This post may contain affiliate links, please see our privacy policy + disclosures for details.
It might be bold to say, but I’m convinced that these cornmeal biscuits with sausage and watermelon rind preserves are the best breakfast biscuits this side of the Mason Dixon. I see you over there wincing at the thought of pickled watermelon with sausage…but don’t knock it until you’ve tried it. Let me assure you: as a biscuit connoisseur, this easy, 30-minute recipe is so fun, unexpected, and outrageously good that you’ll want to make it again and again!
If you’re always looking for new and delicious breakfast options, don’t miss this smoky breakfast pizza with sunny egg or this creamy polenta with eggs and greens.
Quick Look: Cornmeal Biscuits with Sausage & Watermelon Rind Preserves
- ⏲️ Prep Time: 15 minutes
- ⏲️ Cook Time: 15 minutes
- ⏲️ Total Time: 30 minutes
- 👨👩👧👦 Servings: 8 servings
- 🌽 Cuisine & Heritage: Southern American
- 🍽️Calories: 277 calories per serving (more nutritional info in recipe card)
- 🥦 Dietary Info: can be made Gluten Free & Dairy Free
- 🟢 Difficulty: Easy
- 🔥 Cooking Method: Oven (for biscuits) and Stovetop (for sausage)
- 🌶️ Flavor Profile: soft, moist cheese biscuit with juicy sausage and fruity and tangy preserves.
- 🔑Top Tip: Let the biscuits bake with their sides touching for the highest rise.
- 🍷 Drink Pairings: Pair with orange juice and coffee for a great morning spread.
- ❄️ Storage: These biscuits really do taste best fresh from the oven, so I recommend enjoying them right away. However, they can be frozen for up to 1 month.
Summarize or share this post:
Why You’ll Love This Recipe
- Unique & Delicious Flavor Combinations: Crispy browned sausage, fluffy cheese biscuits, and fruity, tangy, spiced watermelon rind preserves make this little breakfast sandwich unexpectedly amazing.
- Easy, Showstopping Biscuits (No Biscuit Cutter Required!): These little biscuits are fabulously moist and flavorful from the buttermilk and cheese. No cookie cutters or biscuit cutters are required, and they bake up in just 12-15 minutes.
- Inspired by Chef Vivian Howard of A Chef’s Life: Not long ago, I was rewatching A Chef’s Life. (Vivian is a tremendous role model of mine!) During one episode, Vivian pickled watermelon rind, shaped it into a square so it’d fit on a biscuit, and then add homemade lamb sausage. I knew I had to try this combo–and let me tell you, it’s a winner!
- Frugal Southern Way to Reduce Food Waste: Watermelon rind preserves on a breakfast biscuit might sound peculiar, but it’s as Southern as you’ll ever see me cook. This recipe is just improvising comfort food to make the most out of things that’d otherwise be thrown away.
“I tried making this for breakfast, and my husband and I really enjoyed it! I absolutely love the concept of a watermelon rind ‘pickle’ as it isn’t really a pickle but def no longer what we think of as a watermelon rind either. Kind of genius if you ask me. It takes this breakfast sandwich to another level!”
Table of Contents
- Quick Look: Cornmeal Biscuits with Sausage & Watermelon Rind Preserves
- Why You’ll Love This Recipe
- Ingredients
- Variations & Substitutions
- How to Make Cornmeal Biscuits with Sausage & Watermelon Preserves
- Cornmeal Biscuits with Sausage & Watermelon Rind Preserves FAQs
- Serving Suggestions
- Expert Tips
- Other Biscuit Recipes You’ll Love
- Cornmeal Biscuits with Sausage & Watermelon Rind Preserves Recipe
Ingredients
Curious what ingredients you need for these cornmeal biscuits with country sausage and watermelon rind preserves? Let me tell you about the key ingredients you’ll need for this handheld breakfast.
- Cornmeal: This is what makes these biscuits unique! They’re not made only with all-purpose; they also contain ½ cup cornmeal. Either yellow or white works well here!
- Shredded Cheese: I recommend using a mixture of cheddar and Monterey Jack cheese to add extra flavor and richness to the biscuits.
- Mild Country Sausage: As I referenced earlier, Vivian Howard used a homemade lamb sausage on her biscuits. I specify a mild country pork sausage in this method because it is what most compliments the sweet and cinnamon-y watermelon pickle. Use any sausage you like, including sausage that your butcher may grind. Sometimes, those are fantastic mixes.
- Jar of Watermelon Rind Pickles: Watermelon rind preserves have been being canned in the American South for forever, and it’s a great way to use the whites of the rinds for something fabulous! They’re amazing on a charcuterie board, and taste sweet like jelly, adding an unexpected burst of delicious in these country sausage and cheesy cornmeal biscuits.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Add an Egg: If I were to throw the “typical” suggestion of an egg out there to top these biscuits with, it’d be just that…typical.
