Sausage Biscuit Recipe

Preheat

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until evenly distributed.

Cut in butter

Grate the very cold unsalted butter on the large holes of a box grater or cut into small cubes. Add the butter to the flour mixture and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add buttermilk

Make a well in the center of the flour-butter mixture and pour in 3/4 cup cold buttermilk. Using a fork or rubber spatula, stir gently until the dough comes together. If the dough is still dry or crumbly, add the additional 1–2 tablespoons of buttermilk a teaspoon at a time until it just holds together. Do not overmix.

Fold and shape

Turn the dough onto a lightly floured surface. Gently knead it 4–6 times to bring it together, then pat or roll it to about 3/4-inch (2 cm) thickness. Fold the dough in half, press down, and repeat once to create layers, then pat back to 3/4-inch thickness.

Cut biscuits

Use a 2.5–3 inch round biscuit cutter (or a floured glass) to cut biscuits straight down without twisting. Gather scraps, press gently, and cut remaining biscuits to make 6–8 biscuits total depending on cutter size.

Cook sausage

While the oven preheats, heat 1 teaspoon neutral oil in a skillet over medium heat. Add the ground pork breakfast sausage, breaking it into small pieces with a spatula. Season with 1/4 teaspoon black pepper and optional 1/8 teaspoon red pepper flakes. Cook until browned and cooked through, about 6–8 minutes. Drain any excess fat on paper towels and set aside to cool slightly.

Assemble biscuits

Place half of the biscuit rounds on the prepared baking sheet. Spoon about 2 tablespoons of cooked sausage onto each of those rounds, spreading to edge but leaving a small rim. Top each sausage-topped round with a second biscuit round, pressing the edges to seal lightly so the sausage stays inside. Repeat until all biscuits are assembled. If desired, dampen the edge with a little buttermilk to help seal.

Brush and bake

Brush the tops of each assembled biscuit with the melted butter. Sprinkle a light pinch of salt on top of each (optional). Bake in the preheated 425°F (220°C) oven for 12–16 minutes, or until the biscuits are golden brown on top and cooked through. Rotate the baking sheet halfway through for even browning.

Cool and serve

Remove the biscuits from the oven and let them rest on the baking sheet for 5 minutes. Serve warm. These are best eaten the day they are made; to reheat, warm in a 350°F (175°C) oven for 8–10 minutes or microwave for 20–30 seconds.