Southern Sausage Fluffy Biscuits (Printer-Friendly)

Golden buttermilk biscuits with juicy sausage patties for a delicious Southern-inspired start.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour (unbleached preferred)
02 - 1 tablespoon baking powder (fresh)
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon fine sea salt

→ Fat

05 - 1/2 cup (1 stick) cold unsalted butter, cut into cubes

→ Liquids

06 - 1 cup cold buttermilk, well shaken

→ Meat

07 - 500 grams breakfast sausage (mild or spicy as preferred)

→ Optional

08 - 120 grams medium-sharp cheddar or American cheese slices

# Steps to Follow:

01 - In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly blended and free of lumps.
02 - Add cold cubed butter to the dry mixture. Using a pastry cutter or fingertips, quickly rub butter into flour until the texture resembles coarse crumbs with visible pea-sized pieces.
03 - Pour cold buttermilk over the flour-butter mix. Stir gently with a fork or spatula until the dough just comes together and no dry patches remain; avoid overmixing to maintain tenderness.
04 - Turn dough onto a floured surface. Gently pat and fold the dough over itself 3 to 4 times to build flaky layers. Roll dough out to about 1 inch thickness carefully to avoid deflation.
05 - Using a sharp round biscuit cutter, press straight down into the dough and lift without twisting. Place biscuits close together on a baking sheet to encourage rising.
06 - Bake in a preheated 450°F oven for 12 to 15 minutes until biscuits are risen and golden brown on top.
07 - While biscuits bake, shape sausage into patties slightly wider than biscuits. Cook in a skillet over medium heat for 3 to 4 minutes per side until browned and cooked through. Drain on paper towels.
08 - Split warm biscuits with a serrated knife. Layer sausage patties and optional cheese slices between halves. Serve immediately to enjoy melted cheese and warm textures.

# Helpful Hints:

01 - Keep all ingredients cold for maximum flakiness. Do not twist biscuit cutter to ensure proper rising.
02 - Sausage patties can be formed in advance and refrigerated overnight for convenience.
03 - Freeze baked biscuits and cooked sausage separately; reheat before assembling.

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