Southern Sausage Biscuits

Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes Difficulty Level: Intermediate. While the ingredient list is simple, achieving flaky biscuits requires a light touch and attention to detail. Perfect for a confident beginner ready to level up! Ingredients For the From-Scratch Buttermilk Biscuits: 2 cups (250g) all-purpose flour, plus more for dusting 1 tablespoon baking

Equipment

• Large mixing bowl
• Pastry cutter or two forks (your fingers work too, but move quickly!) ezstandalone.cmd.push(function () { ezstandalone.showAds(118); });
• Box grater (a fantastic trick for perfect biscuit dough)
• Rolling Pin
• 2.5-inch or 3-inch round biscuit cutter
• Baking sheet
• Parchment paper or a silicone baking mat
• Cast-iron skillet or non-stick frying pan

Ingredients

For the From-Scratch Buttermilk Biscuits:

• 2 cups (250g) all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 6 tablespoons (85g) unsalted butter, very cold and cut into small cubes
• 3/4 cup (180ml) cold buttermilk, plus 1-2 tablespoons for brushing

For the Sausage Patties:

• 1 lb (450g) ground breakfast sausage (mild or hot, depending on your preference)
• 1 teaspoon maple syrup (optional, but adds a lovely depth) ezstandalone.cmd.push(function () { ezstandalone.showAds(117); });
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional, for a smoky kick)

Instructions

Part 1: Crafting the Flaky Biscuits

1. The secret to tall, flaky biscuits is keeping the ingredients cold and handling the dough as little as possible.
2. Preheat and Prepare: Preheat your oven to 450°F (230°C). This hot oven is crucial for the biscuits to rise quickly and achieve a golden top. Line a baking sheet with parchment paper.
3. Combine Dry Ingredients: In your large mixing bowl, whisk together the 2 cups of flour, baking powder, baking soda, sugar, and salt. This ensures the leavening agents are evenly distributed for a consistent rise. ezstandalone.cmd.push(function () { ezstandalone.showAds(120); });
4. Incorporate the Fat: This is the most critical step. Add the very cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles a coarse meal with some pea-sized butter pieces remaining. These pockets of butter will melt in the oven, creating steam and those coveted flaky layers. For an even easier method, freeze your butter for 15 minutes, then use the large holes of a box grater to grate it directly into the flour. Toss gently to coat.
5. Create the Dough: Make a well in the center of your flour-butter mixture. Pour in the 3/4 cup of cold buttermilk. Using a fork, gently stir until the dough just begins to come together and there are no more dry spots of flour. It will look shaggy and a bit sticky—this is perfect!
6. Knead Gently: Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle. Fold the dough in half, then give it a quarter turn. Repeat this process—pat, fold, turn—just 4-5 times. Overworking the dough will develop gluten and lead to tough biscuits. ezstandalone.cmd.push(function () { ezstandalone.showAds(122); });
7. Cut the Biscuits: Pat the dough out to a ¾-inch thickness. Dip your biscuit cutter in flour and press straight down to cut out the biscuits. Do not twist the cutter, as this seals the edges and prevents a proper rise. Place the biscuits on the prepared baking sheet, close together but not touching. Gather the scraps, pat them out gently, and cut the remaining biscuits.
8. Bake to Perfection: Brush the tops of the biscuits lightly with the reserved buttermilk. This will give them a beautiful, golden-brown finish. Bake for 12-15 minutes, or until they are tall, fluffy, and golden brown on top.

Part 2: Forming & Cooking the Sausage Patties

1. While the biscuits are baking, you can cook your sausage patties.
2. Mix the Sausage: In a medium bowl, combine the ground sausage, maple syrup (if using), black pepper, and smoked paprika. Mix with your hands or a fork until just combined. Avoid overmixing, which can make the patties dense.
3. Form the Patties: Divide the sausage mixture into 8 equal portions. Roll each portion into a ball, then flatten it into a patty that is slightly wider than your biscuit cutter, as the patty will shrink slightly during cooking. ezstandalone.cmd.push(function () { ezstandalone.showAds(125); });
4. Cook the Patties: Heat your cast-iron skillet or frying pan over medium heat. There’s no need to add oil; the sausage will render its own fat. Cook the patties for 3-4 minutes per side, or until they are cooked through, golden brown, and have a nice crust. Ensure the internal temperature reaches 160°F (71°C).

Part 3: The Grand Assembly

1. Rest the Biscuits: As soon as the biscuits come out of the oven, transfer them to a wire rack to cool for just 2-3 minutes. This allows the structure to set slightly.
2. Split and Serve: Using a fork or your hands, gently split the warm biscuits in half. Place a hot sausage patty on the bottom half, crown it with the top half of the biscuit, and serve immediately. ezstandalone.cmd.push(function () { ezstandalone.showAds(127); });

Nutrition

Calories: ~485 · Protein: 16g · Fat: 32g Saturated Fat: 15g · Carbohydrates: 32g Dietary · Saturated Fat: 15g Cholesterol: 75mg · Fiber: 1g · Sugar: 3g · Sodium: 980mg