Sausage Cheese Butter Biscuits

These Sausage Cheese Butter Swim Biscuits are my answer to a quick weekend breakfast that tastes like you fussed for hours. Imagine tender biscuits bursting with savory sausage and melty cheddar surrounded by buttery golden edges. My family devours these every time I set them on the table and I always find myself making another batch before the week is up.

The first time I made these, I could not believe how simple they were yet everyone was convinced they came from a fancy bakery. Now my kids ask for them by name whenever we have a cozy morning at home.

Ingredients

• Breakfast sausage: for savory heartiness choose a good quality bulk breakfast sausage for the best flavor
• All-purpose flour: for structure sift before measuring for lighter biscuits
• Granulated sugar: adds a hint of sweetness to balance out the sausage
• Baking powder: essential for that fluffy rise use a fresh tin for best lift
• Buttermilk: gives tenderness and tang whole-fat is ideal but low-fat also works
• Shredded cheddar cheese: melts into little pockets of flavor sharp cheddar is our go-to
• Salted butter: creates those irresistibly crisp edges use a high-quality butter for depth

Step-by-Step Instructions

Preheat and Prepare Dish:

Set your oven to 450 degrees Fahrenheit. Prepare a glass or ceramic 9 by 9 inch baking dish by coating it with a nonstick spray. This helps the biscuits release easily and keeps the buttery base from sticking.

Brown the Sausage:

Place a large skillet over medium-high heat. Crumble your breakfast sausage directly into the pan. Cook while stirring and breaking apart until there is no pink left. This should take 8 to 10 minutes. Once done transfer to a plate lined with paper towels to drain any extra fat.

Mix the Dry Ingredients:

In a medium bowl whisk together the all-purpose flour granulated sugar and baking powder thoroughly. Even mixing at this stage ensures every bite puffs up evenly.

Combine Wet Ingredients:

Pour in 1 and 3 quarters cups buttermilk and stir with a spatula or wooden spoon. If the batter seems too dry splash in more buttermilk a little at a time until you have a sticky cohesive dough.

Fold in the Cheese and Sausage:

Gently stir in your shredded cheddar and all the cooked sausage. Mix just until blended to avoid tough biscuits.

Add the Butter and Spread Dough:

Pour all the melted salted butter into the prepared baking dish. Scoop the biscuit dough on top and use your hands or a spatula to spread it evenly. If the dough sticks spray your hands lightly with nonstick spray to help press it out smoothly.

Score and Bake:

With a butter knife cut the dough into nine rough squares this makes serving easier later. Bake on the middle oven rack for 25 to 30 minutes rotating the pan halfway through. They are ready when beautifully golden and a toothpick comes out clean. Tent loosely with foil if the top browns too fast.

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These biscuits always remind me of lazy Sunday mornings when we spread out newspapers from the kitchen table and everyone helps themselves straight from the warm pan. The cheddar gets perfectly gooey around the browned edges.

Storage Tips

These biscuits keep best covered tightly at room temperature for up to two days. For longer storage pop them in the fridge for up to a week or freeze the cooled squares in a zippered bag for quick reheating. To revive pop in a low oven until warmed and crisped.

Ingredient Substitutions

You can swap in turkey or plant-based sausage to suit your needs. Pepper jack or Colby cheese are excellent if you want a little kick or a milder melt. If you do not have buttermilk make your own at home by stirring one tablespoon of vinegar into each cup of milk and resting it for five minutes.

Serving Suggestions

Pair these warm from the oven with scrambled eggs and fresh fruit for a perfect brunch spread. I love serving a drizzle of honey or a spoonful of hot pepper jelly alongside for those who like a touch of sweet or heat.

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A Brief Biscuit History

Butter swim biscuits are a Southern tradition where biscuit dough is baked right in a pool of melted butter. This method keeps the biscuits ultra moist on the inside with a golden crisp crust. Adding sausage and cheese turns them into a true meal that feels both nostalgic and modern.

Frequently Asked Questions

→ What type of sausage works best for these biscuits?

Breakfast sausage, either mild or spicy, is ideal. Make sure to cook and drain it well before mixing into the dough to avoid excess moisture.

→ Can I use a different cheese instead of cheddar?

Yes, try Monterey Jack, Colby, or even Pepper Jack for a twist. Firmer, flavorful cheeses melt well without making the dough watery.

→ Why is the dough baked in melted butter?

Baking in butter creates a rich, golden crust and helps keep the biscuits tender and moist with a subtle, buttery flavor throughout.

→ Can these biscuits be prepared ahead of time?

Yes, the dough can be made in advance and kept refrigerated for up to a day. Bake just before serving for best texture and flavor.

→ Do I need to knead or roll this dough?

No kneading or rolling needed. Simply mix, spread into the pan, and cut into squares before baking for a rustic, easy approach.