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Sausage Cheese Butter Swim Biscuits: The Ultimate Comfort Food Recipe

Sausage Cheese Butter Swim Biscuits

This recipe creates the ultimate comfort food: warm, flaky biscuits loaded with savory sausage and sharp cheddar cheese. The unique 'butter swim' method, where biscuits bake in melted butter, ensures a soft, tender interior and a crisp, golden-brown bottom. It's a straightforward and rewarding recipe perfect for a slow weekend morning or a special breakfast.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound breakfast sausage
  • 4 tablespoons unsalted butter, divided (2 tablespoons melted, 2 tablespoons cold)
  • 2 cups all-purpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup buttermilk, cold
  • 4 ounces sharp cheddar cheese, shredded (about 1 cup)
  • 2 tablespoons heavy cream, for brushing (optional)

Equipment

  • Large skillet
  • Slotted spoon
  • Large bowl
  • Medium bowl
  • Whisk
  • pastry blender
  • Biscuit cutter
  • Parchment-lined baking sheet

Method
 

Instructions
  1. Prepare the Sausage: In a large skillet over medium heat, crumble and cook the breakfast sausage until it's browned and cooked through, which usually takes about 8-10 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate to drain the grease and let it cool down.
  2. Combine Sausage and Cheese: In a medium bowl, mix the cooled sausage with the shredded cheddar cheese. Tossing them together now ensures they get evenly distributed throughout the dough.
  3. Mix Dry Ingredients: Grab a large bowl and whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper. Whisking helps to aerate the flour and combine everything evenly.
  4. Cut in the Butter: Dice the 2 tablespoons of cold butter into small cubes. Add them to your flour mixture. Using a pastry blender or just your fingertips, cut the butter in until the mixture looks like coarse crumbs with some pea-sized butter bits remaining.
  5. Add Buttermilk and Sausage Mixture: Make a little well in the center of your dry ingredients and pour in the cold buttermilk. Stir gently with a fork until the dough just starts to come together—it will look shaggy. Now, gently fold in the sausage and cheese mixture. Remember, don't overmix!
  6. Shape and Cut the Biscuits: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Using a 2-inch biscuit cutter, press straight down to cut out your biscuits. Avoid twisting the cutter, as this can seal the edges and prevent them from rising tall. Gently re-pat the scraps to cut more biscuits.
  7. Prepare for Baking: Place the cut biscuits onto a parchment-lined baking sheet. Melt the remaining 2 tablespoons of butter and brush it over the tops. This gives them that beautiful golden finish.
  8. Bake to Perfection: Bake in a preheated 425°F (220°C) oven for 15-20 minutes. You're looking for them to be beautifully golden brown and cooked through. Let them cool for a few minutes before serving warm.

Notes

For the best results, use very cold butter and buttermilk to create flaky layers. Handle the dough as little as possible to keep biscuits tender, mixing only until shaggy. When cutting, press the biscuit cutter straight down without twisting to ensure a good rise. Grating your own cheese is recommended for a smoother melt. Leftovers can be stored in an airtight container for up to 2 days at room temperature. Biscuits can also be frozen, either baked or unbaked.