Biscuits from the Heart (3-Ingredient Southern Sausage Biscuits)

(Makes 8–10 biscuits)

• 2 cups (240g) all-purpose flour (or self-rising flour—see note)
• 1 lb (454g) mild or spicy breakfast sausage, cooked and crumbled
• ¾ cup (180ml) cold whole milk or buttermilk
• 1 tsp baking powder (if using plain flour)
• ½ tsp salt (omit if sausage is salty or using self-rising flour)
• Optional:
  • 2 tbsp cold butter, cut into small pieces (for extra flakiness)
  • ¼ tsp black pepper or garlic powder

💡 Pro Tips:

• Use cold milk and handle dough minimally—keeps biscuits tender.
• Drain sausage well—excess fat makes dough greasy.
• Self-rising flour shortcut: Use 2 cups self-rising flour + ¾ cup milk (skip baking powder & salt).

Step-by-Step Instructions (Flaky, Savory, Foolproof)

1. Prep & Preheat

• Preheat oven to 425°F (220°C).
• Line a baking sheet with parchment paper.

2. Cook the Sausage

• Brown sausage in a skillet over medium heat. Drain well on paper towels. Cool slightly.

3. Make the Dough

• In a large bowl, whisk flour, baking powder, and salt (if using plain flour).
• Stir in cooked sausage (and cold butter, if using).
• Add cold milk; stir just until combined (dough will be shaggy).
• Do not overmix—lumps are okay!

4. Shape & Bake

• Turn dough onto a lightly floured surface. Gently pat into a 1-inch-thick round.
• Cut into 2.5–3-inch circles with a biscuit cutter (or use a glass).
• Place on baking sheet, sides touching for softer edges (or spaced for crispier).
• Bake 12–15 minutes, until golden brown on top and bottom.

5. Serve Warm

• Best served hot with:
  • Honey or maple syrup (sweet-savory magic!)
  • Butter and jam
  • Gravy or fried eggs for a full breakfast

Serving Suggestions

• 🍳 Classic breakfast: With scrambled eggs and grits
• 🥓 Brunch favorite: Split and filled with sausage patty and cheese
• 🧀 Comfort plate: Smothered in sausage gravy (biscuits and gravy!)
• 🎒 On-the-go: Pack in lunchboxes—they’re great at room temp!

Make-Ahead & Storage Tips

• Fridge: Unbaked dough keeps 1 day; baked biscuits up to 2 days.
• Freeze: Bake, cool, then freeze in a bag. Reheat in 350°F oven for 10 mins.
• Prep ahead: Cook sausage the night before; store separately.

Frequently Asked Questions

Q: Can I use plant-based sausage?A: Yes! Just ensure it’s well-drained and crumbled.

Q: Gluten-free?A: Use a 1:1 GF flour blend (like Bob’s Red Mill) + 1 tsp xanthan gum if needed.

Q: No baking powder?A: Use self-rising flour—it already contains leavening.

Q: Biscuits tough?A: Likely overmixed or overhandled. Stir gently and knead as little as possible.

❤️ The Heart of the Biscuit

These aren’t just biscuits—they’re love made edible. They’re what you bake when you want to feed someone well without fuss, or when you need a warm reminder that good things come from simple beginnings.

So crumble that sausage, stir that dough, and bake with care. Because the best meals aren’t complicated—they’re flaky, savory, and made with heart.

“Good biscuits don’t need a recipe—they just need flour, sausage, and someone hungry.” 🥐✨