- If you’re looking for something more creative, make a Benedict out of this (like my Carolina-style chicken and waffles eggs benedict). Add a fried crab cake (or this stuffed deviled crab) and a dollop of either Hollandaise sauce or basic Béchamel to cap it off. (Snag my easy béchamel sauce recipe from my leftover turkey cranberry sandwich.)
- Want to try different preserves? If you can’t get your hands on pickled watermelon rinds, try using these four ingredient fig preserves or vanilla brandy tangerine jam for a fruity touch.
How to Make Cornmeal Biscuits with Sausage & Watermelon Preserves
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Make the Biscuit Dough
Add the cornmeal, flour, baking powder, baking soda, salt, freeze dried chives, honey, cayenne pepper, and butter to a food processor and pulse until everything is combined.
Add the buttermilk and continue to pulse until the dough comes together. Mixture will be sticky. Transfer the dough to a large, flour-dusted mixing bowl, add the shredded cheeses, and knead the dough ball 5 or 6 times until the cheese is incorporated.
2
Cutting the Biscuits
Transfer the dough to the prepared baking sheet. Shape it into a rectangle about 1 inch thick. Use a sharp kitchen knife to cut the dough into 8 square biscuits, leaving the pieces together or slightly touching.
3
Baking the Biscuits
Bake at 450°F for 5 minutes, then reduce the temperature to 400°F and bake for 8-10 minutes more. The biscuits are done when the long center cut is raised and the dough begins to gap slightly in the middle nearest that cut.
4
Assemble & Serve
While the biscuits are baking, cook the sausage patties in a skillet over low to medium low heat for 2 to 3 minutes per side, or until lightly golden brown.
To assemble, split each biscuit with the tines of a fork. Top with 1 sausage patty each. Then top the sausage patties with several pieces of watermelon rind preserve and spoon a bit of the jelly over top, too. Replace the biscuit top and enjoy hot.
Cornmeal Biscuits with Sausage & Watermelon Rind Preserves FAQs
Of course, and I expect there will be those of you who run with the biscuit part of this recipe only. That’s totally okay because as I said, this is a great ‘lil biscuit. I would however, encourage you to try preserved watermelon pickles at some point or another. Why? They’re darn delicious!
So, I’d love to tell you these would be great made the day before but they’re just not. Straight out of your oven and hot is the best way to enjoy these biscuits.
If you do however find you have one or two leftover, wrap them in foil until you’re ready to enjoy them again. To re-heat, remove the foil and wrap tightly in a paper towel. Place into the microwave for 30 to 45 seconds. The biscuits will be steamy and ready for whatever topping you have in store.
Um, no…not at all in fact. Preserved rinds are kind of like biting into something the same texture as the fruit in fruit cocktail, and are sweet with just the right amount of tangy and spice.
They are preserved first by boiling, then using cinnamon, cloves, with sugar and are altogether mind-blowingly delicious.
I thought about pickling a new batch of watermelon pickles for the purposes of this post. Time and life have gotten in the way of my grabbing another perfect melon to put up, so I am linking my favorite brands of pickled watermelon rinds herein.
I do not expect (unless you reside in the south) that you will easily find a jar of this at your local grocer, however I’d encourage you to try. Sometimes just taking a visual inventory of unique regional foodstuffs can inspire cooking and baking in all of us. I found my first jar nestled among pickled Vidalia onions and packaged benne wafers. I bought ’em all.
Serving Suggestions
First of all, these cornmeal biscuits with sausage and watermelon rind preserves are going to get messy…so start by serving them with plenty of napkins! Round out your morning spread with other breakfast favorites, like oven-baked candied bacon, skillet baked eggs, or a slice of apple cheese Danish.
If you’re feeling like a lighter meal, these cornmeal biscuits are good as is with just some butter and jelly. Pair them with a homemade spread, like my kumquat marmalade or peach, strawberry, and maple jam.
Expert Tips
- Biscuits rise best when they are touching one another during the bake.
- Brush the tops of the biscuits with beaten egg for a shiny finish if desired.
- These cornmeal biscuits taste the best when enjoyed fresh out of the oven, so I recommend making them right before you want to eat them. However, if you have leftovers, they can be frozen for up to 1 month.
Other Biscuit Recipes You’ll Love
Breakfast & Brunch
Best Southern Ham Gravy with Cheesy Biscuits and Eggs
Breakfast & Brunch
Cheddar Bay Biscuit Breakfast Casserole with Sausage and Eggs
Biscuits
Copycat Red Lobster Biscuits
Cornmeal Biscuits with Sausage & Watermelon Rind Preserves
Ingredients
For the Cornmeal Biscuits
- ½ cup cornmeal
- 1 cup flour
- ¼ cup unsalted butter, cold; cut into cubes
- 2 tablespoons freeze dried chives
- 1 tablespoon raw honey
- 1½ teaspoons baking powder
- ½ teaspoon Kosher salt
- ¼ teaspoon baking soda
- ¼ teaspoon cayenne pepper
- ½ cup buttermilk
- ¼ cup sharp cheddar cheese, shredded
- ¼ cup Monterey Jack cheese, shredded
For the Biscuit Sandwiches
- ½ pound mild country sausage, sliced into 8 rounds
- 1 jar watermelon pickles
Instructions
Making the Biscuits
- Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
- Add the cornmeal, flour, baking powder, baking soda, salt, freeze dried chives, honey, cayenne pepper, and butter to the bowl of a food processor. Pulse until everything is combined.
