Southern Sausage Fluffy Biscuits (Printer-Friendly)

Golden buttermilk biscuits paired with juicy sausage patties for a warm, satisfying Southern morning meal.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour, unbleached
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon fine sea salt

→ Fat

05 - 8 tablespoons cold unsalted butter, cubed

→ Liquids

06 - 1 cup cold buttermilk, well shaken

→ Sausage

07 - 12 ounces breakfast sausage

→ Optional

08 - 4 slices medium-sharp cheddar or American cheese

# Steps to Follow:

01 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until evenly mixed without lumps.
02 - Add cold cubed butter to the flour mixture. Using a pastry cutter or fingertips, quickly rub butter into the flour until the texture resembles coarse crumbs with visible butter pieces.
03 - Pour in cold buttermilk and gently stir with a fork or spatula until dough comes together without dry spots; avoid overmixing to keep biscuits tender.
04 - Turn dough onto a floured surface. Pat gently and fold over itself 3 to 4 times to build layers. Roll out dough to about 1 inch thick, taking care not to deflate it.
05 - Press a sharp biscuit cutter straight down into the dough and lift without twisting. Arrange biscuits close together on a baking sheet.
06 - Bake in a preheated oven at 425°F for 12 to 15 minutes until biscuits are risen and golden on top.
07 - While biscuits bake, form sausage into patties slightly wider than biscuits. Cook over medium heat in a skillet for 3 to 4 minutes per side until browned and cooked through. Drain excess grease on paper towels.
08 - Split warm biscuits with a serrated knife. Place a sausage patty on the bottom half, add cheese if desired, then top with the biscuit’s other half. Serve immediately.

# Extra Suggestions:

01 - For maximum flakiness, keep all ingredients cold and avoid overworking the dough.
02 - Biscuits and sausage patties freeze well; reheat separately then assemble.
03 - Substitute buttermilk with regular milk plus 1 tablespoon lemon juice if needed.

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