Why Southern Sausage Biscuits Are So Iconic
Comfort food at its finest: Think warm, buttery biscuits hugging juicy sausage patties, or even doused in creamy sausage gravy — it's the kind of soul-satisfying breakfast (or brunch) that’s deeply rooted in Southern tradition.
Versatility: You can make simple sausage-split biscuits (sausage patty + biscuit), or elevate them with sausage gravy.
Make-ahead potential: Biscuits can be made in batches, frozen, and reheated; sausage gravy can be made ahead too.
Relatively simple but deeply rewarding: While a “from-scratch” biscuit + gravy combo takes some technique, it’s very accessible even for home cooks.
Key Concepts & Components
To make Southern sausage biscuits, you essentially need to master two parts (unless you use pre-made biscuits):
Biscuits: Flaky, buttery, soft interior, golden exterior.
Sausage / Sausage Gravy: Either cooked sausage patties in the biscuit, or a “country” sausage gravy made from sausage, roux, and milk.
You can mix and match: either make sausage patties + use frozen biscuits (or from-scratch), or make biscuits + make homemade sausage gravy.
Ingredients
Here are classic ingredients for a from-scratch Southern sausage biscuit + gravy recipe, combining different trusted sources.
Biscuits
Based on Southern Kissed’s recipe.
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2 cups all-purpose flour
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1 tablespoon baking powder
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1 tablespoon sugar
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1 teaspoon salt
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½ cup cold unsalted butter, cubed
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¾ cup cold buttermilk
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Sausage Gravy
Based on SouthernFatty’s and Southern Kissed’s recipes.
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1 pound breakfast sausage (pork)
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¼ cup all-purpose flour
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~2½ to 3 cups whole milk
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Salt & freshly ground black pepper to taste
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Optional seasoning (Southern Kissed uses Creole seasoning + crushed red pepper)
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Optional / Serving Extras
Melted butter (for brushing biscuits)
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Additional pepper, cayenne, or hot sauce for the gravy
Maple syrup or cane syrup (some Southerners like a little sweetness on the side)
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Equipment Needed
Mixing bowls
Measuring cups and spoons
Pastry cutter or two knives (for cutting butter into flour)
Biscuit cutter or round cutter
Baking sheet
Skillet (for sausage & gravy)
Whisk or wooden spoon
Thermometer if you want to check milk / gravy thickness
Step-by-Step Instructions
Part 1: Make the Biscuits
Preheat the Oven
Preheat your oven to 425°F (220°C), which is common in Southern biscuit recipes.
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Line a baking sheet with parchment or lightly grease it.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
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Make sure the mix is well combined so the rise is even.
Cut in the Butter
Take your cold, cubed butter and cut it into the dry ingredients using a pastry cutter or two knives.
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The goal: pea-sized pieces of butter distributed throughout the flour. These bits of butter will melt in the oven and create flaky layers.
Add Buttermilk
Pour in the cold buttermilk and gently stir until combined.
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Be careful not to overmix — overworking can make the biscuits tough.
Shape the Dough
Lightly turn the dough out onto a floured surface.
Fold the dough a few times (folding helps build layers), then pat it out to about 1-inch thick.
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Use a round biscuit cutter (or the rim of a glass) to cut out biscuits. Press straight down; don’t twist the cutter, as that can seal the edges.
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Bake the Biscuits
Place the biscuit rounds on the baking sheet, ideally slightly touching (this helps them rise up).
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Bake for ~10–12 minutes, or until the tops are golden brown.
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If desired, brush the tops with melted butter right after they come out of the oven for extra richness.
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Part 2: Make the Sausage Gravy
Brown the Sausage
In a large skillet over medium heat, cook the sausage, breaking it apart as it cooks. Let it brown completely; you want good bits in the pan.
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Do not drain all the fat — some of the fat is needed for the gravy base.
Add the Flour
Sprinkle the flour into the skillet over the browned sausage. Stir it in, letting it cook for about 1 minute. This makes a roux (fat + flour), which will thicken the gravy.
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Cooking the flour helps eliminate raw-flour taste.
Whisk in the Milk
Gradually add the milk into the sausage-flour mixture, whisking as you go so it combines smoothly and becomes creamy.
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Adjust the amount according to how thick or thin you like your gravy — start with 2½ cups and add more if needed.
Season
Season with salt and black pepper to taste.
