Southern Sausage Biscuits<\/p>\n\n\n\n
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These aren\u2019t just sausage with biscuits\u2014they\u2019re the classic, flaky, buttermilk biscuits with a savory sausage filling baked right inside. Perfect for grab-and-go breakfasts, brunch, or a hearty snack.<\/p>\n\n\n\n
Prep Time: 20 mins | Cook Time: 15-18 mins | Makes: 8-10 biscuits<\/p>\n\n\n\n
Ingredients:<\/p>\n\n\n\n
For the Sausage Filling:<\/p>\n\n\n\n
\u00b7 1 lb (450g) raw breakfast sausage (sage-flavored is classic, hot or mild works)
\u00b7 \u00bd small onion, finely diced (optional)
\u00b7 \u00bc tsp black pepper
\u00b7 \u00bc tsp red pepper flakes (optional, for heat)
\u00b7 1 tbsp maple syrup (optional, for a touch of sweetness)<\/p>\n\n\n\n
For the Biscuit Dough:<\/p>\n\n\n\n
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\u00b7 2 cups (250g) all-purpose flour, plus more for dusting
\u00b7 1 tbsp baking powder
\u00b7 1 tsp granulated sugar
\u00b7 1 tsp salt
\u00b7 \u00bd cup (1 stick \/ 115g) unsalted butter, frozen for 30 minutes
\u00b7 \u00be cup + 2 tbsp cold buttermilk (plus extra for brushing)<\/p>\n\n\n\n
Instructions:<\/p>\n\n\n\n
\u00b7 In a skillet over medium heat, cook the sausage (and onion if using), breaking it into very small crumbles with a spatula. Cook until browned and fully cooked through, about 7-8 minutes.
\u00b7 Stir in black pepper and red pepper flakes. If using maple syrup, stir it in now.
\u00b7 Drain excess grease thoroughly. Spread the cooked sausage on a plate and refrigerate or freeze for 15 minutes to cool completely. (A cold filling is key to flaky biscuits!)<\/p>\n\n\n\n
\u00b7 Preheat oven to 450\u00b0F (230\u00b0C). Line a baking sheet with parchment paper.
\u00b7 In a large bowl, whisk together flour, baking powder, sugar, and salt.
\u00b7 Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Toss gently with a fork to coat the butter shreds in flour.
\u00b7 Make a well in the center and pour in the cold buttermilk. Using a fork, stir just until a shaggy dough forms and there are no dry flour patches. Do not overmix.<\/p>\n\n\n\n
\u00b7 Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle, about \u00bd-inch thick.
\u00b7 Sprinkle half of the cooled sausage crumbles evenly over the dough.
\u00b7 Fold the dough into thirds like a letter (fold bottom third up, then top third down over it).
\u00b7 Pat back out into a \u00bd-inch thick rectangle. Sprinkle the remaining sausage over the dough.
\u00b7 Fold into thirds again. Pat out to a final thickness of about \u00be-inch.<\/p>\n\n\n\n
\u00b7 Using a sharp, floured 2.5-inch round biscuit cutter, press straight down (do not twist!) to cut out biscuits. Re-roll scraps gently and cut until all dough is used.
\u00b7 Place biscuits on the prepared baking sheet, edges just touching for higher rise.
\u00b7 Brush the tops lightly with extra buttermilk.
\u00b7 Bake for 15-18 minutes, until the tops are deep golden brown.<\/p>\n\n\n\n
\u00b7 Let cool on the pan for 5 minutes before serving warm. They are best the day they are made.<\/p>\n\n\n\n
Key to Perfect Flaky Biscuits:<\/p>\n\n\n\n
\u00b7 Keep Everything Cold: Cold butter and buttermilk create steam pockets for flakiness.
\u00b7 Don\u2019t Overwork the Dough: Handle it as little as possible to avoid tough biscuits.
\u00b7 Cold Filling: Hot sausage will melt the butter and ruin the layers.
\u00b7 Sharp Cutter & No Twist: Twisting seals the edges and prevents a good rise.<\/p>\n\n\n\n
Serving & Storage:<\/p>\n\n\n\n
\u00b7 Serve With: Butter, honey, pepper jelly, or sawmill gravy for dipping.
\u00b7 Make Ahead: Shape unbaked biscuits, freeze solid on a tray, then bag for up to 3 months. Bake from frozen, adding 3-5 minutes.
\u00b7 Reheat: Wrap in foil and warm in a 300\u00b0F (150\u00b0C) oven for 10 minutes, or split and toast.<\/p>\n\n\n\n
Variations:<\/p>\n\n\n\n
\u00b7 Cheesy Sausage: Add \u00bd cup shredded sharp cheddar to the dough with the sausage.
\u00b7 Gravy-Style: Make a quick sausage gravy and split the warm biscuits, spooning gravy over top.
\u00b7 Mini Version: Use a 1.5-inch cutter for bite-sized biscuits, baking for 10-12 minutes.<\/p>\n\n\n\n
Enjoy the perfect taste of Southern comfort in every buttery, savory, flaky bite<\/p>\n\n\n\n
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Southern Sausage Biscuits [adinserter block=”6″] These aren\u2019t just sausage with biscuits\u2014they\u2019re the classic, flaky, buttermilk biscuits with a savory sausage…<\/p>\n","protected":false},"author":1,"featured_media":347,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5464","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/5464","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5464"}],"version-history":[{"count":0,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/5464\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/media\/347"}],"wp:attachment":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}