Sausage Biscuit Recipe

Preheat and prepare

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 2.5 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp fine salt until evenly distributed.

Cut in butter

Grate or dice 6 tablespoons cold unsalted butter and work it into the flour mixture using a pastry cutter, two knives, or fingertips until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining (about the size of small peas). Do not overwork so the butter stays cold.

Add buttermilk and form dough

Pour 1 cup cold buttermilk into the flour-butter mixture and stir gently with a wooden spoon or spatula until a shaggy, slightly sticky dough forms. If dough seems very dry, add up to 2 tablespoons more buttermilk; if too wet, add up to 1 tablespoon flour.

Turn out and fold

Turn the dough onto a lightly floured surface. Fold it over onto itself 3 to 4 times to create layers (don’t over-knead). Pat or roll the dough to about 3/4-inch thickness. For taller biscuits, fold and pat fewer times and keep thickness at 1 inch.

Cut biscuits

Using a 2.75- to 3-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut biscuits. Gather scraps, gently press once or twice, and cut remaining biscuits. You should get about 8 biscuits.

Brush and bake

Place biscuits close together on the prepared sheet (for taller, flakier sides leave slight space) and brush tops with 2 tablespoons heavy cream. Bake in preheated 425°F oven for 12–15 minutes until golden brown on top and cooked through. Remove from oven and cool slightly on a rack.

Cook sausage

While biscuits are resting or in a separate skillet, heat a 10-inch skillet over medium heat. Add 1 pound ground pork breakfast sausage and break into pieces with a spatula. Add 2 tsp finely minced onion if using, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if using. Cook, stirring and breaking the meat apart, until browned and cooked through, about 7–9 minutes.

Drain excess fat

Tilt pan and spoon off excess fat or drain into a heatproof container, leaving some fat for flavor. Taste and adjust seasoning if needed (add a pinch of salt only if sausage is unsalted). Keep warm.

Split and assemble

Split each warm biscuit in half horizontally. If desired, spread about 1/4 teaspoon softened butter on each half. Divide the cooked sausage into 8 equal portions (about 2 tablespoons each) and mound on the bottom half of each biscuit, then top with the biscuit top.

Serve

Serve immediately while warm. Biscuits can be wrapped in parchment and reheated in a 350°F oven for 8–10 minutes. Leftover sausage keeps 3–4 days refrigerated and reheats in a skillet.