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About This Recipe
Whether you’re looking for healthier comfort food, your new favorite breakfast meal prep or a Saturday morning breakfast recipe the whole family will love, you have got to try these!!
These Mini Healthy Sausage Biscuits are seriously a breakfast dream and are so easy to make! I love having a healthier option of all my breakfast favorites!
Plus, it gets better! Not only are these Sausage Biscuits super easy to make and taste WAY better than fast food, way more cost effective and healthy!
Both the sausage patties and biscuits are made with wholesome ingredients that are simple to find at the grocery store and no fillers, artificial flavor or extra sodium! Simple, homemade, and absolutely delicious!!
Plus, good news is they also work awesome for meal prep just like my Meal Prep Breakfast Burritos or my Make Ahead Freezer Breakfast Sandwiches!! Make a few up and store in the fridge for up to one week, or freeze them for up to one month! A delicious, hearty homemade breakfast on-the-go has never been easier!! Plus, I guarantee the WHOLE family will love them!
I love pairing these little breakfast biscuits with some fresh fruit salad for extra dietary fiber and a complete breakfast!
Why You’ll Love These Mini Sausage Biscuits
- The best flavor combo of juicy, fresh turkey sausage sandwiched between a warm, buttery biscuit!
- Easy to prepare and freeze for a delicious breakfast meal prep option. I’ve included my favorite heating instructions below!
- A great way to enjoy a hot grab-and-go breakfast. Way better than fast food!!
- Lightened up from traditional biscuits and packed with protein for balanced macros. 11 g protein per biscuit!
- A breakfast option that leaves you feeling satisfied but not overly full!
Sausage:
- Sausage– I used Jennie-O lean ground turkey sausage. You also use ground pork or any lean meat if you’d like.
- Poultry seasoning
- Seasonings- Salt, black pepper, garlic powder, paprika, and red pepper flakes*.
*Adding 1/4 tsp red pepper flakes doesn’t make this sausage spicy, just gives it a touch of heat. So if you want a little more spice, up it to 1/2 tsp. On the flip side, if you’re sensitive to spice you can take it down to 1/8 tsp or omit completely.
Biscuits:
- Flour- I used all-purpose flour. All purpose flour works best for this recipe if you’re wanting to achieve the most legit tasting biscuit. I wouldn’t recommend oat flour, almond flour or coconut flour for this one. If you want a little more health in the flour, try white whole wheat flour or whole wheat pastry flour. And as always, use gluten-free flour if needed! My favorites are King Arthur’s and Bob’s Red Mill.
- Sweetener of choice – I used monk fruit sweetener but you can use any granular sweetener of choice here. Regular sugar works great and it’s just a little bit needed anyway!Baking powder – Needed to get this biscuits to rise! Make sure your baking powder is fresh.
- Salt – The salt helps brings out all the other flavors of these biscuits and they would be bland without it!
- Butter – I used cold unsalted butter. Use dairy free butter if needed!
- Yogurt – I used plain nonfat greek yogurt. If dairy-free, use a greek-style dairy free yogurt.
- Egg – Always the best egg wash option in my opinion for perfectly golden biscuits! But you could also brush with dairy-free milk or dairy-free butter if vegan.
- Condiments of choice (yellow mustard, mayo, etc), for serving
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
Step 1: Whisk the spices together in a medium bowl first.
Step 2: Add the sausage and work the spices into the sausage until evenly mixed in. Cover and refrigerate for 20-30 minutes or longer if time allows so the flavors come together more.
Step 3: Divide the turkey mixture into 10 pieces and use your palms and fingers to shape into patties. Flatten to about 1/2-thickness (press them smaller than you want them to be because they will rise when cooked).
Step 4: Set the skillet to medium heat and spray with cooking spray. Add sausage patties and cook for 2-3 minutes. Flip and cook for another 2-3 minutes or until no longer pink. Then transfer to a plate to rest.
Step 5: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sweetener, baking powder and salt.
Step 6: Cut the cold butter into small cubes then add to the flour mixture. Use a pastry cutter or two forks to cut the butter into tiny pea-sized pieces.
Step 7: Then gradually mix in the yogurt with a spatula until you start to form dough (do not over-mix or the biscuits won’t get as fluffy! There should still be flour in the bowl).
Step 8: Transfer the dough with the remaining flour to a clean surface and lightly knead about 10 times (again, don’t over mix). Shape the dough into an oval disc.
Step 9: Use a biscuit cutter to cut out 10 small biscuits (or 6 large).
Step 10: Place on the baking sheet. Then brush the tops of the biscuits with the egg wash.
Step 11: Bake for 10-14 minutes or until golden brown to your liking. I took mine out right at 10 minutes when they were just starting to turn golden brown. Remove from the oven and brush with more butter – optional but recommended 😉
Step 12: Cut the biscuits open, add some yellow mustard (or condiment of choice) then add the sausage and top with the other half of the biscuit.
