For the Sausage Patties:Meat & Seafood

1 lb ground breakfast sausage (mild or hot, your choice)

½ teaspoon black pepper (if using unseasoned sausage)

Pinch of red pepper flakes (optional, for heat)

For the Buttermilk Biscuits:

2 cups all-purpose flour

1 tablespoon baking powderDairy & Eggs

½ teaspoon baking soda

1 teaspoon salt

1 tablespoon sugar (optional, for a hint of sweetness)Herbs & Spices

½ cup cold unsalted butter, cut into small cubesBaked Goods

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¾ cup cold buttermilk (plus more for brushing)Food

For Egg Wash:

1 egg, beaten with 1 tablespoon water

For Serving:

Butter

Honey or jam

Fried eggs

Cheese slicesDairy & Eggs

The Method: Biscuits, Sausage, Assemble, Devour

Step 1: Make the Sausage Patties
If your sausage isn’t pre-seasoned, mix in black pepper and optional red pepper flakes.Cheese

Form into 8 thin patties, slightly larger than your biscuits (they’ll shrink as they cook).

Place on a parchment-lined plate and refrigerate while you make the biscuits.

Step 2: Make the Biscuits
Preheat your oven to 425°F (220°C).

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar (if using).

Add the cold butter cubes and cut in using a pastry blender, two forks, or your fingertips until the mixture resembles coarse meal with pea-sized butter pieces.Meat & Seafood

Make a well in the center and pour in the cold buttermilk. Stir with a fork just until the dough comes together. It will be shaggy—that’s perfect.

Turn the dough onto a lightly floured surface and gently bring it together with your hands. Pat into a rectangle about ¾-inch thick.

Fold the dough in half, then pat out again. Repeat 2-3 times—this creates layers.

Pat to ¾-inch thickness and cut out biscuits using a floured 2½-inch biscuit cutter. Press straight down—don’t twist.