About This RecipeSouthern Sausage Biscuits are a breakfast item consisting of savory pork sausage and flaky, buttery biscuits. The recipe involves preparing a biscuit dough, incorporating cooked sausage into it, and then baking until golden brown. They are often served as a handheld breakfast or brunch dish.Why You’ll Love This RecipeThis recipe combines two classic components into a single, portable item. The biscuits provide a tender, flaky texture that contrasts with the savory, seasoned sausage. Their self-contained nature makes them convenient for serving. The method produces a consistent result suitable for a morning meal.Ingredients2 cups all-purpose flour1 tablespoon baking powder1 teaspoon salt1/2 cup cold unsalted butter, cubed3/4 cup whole milk1 pound bulk pork breakfast sausageStep by Step InstructionsPreheat the oven to 450°F (230°C).Cook the bulk pork sausage in a skillet over medium heat, breaking it into small crumbles with a spoon. Cook until no longer pink. Drain any excess grease and set aside to cool.In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.Pour the whole milk into the flour and butter mixture. Stir with a fork until a shaggy dough begins to form.Add the cooled, cooked sausage crumbles to the dough. Gently mix until the sausage is evenly distributed.Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times until it just comes together.Pat the dough into a 1-inch thick circle. Use a floured biscuit cutter to cut out rounds.Place the biscuit rounds on an ungreased baking sheet, close together for softer sides or slightly apart for crisper sides.Bake for 10-12 minutes, or until the biscuits have risen and the tops are golden brown.Serve warm.FAQCan I use pre-cooked sausage?Pre-cooked sausage crumbles can be used. Ensure they are well-drained and cooled before incorporating them into the biscuit dough to prevent the fat from melting into the dough prematurely.Can I make the dough ahead of time?The biscuit dough can be prepared, cut, and stored on a baking sheet in the refrigerator for up to 1 hour before baking. For longer storage, freeze the unbaked biscuits on a sheet pan before transferring to a freezer bag.Why are my biscuits tough?Tough biscuits are often the result of overworking the dough. Handle the dough as little as possible once the liquid is added, and knead only until it coheres.You Must KnowThe butter and milk must be cold to ensure a flaky biscuit texture. The sausage must be fully cooked and cooled before being added to the dough to prevent it from releasing grease during baking, which would affect the dough’s consistency.Storage TipsStore completely cooled sausage biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in an oven or toaster oven to restore texture. Unbaked biscuits can be frozen on a baking sheet and then transferred to a freezer bag; bake from frozen, adding a few extra minutes to the baking time.
Southern Sausage Biscuits