- Add the buttermilk and continue to pulse until the dough comes together. Mixture will be sticky.
- Transfer the dough to a large mixing bowl that has been dusted with flour. Add the shredded cheeses. Knead the dough ball 5 or 6 times until the cheese is visually incorporated.
- Transfer the dough to the prepared baking sheet. Shape it into a rectangle about 1 inch thick. (It needn't be perfectly square at the corners.) Using a large sharp kitchen knife, cut it into 8 squares, leaving the sides touching.
- Bake at 450°F for 5 minutes. Reduce the temperature to 400°F, then bake for 8-10 minutes more. The biscuits are done when the long center cut is raised and the dough begins to gap slightly in the middle nearest that cut.
Preparing Toppings & Assembling
- While the biscuits are baking, assemble the sausage patties in the non-stick skillet and cook over low to medium low heat for 2 to 3 minutes per side, or until lightly golden brown.
- To assemble, split each biscuit with the tines of a fork. Top with one sausage patty each, then top the sausage patties with several pieces of watermelon rind preserve and spoon a bit of the jelly on the biscuit tops. Replace the biscuit tops and enjoy hot!
Notes
- Biscuits rise best when they are touching one another during the bake.
- Brush the tops of the biscuits with beaten egg for a shiny finish if desired.
- These cornmeal biscuits taste the best when enjoyed fresh out of the oven, so I recommend making them right before you want to eat them. However, if you have leftovers, they can be frozen for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been looking for some Watermelon Rind Preserves since I left Louisiana. We had some neighbors who made the Preserves and I loved them. They added some lemon to theirs’ they made. With some hot biscuits and butter. Pure Heaven. I’m single and don’t buy enough watermelon to make them, plus I didn’t ever get the recipe from them.
Barbara, I have been buying these because I can manage finishing the jar. Anything more I think would be too much. Clicking that link takes you to them. Mine get here in a day or two. Jenny
I tried making this for breakfast, and my husband and I really enjoyed it! I absolutely love the concept of a watermelon rind ‘pickle’ as it isn’t really a pickle but def no longer what we think of as a watermelon rind either. Kind of genius if you ask me. It takes this breakfast sandwich to other level!
Krizaline, I’d heard of watermelon pickles way back in the day, but the picture that came to mind made me NOT want to ever try them. Fast forward 20+ years, and I move to the great American South. BAM! Watermelon “pickles” and holy smokes are they ever tasty and amazing. The idea behind this method is to pair the sweet watermelon pickles with seasoned sausage, then compliment both with a hot cheese biscuit. The party in your mouth is a new experience for most people, as I do not believe watermelon rind preserves are popular outside the southern states. Glad you braved the taste test and are helping to spread the word!!! Jenny
Made these biscuits with a side of scrambled eggs and avocado. It was the perfect breakfast combo. Happy days!
Alice, that is a HUGE big breakfast, and I am certain everybody pushed away full as a tick! 😉 Jenny
I used a mix of honey and maple syrup instead of just honey for a richer flavor. It added a subtle sweetness that complemented the savory sausage perfectly.
Belle, oooohhh, maple and sausage – a PERFECT pairing! Smart maneuver, Chef! Jenny
Made a batch of these biscuits without the cheddar and Monterey Jack cheese, and they still turned out delicious! The cornmeal adds a nice texture, and they’re perfect for a quick breakfast.
Maris, I am super glad you reported your success without the cheese. These biscuits do not require the cheddars to bake up tasting great. Thank you! Jenny
The preserved rinds are that sweet component that any sort of sausage with a slight spicy kick begs for. The biscuits turned out fluffy and cheesy. Such a different breakfast for a change – makes me want to move south!
Lennie, c’mon down, there’s a handful more seats for hearty eaters here below the Mason Dixon! 😉 Jenny
Got lucky to find some watermelon pickle, and I knew I had to try making this recipe. Let me tell you, it tastes amazing! Definitely going on my list of favorite breakfast recipes!
Pam, I swear watermelon ‘pickles’ are worth the hunt in the grocery store for this recipe alone! Funny enough, my first bratwurst of the season was handed to me by my neighbor (their fire pit socials are epic…) on a top-split brioche roll with a homemade relish of nothing more than finely diced Vidalia onion and finely diced watermelon rind pickles. OMG!!!!!!!!! I will ALWAYS do this now 🙂 Jenny
I have fond memories of pickled watermelon rinds from my days in the south!
@LivingOurDays what a true treat these are, and perfect if you are somebody (like me!) who hates to waste. They are the perfect sweet to the salty sausage on these cheesy biscuits. Thank you for taking the time to comment. I appreciate hearing stories like this! x – Jenny