Buttermilk Biscuit Sausage Rolls

Posted on Jan 20 2017 - 11:51am by Barry C. Parsons

Buttermilk Biscuit Sausage Rolls – your favourite breakfast sausage gets wrapped with a flakey buttermilk biscuit dough and baked to golden perfection for an on-the-go or sit down breakfast.

Buttermilk Biscuit Sausage Rolls

Buttermilk Biscuit Sausage Rolls

These buttermilk biscuit sausage rolls amount to a perfect comfort food breakfast or brunch for me. I have always loved a good sausage roll and regularly make Buttermilk Biscuits for weekend brunch, so why not combine the two?

The buttermilk biscuit dough is very easy to make, especially if you use a food processor like me. I’ve done it so many time now that I can make it in mere minutes. I’ve adapted the original recipe a little to use all butter for a bit of a sturdier dough and to reduce the batch size in order to get the right amount to serve 4.

The rolls can be enjoyed on their own or as part of a complete  brunch meal with scrambled eggs and a little of my quickly cooked Spicy Tomato Compote. For those of you like me, who love a big breakfast meal for dinner, this is a terrific choice as well.

Buttermilk Biscuit Sausage Rolls

Buttermilk Biscuit Sausage Rolls

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Buttermilk Biscuit Sausage Rolls
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Buttermilk Biscuit Sausage Rolls
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Buttermilk Biscuit Sausage Rolls - your favourite breakfast sausage gets wrapped with a flakey buttermilk biscuit dough and baked to golden perfection for an on-the-go or sit down breakfast.
Course: Breakfast/Brunch
Cuisine: British Inspired
Servings: 4 servings
Author: Barry C. Parsons
Ingredients
  • 4 large breakfast sausages about 1 pound sausage meat
For the buttermilk biscuits
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • ¼ cup cold salted butter cut in small cubes
  • 3/4 cups buttermilk (or add a splash of lemon juice to regular milk)
For the egg wash
  • 1 egg
  • 2 tbsp water
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a food processor, blend together the flour and baking powder.
  3. Pulse in the cold butter. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
  4. Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in the buttermilk.
  5. Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
  6. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough.
  7. Roll the dough out into a long rectangle about the width of your sausages and only about 1/2 inch thick or slightly less. Cut into 4 equal pieces.
  8. Remove the sausages from their casings or if using loose sausage meat, roll into about 5 inch lengths.
  9. Make an egg wash by whisking together the egg and water.
  10. Place one portion of the sausage at the short end of one of the biscuit pastry squares. Brush the pastry with the egg wash on the opposite edge of the dough from the sausage.
  11. Roll the sausage in the pastry, pinching the edges of the dough together where they overlap.
  12. Place the sausage rolls, seam side down, on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the sausage rolls.
  13. Brush the tops of the sausage rolls with egg wash.
  14. Bake in the preheated oven for about 25 - 30 minutes or until the tops of the sausage rolls are evenly golden brown.
  15. I use my meat thermometer to ensure that the sausage reaches about 175-180 degrees F to ensure it is ugly cooked.
  16. Let the sausage rolls rest for 10 minutes before serving.

 

2 Comments so far. Feel free to join this conversation.

  1. Rhona Smart February 5, 2017 at 11:15 am - Reply

    Please add me to your once a month recipe list. Love my cookbook. Thanks, Rhona

    • Barry C. Parsons February 11, 2017 at 11:04 am - Reply

      I don’t have one of those I’m afraid. You can subscribe on the website for email alerts for new recipes.

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