Sausage Cheese Butter Swim Biscuits Recipe
These Sausage Cheese Butter Swim Biscuits are a magical mashup of everything wonderful about a Southern breakfast: tender, fluffy buttermilk biscuits swimming in a pool of golden, sizzling butter, generously studded with savory breakfast sausage and gooey cheddar cheese. The melt-and-pour biscuit method means you skip the fussy rolling and cutting, but still land that irresistible crispy edge and plush interior. Whether you’re feeding a weekend crowd or just want to add extra comfort to your morning coffee, one bite of these craveworthy biscuits, and you’ll know why they steal the spotlight at any breakfast table.
Ingredients You’ll Need
What I love most about Sausage Cheese Butter Swim Biscuits is how just a handful of pantry basics come together to create absolute magic. Each ingredient has a starring role—so use the best you can for biscuits that truly sing with flavor and texture.
- Breakfast Sausage: Savory, spiced ground sausage adds hearty texture and rich flavor to every bite—choose your favorite variety.
- All-purpose Flour: The backbone of the biscuit, giving just the right crumb and rise.
- Granulated Sugar: Just a touch balances all the savory goodness and encourages a golden brown exterior.
- Baking Powder: The must-have leavener for those dramatic, sky-high biscuits—make sure it’s fresh!
- Buttermilk: Its signature tang makes for extra-tender, fluffy biscuits—room temperature works best.
- Shredded Cheddar Cheese: Melty and gooey throughout, with pockets of sharp flavor that make these biscuits extra-special.
- Salted Butter, Melted: The heart and soul of “butter swim” magic: this generous pour ensures a golden, crispy base and buttery layers.
How to Make Sausage Cheese Butter Swim Biscuits
Step 1: Preheat and Prep Your Baking Dish
Start by preheating your oven to a hot 450°F—perfect for creating that plush, fluffy biscuit interior with a gorgeously crispy crust. Spray a 9×9-inch glass or ceramic baking dish generously with nonstick spray. That way, your Sausage Cheese Butter Swim Biscuits will lift out in perfect golden squares, no sticking or fussing required.
Step 2: Cook the Sausage
Place your breakfast sausage in a large skillet over medium-high heat. Break it up as it cooks, letting those flavorful bits brown all over (about 8-10 minutes). Once there’s not a hint of pink left, scoop out the sausage and drain it well on paper towels. This step keeps your biscuits hearty, flavorful, and never greasy.
Step 3: Mix the Biscuit Batter
Grab a medium mixing bowl and whisk together the flour, sugar, and baking powder. This ensures even rise and sweetness throughout. Pour in the buttermilk and stir just until a shaggy, sticky biscuit batter forms—don’t overmix, or you’ll lose that softness. If things look a bit dry, add another splash of buttermilk. Gently fold in your cooked sausage and the shredded cheddar until evenly combined.
Step 4: Build the Butter Swim Biscuit Base
Pour the melted salted butter right into your prepared baking dish. Then, dollop your biscuit dough directly on top of the butter. Use clean hands or a spatula to spread it out into an even layer. Don’t worry if the butter works its way up the edges or even pools a bit—it’s all part of that magic crust. Use a sharp knife to score the dough into 9 big squares. This simple step helps guide those biscuits as they rise and makes serving a breeze.
Step 5: Bake to Golden Perfection
Slide your pan onto the middle oven rack and bake for 25-30 minutes, rotating the pan once for even browning. When the top is golden and a toothpick slides out clean, you’re done! If the biscuits are browning too quickly, lay a piece of foil over the top for the last stretch. Let the Sausage Cheese Butter Swim Biscuits cool for a few minutes before cutting along your scored lines and serving—you’ll be amazed at the crispy buttery bottom and soft, cheesy centers.
How to Serve Sausage Cheese Butter Swim Biscuits
Garnishes
Sprinkle a handful of chopped fresh chives or parsley over hot Sausage Cheese Butter Swim Biscuits to add a pop of color and a gentle herbal freshness. For a little extra indulgence, a light dusting of extra cheddar on top (right out of the oven) melts into the biscuit and looks absolutely irresistible.
Side Dishes
Serve these biscuits with creamy scrambled eggs, a side of fresh fruit, or a crisp green salad for brunch. For a true Southern spread, I love plating them with a bowl of fruit preserves, creamy grits, or even a simple salad of sliced tomatoes and cucumbers—the mix of creamy, cheesy biscuits and fresh, bright sides keeps breakfast balanced and lively.
