Southern Sausage Biscuits — Simple, Savory, and Full of Heart

Let me tell y’all something — I wasn’t planning on falling in love with a biscuit.

But here we are.

It started on one of those mornings where everything was just a little off. The dog tracked in mud. We were out of milk. And my husband — bless him — asked if I had anything “a little more filling” than cereal. I gave the fridge a stare-down and saw sausage, biscuits, and a little bag of shredded cheese hanging on for dear life.

Well, that was all I needed.

Fifteen minutes later, the kitchen smelled like something straight outta my grandma’s house — warm, savory, buttery. These little sausage biscuits aren’t fancy or complicated. They’re just good. The kind of good that makes people pause mid-bite and go, “Wait… what is this?”

And the best part? Three ingredients. Three!

Why You’ll Want to Make These Again (And Again… And Again)

Here’s why I keep coming back to this one:

• Fast, easy, and no-fuss. I mean — three ingredients. That’s a Tuesday win.

• Kid-approved. My grandbabies practically inhale these. And I don’t say that lightly.

• Perfect for company or lazy Saturdays. They feel a little special without needing to make a scene.

• Freezer-friendly. Bless future-you with a few extras.

• Totally flexible. Dress them up or down depending on your mood (or what’s in your fridge).

Just 3 Ingredients (You Probably Already Have ’Em)

Let’s break it down:

Biscuits
I use the canned kind — the pop-tube ones that still startle me every time. Pillsbury Grands or the store brand, just make sure it says “buttermilk” and “flaky.” You want soft on the inside, crisp on the outside.

Sausage
Plain ol’ breakfast sausage, bulk style — nothing fancy. I use mild pork sausage, but feel free to go spicy or even turkey if that’s your thing.

Cheddar Cheese
Just a little shredded sharp cheddar for that melty, salty richness. Don’t go overboard or they’ll bust open in the oven. (Ask me how I know…)

How to Make ’Em (It’s Almost Too Easy)

Alright, pull your hair back and preheat your oven to 375°F. We’re biscuitin’.

1. Cook your sausage in a skillet over medium heat. Break it up with a wooden spoon until browned and crumbly. Drain the grease.

2. Flatten your biscuits just a bit. I just press them with my hands — no need to overthink it.

3. Spoon some sausage into the center of each biscuit. Top with a pinch of cheddar.

4. Fold up the edges and pinch them closed — kinda like you’re tucking it in for a nap. Place seam-side down on a parchment-lined sheet.

5. Bake for 12–15 minutes until golden brown and puffy. Your kitchen is going to smell ridiculous in the best way.

6. Cool for a few minutes. I know it’s hard, but hot sausage steam is no joke.

Wanna Tweak It? Here’s How

This is the kind of recipe that plays nice with others. Try these ideas:

• Spice it up: Use hot sausage or add a dash of cayenne.

• Go sweet: A tiny drizzle of honey butter on top is chef’s kiss.

• Make it fancy: Add a slice of cooked bacon or some caramelized onions.

• Meatless? Swap in plant-based sausage. I tried the Beyond one and honestly? Not bad at all.

• Different cheese: Pepper Jack, Swiss, or even cream cheese if you’re feeling cozy.

Keep ’Em Fresh (If They Even Last That Long)

Honestly, these rarely last longer than a morning in my house. But if you do have leftovers:

• Fridge: Store in a sealed container up to 4 days.

• Freezer: Wrap ’em individually and stash in a zip-top bag. Good for 2 months.

• Reheat: Microwave for 30–40 seconds (wrap in a damp paper towel), or pop in the oven at 300°F till warm. I like mine with a pat of butter and a little peach jam if we’ve got it.