Alright, let me say this loud and clear—Southern Sausage Biscuits are on a whole different level. You know that smell that fills the house and instantly makes everything feel warm and calm? Yeah… that’s exactly what’s going on here. The first time I baked these, I’m pretty sure the aroma traveled down the street because my neighbor actually yelled over the fence asking what I had in the oven. Not gonna lie—I felt like a kitchen rockstar.
If you’re craving a breakfast that’s buttery, homemade, and pure comfort food, you’re absolutely in the right place.
I’m going to walk you through what you need, why this recipe works so well, and how to get these biscuits on the table without turning your morning into a whole production—because mornings already do enough.
Why Southern Sausage Biscuits Are So Dang Good
Southern sausage biscuits are one of those classic combos that just make sense. Flaky, tender biscuits paired with savory, juicy breakfast sausage? It’s basically the breakfast version of a warm hug.
What I love most about this recipe is how simple it is. No fancy gadgets. No complicated techniques. No weird ingredients you’ll never use again. Just honest, comforting food that feels like home.
Ingredients You’ll Need
Nothing fancy here—just everyday staples that you probably already have on hand. (Unless, of course, you’re out of butter. Somehow I always am.)
For the 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
- 1 pound breakfast sausage (mild, spicy, or sage—go with your favorite)
- Optional: sliced cheddar or American cheese (because cheese makes mornings better, period)
How to Make Southern Sausage Biscuits (Without the Stress)
Let’s keep this easy—because nobody wants chaos before coffee.
1. Mix the Dry Ingredients
In a large bowl, combine the flour, baking powder, baking soda, and salt. Give it a quick stir and move on.
2. Cut in the Butter
Make sure your butter is cold—straight from the fridge cold. Use your fingers to pinch it into the flour until the mixture looks crumbly. It doesn’t need to be perfect. Rustic biscuits are the best biscuits.
3. Add the Buttermilk
Pour in the cold buttermilk and gently stir until the dough just comes together. It’ll look a little messy and shaggy—that’s exactly what you want.
4. Shape and Fold
Turn the dough out onto your counter. Pat it down, then fold it over itself a couple of times. This simple step is what gives you those flaky, layered biscuits that make you look like you know what you’re doing.
5. Cut the Biscuits
Use a biscuit cutter or a drinking glass to cut out your biscuits. Place them on a baking sheet and get ready for the magic.
6. Cook the Sausage
Brown the sausage in a skillet until fully cooked. You can crumble it or form small patties sized to fit your biscuits—whatever feels easiest.
7. Bake the Biscuits
Bake until the biscuits are golden and puffed up. At this point, your kitchen is going to smell unreal—like a cozy weekend morning at grandma’s house.
8. Assemble Your Biscuits
Split the warm biscuits open, add the sausage, and if you’re feeling extra, tuck in a slice of cheese. The heat melts it just enough, and honestly… wow.
Time-Saving Tips You’ll Thank Yourself For
- Use pre-formed sausage patties when you’re short on time—no shame at all.
- Freeze extra biscuits so future-you can enjoy breakfast with minimal effort.
- Love a hearty bite? Double the sausage. I do it all the time and have zero regrets.
Perfect for Busy Mornings
These biscuits are great for meal prep. You can make everything ahead, stash it in the fridge, and just heat and assemble in the morning. It’s basically like having your own breakfast drive-thru—minus the long line and mystery coffee temperature.
Final Thoughts
Southern Sausage Biscuits are one of those foods that instantly make you feel grounded. Warm. Comforted. Like maybe today’s going to be a good day after all.
Don’t be surprised if your family magically appears in the kitchen the moment these biscuits hit the oven. That smell is impossible to ignore.
And if you add cheese? No judgment here—only encouragement.