Sausage and Chive Biscuit Wedges


These savory biscuits are great for breakfast, lunch, or dinner any day of the week.

Sausage and Chive Biscuit Wedges
  • 2 cups all-purpose flour
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon sugar
  • ⅔ cup cooked, crumbled, and cooled pork breakfast sausage*
  • 1 cup whole buttermilk, divided
  • ⅓ cup plus 1 tablespoon unsalted butter, melted and divided
  1. Preheat oven to 425°.
  2. In a large bowl, whisk together flour, chives, baking powder, salt, baking soda, and sugar; stir in sausage.
  3. In a small bowl, combine 3⁄4 cup buttermilk and 1⁄3 cup melted butter. Make a well in center of flour mixture; add buttermilk mixture. Stir until dry ingredients are moistened, adding remaining 1⁄4 cup buttermilk, if needed. Spoon dough into wells of a 9-inch cast- iron wedge pan, mounding dough.
  4. Bake until lightly browned, about 17 minutes. Let cool in pan for 10 minutes. Run a knife around edges of biscuits. Remove from pan. Brush with remaining 1 tablespoon melted butter.
*We used Jimmy Dean.



    • Hi Kate, these will freeze well in heavy-duty resealable plastic bag. Just let them cool completely before freezing.


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