There are breakfast sandwiches, and then there are Southern sausage biscuits. The best easy southern sausage biscuits are a beloved morning tradition—a warm, flaky, buttermilk biscuit split open and filled with a juicy, perfectly seasoned sausage patty. It is simple, portable, and deeply satisfying. Whether you are grabbing breakfast on the way out the door, serving a crowd at a weekend brunch, or craving a taste of the South, this recipe delivers.
The beauty of these sausage biscuits is that they are surprisingly easy to make at home. The biscuits come together with just a handful of pantry staples—flour, butter, buttermilk, and baking powder. The sausage patties are seasoned simply with sage, black pepper, and a touch of red pepper for warmth. Together, they create a breakfast sandwich that beats anything from a drive-through.
This recipe is designed for success, even for novice bakers. The biscuits are tender and flaky, not dry or crumbly. The sausage patties are juicy and flavorful. And the whole process takes less than 30 minutes. Once you try homemade sausage biscuits, you will never go back to frozen or fast-food versions again.
Why You Will Love These Southern Sausage Biscuits
· Ready in 30 minutes: Faster than waiting in line at the drive-through.
· Flaky, tender biscuits: Buttermilk and butter create the perfect texture.
· Juicy, flavorful sausage patties: Seasoned just right with sage and pepper.
· Make-ahead friendly: Freeze baked biscuits and cooked sausage for quick breakfasts.
· Customizable: Add cheese, egg, or hot honey.
· Budget-friendly: Homemade biscuits cost pennies compared to store-bought.
· Crowd-pleaser: Everyone loves a good sausage biscuit.
Ingredients
Here is everything you need for the best easy southern sausage biscuits:
For the Sausage Patties:
· 1 pound ground pork (not breakfast sausage—you will season it yourself)
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 teaspoon dried sage
· ½ teaspoon garlic powder
· ½ teaspoon onion powder
· ¼ teaspoon red pepper flakes (optional, for heat)
· 1 tablespoon maple syrup or brown sugar (optional, for sweetness)
· 1 tablespoon vegetable oil or butter (for frying)
For the Buttermilk Biscuits:
· 2 cups all-purpose flour, plus more for dusting
· 1 tablespoon baking powder
· 1 teaspoon sugar
· ½ teaspoon salt
· ½ cup (1 stick) cold unsalted butter, cut into small cubes
· ¾ cup cold buttermilk (plus 1 to 2 tablespoons if needed)
For Assembly (Optional):
· 4 slices cheddar or American cheese
· 4 fried eggs
· Honey or hot honey for drizzling
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Make the Sausage Seasoning
In a small bowl, combine the salt, black pepper, dried sage, garlic powder, onion powder, red pepper flakes (if using), and maple syrup or brown sugar (if using). Mix well.
Step 3: Season and Form the Sausage Patties
Place the ground pork in a medium bowl. Sprinkle the seasoning mixture over the pork. Use your hands to mix until the seasoning is evenly distributed throughout the meat. Do not overmix.
Divide the seasoned pork into 4 equal portions (about 4 ounces each). Roll each portion into a ball, then flatten into a patty about ½-inch thick and slightly wider than your biscuits (they will shrink slightly as they cook).
Step 4: Cook the Sausage Patties
Heat a large skillet over medium heat. Add the vegetable oil or butter. Once hot, place the sausage patties in the skillet. Cook for 3 to 4 minutes per side, until deeply browned and cooked through (internal temperature of 160 degrees Fahrenheit). Transfer the patties to a plate lined with paper towels to drain excess grease. Set aside and keep warm.
Step 5: Make the Biscuit Dough
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold cubed butter. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.
Make a well in the center of the flour mixture. Pour in the cold buttermilk. Stir with a fork or rubber spatula until just combined—the dough will be shaggy and slightly sticky. Do not overmix. If the dough seems too dry, add an extra tablespoon of buttermilk.
