Introduction
Southern Sausage Biscuits are one of the most beloved staples of classic Southern comfort cooking. They combine the warm, flaky goodness of buttermilk biscuits with richly seasoned breakfast sausage, forming a handheld breakfast that feels hearty, nostalgic, and deeply satisfying.
These biscuits were originally created as a filling morning meal for farmers and workers who needed something substantial to fuel long days. Over time, they became a cherished breakfast tradition throughout the South, appearing everywhere from church gatherings to family reunions, roadside diners, and holiday brunch tables.
What makes them special is their simplicity—just a few ingredients come together to create something that tastes like home. Whether you’re preparing them for a busy weekday breakfast, a weekend brunch, or a make-ahead meal for guests, Southern Sausage Biscuits never miss the mark.
This article will walk you through everything you need to know to make them perfectly every time.
Why This Recipe Works
This recipe works because it honors the foundations of true Southern biscuit-making while remaining easy enough for beginners to master. The use of cold butter and cold buttermilk ensures the biscuits bake up perfectly flaky, with beautiful layers that rise tall in the oven.
The precise balance between baking powder and baking soda allows the biscuits to expand without becoming dense or doughy. Meanwhile, the savory breakfast sausage provides a rich, meaty filling that complements the tender crumb of the biscuit.
The optional slice of cheddar or American cheese adds a creamy element that melds wonderfully with the warm sausage. Each component is simple, but together they deliver a classic Southern flavor.
The method is also flexible—these biscuits can be assembled ahead, frozen, reheated, and easily customized. Whether you follow the instructions exactly or tailor them to your preferences, the structure of this recipe guarantees consistently delicious results.
What You’ll Need for This Recipe
To make these Southern Sausage Biscuits, you only need a handful of pantry staples and a few basic tools. The core of this recipe is the biscuit dough, built on all-purpose flour, leavening agents, salt, cold butter, and buttermilk. High-quality breakfast sausage is essential for the filling, and cheese is completely optional but recommended for added richness.
You will also want a sturdy mixing bowl, pastry cutter or fork for cutting the butter, a baking sheet, parchment paper, and a skillet for cooking the sausage. Measuring cups, a rolling pin, and a biscuit cutter are helpful but not required—many home cooks in the South simply use the rim of a drinking glass to cut biscuits. As long as your ingredients are cold and your oven is preheated properly, you’re already halfway to creating an exceptional batch of Flaky Buttermilk Sausage Biscuits.
Ingredient Breakdown
For the Buttermilk Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
6 tablespoons cold butter, cubed
¾ cup cold buttermilk
For the Sausage Filling & Assembly:
1 lb breakfast sausage
Sliced cheddar or American cheese (optional)
Each ingredient serves an essential role. The flour forms the structure of the dough. The baking powder and baking soda give lift. Salt enhances flavor, while cold butter creates flakiness. Buttermilk brings tangy richness and reacts with the leavening agents to help the biscuits rise high. The breakfast sausage brings savory depth, and cheese—if used—melts into the layers for added creaminess.
How to Make Southern Sausage Biscuits
Step 1: Preheat and Prepare
Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper. Cold ingredients equal better biscuits, so keep your butter and buttermilk refrigerated until right before you use them.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This distributes the leaveners evenly, ensuring the biscuits rise uniformly.
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs with visible pea-sized pieces of butter. These pockets of butter will create steam during baking, forming the layers that make biscuits beautifully flaky.
Step 4: Add the Buttermilk
Pour in the cold buttermilk and gently stir until the dough comes together. Avoid over-mixing. A slightly shaggy, sticky dough is exactly what you want.
Step 5: Shape the Dough
Transfer the dough to a lightly floured surface. Gently pat it into a rectangle, fold it over itself, and repeat 2–3 times to encourage layering. Then pat it into a ¾-inch-thick slab.
Step 6: Cut Biscuits
Use a biscuit cutter (or a drinking glass) to cut out biscuits. Press straight down instead of twisting to help them rise better. Gather any scraps, reshape, and cut more biscuits.
Step 7: Bake the Biscuits
Place biscuits close together on your prepared baking sheet. This helps them rise higher. Bake for 12–15 minutes or until the tops are golden brown.
Step 8: Cook the Sausage
While the biscuits bake, cook the breakfast sausage in a skillet over medium heat. Shape into round patties roughly the same size as your biscuits. Cook until browned and cooked through.
