sausage biscuits, with a twist

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Smoking Fanatic
Original poster
Feb 26, 2007
I thought that some of the good folks here might be interested in a different method of making sausage biscuits. I did these a while back.

Here's a different way to make sausage biscuits. It's a bit labor intensive, but it is well worth it.

Make up your biscuit dough and roll it out on a pan. Then, pat out your sausage flat and lay it flat on the dough, but make sure to leave a little space in the middle. It should look something like the following:

Then roll it up. I leave the space in the middle to make it easier make two rolls. I usually slice down the center of the space. This also gives you dough to seal up the roll. I then slice the two rolls in half and wrap them in foil (placing them in the freezer for a while makes them easier to slice later).

Then slice them to the desired thickness. The thinner you slice them, the crisper the biscuit will get.

Cook them until the biscuits are browned. The juices from the sausage will seep into the biscuits.

You can play around with by rolling them tighter to get more biscuit in each slice or go the other way if you wish.

I made a batch up today with some mild sausage from a local brand, but I spiced things up a bit by adding some rub to the sausage before I rolled it all up.

While I know that this isn't really Q, but from the fatty threads I figure some folks here can make some mean sausage, and I'm fairly certain somebody here will come up with a way to cook these on a smoker.
Great idea!!! What can go in the oven can go in the smoker. That IS on my list to do! I can see adding pepper jack cheese over the top near the end. Also see them in bisquits & gravy!

Nice! Real nice!

Oh man, the more I look at the pics, the more I want to do this! I'm gonna go in the house and see if the wife has some bisquit mix, or even the quick dough already made!

Glad y'all like the looks of them. I think that the next time I make up a batch I'll do them on a pan in the BGE to get that "brick oven" thing going. I don't want to cook them directly on the stone as I don't want the grease from the sausage getting into the stone.

I've only done them with Bisquick and bought sausage. I bet some of the folks here that make their own sausage could combine their product with some scratch dough and really turn these out well.
Man wouldn't they make a hit in deer camp~ Wait a minute....I LIVE in deer camp all year! Yehawww!

Excellent idea and thanks for the food porn, SmokeyBear! I will experiment with smoking them a bit later in the summer.

I went in the house earlier to tell the wife that "I had an idea"
, anyway I told her about it. She wondered if the bisquits would burn before the sausage was done. I said "NO, no, no, it'll come out just right". She thought it was a great idea.

Then I let her know that SmokeyBear told me about it. She knew right away that I was on this site. But the funny thing was that the kids both looked at me like this
! "YOu talked to Smokey the Bear?" I told them the story, but the look on thier face was priceless.

I may be heading to town to get dough. 11 miles away w/1 mile of VERY muddy roads(one way) in a pickup that was washed 3 days ago. That is how excited I am about your idea SmokeyBear!
I usually cut mine thin as I like them crispy. I have never had a problem with the sausage not getting done, but I guess if you really packed the sausage in there and cut them really thick it might could turn into an issue.

I've always done them with Bisquick, which crisps up good when it browns. I hope it does the same with other types of dough.

My mother used to make these a lot when she had all of her youngsters at home. She'd make large batches of them and put them in the freezer. We'd take out a pack whenever we wanted them, slice them, and cook them. Her father was a "meat cutter" (he didn't use the term "butcher"), and he would make up sausage for us. I sure wish that I had learned some tricks of the trade from him.
I will sure try this one. I will be using a homemade buttermilk biscuit recipe and some of my homemade sausage. Those cresant dinner rolls would be good for this also.
Thanks for sharing SmokeyBear. This will bring will bring buttermilk biscuits and sausage to a new level. Can't wait to try them.
Just curious as to whether or not any of y'all ever tried these?
Smokey -

Many of us have tried variations on this theme. They are excelent!

I like mine with cresent roll dough a bit of shredded apple, brown sugar, cinnamon and cheddar cheese.
I had a British Girlfriend once and they do this, sort of. Same effect. Delish! Sausage rolls, they call them. They eat them with mustard. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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