, and add cheese, eggs, honey, or maple syrup.
- Good for any time of day. They suit breakfast, brunch, or a quick bite later on.
- Make-ahead friendly. The biscuits can be baked ahead, and assembled sandwiches freeze well.
- Easy to share. They work for family mornings, weekend guests, or a brunch spread.
At a Glance
| Detail | Amount |
|---|---|
| Course | Breakfast, brunch |
| Cuisine | Southern |
| Sausage patties | 8 |
| Oven temperature | 425°F (220°C) |
| Biscuit bake time | 12 to 15 minutes |
| Sausage cook time | 4 to 5 minutes per side |
| Biscuit dough thickness | About 1 inch |
| Room-temperature biscuits | Up to 2 days |
| Refrigerated leftovers | Up to 3 days |
| Freezer storage | Up to 3 months |
The source gives no prep time, total time, or number of biscuits, so I have left those out rather than guess. See the note under the ingredient list.
Ingredients for Southern Sausage Biscuits
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into cubes
- 3/4 cup buttermilk, cold
For the Sausage Patties
- 1 pound breakfast sausage (mild or spicy, to your preference)
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried sage (optional)
[Editor note: the source makes 8 sausage patties but does not say how many biscuits the dough yields or what size cutter to use. Two cups of flour cut to 1-inch thickness will give a modest number of biscuits, so please bake a test batch and add the count. If the biscuit count and patty count do not match, you may want to adjust the number of patties.]
A Closer Look at the Ingredients
All-Purpose Flour
Flour is the structure of the biscuit. Two cups form a dough that is tender when handled lightly. The recipe also calls for a little extra flour for the work surface.
Baking Powder and Baking Soda
Together, these give the biscuits their lift. Baking soda reacts with the acid in the buttermilk, and baking powder provides additional rise.
Salt
A teaspoon of salt seasons the biscuits so they are not flat next to the savory sausage.
Cold Unsalted Butter
Butter is the key to flakiness. When cold butter bakes in a hot oven, it melts and releases steam, leaving small pockets and layers in the dough. Unsalted butter lets you control the salt. The source stresses that the butter must be very cold.
Cold Buttermilk
Buttermilk adds tang and tenderness, and it activates the baking soda. It should be cold, like the butter, to keep the fat from softening. If you do not have buttermilk, see the substitute below.
Breakfast Sausage
One pound of breakfast sausage, mild or spicy, forms the filling. The source says you can use store-bought sausage or make your own by mixing ground pork with spices such as black pepper, sage, and thyme.
Pepper, Garlic Powder, Onion Powder, and Sage
These extra seasonings are mixed into the sausage to boost the flavor. Sage is optional, though it is the herb most often associated with breakfast sausage. Because store-bought sausage is usually seasoned already, taste your sausage first and use a lighter hand if it is already well seasoned. This is my own suggestion, not part of the source.
Buttermilk Substitute
If you do not have buttermilk, the source gives a quick substitute: add 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk, and let it sit for 5 minutes before using. Use it cold, just as you would the buttermilk.
How to Make Southern Sausage Biscuits
Part One: The Biscuits
Step 1: Preheat and Prepare
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
A hot oven helps the biscuits rise quickly and develop golden tops.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Whisking spreads the leavening evenly so every biscuit rises the same way.
Step 3: Cut In the Butter
Add the cold butter cubes. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
Small pieces of butter stay solid in the dough. These pieces are what create flaky layers later.
Step 4: Add the Buttermilk
Pour in the cold buttermilk and mix gently until just combined. The dough should be slightly sticky.
Stirring only until combined prevents tough biscuits. A slightly sticky dough is a sign of enough moisture.
Step 5: Knead Gently and Shape
Turn the dough out onto a floured surface and knead it gently a few times until it comes together. Pat or roll it to about 1 inch thick.
A few folds are enough. Too much handling warms the butter and develops gluten.
Step 6: Cut the Biscuits
Use a biscuit cutter or a glass to cut out the biscuits and place them on the prepared baking sheet.
Step 7: Bake
Bake for 12 to 15 minutes, until the biscuits are golden brown and fluffy.
Part Two: The Sausage Patties
Step 8: Season the Sausage
In a mixing bowl, combine the breakfast sausage with the black pepper, garlic powder, onion powder, and dried sage, if using.
Step 9: Shape the Patties
Divide the sausage into 8 equal portions and form them into patties.
Equal portions cook at the same rate. At 1 pound for 8 patties, each patty is about 2 ounces. That is my own arithmetic.
