2 ½ cups (315g) all-purpose flour (like White Lily or a good pastry flour), plus more for dusting
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
½ cup (115g) very cold unsalted butter, cubed (or frozen and grated)
1 cup (240ml) cold, full-fat buttermilk, plus 2 tablespoons for brushing
2 tablespoons melted butter, for finishing
The Gospel on Sausage: This is non-negotiable. Seek out a good, plain ground pork breakfast sausage. If all you can find is seasoned, that’s okay—taste a pinch before adding the extra spices. The goal is a savory, sage-kissed flavor, not heat.
The Sermon on the Method: Steps to Biscuit Salvation
The secret isn’t in the ingredients list; it’s in the touch. Handle the dough like you’re holding a bird’s egg—with firm gentleness.
Part 1: The Sausage Communion
In a bowl, combine the ground sausage, maple syrup (if using), pepper, and paprika. Mix with your hands just until combined—overmixing makes tough patties.
Divide into 8 equal portions. Form each into a smooth ball, then flatten gently into a patty about ½-inch thick. Make them slightly smaller than your biscuit cutter.
Heat a cast-iron skillet over medium heat. Cook patties for 3-4 minutes per side, until deeply browned and just cooked through. They’ll finish in the oven. Set aside on a plate. Keep that glorious rendered sausage fat in the skillet.
Part 2: The Biscuit Gospel (The Path to Flaky Layers)
Preheat & Prep: Preheat your oven to a hot 450°F (230°C). Pour a tablespoon of the reserved sausage fat into your baking sheet—this is your flavor secret. Place the sheet in the oven to preheat.
The Dry Sanctuary: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut In the Cold: Add the cubed cold butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Those visible butter bits are your future flaky layers.
The Buttermilk Baptism: Make a well in the center. Pour in the cold buttermilk. With a sturdy fork, stir from the center outward, just until a shaggy dough forms and no dry flour remains. It will look messy. This is perfect.
The Gentle Turn: Turn the dough out onto a lightly floured surface. With floured hands, gently pat it into a rough 1-inch thick rectangle. Fold it in half like a letter. Gently pat out again to 1-inch thickness. Repeat this fold one more time. This builds layers.
Cut With Conviction: Pat the dough to a final ¾-inch thickness. Dip a 2.5 to 3-inch round biscuit cutter in flour and press straight down—do not twist. Twisting seals the edges and prevents the rise. You should get about 8 biscuits. Gently re-pat the scraps for the last few.
Part 3: The Holy Union & Bake
Assemble: Pull the hot baking sheet from the oven. Place each biscuit round directly into the shimmering sausage fat. Top each unbaked biscuit round with a warm sausage patty.
Bake to Glory: Brush the tops of the biscuits generously with the extra buttermilk. Bake for 12-15 minutes, until the biscuits are sky-high and golden brown.
The Anointing: The moment they come out of the oven, brush the tops with melted butter. Let them rest for 5 minutes—this allows the steam to set the structure.
Testament of Tips & Variations
The Cold Doctrine: Cold butter and cold buttermilk are non-negotiable. The steam from the evaporating liquid in the hot oven is what creates the lift and flake.
No Cutter? Use the floured rim of a glass, or simply cut the dough into squares with a sharp knife—no wasted scraps.
Make-Ahead Miracle: Form the sausage patties and freeze them on a sheet, then bag. You can also mix the dry biscuit ingredients ahead. In the morning, just cut in the butter and add the buttermilk.
The Gravy Revelation: These are sublime with a ladle of sawmill gravy. Use the remaining sausage fat and bits in the skillet as your gravy base.
Cheese, Please: Add ½ cup of shredded sharp cheddar to the dry biscuit ingredients.
Spicy Revival: Add a pinch of cayenne to the biscuit dough or use a hot breakfast sausage.
Breaking Bread Together: How to Serve
Serve them warm, straight from the sheet. They need no adornment, but are glorious with:
A drizzle of hot pepper jelly or honey.
A side of scrambled eggs with chives.
Simply alone, with a strong cup of black coffee.
The Faithful’s FAQs
Q: My biscuits didn’t rise high!
A: Likely culprits: old baking powder, overworked dough, twisting the cutter, or an oven that wasn’t hot enough.
Q: Can I use pre-cooked sausage patties?
A: You can, but you’ll miss the flavor of browning your own and the rendered fat for the pan. Warm them slightly before placing on the biscuits.
Q: How do I store leftovers?
A: Let cool completely, store in an airtight container for 1-2 days. Reheat in a 350°F oven or toaster oven to recrisp. They freeze beautifully for up to a month.
Q: Why a preheated, greased pan?
A: It gives the biscuits an instant, powerful lift from the bottom and creates that coveted crispy, flavorful bottom crust.
This recipe is more than instructions; it’s an heirloom. It’s the scent of home, the warmth of a shared table, and the humble, glorious truth that the best things are often the simplest, made with care. So this weekend, carve out that quiet morning hour. Create this sacrament of flour, butter, and pork. And then, break a biscuit with someone you love.
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