01 – Preheat oven to 425°F. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized butter pieces.

02 – Stir in cold buttermilk until dough just comes together – don’t overmix. Turn dough onto a floured surface and gently fold a few times. Roll to 1-inch thickness and cut into rounds with a biscuit cutter. Place on a baking sheet.

03 – Bake for 12-15 minutes until golden brown on top. The biscuits should be fluffy and cooked through.

04 – While biscuits bake, shape breakfast sausage into patties slightly larger than the biscuits (they’ll shrink during cooking). Cook in a skillet over medium heat for 3-4 minutes per side until browned and fully cooked through. Drain on paper towels.

05 – Split warm biscuits in half horizontally. Place a sausage patty inside each biscuit. Add a slice of cheese if desired while the biscuit and sausage are still warm so it melts slightly.

06 – Top with the other biscuit half and serve immediately while hot. These are best enjoyed fresh and warm.

Notes:
01 – Keep butter and buttermilk cold for the flakiest, most tender biscuits

02 – Don’t overwork the dough or biscuits will be tough – mix just until combined

03 – Shape sausage patties slightly larger than biscuits to account for shrinkage

04 – These are perfect for a hearty Southern breakfast or brunch gathering