Description
These irresistibly buttery Breakfast Butter Swim Biscuits are a delicious morning treat combining savory breakfast sausage, sharp cheddar cheese, and a tender buttery biscuit base. Perfect for a hearty breakfast or brunch, these biscuits bake to golden perfection with a rich buttery bottom, making every square a flavor-packed delight.
Ingredients
Scale
Sausage
- 1 pound Breakfast Sausage
Biscuit Batter
- 2 ½ cups All-Purpose Flour
- 1 tablespoon Granulated Sugar
- 1 tablespoon Baking Powder
- 1 ¾ to 2 cups Buttermilk
- 1 ½ cups Shredded Cheddar Cheese
- ½ cup Salted Butter, melted
Instructions
- Preheat Oven & Prepare Dish: Set your oven to 450°F (232°C) and generously grease a 9×9-inch glass or ceramic baking dish with nonstick spray to ensure the biscuits release easily after baking.
- Cook Sausage: Brown the breakfast sausage in a large skillet over medium-high heat for 8-10 minutes until fully cooked with no pink remaining. Drain excess grease on paper towels for a cleaner taste and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, and baking powder to create the dry base for the biscuits.
- Form Batter: Gradually add 1 ¾ to 2 cups of buttermilk to the dry ingredients, stirring gently until a sticky batter forms. Adjust the amount of buttermilk as needed to achieve the right consistency.
- Incorporate Cheese and Sausage: Carefully fold in the shredded cheddar cheese and cooked sausage, distributing them evenly without overmixing to keep the batter fluffy.
- Assemble in Baking Dish: Pour the melted butter into the prepared baking dish, swirling to evenly coat the bottom. Then spread the biscuit batter gently over the butter, smoothing the top.
- Score Dough: Lightly cut the batter into 9 equal squares with a knife without separating them. This aids easy portioning after baking.
- Bake Biscuits: Place the baking dish in the preheated oven and bake for 30 minutes or until the biscuits are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly before separating and serving.
Notes
- Ensure sausage is fully cooked and drained of excess fat to avoid greasy biscuits.
- Using cold buttermilk will help create a tender biscuit texture.
- Swirling melted butter in the dish before adding batter creates a deliciously buttery crust at the bottom.
- Do not overmix the batter to keep biscuits light and fluffy.
- Let biscuits cool for a few minutes before cutting to hold their shape better.