Creative Ways to Present
Turn Sausage Cheese Butter Swim Biscuits into breakfast sandwiches—just split a square in half and tuck in a fried egg or some sliced avocado. For entertaining, slice each biscuit into bite-sized cubes and serve with toothpicks and a jar of honey mustard for a delightful appetizer. Or, offer them at a brunch buffet alongside an array of jams and hot sauces for a DIY biscuit bar.
Make Ahead and Storage
Storing Leftovers
Wrap cooled biscuits tightly in foil or pop them in an airtight container. They’ll keep well at room temperature for up to a day, or in the fridge for up to 4 days. Be sure to let the biscuits fully cool before storing to avoid sogginess and keep that craveworthy buttery crust intact.
Freezing
Sausage Cheese Butter Swim Biscuits freeze beautifully! Once cooled, wrap individual squares in plastic wrap, then store in an airtight freezer bag for up to 2 months. Label with the date for easy breakfast planning. Thaw at room temperature or gently in the microwave.
Reheating
To revive their just-baked magic, pop your biscuits in a 350°F oven, covered loosely with foil, for 10-12 minutes. This method crisps up the bottoms and keeps everything tender inside. For a quick fix, microwave each biscuit square for about 20 seconds, but you’ll miss that unbeatable oven-warm crunch.
FAQs
Do I have to use breakfast sausage, or can I swap for something different?
You’re absolutely free to get creative! Swap in turkey sausage, crumbled cooked bacon, or a vegetarian sausage for a flavor twist. Just stick to a similar amount and cook thoroughly before adding to your biscuit batter.
What if I don’t have buttermilk?
No worries—just mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar, let it sit for 5 minutes, then use as directed. The acidity gives you that signature biscuit tenderness even if you’re out of actual buttermilk.
Can I use a metal pan instead of glass or ceramic?
Metal pans run hotter and can lead to over-browned bottoms. For the most even, golden bake and the iconic “butter swim” texture, stick with glass or ceramic if you can.
Why score the biscuits before baking?
Scoring the top before baking creates natural lines that help the biscuits rise evenly and break apart easily after baking. It’s a simple trick that guarantees perfect squares every time!
How do I know when the biscuits are done?
Look for a deeply golden top and bubbling butter around the edges. A toothpick inserted in the center should come out clean. If it’s browning too quickly but still not cooked, cover loosely with foil and give it a few more minutes.
Final Thoughts
If you’re on the lookout for a showstopper breakfast that feels like a warm hug, these Sausage Cheese Butter Swim Biscuits are it. With minimal effort and pantry staples, you’ll serve up golden biscuits brimming with cheese, sausage, and plenty of buttery love. Try them once, and they’ll earn a spot in your morning line-up—I promise, you’ll be dreaming of that very first bite!
Print
Sausage Cheese Butter Swim Biscuits Recipe
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Diet: Non-Vegetarian
Description
Sausage Cheese Butter Swim Biscuits combine crumbled breakfast sausage and sharp cheddar cheese into a simple buttermilk biscuit batter, poured over melted butter and baked until golden brown, creating tender, flaky biscuits with a hearty breakfast twist.
Ingredients
Breakfast Sausage:
- 1 pound breakfast sausage
All-Purpose Flour Mixture:
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
Wet Ingredients:
- 1 3/4 – 2 cups buttermilk
Add-Ins:
- 1 1/2 cups shredded cheddar cheese
For Baking:
- 1/2 cup salted butter, melted
Instructions
- Prepare: Preheat oven to 450°F. Spray a 9×9-inch glass or ceramic baking dish with nonstick spray.
- Cook Sausage: Cook breakfast sausage in a large skillet over medium-high heat until no longer pink, about 8-10 minutes. Drain on paper towels.
- Make Batter: In a medium bowl, mix flour, sugar, and baking powder. Add buttermilk gradually, stirring until a sticky batter forms. Gently stir in cheese and cooked sausage.
- Prepare Pan: Pour melted butter into the prepared baking dish. Add biscuit dough on top and spread evenly. Cut dough into 9 squares.
- Bake: Bake on the middle rack for 25-30 minutes, rotating once, until golden brown and a toothpick comes out clean. Cover with foil if browning too quickly.
Notes
- An easy, no-roll breakfast biscuit recipe loaded with sausage and cheese, baked in butter.
- You can spray hands with nonstick spray to help spread dough evenly in the pan.
- Baking times may vary depending on the oven.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 55mg
