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Ingredients
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Biscuits
Sausage & Bacon
Optional Serving Additions
Method
Biscuits
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Place cold diced butter in the freezer for 5–10 minutes while you measure dry ingredients.
Combine dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly distributed.
Cut in butter
Add the cold diced butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter bits remaining.
Add buttermilk and form dough
Make a well in the center of the flour-butter mixture and pour in the cold buttermilk. Gently stir with a wooden spoon or rubber spatula until a shaggy dough forms and most of the flour is hydrated. Do not overmix; the dough should be slightly sticky.
Fold and shape
Turn the dough out onto a lightly floured surface. Fold the dough over itself 3–5 times to create layers (press down gently — do not knead). Pat dough to about 3/4-inch thickness.
Cut biscuits
Using a 2 1/2-inch round cutter (or a sharp knife for squares), cut 8 biscuits. Press straight down without twisting to ensure even rise. Gather scraps gently, re-pat to thickness, and cut remaining biscuits (avoid overworking).
Brush and bake
Place biscuits on the prepared baking sheet about 1 inch apart for slightly crisp sides or touching for soft sides. Brush tops with heavy cream. Bake in preheated oven for 12–15 minutes, or until golden brown on top and cooked through. Remove and cool on a rack for 5 minutes before assembling.
Sausage & Bacon
Cook bacon
While biscuits bake, place a large skillet over medium heat. Lay bacon slices in a single layer and cook until crisp to your liking, turning occasionally, about 8–12 minutes. Transfer cooked bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet and discard excess or save for other uses.
Brown sausage
Add the tablespoon of reserved bacon fat and 1 tablespoon vegetable oil to the skillet and heat over medium-high. Add the bulk pork sausage, breaking it into small pieces with a spatula. Season with black pepper and garlic powder. Cook, stirring occasionally, until browned and cooked through, about 7–10 minutes. Taste and adjust seasoning.
Optional keep warm
If serving later, keep the cooked sausage and bacon warm in a low oven (200°F / 95°C) on a tray while biscuits finish.
Assembly & Serving
Assemble sandwiches
Split each warm biscuit in half. Place a generous spoonful (about 2–3 tablespoons) of cooked sausage on the bottom half, top with a slice or portion of crisp bacon (1 slice or halved if desired), and add cheese slice if using. Cover with the top half of the biscuit.