This southern sausage biscuits bake wraps tender, buttery buttermilk biscuit dough around savory breakfast sausages and bakes them until golden. Each one is a handheld breakfast, with a flaky exterior and a juicy sausage in the center.
It is a Southern style breakfast that comes together in about 45 minutes. Here is how to get flaky layers, how to wrap the dough, and how to store and reheat them.
Table of Contents
Why This Southern Sausage Biscuits Bake Recipe Works
Cold butter cut into the flour is the secret to flaky biscuits. The butter melts in the oven and releases steam, which lifts the dough into tender layers.
Buttermilk adds tang and reacts with the baking soda for extra lift. The dough is mixed only until it comes together, so the biscuits stay soft instead of tough.
Wrapping the dough around precooked sausage gives you a complete breakfast with no sandwich assembly. The fat from the sausage seasons the dough from the inside as it bakes.
Ingredients for Southern Sausage Biscuits Bake
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 8 fully cooked breakfast sausage links
- Honey or maple syrup, for drizzling
Flour: all purpose gives a soft, tender biscuit. Measure by spooning it into the cup and leveling it, so the dough does not get too dry.
Cold butter: keep it in the refrigerator until you need it. Warm butter blends into the flour and makes dense biscuits.
Buttermilk: it adds flavor and tenderness. Milk with a spoonful of vinegar can substitute.
Sausage links: use fully cooked links so they only need to heat through. If you use raw links, cook them first to 160 degrees F.
How to Make Southern Sausage Biscuits Bake
1. Heat the oven. Heat to 425 degrees F and line a baking sheet with parchment.
2. Whisk the dry ingredients. Combine the flour, baking powder, baking soda, and salt in a large bowl.
3. Cut in the butter. Use a pastry cutter or your fingertips to work the butter into the flour until it looks like coarse crumbs with some pea sized pieces.
4. Add the buttermilk. Pour in the buttermilk and stir gently until a soft, shaggy dough forms. Stop as soon as it comes together.
5. Roll. Turn the dough onto a floured surface, pat it together, and roll it into a rectangle about 1/2 inch thick.
6. Cut and wrap. Cut into 8 rectangles. Place a sausage on each, wrap the dough around it, and pinch the seam closed.
7. Bake. Place seam side down on the baking sheet and bake 15 to 18 minutes, until deep golden brown. Brush with butter and drizzle with honey or syrup if you like.
How to Serve Southern Sausage Biscuits Bake
Serve warm with honey, maple syrup, or a spoonful of jam. They are also great with scrambled eggs and fresh fruit for a full breakfast.
For a classic spread, add a pan of biscuits and gravy, a satisfying sausage biscuit pie, a plate of breakfast protein biscuits, or a tater tot sausage breakfast casserole for a crowd.
How to Store and Reheat Southern Sausage Biscuits Bake
Cool the biscuits, then refrigerate within two hours in an airtight container. They keep for 3 to 4 days.
Reheat in a hot oven at 350 degrees F for 8 to 10 minutes until warmed through to 165 degrees F, or in a toaster oven for a crisp outside. For longer storage, freeze them wrapped, and reheat from frozen in a hot oven at 350 degrees F until hot.
Tips and Variations for Southern Sausage Biscuits Bake
- Keep everything cold. Cold butter and buttermilk are what make the layers.
- Do not overwork the dough. Handling it too much develops gluten and makes it tough.
- Roll to an even thickness. Uniform dough bakes at the same rate.
- Add cheese. Fold a half cup of shredded cheddar into the dough for a cheesy twist.
- Use patties. Roll biscuit dough into rounds and sandwich cooked patties for a different shape.
- Brush with butter. It gives a shiny, golden top.
- Check your baking powder. Iowa State Extension notes it weakens after about six months open; see their baking ingredients guide.
Frequently Asked Questions About Southern Sausage Biscuits Bake
Can I use raw sausage in southern sausage biscuits bake?
Cook raw sausage first until it reaches 160 degrees F, then cool slightly before wrapping, since raw sausage will not cook through in the time the dough bakes.
Why are my biscuits dense?
The butter was too warm or the dough was overmixed. Keep ingredients cold and stir only until combined.
Can I make the dough ahead?
Yes. Cut the biscuits and sausages, wrap, and chill overnight, then bake in the morning.
Can I freeze southern sausage biscuits bake?
Yes. Freeze baked biscuits wrapped tightly and reheat in the oven until hot.
What can I use instead of buttermilk?
Stir a tablespoon of vinegar or lemon juice into 3/4 cup of milk and let it sit 5 minutes.
Southern Sausage Biscuits Bake
Equipment
- Baking sheet
- Parchment paper
- Pastry cutter
- Rolling Pin
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter cold and cubed
- ¾ cup cold buttermilk
- 8 fully cooked breakfast sausage links
- 2 tbsp honey or maple syrup for drizzling
Instructions
Cooking
- Heat the oven. Heat to 425 degrees F and line a sheet with parchment. Mix dry. Whisk the flour, baking powder, baking soda, and salt.
- Cut in butter. Work in the cold butter until crumbly with pea sized pieces.
- Add buttermilk. Stir just until a shaggy dough forms.
- Roll and cut. Roll 1/2 inch thick and cut into 8 rectangles.
- Wrap. Wrap each around a sausage and pinch the seam.
- Bake. Bake seam side down 15 to 18 minutes until golden. Drizzle with honey or syrup.