To Refrigerate: If you plan to eat the biscuits in the coming week, they will stay fresh in the fridge for up to 7 days. You can wrap biscuits in plastic wrap or store in an airtight container.
To Freeze: To freeze, wrap the biscuits tightly and individually in wax paper, parchment paper or aluminum foil before adding to the ziploc bag. Store in a freezer-safe ziploc bag and freeze for 2-3 months.
Helpful Tips
- Use cold butter. We want cold butter because we want the butter to stay solid until the biscuits go in the oven. This is because when the butter melts, it releases steam and creates pockets of air, resulting in airy, flaky biscuits! If the butter is room temperature, it will combine with the flour when you knead it. Meaning, you’ll miss out on a huge piece of the fluffiness factor!
- Use fresh baking powder – this is the main culprit for many! If you haven’t used your baking powder in a while, you may want to check it’s still good before using it. To do this, mix a small spoonful of baking powder with ¼ cup hot water. It should bubble vigorously. If it doesn’t, it’s time to replace it.
- Measure ingredients accurately. I mean of course right? But this is extra important when baking as using too much flour can cause dense biscuits. For the best experience, use a digital scale is the preferred way to measure because then you know you’re using the exact amount. But if you’re using a measuring cup, just make sure to fluff your flour up with a fork first. Then use a spoon to scoop the flour into the cup so you’re not pressing any down. Once you have a heaping cup, level it off with a knife. We want to avoid packing the flour into the cup which will likely result in more flour than we really need.
- Don’t over-mix the biscuit batter. The more you mix, the more gluten is released, which makes the biscuits more tough and less fluffy. As Land O Lakes put it, “A smooth, homogenous dough is not the goal.” we aren’t looking for a perfectly mixed dough. We actually want it to still be flourly and kneaded as little as possible.
- Don’t twist biscuits when cutting with a biscuit cutter – this can “seal the edges,” preventing the biscuits to rise – usually the main culprit of lopsided biscuits. If you don’t have a biscuit cutter, you can use a sharp knife and cut biscuits into squares instead.
From the Refrigerator:
Oven (recommend): Add sausage biscuits to a baking sheet lined with parchment paper. Reheat in a preheated 350F oven for 5-10 minutes. Time may vary depending on how cold your biscuits are.
Microwave: Wrap sausage biscuit in a damp paper towel and place on a microwave-safe plate. Reheat for 20-30 seconds (check at 20 seconds and see if needs longer).
From Frozen:
For best results, I would recommend thawing frozen biscuits in the fridge the night before.
Step 1: Microwave.
- To warm biscuits, remove wrap and wrap the biscuit in a paper towel. Place in the microwave with a cup of water (this will prevent the biscuit from getting hard). Then microwave for a minute on defrost setting or 50% power.
- If you don’t plan to heat again to get the biscuit more crispy, you can microwave longer to ensure the biscuit sandwich is completely defrosted. Just flip the biscuit and microwave another 30-40 seconds until or until the middle is warm.
- Heat times may vary by microwave ovens.
Step 2: Get biscuits crispy. The microwave does a great job removing the defrost but you really need to heat the biscuit a second time if you want it to get a little crispy on the outside. There are a couple of ways to do this.
- Air Fryer – my preferred method! Spray basket with cooking spray and place biscuits in air fryer for 2-3 minutes on 375F.
- Oven – reheat biscuits on a sheet pan or in aluminum foil for 10-15 minutes at 375F.
- Toaster or Conventional Oven – toast in toaster oven for 2-3 minutes or until desired temperature and crispness.
How are these mini sausage biscuits best served?
These mini sausage biscuits have everything and are great served on their own! 2-3 depending on how hungry you are. A side of fresh fruit, grits, or hashbrowns would also be yummy!
What to put on sausage biscuits?
You can keep these biscuits as simple or fancy as you want! Keep it classic with a biscuit with sausage and yellow mustard. Or fancy it up with an over-easy egg (or egg whites), strawberry jam and mustard – my favorite!
Can you freeze these homemade sausage biscuits?
Yes! They are such a great one to pull out for easy breakfasts! To freeze, wrap the biscuits tightly and individually in wax paper, parchment paper or aluminum foil before adding to a freezer-safe ziploc bag. They’ll stay fresh for 2-3 months. You can also store the biscuits and the sausage separately.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Healthy Sausage Biscuits
Ingredients
Sausage:
- 1 lb. ground turkey sausage – I used Jennie-O
- 2 tsp poultry seasonings
- 1/2 tsp each: salt & garlic powder
- 1/4 tsp each: pepper paprika & red pepper flakes*
Biscuits:
- 2 cups all-purpose flour (240g)
- 2 Tbsp granular sweetener or sugar (24g)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp unsalted butter (30g) cold
- 1 cup plain nonfat greek yogurt (227g)
- 1 egg for wash
- Condiments of choice yellow mustard, mayo, etc, for serving
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
For the sausage:
- Whisk the spices together in a medium bowl first. Add the sausage and work the spices into the sausage until evenly mixed in. Cover and refrigerate for 20-30 minutes or longer if time allows so the flavors come together more.
