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

NORTH AUGUSTA, SC

Early Bird Biscuit

RICHMOND, VA

Biscuit sandwiches plenty of bacon.
Flo’s Kitchen

WILSON, NC

Mother’s - Red Bean Omelet
Mother’s

NEW ORLEANS, LA

Fife’s

BIRMINGHAM, AL

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

FRANKLIN, TN

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