Of course! Southern Sausage Biscuits are a cornerstone of down-home comfort food. They can refer to two different (and equally delicious) things:
- Sausage-Stuffed Biscuits: A ball of seasoned sausage wrapped in biscuit dough and baked, perfect for grab-and-go.
- Sausage Gravy & Biscuits: Flaky, buttery biscuits split open and smothered in a creamy, peppery sausage gravy.
I’ll give you the master recipe for both, because you can’t have one without the other!
Recipe 1: Sausage-Stuffed Biscuits (aka “Sausage Balls”)
These are incredibly easy and use a famous 3-ingredient base, with room for doctoring up.
Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 35 minutes
Yields: About 20-24 biscuits
Ingredients
· 1 lb bulk breakfast sausage (mild or hot)
· 2 cups Bisquick or similar baking mix*
· 2 cups (8 oz) sharp cheddar cheese, finely shredded
· Optional Add-ins: ¼ cup grated onion, ½ teaspoon black pepper, ¼ teaspoon garlic powder, 1 tablespoon chopped fresh parsley
*No Baking Mix? Use 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, and 2 tablespoons cold butter (cut in).
Instructions
- Preheat: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Combine: In a large bowl, combine the sausage, baking mix, and shredded cheese. Use your hands to mix until everything is just combined. Don’t overmix.
- Form: Roll the mixture into 1-inch to 1.5-inch balls and place them on the prepared baking sheet about an inch apart.
- Bake: Bake for 20-25 minutes, or until the sausage is cooked through and the biscuits are golden brown.
- Serve: Let cool for a few minutes before serving. They are best served warm.
Recipe 2: Classic Buttermilk Biscuits with Sausage Gravy
This is the classic, sit-down breakfast masterpiece.
Part A: The Best Buttermilk Biscuits
Prep Time: 15 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes
Yields: 8-10 biscuits
Ingredients:
· 2 ½ cups (312g) all-purpose flour, plus more for dusting
· 1 tablespoon baking powder
· 1 teaspoon salt
· ½ teaspoon baking soda
· ½ cup (1 stick / 113g) cold unsalted butter, cubed
· 1 cup (236ml) cold buttermilk, plus more for brushing
Instructions:
- Preheat: Preheat oven to 450°F (230°C).
- Mix Dry: In a large bowl, whisk together flour, baking powder, salt, and baking soda.
- Cut in Butter: Add the cold, cubed butter. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
- Add Buttermilk: Make a well in the center and pour in the cold buttermilk. Stir with a fork until a shaggy dough forms and there are no dry spots.
- Knead & Cut: Turn the dough out onto a floured surface. Gently knead it just 3-4 times until it comes together. Pat the dough into a ¾-inch to 1-inch thick rectangle. Use a floured 2.5-inch or 3-inch biscuit cutter to cut straight down—do not twist. Gather scraps, pat out again, and cut until all dough is used.
- Bake: Place biscuits on a parchment-lined baking sheet, their sides touching for softer sides or 1 inch apart for crispier sides. Brush the tops with buttermilk. Bake for 12-15 minutes until golden brown. Serve warm.
Part B: Sawmill Sausage Gravy
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Ingredients:
· 1 lb bulk breakfast sausage (mild or sage)
· ¼ cup (31g) all-purpose flour
· 3 cups (710ml) whole milk, warmed
· ½ teaspoon black pepper, plus more to taste
· ¼ teaspoon garlic powder (optional)
· Salt, to taste (wait until the end, as the sausage is salty)
Instructions:
- Brown Sausage: In a large skillet or cast-iron pan over medium heat, cook the sausage, breaking it up with a spoon, until it’s browned and cooked through. Do not drain the drippings.
- Make the Roux: Sprinkle the flour over the cooked sausage. Stir and cook for 1-2 minutes to cook out the raw flour taste.
- Add Milk: Gradually pour in the warm milk, stirring constantly to prevent lumps.
- Simmer: Bring the gravy to a simmer. Reduce heat to low and continue to cook, stirring frequently, until the gravy has thickened to your desired consistency (about 5-10 minutes).
- Season: Stir in the black pepper and garlic powder. Taste and add salt only if needed.
- Serve: Split warm biscuits in half, place them on a plate, and ladle the creamy sausage gravy generously over the top.
Pro-Tips for Perfection
· For Flaky Biscuits: The #1 rule is COLD BUTTER and COLD BUTTERMILK. This creates steam in the oven, which creates flaky layers.
· For Smooth Gravy: Warm your milk before adding it to the roux—it thickens more smoothly and quickly. Whisk constantly while adding the milk.
· Sausage Choice: For stuffed biscuits, a spicier sausage works well. For gravy, a classic sage breakfast sausage is traditional.
· Gravy Consistency: If your gravy gets too thick, just whisk in a little more milk until it’s perfect.
Whether you make the grab-and-go stuffed biscuits or the glorious biscuits and gravy, you’re in for a true Southern treat