Step 6: Shape and Cut the Biscuits
Turn the dough out onto a lightly floured surface. Gently knead the dough 2 to 3 times (no more) to bring it together. Pat or roll the dough into a rectangle about ¾-inch thick.
Use a floured 3-inch biscuit cutter or a glass to cut out biscuits. Press straight down—do not twist the cutter (twisting seals the edges and prevents rising). Gather the scraps, gently pat them together, and cut additional biscuits. You should have 4 to 5 biscuits.
Step 7: Bake the Biscuits
Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart. For extra-tall biscuits, arrange them so they are just touching. Bake for 10 to 12 minutes, until the biscuits are golden brown on top and lightly browned on the bottom.
Step 8: Assemble the Sausage Biscuits
Split each warm biscuit in half horizontally. Place a cooked sausage patty on the bottom half. Add cheese, a fried egg, or a drizzle of honey if desired. Top with the other half of the biscuit. Serve immediately.
Cooking Tips and Pro Tips for Best Results
· Use cold ingredients for biscuits: Cold butter and cold buttermilk are essential for flaky biscuits. The cold butter creates steam pockets as it melts in the oven, which makes the biscuits rise and become tender.
· Do not overwork the biscuit dough: Overmixing develops gluten, which makes biscuits tough. Mix until just combined, and knead only 2 to 3 times.
· Do not twist the biscuit cutter: Twisting seals the edges of the dough, preventing the biscuits from rising properly. Press straight down and lift straight up.
· Season your own pork: Using plain ground pork and adding your own seasonings gives you control over the flavor and salt level. Pre-made breakfast sausage often contains preservatives and fillers.
· Make the patties slightly wider than the biscuits: Sausage patties shrink as they cook. Form them about ½-inch wider than your biscuit cutter.
· Keep cooked biscuits and sausage warm: Place them in a 200-degree Fahrenheit oven while you finish cooking if needed.
· Make ahead: Bake the biscuits and cook the sausage patties, then cool completely. Store separately in the refrigerator for up to 4 days or freeze for up to 2 months.
Variations and Substitutions
· Cheese sausage biscuits: Place a slice of cheddar, American, or pepper jack cheese on the sausage patty while it is still hot so it melts.
· Egg and sausage biscuit: Top the sausage patty with a fried or scrambled egg. For a runny yolk, cook the egg sunny-side up.
· Hot honey sausage biscuits: Drizzle hot honey over the sausage patty before closing the biscuit. The sweet-spicy combination is incredible.
· Spicy sausage biscuits: Double the red pepper flakes and add ¼ teaspoon of cayenne pepper to the sausage seasoning.
· Maple sausage biscuits: Add 2 tablespoons of maple syrup to the sausage mixture. Use maple butter on the biscuit.
· Biscuits without buttermilk: Mix ¾ cup of milk with 1 tablespoon of lemon juice or white vinegar. Let sit for 5 minutes before using.
· Gluten-free: Use a gluten-free 1:1 flour blend for the biscuits. Ensure your baking powder is gluten-free.
· Biscuit-only variation: Skip the sausage for classic buttermilk biscuits. Brush the tops with melted butter before baking.
Serving Suggestions
These southern sausage biscuits are perfect on their own, but they pair wonderfully with:
· Coffee or sweet tea: The classic Southern breakfast beverage.
· Fruit salad or fresh berries: Adds brightness and freshness.
· Scrambled eggs or grits: For a larger breakfast spread.
· Sausage gravy: Top the biscuit with sausage gravy instead of a patty.
· Apple butter or jam: For a sweet variation.
For a full Southern breakfast, serve these sausage biscuits with cheesy grits, fried eggs, and a side of fresh fruit.
Storage and Reheating Instructions
Refrigerator Storage
Store leftover biscuits and sausage patties separately in airtight containers in the refrigerator for up to 4 days. Assemble just before serving to prevent the biscuits from becoming soggy.