- Divide the turkey mixture into 10 pieces and use your palms and fingers to shape into patties. Flatten to about 1/2-thickness (press them smaller than you want them to be because they will rise when cooked).
- Set the skillet to medium heat and spray with cooking spray. Add sausage patties and cook for 2-3 minutes. Flip and cook for another 2-3 minutes or until no longer pink. Then transfer to a plate to rest.
For the biscuits:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sweetener, baking powder and salt.
- Cut the cold butter into small cubes then add to the flour mixture. Use a pastry cutter or two forks to cut the butter into tiny pea-sized pieces. Then gradually mix in the yogurt with a spatula until you start to form dough (do not over-mix or the biscuits won’t get as fluffy! There should still be flour in the bowl).
- Transfer the dough with the remaining flour to a clean surface and lightly knead about 10 times (again, don’t over mix). Shape the dough into an oval disc and use a biscuit cutter to cut out 10 small biscuits (or 6 large). Place on the baking sheet. Then brush the tops of the biscuits with the egg wash.
- Bake for 10-14 minutes or until golden brown to your liking. I took mine out right at 10 minutes when they were just starting to turn golden brown. Remove from the oven and brush with more butter – optional but recommended 😉
Assemble:
- Cut the biscuits open, add some yellow mustard (or condiment of choice) then add the sausage and top with the other half of the biscuit. Serve with fruit or hashbrowns and enjoy!
Equipment
Notes
Tips for Fluffy Biscuits!
- Use cold butter. We want cold butter because we want the butter to stay solid until the biscuits go in the oven. This is because when the butter melts, it releases steam and creates pockets of air, resulting in airy, flaky biscuits! If the butter is room temperature, it will combine with the flour when you knead it. Meaning, you’ll miss out on a huge piece of the fluffiness factor!
- Use fresh baking powder – this is the main culprit for many! If you haven’t used your baking powder in a while, you may want to check it’s still good before using it. To do this, mix a small spoonful of baking powder with ¼ cup hot water. It should bubble vigorously. If it doesn’t, it’s time to replace it.
- Measure ingredients accurately. I mean of course right? But this is extra important when baking as using too much flour can cause dense biscuits. For the best experience, use a digital scale is the preferred way to measure because then you know you’re using the exact amount. But if you’re using a measuring cup, just make sure to fluff your flour up with a fork first. Then use a spoon to scoop the flour into the cup so you’re not pressing any down. Once you have a heaping cup, level it off with a knife. We want to avoid packing the flour into the cup which will likely result in more flour than we really need.
- Don’t over-mix the biscuit batter. The more you mix, the more gluten is released, which makes the biscuits more tough and less fluffy. As Land O Lakes put it, “A smooth, homogenous dough is not the goal.” we aren’t looking for a perfectly mixed dough. We actually want it to still be flourly and kneaded as little as possible.
- Don’t twist biscuits when cutting with a biscuit cutter – this can “seal the edges,” preventing the biscuits to rise – usually the main culprit of lopsided biscuits. If you don’t have a biscuit cutter, you can use a sharp knife and cut biscuits into squares instead.
How To Store:
To Reheat:
From the Refrigerator: Oven (recommend): Add sausage biscuits to a baking sheet lined with parchment paper. Reheat in a preheated 350F oven for 5-10 minutes. Time may vary depending on how cold your biscuits are. Microwave: Wrap sausage biscuit in a damp paper towel and place on a microwave-safe plate. Reheat for 20-30 seconds (check at 20 seconds and see if needs longer). From Frozen: For best results, I would recommend thawing frozen biscuits in the fridge the night before. Step 1: Microwave.- To warm biscuits, remove wrap and wrap the biscuit in a paper towel. Place in the microwave with a cup of water (this will prevent the biscuit from getting hard). Then microwave for a minute on defrost setting or 50% power.
- If you don’t plan to heat again to get the biscuit more crispy, you can microwave longer to ensure the biscuit sandwich is completely defrosted. Just flip the biscuit and microwave another 30-40 seconds until or until the middle is warm.
- Heat times may vary by microwave ovens.
- Air Fryer – my preferred method! Spray basket with cooking spray and place biscuits in air fryer for 2-3 minutes on 375F.
- Oven – reheat biscuits on a sheet pan or in aluminum foil for 10-15 minutes at 375F.
- Toaster or Conventional Oven – toast in toaster oven for 2-3 minutes or until desired temperature and crispness.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
