Drive away from the drive-thru, we’ve got a hot biscuit with your name on it. It’s in your fridge. Maybe even your freezer. And guess what, if you want to ignore the whole making-the-sausage-and-biscuits-yourself thing, we won’t judge you. We realize both sausage patties and biscuits come pre-formed in the freezer aisle. Go for it. But if you feel like getting your Southern Man on, whip up a mess of these 3-ingredient, 3-step biscuits, smush down a few sausage patties and watch brunch get hotter than a goat’s butt in a pepper patch. That’s something Southern people say, right?
Use a half-batch of fresh pork sausage to make 12 patties. Freeze the rest and bring ’em to work for breakfast.
Feel free to pop some eggs in there, too:
- 2 1/4 cups self-rising flour, plus more for dusting surface
- 3/4 cup shortening
- 1 cup milk
- 1/2 batch fresh pork sausage
- Preheat oven to 425.
- Combine all ingredients in a large bowl, then turn out onto a floured surface.
- Knead briefly until no longer sticky, then smash down flat and fold over in half.
- Cut out biscuits using a biscuit cutter, and repeat step 2 until all dough is used.
- Bake on a lightly greased baking sheet for 20-25 minutes or until golden brown.
- Form sausage into patties slightly larger than the same diamater as the biscuits — they'll shrink a little.
- Heat a large skillet over medium heat and fry patties on each side for 2-3 minutes or until browned. Drain on a layer of paper towels and allow to rest.
- Slice biscuits in half and sandwich sausage patties inside. Add eggs, if using.
- Enjoy right away, or wrap well in foil, freeze and enjoy later.