Common food
A savory handheld sandwich featuring a flaky, buttery biscuit split and filled with a seasoned pork sausage patty. The biscuit offers a tender, crumbly texture that contrasts with the juicy, spiced sausage, creating a rich, salty, and satisfying bite. Nutritionally, it's a calorie-dense item where fat provides the majority of the energy.
People love it for its comforting, savory flavor profile and the satisfying contrast between the soft biscuit and the juicy, spiced sausage. It's a beloved staple of American Southern cuisine, often enjoyed as a hearty breakfast or a quick, filling meal any time of day.
The sandwich is high in saturated fat and sodium, which can be a concern for heart health and blood pressure. The refined carbohydrates in the biscuit can cause a rapid blood-sugar spike. To counteract this, pair it with a fiber-rich side like fruit or a green salad, and consider eating only half while increasing water intake to help manage sodium.
The word 'biscuit' comes from the Latin 'bis coctus,' meaning 'twice-baked,' though modern American biscuits are leavened with baking powder and baked only once.
| Water | 34.7 g |
| Energy | 372 kcal |
| Protein | 10.7 g |
| Total lipid (fat) | 24.5 g |
| Carbohydrate, by difference | 27.2 g |
| Fiber, total dietary | 1.6 g |
| Total Sugars | 2.8 g |
| Calcium, Ca | 48.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 350 mg |
| Potassium, K | 197 mg |
| Sodium, Na | 870 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 14.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.37 mg |
| Riboflavin | 0.26 mg |
| Niacin | 4.4 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 53.0 ug |
| Folic acid | 33.0 ug |
| Folate, food | 20.0 ug |
| Folate, DFE | 76.0 ug |
| Choline, total | 22.0 mg |
| Vitamin B-12 | 0.34 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 22.0 ug |
| Retinol | 22.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.57 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.60 ug |
| Vitamin K (phylloquinone) | 2.8 ug |
| Fatty acids, total saturated | 11.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.23 g |
| SFA 10:0 | 0.20 g |
| SFA 12:0 | 2.0 g |
| SFA 14:0 | 0.81 g |
| SFA 16:0 | 5.0 g |
| SFA 18:0 | 3.2 g |
| Fatty acids, total monounsaturated | 7.0 g |
| MUFA 16:1 | 0.27 g |
| MUFA 18:1 | 6.5 g |
| MUFA 20:1 | 0.15 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.7 g |
| PUFA 18:2 | 3.3 g |
| PUFA 18:3 | 0.20 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 33.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
What makes the biscuit flaky?
Flakiness comes from cutting cold fat (like butter or shortening) into the flour, creating layers that separate as steam puffs them up during baking.
Is this a breakfast food only?
While primarily a breakfast item in the U.S., it's also popular as a quick lunch, dinner, or snack, especially in the South.
How can I make it healthier at home?
Use lean turkey sausage, whole-wheat flour for the biscuit, reduce salt in the recipe, and add fresh spinach or tomato slices for fiber and nutrients.