Sausage Cheese Butter Swim Biscuits Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 biscuits 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
