Description
Breakfast butter swim biscuits recipe loaded with sausage and cheese. Just drop the batter in melted butter and bake – fluffy, buttery perfection every time!
Ingredients
For the Biscuits:
- 1 pound breakfast sausage
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon aluminum-free baking powder
- 1 ¾ to 2 cups buttermilk
- 1 ½ cups shredded cheddar cheese
- ½ cup salted butter, melted
Substitution Notes:
- Sausage: Turkey sausage’s fine, plant-based works too. I’ve used that Jimmy Dean turkey sausage and it’s good
- Cheese: I like sharp cheddar but whatever you got works. Mild cheddar, pepper jack, even some fancy stuff
- Buttermilk: Splash some lemon juice in regular milk if needed. Works in a pinch but buttermilk’s really better
Instructions
Heat oven to 450°F. That’s hot so don’t forget to turn it on first like I did last week. Grease your 9×9 pan real good with butter or cooking spray. Don’t be stingy here.
Cook sausage in your skillet till it’s brown and crumbly, about 6-8 minutes. Break it up good with your spoon so you don’t have huge chunks. Drain most the grease but keep a little bit for flavor. Set it aside to cool while you do the next steps.
In your big bowl, whisk together flour, sugar, and baking powder. Make sure there’s no lumps because nobody wants lumpy biscuits. This step’s important – if your leavening isn’t mixed well, you’ll get uneven rising.
Pour in buttermilk starting with 1¾ cups. Stir it in till you get thick, sticky batter. Might need more buttermilk if it looks too thick. The batter should be sticky and wet – looks gross but that’s what makes tender biscuits. Don’t add more flour thinking you’re fixing it.
Gently fold in the cheese and cooled sausage. Don’t beat it to death – just fold it in till it’s mixed. Overmixing makes tough biscuits and nobody wants that.
Pour that melted butter right into your greased pan. Now here’s the weird part – drop spoonfuls of batter right on top of the butter and spread it around with your spoon. Butter’s gonna bubble up the sides and that’s exactly what you want. Looks wrong but trust the process.
Take your knife and cut 9 squares right through the batter. This makes serving way easier later and helps them bake evenly. Don’t worry about making it perfect – rustic looks good.
Stick it in the oven for 25-30 minutes. Set a timer and turn the pan once halfway through so it browns evenly. You’ll know they’re done when the top’s golden brown and it springs back when you poke it.
Let it sit for maybe 5 minutes so you don’t burn your mouth. Cut along those lines you made and serve them hot while that butter’s still bubbling around the edges.
Notes
Room temperature buttermilk mixes way better than cold stuff. Take it out of the fridge when you start cooking the sausage. If you forget, microwave it for like 20 seconds to take the chill off.
Use a scale if you got one. 2½ cups flour can vary depending on how you scoop it. But honestly, this recipe’s pretty forgiving so don’t stress if you don’t have a scale.
Turn your pan halfway through baking or one side gets darker than the other. Learned this after serving lopsided biscuits to company. Embarrassing.
Save some sausage grease. I know it sounds gross but a little bit mixed into the batter adds so much flavor. Just a tablespoon or so.
If your oven runs hot, check them at 20 minutes. Every oven’s different and burnt biscuits make everyone sad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American