Perfect Sausage Biscuit Recipe: Southern-Style in 30 Minutes

The perfect sausage biscuit recipe combines flaky, buttery biscuits with savory, well-seasoned sausage patties. This authentic Southern-style recipe yields golden-brown biscuits in just 30 minutes using simple ingredients: all-purpose flour, cold butter, buttermilk, and quality pork sausage. Key to success is keeping ingredients cold, minimal dough handling, and proper sausage seasoning with black pepper and no fillers.

Why This Sausage Biscuit Recipe Works

Sausage biscuits are a beloved Southern breakfast staple, but many home cooks struggle with dry biscuits or greasy sausage. This tested recipe solves both problems with precise techniques that guarantee success every time. Unlike fast food versions that use preservatives and artificial flavors, our homemade approach delivers superior texture and authentic flavor.

Essential Ingredients Explained

The magic of great sausage biscuits happens through two components: the biscuit and the sausage patty. Let's break down what makes each element perfect.

For the Biscuits

All-purpose flour (3 cups): Provides structure. Don't substitute cake flour which lacks sufficient gluten.
Cold unsalted butter (1 cup): Cut into ½-inch cubes. The cold temperature creates steam pockets for flakiness.
Buttermilk (1 ¼ cups): The acid reacts with baking powder for rise and tender texture. Substitute: 1 ¼ cups milk + 1 tbsp vinegar.
Baking powder (1 ½ tbsp): Critical leavening agent for height.
Salt (1 ½ tsp): Enhances flavor and controls yeast activity.

For the Sausage Patties

Ground pork (1 lb): Choose 70-80% lean for optimal moisture. Avoid turkey or chicken sausage for authentic flavor.
Freshly ground black pepper (1 ½ tbsp): The signature Southern sausage seasoning.
Salt (1 tsp): Balances the richness.
Crushed red pepper flakes (1/4 tsp, optional): For subtle heat.

Ingredient	Why It Matters	Common Substitutions
Cold butter	Creates steam pockets for flaky layers	Chilled vegetable shortening (less flavor)
Buttermilk	Acid reacts with baking powder for rise	Milk + vinegar (1 tbsp per cup)
Ground pork	Authentic flavor and fat content	Breakfast sausage (check seasoning)

Step-by-Step Sausage Biscuit Recipe

Follow these precise steps for perfect sausage biscuits every time. Total time: 30 minutes (15 prep, 15 cook). This easy sausage biscuit recipe requires no special equipment and delivers restaurant-quality results.

Making the Biscuits

Chill ingredients: Place flour in freezer for 10 minutes. Cut butter into ½-inch cubes and return to refrigerator.
Mix dry ingredients: Whisk flour, baking powder, sugar, and salt in large bowl.
Cut in butter: Using pastry cutter or fingers, work cold butter into flour until pea-sized crumbs form (about 2 minutes).
Add buttermilk: Pour in cold buttermilk, stir with fork until just combined (dough should be shaggy).
Shape dough: Turn onto floured surface, gently knead 3-4 times until cohesive. Pat to ¾-inch thickness.
Cut biscuits: Using 2 ½-inch cutter, cut straight down (don't twist) to make 8 biscuits.
Bake: Place on parchment-lined baking sheet, 2 inches apart. Bake at 450°F for 12-14 minutes until golden brown.

Preparing the Sausage Patties

Season: Mix ground pork with salt, black pepper, and red pepper flakes (if using).
Form patties: Divide into 8 equal portions (about 2 oz each), shape into ½-inch thick discs.
Cook: Heat skillet over medium heat, cook patties 3-4 minutes per side until internal temperature reaches 160°F.
Drain: Transfer to paper towel-lined plate to remove excess grease.

Pro Tips for Perfect Sausage Biscuits

These professional techniques make the difference between good and exceptional sausage biscuits. Master these secrets for the best sausage biscuit recipe results every time:

Keep everything cold: Warm ingredients melt the butter before baking, resulting in dense biscuits. Chill your bowl and utensils too.
Don't overwork the dough: Excessive handling develops gluten, making biscuits tough. Stop mixing when no dry flour remains.
Use proper cutting technique: Press straight down with biscuit cutter—twisting seals edges and prevents proper rise.
Season sausage simply: Authentic Southern sausage uses only salt and black pepper. Avoid maple or sage unless specified.
Cook sausage first: Make sausage patties while biscuits bake to time everything perfectly.

Delicious Variations to Try

Once you've mastered the classic version, experiment with these popular twists for your homemade sausage biscuit recipe:

Cheese biscuits: Add ½ cup shredded cheddar to dry ingredients for cheesy sausage biscuits.
Herb-infused: Mix 1 tbsp chopped fresh rosemary or thyme into biscuit dough.
Spicy kick: Add ¼ tsp cayenne to sausage mixture for heat lovers.
Make-ahead option: Freeze unbaked biscuits on baking sheet, then transfer to freezer bag. Bake frozen, adding 2-3 minutes to cooking time.
Breakfast sandwich: Add a fried egg between biscuit and sausage for a complete breakfast sandwich.

Storage and Reheating Instructions

Proper storage maintains freshness and texture for your Southern-style sausage biscuits:

Room temperature: Store in airtight container for up to 2 days (best quality within 24 hours).
Refrigerator: Keep for up to 5 days. Separate layers with parchment paper.
Freezer: Wrap individually in plastic wrap, then place in freezer bag for up to 3 months.
Reheating: For best results, wrap in damp paper towel and microwave 20-30 seconds, or warm in 350°F oven for 5-7 minutes.

Frequently Asked Questions

What's the best sausage for biscuits?

The best sausage for authentic Southern-style biscuits is freshly ground pork with simple seasoning—just salt and black pepper. Avoid pre-seasoned breakfast sausage with maple or sage unless you prefer those flavors. Look for 70-80% lean pork for optimal moisture content that won't dry out during cooking.

Why are my sausage biscuits dry?

Dry sausage biscuits typically result from overbaking, using too much flour, or overworking the dough. Measure flour properly by spooning into measuring cup and leveling (don't scoop). Handle dough minimally—stop mixing when no dry flour remains. Bake until just golden (12-14 minutes at 450°F). Using buttermilk instead of regular milk also helps maintain moisture.

Can I make sausage biscuits ahead of time?

Yes, you can prepare sausage biscuits ahead of time. Unbaked biscuits freeze well—place cut biscuits on a baking sheet, freeze solid, then transfer to freezer bags for up to 3 months. Bake from frozen, adding 2-3 minutes to cooking time. Cooked biscuits can be refrigerated for 5 days or frozen for 3 months. Reheat in a 350°F oven for best texture (microwave makes them soggy).

How do I get flaky biscuits?

Flaky biscuits require keeping ingredients cold and minimal handling. Chill your flour, butter, and bowl before starting. Cut butter into pea-sized pieces and work quickly to prevent warming. Don't overmix—stop when dough is shaggy with some dry spots. Pat (don't roll) the dough, and cut straight down with a biscuit cutter without twisting. The cold butter creates steam pockets during baking, creating distinct flaky layers.

Can I use self-rising flour for sausage biscuits?

Yes, you can substitute self-rising flour for all-purpose flour in this recipe. Use 3 cups self-rising flour and omit the baking powder and salt from the dry ingredients. Self-rising flour already contains leavening agents and salt, so adding more would throw off the balance. Note that self-rising flour varies by brand, so results may differ slightly from the original recipe.