Sausage Cheese Butter Swim Biscuits Recipe

Introduction

Sausage Cheese Butter Swim Biscuits are a savory, comforting treat perfect for breakfast or brunch. These buttery, cheesy biscuits are packed with flavorful sausage and baked to golden perfection. They’re easy to make and sure to satisfy your morning cravings.

Ingredients

• 1 pound breakfast sausage
• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 3/4 – 2 cups buttermilk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup salted butter, melted

Instructions

1. Step 1: Preheat your oven to 450°F. Spray a 9×9-inch glass or ceramic baking dish with nonstick spray to prepare for baking.
2. Step 2: In a large skillet over medium-high heat, cook the breakfast sausage until no pink remains, about 8-10 minutes. Drain the cooked sausage on paper towels to remove excess fat.
3. Step 3: In a medium bowl, combine the flour, sugar, and baking powder. Gradually add the buttermilk, stirring until a sticky batter forms. Add a little more buttermilk if needed to reach the right consistency.
4. Step 4: Gently fold the shredded cheddar cheese and cooked sausage into the batter until evenly distributed.
5. Step 5: Pour the melted butter into the prepared baking dish, then add the biscuit dough on top. Spread the dough evenly with a spatula and cut it into 9 squares.
6. Step 6: Bake the biscuits on the middle rack for 25-30 minutes, rotating the dish once halfway through. They’re done when they’re golden brown and a toothpick inserted comes out clean. If they brown too quickly, cover loosely with foil.

Tips & Variations

• For a spicier kick, use spicy breakfast sausage or add a pinch of cayenne pepper to the batter.
• Try substituting the cheddar cheese with pepper jack or mozzarella for a different flavor profile.
• Make sure the sausage is well-drained to prevent the biscuits from becoming greasy.
• If you don’t have buttermilk, mix 1 3/4 cups milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes as a substitute.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or microwave individual servings for about 30 seconds until warm. These biscuits can also be frozen; wrap tightly and freeze for up to 1 month. Thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits ahead of time?

Yes, you can prepare the batter and sausage ahead, then refrigerate the mixed dough for up to 24 hours before baking. Just add a couple of extra minutes to the baking time if chilled.

What can I serve with Sausage Cheese Butter Swim Biscuits?

These biscuits pair wonderfully with eggs, fresh fruit, or a simple green salad for a complete breakfast or brunch. They also go well with a dollop of sour cream or hot sauce for extra flavor.

Sausage Cheese Butter Swim Biscuits Recipe

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4.4 from 126 reviews

These Sausage Cheese Butter Swim Biscuits are a savory and cheesy comfort food perfect for breakfast or brunch. Made with a flaky biscuit batter loaded with cooked breakfast sausage and sharp cheddar cheese, then baked in a buttery base to create rich, golden-brown squares that are delightfully tender inside with a crispy top.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 biscuits 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sausage Mixture

• 1 pound breakfast sausage
• 1 1/2 cups shredded cheddar cheese

Biscuit Batter

• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 3/4 – 2 cups buttermilk

Butter Base

• 1/2 cup salted butter, melted

Instructions

1. Prepare: Preheat your oven to 450°F (232°C) and grease a 9×9-inch glass or ceramic baking dish with nonstick spray to prevent sticking.
2. Cook Sausage: In a large skillet over medium-high heat, cook the breakfast sausage for 8-10 minutes until it is fully cooked with no pink remaining. Drain the cooked sausage on paper towels to remove excess fat.
3. Make Batter: In a medium bowl, combine the all-purpose flour, granulated sugar, and baking powder. Add the buttermilk gradually and stir until a sticky batter forms, adjusting the amount of buttermilk as needed to achieve the right consistency. Then gently fold in the shredded cheddar cheese and cooked sausage.
4. Prepare Pan: Pour the melted butter into the greased baking dish, spreading it evenly. Spoon the biscuit dough over the butter and spread it evenly with a spatula or the back of a spoon. Using a knife, cut the dough into 9 equal squares directly in the pan for easy serving.
5. Bake: Place the baking dish on the middle rack of the oven and bake for 25-30 minutes. Rotate the dish once midway through baking to ensure even browning. The biscuits are done when they are golden brown on top and a toothpick inserted in the center comes out clean. If the tops brown too quickly, cover loosely with foil to prevent burning.

Notes

• Use full-fat buttermilk for best flavor and texture.
• Drain the cooked sausage thoroughly to prevent greasy biscuits.
• Cheddar can be substituted or combined with other cheeses such as Monterey Jack or Pepper Jack for variation.
• For a spicier version, use spicy breakfast sausage or add a pinch of cayenne pepper to the batter.
• Serve warm with butter, honey, or maple syrup for an indulgent breakfast treat.

Keywords: sausage biscuits, cheesy biscuits, breakfast casserole, buttermilk biscuits, savory biscuits