Southern Sausage Biscuits with Buttermilk and Honey (Print version)

Flaky buttermilk biscuits baked around breakfast sausage and brushed with honey butter for a sweet-savory Southern breakfast.

# Ingredients:

For the sausage

01 - 1 lb (450 g) breakfast sausage
02 - 1 teaspoon neutral oil, if needed

For the buttermilk biscuit dough

03 - 3 cups (360 g) all-purpose flour, plus more for dusting
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper
08 - 1/2 cup (113 g) cold unsalted butter, cubed or grated
09 - 1 1/4 cups (300 ml) cold buttermilk
10 - 1 tablespoon honey

For the honey butter

11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons honey
13 - Pinch of flaky salt, optional

# Instructions:

01 - Divide the sausage into 8 thin patties about 2 1/2 inches wide. Cook in a skillet over medium heat for 3-4 minutes per side, until browned and cooked to 160 F. Transfer to a plate and let cool slightly.
02 - Heat the oven to 425 F. Line a baking sheet with parchment paper.
03 - Whisk the flour, baking powder, baking soda, salt, and pepper in a large bowl. Cut in the cold butter until the mixture has pea-size pieces throughout.
04 - Stir the buttermilk and honey together, then pour into the flour mixture. Mix gently until a shaggy dough forms. Do not overmix.
05 - Turn the dough onto a floured surface. Pat into a rectangle, fold it over itself 3 times, then pat to about 1/2 inch thick. Cut 16 rounds with a 3-inch biscuit cutter, rerolling scraps only once if needed.
06 - Place 8 dough rounds on the prepared baking sheet. Set one cooked sausage patty on each round, top with the remaining dough rounds, and press the edges lightly to seal.
07 - Bake for 16-18 minutes, until the biscuits are puffed and golden brown on top.
08 - Stir the melted butter and honey together. Brush over the hot biscuits and finish with a small pinch of flaky salt if using. Serve warm.

# Good to know:

01 - Best served warm within 20 minutes of baking.
02 - Cook the sausage before filling the biscuits for reliable doneness.
03 - Chill the assembled biscuits for 10 minutes if the dough feels soft.

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