Step 10: Cook
Heat a skillet over medium heat and cook the patties for 4 to 5 minutes per side, until they are cooked through and no longer pink in the center.
Part Three: Assemble
Step 11: Fill the Biscuits
Slice each biscuit in half and place a sausage patty inside. Serve warm, with a slice of cheese, scrambled eggs, or a drizzle of honey if you like.
Southern Sausage Biscuits Recipe Card
Course: Breakfast, brunch Cuisine: Southern Makes: 8 sausage patties (biscuit count not stated in the source)
Biscuit Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold, cubed
- 3/4 cup buttermilk, cold
Sausage Ingredients
- 1 pound breakfast sausage, mild or spicy
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried sage (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Whisk the flour, baking powder, baking soda, and salt in a large bowl.
- Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add the cold buttermilk and mix gently until just combined. The dough should be slightly sticky.
- Turn out onto a floured surface, knead gently a few times, and pat or roll to about 1 inch thick.
- Cut with a biscuit cutter or glass and place on the baking sheet.
- Bake 12 to 15 minutes, until golden brown and fluffy.
- Combine the sausage with the pepper, garlic powder, onion powder, and sage. Divide into 8 portions and shape into patties.
- Cook in a skillet over medium heat for 4 to 5 minutes per side, until cooked through and no longer pink in the center.
- Slice the biscuits, place a patty inside each, and serve warm.
Why This Recipe Works
Cold fat makes flaky layers. Butter that stays in small pieces melts in the oven and leaves airy pockets.
Buttermilk makes tender biscuits. Its acidity reacts with the baking soda for lift and softens the crumb.
Minimal handling keeps them light. A few gentle kneads are enough to bring the dough together.
A thick cut gives a tall biscuit. One inch is thick enough to rise into a fluffy sandwich base.
A hot oven sets the structure fast. At 425°F, the biscuits rise before the butter melts away.
Seasoned sausage adds savory depth. Pepper, garlic, onion, and sage round out the flavor.
Equal patties cook evenly. Eight even portions finish at the same time.
Understanding the Method
Why Keep Everything Cold?
Warm butter blends into the flour and makes a dense, cake-like biscuit. Cold butter stays in pieces, and those pieces create flakiness. That is why the source says the butter must be very cold and the buttermilk should be cold as well.
Why Cut the Butter to Coarse Crumbs?
Pieces about the size of coarse crumbs, with some bits larger, are ideal. They are small enough to distribute through the dough, but still solid enough to create layers.
Why Is a Sticky Dough Fine?
A dough that is slightly sticky has enough moisture to bake up tender and fluffy. Adding too much flour can make the biscuits dry. The recipe lets you use a floured surface for handling.
Why Not Overmix?
Overworking the dough builds gluten and warms the butter. Both lead to tougher, flatter biscuits.
Why Bake at 425°F?
A hot oven creates a burst of steam from the butter and buttermilk, which lifts the dough quickly. This is the typical approach for biscuits and is why the source uses a higher temperature than many baked goods.
Why Cook the Sausage Separately?
Pan-cooking the patties gives a browned crust and lets you check that they are cooked through. The source says to cook until the patties are no longer pink in the center. As a general food-safety note, pork sausage should reach an internal temperature of 160°F (71°C). This is general guidance and not from the original recipe.
Why Season the Sausage Further?
Extra pepper, garlic, onion, and sage add a homemade flavor to the sausage. If your sausage is already heavily seasoned, you can use less.
Planning Your Breakfast
Timing
You can bake the biscuits and cook the sausage in parallel. Start the oven and make the dough first. While the biscuits bake, mix and cook the sausage patties. By the time the biscuits come out, the patties are ready to go inside.
A Simple Order of Work
- Preheat the oven and line the pan.
- Mix the dough, cut the biscuits, and bake.
- Season and shape the sausage while the biscuits bake.
- Cook the patties.
- Assemble and serve warm.
Equipment
You will need a baking sheet, parchment paper, a large mixing bowl, a pastry cutter (or just your fingertips), a biscuit cutter or a glass, a skillet, and a spatula.
Cutting Biscuits
When cutting with a cutter or glass, press straight down. The source does not mention twisting the cutter. Pressing straight down without twisting is a common tip that helps the edges rise evenly. This is my own suggestion and is not part of the source.
Expert Tips for Success
- Keep the butter very cold. This is the most important step for flaky biscuits.
- Use cold buttermilk. Warm liquid softens the butter.
- Mix gently. Stop when the dough just comes together.
- Do not skip the flour on the surface. A dusting keeps the sticky dough from clinging.