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If you want a little extra flavor, add creole seasoning or a pinch of crushed red pepper.
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Let the gravy simmer gently on low-medium heat, stirring occasionally, until it thickens to your desired consistency.
Part 3: Serve & Assemble
Split the Biscuits
Once the biscuits are out of the oven, split them open while they’re warm (use a fork or knife).
Add Sausage or Gravy
For Sausage Biscuits: Place one cooked sausage patty (or cooked loose sausage) inside each biscuit.
For Biscuits and Gravy: Ladle warm sausage gravy over the split biscuits right before serving.
Optional Finishing Touches
Crack some fresh black pepper on top.
Add a dash of hot sauce for heat.
Serve on the side with butter or a little cane syrup for a sweet contrast.
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Tips & Variations for the Best Southern Sausage Biscuits
Use Buttermilk Wisely: Cold buttermilk helps create a tender, flaky biscuit. If you don’t have buttermilk, you can make a substitute by mixing milk and a bit of lemon juice or vinegar.
Butter vs. Lard: Traditional Southern biscuits are often made with lard for flavor and flakiness, but butter works beautifully and is more widely available.
Sausage Choice: Use classic breakfast sausage. You can mix hot or mild, or even use turkey sausage if you prefer.
Spice the Gravy: Don’t be afraid to add pepper, cayenne, or even a hint of sage or thyme to the gravy for more depth.
Make-Ahead: You can make the biscuit dough ahead of time (keep it cold), or par-bake biscuits and reheat. Gravy can be made ahead and warmed, just stir in a little milk to thin if it thickens too much.
Batch Cooking: Double or triple the recipe easily — biscuits and gravy both scale well.
Serving Suggestions & Pairings
Classic Breakfast: Serve with scrambled eggs, grits, and fresh fruit on the side.
Brunch Spread: Pair with fried chicken, collard greens, or a breakfast casserole.
Comfort Dinner: Use leftover gravy over mashed potatoes or even roast chicken — it’s surprisingly versatile.
Garnishes: Fresh parsley, finely chopped green onions, or a pat of butter on the biscuits elevate the presentation.
Nutritional & Comfort Notes
This meal is richer and higher in fat, thanks to butter in the biscuits and fat in the sausage. That’s part of why it’s such a comforting, indulgent dish.
It’s very filling: biscuits provide carbs and fat, sausage gravy provides protein and fat.
For a “lighter” version: you could use turkey sausage, reduce butter, or use lower-fat milk — but the flavor will shift accordingly.
Why This Recipe Is So Southern & Culturally Significant
Historical Roots: Sausage gravy over biscuits (“grits and gravy” style) has deep roots in Southern cuisine, especially as a hearty, inexpensive breakfast in diner culture.
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Community & Family: Making biscuits and gravy is often a communal or family activity — from Sunday morning breakfasts to holiday brunches.
Versatility & Comfort: The dish is flexible (you can adjust thickness, seasoning, biscuit texture) and deeply comforting — a go-to for many when they need “real food.”
Economic Tradition: Historically, using cheap breakfast sausage plus pantry staples (flour, milk) made this an affordable, filling meal in rural Southern kitchens.
Troubleshooting Common Issues
Problem Possible Cause Solution
Biscuits are dense or tough Overmixing dough Mix just until combined. Handle dough gently.
Biscuits didn’t rise much Old leavening or overpacked dough Check your baking powder; keep butter cold; don’t twist cutter.
Gravy is too thin Not enough roux or too much milk Let it simmer longer, or add a little more flour (mixed with milk) to thicken.
Gravy clumps or has lumps Flour not mixed well Whisk well while adding milk slowly.
Sausage overwhelms flavor Too much sausage/salt Use milder sausage or reduce sausage portion; adjust seasoning.
Final Thoughts
Southern sausage biscuits (and biscuits & gravy) are more than just a breakfast—they’re a comforting ritual, a taste of home, and a reminder of the warmth of Southern hospitality. Making them from scratch—biscuits with that perfect flakiness, and rich, creamy sausage gravy—takes a little practice, but the reward is deeply satisfying.
By mastering these recipes, you’ll:
Win hearts at brunch
Impress guests with hearty, handmade Southern comfort
Elevate simple ingredients (flour, butter, sausage, milk) into something truly special
If you try this, make sure to serve while it’s hot, because the best bites are right when the gravy is silky and the biscuits are fresh from the oven.
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