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

Edie’s Express

LAFAYETTE, LA

Buttermilk biscuit sandwiches country ham.
Sunrise Biscuit Kitchen

CHAPEL HILL, NC

Early Bird Biscuit

RICHMOND, VA

Gary’s Hamburgers | Drive In Burger At Its Best

NORTH AUGUSTA, SC

Split open cherry turnover is gilded with white sugar frosting
Merridee’s Breadbasket

FRANKLIN, TN

Cream & Sugar Cafe

MOBILE, AL

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