Sausage Biscuit

The easiest way to make a sausage biscuit is to use a round patty of sausage that easily is sandwiched. On the other hand, if the biscuit is big enough and not too crumbly, a length of sausage, usually split in half, is a frequently encountered alternative. The latter construction is popular in restaurants that have more than one kind of tubular sausage on the menu: Georgia hots, Italian, chorizo, etc.

Restaurants With This Dish

Gary’s Hamburgers | Drive In Burger At Its Best

NORTH AUGUSTA, SC

Flo’s Kitchen

WILSON, NC

Mamie’s Kitchen Biscuits

LITHONIA, GA

Split open cherry turnover is gilded with white sugar frosting

Merridee’s Breadbasket

FRANKLIN, TN

Mother’s

NEW ORLEANS, LA

Fife’s

BIRMINGHAM, AL

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