Step 9: Assemble the Biscuits
Split the freshly baked biscuits open. Add a warm sausage patty inside each one. If using cheese, place a slice on top of the sausage so the residual heat melts it perfectly.
Step 10: Serve and Enjoy
Serve the biscuits immediately while they’re warm, flaky, and fragrant.
Tips and Tricks for Recipe Success
Keep everything cold. Cold butter equals better layers. If your kitchen is warm, pop your flour mixture in the fridge for 10 minutes.
Don’t overwork the dough. Overmixing creates tough biscuits. Handle the dough gently.
Use high-quality sausage. The sausage is a major flavor component—choose a seasoned breakfast blend.
Fold the dough. A few simple folds create beautiful layers.
Place biscuits close together. Touching biscuits help each other rise taller.
Brush tops with melted butter. This optional step adds shine and flavor.
Make ahead option. Freeze unbaked biscuits or cooked sausage patties for quick assembly later.
Add cheese for richness. Cheddar melts beautifully and pairs well with sausage.
Try flavored variations. Add black pepper, cheddar, jalapeños, or herbs to the dough.
Use cast iron for sausage. It helps create even browning and flavor.
Troubleshooting Common Biscuit Mistakes
If your biscuits didn’t rise as high as expected, your butter may have softened too much or your leavening agents may be expired. If the dough feels dry, add an extra tablespoon of buttermilk. If your biscuits spread too much, ensure your oven is preheated properly. Flat biscuits often come from warm dough, so keep ingredients chilled if you’re working slowly. Dense biscuits usually mean the dough was overmixed. With practice, you’ll quickly discover how to achieve the texture you love.
Flavor Variations
Southern Sausage Biscuits are wonderfully versatile. Try using spicy breakfast sausage for a little kick or maple sausage for a sweet-savory combination. Add shredded cheddar to the biscuit dough for cheesy biscuits. Mix in herbs like chives, rosemary, or parsley for a fragrant twist. Another option is adding pepper flakes or black pepper to enhance the savory flavor. You can also swap the cheese for pepper jack, Swiss, or smoked gouda. These variations allow you to customize the recipe to fit your preferences or complement the rest of your breakfast spread.
How to Serve
Serve these biscuits warm, fresh from the oven, with the sausage tucked inside. They pair beautifully with eggs, grits, hash browns, or fresh fruit. If you’re serving brunch, offer honey butter, fruit preserves, or hot sauce on the side. You can also create a breakfast sandwich bar where guests assemble their own biscuits with toppings such as scrambled eggs, cheese, bacon, or sautéed peppers. For young children, cut biscuits into mini sliders for smaller, kid-friendly servings.
Serving Suggestions
With scrambled eggs and cheese for a fuller breakfast sandwich
Alongside creamy Southern grits
Paired with sweet jam to complement the savory sausage
Served with hash browns or home fries
With a drizzle of hot honey for a spicy-sweet twist
As part of a breakfast board with fruit, pastries, and spreads
Stacked high on a brunch buffet table
Wrapped individually for grab-and-go weekday breakfasts
Storage and Reheating
Store leftover biscuits and cooked sausage separately to maintain the best texture. Keep biscuits in an airtight container at room temperature for 2 days or refrigerate up to 5. Sausage can be stored in the refrigerator for up to 4 days. Reheat biscuits in the oven at 350°F for 5–7 minutes, and warm the sausage in a skillet or microwave. To freeze, wrap biscuits individually and freeze up to 3 months. Reheat frozen biscuits directly in the oven. Sausage patties freeze well too—just thaw and reheat before assembling.
Time Required
Prep Time: 15 minutes
Cook Time: 15 minutes
Assembly Time: 5 minutes
Total Time: Approximately 35 minutes
This quick timeline makes Southern Sausage Biscuits ideal for busy mornings, weekend brunches, or anytime you want a warm, comforting homemade meal without spending hours in the kitchen.
Final Thoughts
Southern Sausage Biscuits embody the comforting spirit of traditional Southern cooking—simple ingredients, straightforward methods, and plenty of heart.
By following the steps in this guide and using the helpful tips throughout the article, you’ll be able to create biscuits that rival those from any Southern kitchen.
They’re warm, flaky, flavorful, and satisfyingly hearty. Whether enjoyed fresh from the oven or reheated for a quick breakfast, these biscuits bring a taste of Southern hospitality to any table and any occasion. Enjoy every bite!