- Cook patties evenly. Equal portions finish together.
- Check the sausage. It should be cooked through and no longer pink in the center.
- Serve warm. The biscuits are best fresh from the oven.
- Make your own sausage if you like. Ground pork with pepper, sage, and thyme works, according to the source. It gives no amounts.
Variations and Substitutions
Cheesy Sausage Biscuits
Add 1/2 cup of shredded cheddar cheese to the biscuit dough before adding the buttermilk.
Spicy Sausage Biscuits
Use spicy breakfast sausage and add 1/4 teaspoon of cayenne pepper to the biscuit dough for an extra kick.
Maple Sausage Biscuits
Drizzle maple syrup over the sausage patties before assembling the biscuits for a sweet and savory combination.
Extras Inside
Add a slice of cheese, scrambled eggs, or a drizzle of honey to each sandwich.
Buttermilk Swap
Use the milk and lemon juice or vinegar substitute described above.
Homemade Sausage
Mix ground pork with spices such as black pepper, sage, and thyme. The source gives no amounts, so test your blend.
What to Serve with Southern Sausage Biscuits
- Scrambled eggs. A classic breakfast pairing, and the source’s own suggestion.
- Cheese. A slice on the sandwich adds richness.
- Honey or maple syrup. For a sweet and savory bite.
- Fresh fruit. A light side to balance the richness. This is my own suggestion.
- Coffee or tea. An easy match for a morning meal. This is my own suggestion.
- A brunch spread. The biscuits suit weekend guests and family gatherings.
Storage, Make-Ahead, and Freezing
Baked Biscuits
The biscuits can be baked ahead and stored in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for about 5 to 7 minutes, until warmed through.
Leftover Sausage Biscuits
Store assembled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.
Freezing
Assemble the sausage biscuits and let them cool completely. Wrap each one individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. To reheat, bake in a 350°F (175°C) oven for about 15 minutes, or until hot. The source does not say whether to thaw first, so the 15 minutes appears to apply directly from the freezer. [Editor note: please confirm the reheating time from frozen with a test batch.]
Troubleshooting Guide
The biscuits are flat
The butter may have been too warm, or the leavening may be old. Keep the butter and buttermilk cold and check that the baking powder and baking soda are fresh. This is my own suggestion.
The biscuits are tough
The dough was probably overmixed or overkneaded. Mix until just combined and knead only a few times.
The biscuits are dry
Too much flour on the surface or too long in the oven can dry them. Use only what you need for dusting, and pull them when they are golden brown.
The biscuits are not flaky
The butter may have blended into the flour. Cut it in until the mixture looks like coarse crumbs, with some small pieces still visible, and work quickly.
The biscuits are too salty
Check the sausage and any cheese you add, since both contain salt. Use less added seasoning next time.
The sausage is pink in the center
Cook the patties longer. They should cook through until no longer pink in the center. Thicker patties need extra time.
The sausage is greasy
Blot the cooked patties on a paper towel before assembling. This is my own suggestion.
The sandwiches are soggy after storing
Make sure the patties and biscuits are fully cooled before wrapping, and store in an airtight container.
Frequently Asked Questions
Can I make the biscuits ahead?
Yes. Bake them and store at room temperature in an airtight container for up to 2 days. Reheat at 350°F for about 5 to 7 minutes.
How should I store leftovers?
In an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I freeze them?
Yes. Assemble, cool completely, wrap each one individually, and freeze in a bag for up to 3 months. Reheat at 350°F for about 15 minutes.
What if I do not have buttermilk?
Add 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk and let it sit for 5 minutes.
Can I use spicy sausage?
Yes. Mild or spicy breakfast sausage both work.
Can I make my own sausage?
Yes. Mix ground pork with spices such as black pepper, sage, and thyme.
How many patties does the recipe make?
Eight.
How many biscuits does it make?
The source does not say.
Can I add cheese to the biscuits?
Yes. Add 1/2 cup of shredded cheddar to the dough before the buttermilk.
Can I make the biscuits spicy?
Yes. Use spicy sausage and add 1/4 teaspoon of cayenne to the dough.
Is sage necessary?
No. It is optional.
Final Thoughts
Southern Sausage Biscuits show how much comfort can come from simple ingredients and good technique. Cold butter and buttermilk give you tall, flaky biscuits, and a seasoned sausage patty turns them into a sandwich worth waking up for.
Keep everything cold, handle the dough gently, cook the sausage until done, and serve everything warm. Add cheese, eggs, honey, or maple syrup if you like, and make a batch for the freezer so a good breakfast is always close at hand.