Freezer Storage
Freeze baked biscuits and cooked sausage patties separately for up to 2 months. Place biscuits in a freezer bag. Wrap sausage patties individually in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
For biscuits:
· Oven method: Reheat at 350 degrees Fahrenheit for 5 to 7 minutes.
· Microwave method: Wrap in a damp paper towel and heat for 20 to 30 seconds.
· Toaster oven: Toast for 3 to 4 minutes.
For sausage patties:
· Skillet method: Reheat in a dry skillet over medium heat for 1 to 2 minutes per side.
· Microwave method: Heat for 20 to 30 seconds (they will be softer).
For assembled sandwiches:
· Oven method: Wrap in foil and reheat at 325 degrees Fahrenheit for 10 to 12 minutes.
· Microwave method: Wrap in a damp paper towel and heat for 45 to 60 seconds.
Do not reheat more than once. Only reheat the portion you plan to eat.
Nutritional Information
Approximate per serving (one sausage biscuit, without cheese or egg):
· Calories: 520
· Protein: 20g
· Fat: 32g
· Saturated Fat: 15g
· Carbohydrates: 38g
· Fiber: 1g
· Sugar: 3g
· Sodium: 890mg
· Calcium: 15% DV
· Iron: 15% DV
Note: Nutritional values are estimates and will vary based on specific ingredients, portion sizes, and use of cheese or egg.
Frequently Asked Questions
Can I use pre-made breakfast sausage instead of seasoning my own?
Yes. You can use 1 pound of bulk breakfast sausage (such as Jimmy Dean or Tennessee Pride). The flavor will be slightly different, but it works perfectly well. Form into patties and cook as directed.
Why are my biscuits not flaky?
Flaky biscuits require cold butter and minimal handling. If your butter was not cold enough, or if you overmixed the dough, the butter melted into the flour instead of creating steam pockets. Also, do not twist the biscuit cutter—press straight down.
Can I make the biscuits ahead of time?
Yes. Bake the biscuits, cool completely, and store in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Reheat before serving.
Can I cook the sausage patties in the oven instead of on the stovetop?
Yes. Place the formed patties on a parchment-lined baking sheet. Bake at 400 degrees Fahrenheit for 10 to 12 minutes, flipping halfway through. This is a great hands-off method for making multiple patties at once.
What is the best flour for biscuits?
All-purpose flour works perfectly. Do not use bread flour (too much gluten, tough biscuits) or cake flour (too delicate). Some Southern bakers swear by White Lily flour, which is a soft winter wheat flour with lower protein content.
Can I make mini sausage biscuits for a party?
Yes. Use a 2-inch biscuit cutter and form the sausage into 2-inch patties. Reduce the baking time for the biscuits to 8 to 10 minutes, and cook the smaller patties for 2 to 3 minutes per side.
How do I get my biscuits to rise tall?
Use fresh baking powder (check the expiration date). Do not twist the biscuit cutter. Place the biscuits close together on the baking sheet—touching helps them push upward instead of spreading outward.
Can I add cheese to the biscuit dough?
Yes. Add ½ cup of shredded sharp cheddar cheese to the dry ingredients before adding the buttermilk. This creates a cheesy biscuit that is delicious with the sausage.
Final Thoughts
Best easy southern sausage biscuits are the breakfast of champions in the South, and for good reason. A warm, flaky, buttery biscuit cradling a juicy, savory sausage patty is pure comfort. It is portable, satisfying, and endlessly customizable. Add cheese, egg, hot honey, or keep it classic.
This recipe proves that homemade sausage biscuits are not only better than fast food—they are also faster and more affordable. The biscuits come together in minutes, the sausage is perfectly seasoned, and the whole process takes less than half an hour. Once you taste one fresh from the oven, you will never look back.
So preheat that oven, cut that cold butter into the flour, and season that ground pork. Make a batch of these biscuits, fry up those patties, and assemble the best breakfast sandwich you have ever had. Serve them with coffee and a smile, and watch them disappear. That is the magic of Southern cooking—simple, honest, and deeply satisfying.