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Ultimate homemade flaky sausage biscuit split in half on a rustic table

Ultimate Sausage Biscuit Recipe – Homemade & Flaky

Buttery, savory breakfast treats that combine perfectly seasoned pork sausage with tender, golden biscuits for the ultimate comfort food experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Breakfast, Brunch
Cuisine: American, Southern
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 6 tablespoons cold unsalted butter cubed
  • 1 pound breakfast sausage mild or spicy
  • 3/4 cup whole milk
  • 1 large egg beaten, for egg wash
  • 2 tablespoons fresh chives optional, chopped

Equipment

  • 1 Large skillet For browning the sausage
  • 1 Large mixing bowl For the biscuit dough
  • 1 Pastry Cutter Or use your fingers to work the butter
  • 1 Baking sheet Line with parchment paper
  • 1 Pastry brush For the egg wash
  • 1 Knife or Bench Scraper To cut the biscuits into squares

Method
 

  1. Step 1: Prepare the Sausage – Preheat oven to 425°F (220°C). Cook sausage in a skillet over medium-high heat (6-8 mins) until browned. Drain grease (keep 1 tbsp) and let cool.
  2. Step 2: Make the Biscuit Dough – Whisk flour, baking powder, salt, garlic powder, and pepper. Work cold butter into the flour until it looks like coarse crumbs with pea-sized pieces.
  3. Step 3: Combine – Fold cooled sausage into the flour. Make a well, add milk, and stir with a fork until just combined (don't overmix).
  4. Step 4: Shape – Pat dough into a 3/4-inch thick rectangle on a floured surface. Cut into 8 squares. Place on a parchment-lined baking sheet.
  5. Step 5: Finishing Touches – Brush with egg wash. Add cheese or seasoning if desired.
  6. Step 6: Bake – Bake for 15-18 minutes until golden brown. Cool for 5 minutes before serving.

Notes

  • Keep ingredients cold: Use cold butter and milk for a flaky texture.
  • Don't overwork: Keep the dough shaggy for tender biscuits.
  • Make ahead: Freeze raw biscuits and bake directly from frozen (add 3-5 mins).
  • Reheating: 350°F oven for 5-7 minutes.