Southern Sausage Biscuits Recipe

Instructions

1. 1. Prepare the sausage filling: Start by heating a large skillet over medium heat. Add the ground pork or breakfast sausage to the skillet and season it with 1 teaspoon of salt. Cook the sausage, breaking it up with a spoon as it browns, for about 5-7 minutes or until fully cooked through and no longer pink. Stir occasionally to ensure even browning. Once cooked, remove the sausage from the heat and set it aside to cool slightly. If you prefer a spicier sausage, you can opt for a hot breakfast sausage variety or add some crushed red pepper flakes to suit your taste.
   2. Make the biscuit dough: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and 1 teaspoon salt. The dry ingredients should be well combined before you move on to the next step. Using a pastry cutter or two forks, cut the cold cubes of butter into the flour mixture until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout. This step is crucial for achieving a flaky biscuit texture, as the cold butter creates pockets of steam when baked. If you prefer, you can use your hands to rub the butter into the flour, but be sure to work quickly to avoid warming the butter too much.
   3. Incorporate the buttermilk: Pour the cold buttermilk into the flour and butter mixture. Use a fork or spatula to stir the dough until it just comes together. The dough should be a little sticky but not overly wet. If it feels too dry, add a tablespoon more buttermilk at a time until the desired consistency is reached. Avoid overmixing the dough, as this can lead to dense biscuits. You want the dough to be just combined—rough and shaggy in appearance.
   4. Shape the biscuits: Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough out to a 1-inch thickness using your hands or a rolling pin. Using a round biscuit cutter or a drinking glass (about 2-3 inches in diameter), cut out biscuit rounds. Be sure to press straight down to avoid twisting the cutter, which can prevent the biscuits from rising properly. Gather any remaining dough, press it back together, and cut out additional biscuits until all dough is used up.
   5. Assemble the sausage biscuits: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Arrange the biscuit rounds on the prepared baking sheet, making sure they are close enough to touch each other but not overcrowded. This will allow them to rise higher while baking. Now, take a slice of cheddar or American cheese and fold it into quarters, placing one piece inside the center of each biscuit. Spoon a generous amount of the cooked sausage into the biscuit, pressing it down slightly to ensure it stays inside. The cheese should melt and mix with the sausage as it bakes, creating a delicious, gooey filling.
   6. Bake the biscuits: Place the baking sheet in the preheated oven and bake the biscuits for 12-15 minutes, or until the tops are golden brown and the cheese has melted completely. Keep an eye on them toward the end of the baking time to ensure they don’t over-brown. The biscuits should have risen nicely, forming a golden, crispy exterior while remaining soft and tender inside. Once baked, remove them from the oven and let them cool slightly before serving.