Southern Sausage Biscuits Flaky (Print Version)
# Ingredients:
→ Dough
01 -
2 cups all-purpose flour
02 -
1 tablespoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1/2 cup unsalted butter, cold and cubed
06 -
1 cup buttermilk, cold
→ Filling and Finish
07 -
1 pound breakfast sausage (pork or turkey)
08 -
1 tablespoon butter, melted
# Instructions:
01 -
Heat a skillet over medium and cook the breakfast sausage, breaking it into small pieces, until browned and fully cooked, about 8 to 10 minutes. Drain excess fat and let sausage cool slightly.
02 -
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
03 -
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
04 -
Add cold, cubed butter to the dry ingredients. Using a pastry cutter or fingertips, work butter into flour until the mixture forms coarse crumbs.
05 -
Pour in the cold buttermilk and mix gently until just combined. Dough will be slightly sticky.
06 -
Transfer dough to a floured surface and gently knead several times until it holds together.
07 -
Roll dough to approximately 1/2-inch thickness. Use a round biscuit cutter to cut out dough rounds.
08 -
Place a spoonful of the cooked sausage onto half of the biscuit rounds. Top with the remaining rounds and gently press the edges to seal.
09 -
Set assembled biscuits onto the prepared baking sheet, evenly spaced.
10 -
Brush biscuit tops with melted butter for a golden finish.
11 -
Bake for 12 to 15 minutes until golden brown and puffed.
12 -
Allow biscuits to cool on the tray for several minutes before serving. Enjoy warm.
# Notes:
01 -
Use very cold butter and buttermilk for optimal flakiness.
02 -
Mix dough minimally to ensure tender biscuits.
03 -
Serve hot biscuits with gravy, eggs, honey, or jam for additional flavor.