Breakfast Butter Sausage Biscuits

These Breakfast Butter Swim Biscuits became a lifesaver on rushed mornings when my family needed something filling and comforting. There is no need for any rolling or fancy shaping because you just mix up the dough and bake it right in butter. Each piece is golden and packed with sausage and cheddar for the most satisfying start to your day.

My kids devour these every time I make them and the leftovers never last. I still remember the first time I brought the pan to the table—it disappeared before I even sat down.

Ingredients

• Breakfast sausage: For rich savory flavor and protein. Look for fresh breakfast sausage with simple ingredients for best taste
• All-purpose flour: Creates a classic tender biscuit crumb. Use a good quality unbleached flour for reliable results
• Granulated sugar: Brings a hint of sweetness that balances the savory
• Baking powder: Lifts the dough and makes the biscuits fluffy. Always check your baking powder date for freshness
• Buttermilk: Adds tanginess and moisture. Use real cultured buttermilk for the best rise and flavor
• Shredded cheddar cheese: Offers melty bursts in every bite. Go for sharp cheddar or grate your own for the best melt
• Salted butter: Melted under and over the dough creates those famous crispy edges. Choose good butter for richer biscuits

Step-by-Step Instructions

Prepare the Baking Dish:

Coat a nine-inch square glass or ceramic baking dish with nonstick spray so the biscuits release easily. This dish should be oven safe and deep enough to hold the dough and butter

Cook the Sausage:

Brown the breakfast sausage in a large skillet over medium-high heat breaking it into crumbles. Keep cooking until every bit is browned with no pink left about eight to ten minutes. Drain the cooked sausage on a paper towel to soak up excess grease. Set aside

Mix the Dry Ingredients:

In a medium bowl whisk together the flour sugar and baking powder. Ensure everything is blended well to avoid uneven rise

Add Buttermilk:

Pour one and three quarter cups buttermilk into the dry ingredients. Stir gently to create a sticky thick batter. If the mixture feels dry add a splash more buttermilk just until everything is moistened but not runny

Stir in Cheese and Sausage:

Add the shredded cheddar and the cooked sausage right into the bowl. Fold together with a spatula making sure every bit of dough has cheese and sausage peppered throughout

Melt the Butter:

In a microwave safe bowl melt the butter. Then pour the melted butter right into the prepared baking dish. If you like you can melt the stick of butter directly in the baking dish in the oven and swirl to coat the bottom

Spread the Dough:

Spoon the sticky biscuit dough into the buttery pan right over the melted butter. Use sprayed hands to gently spread the dough as evenly as you can. Do not worry about being perfectly neat

Cut into Squares Before Baking:

With a knife or spatula gently score the dough in the pan into nine portions. This makes it easier to cut once the biscuits are baked

Bake to Golden Perfection:

Set your dish on the middle oven rack and bake at four hundred fifty degrees for twenty five to thirty minutes. About halfway through the bake rotate the dish for even browning. If the tops brown too fast loosely cover with foil. You want golden tops that spring back to the touch and no raw dough in the center

Check for Doneness and Serve:

Once baked insert a toothpick in the center to check for doneness. It should come out clean. Cool briefly then slice along your pre cut lines and enjoy the biscuits warm

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The sharp cheddar cheese is my personal favorite because it gives every bite an irresistible gooeyness My kids call these cheesy bites golden clouds

Storage Tips

Let the biscuits cool completely before storing to keep them from getting soggy I place leftovers in an airtight container and keep them in the fridge for up to four days Reheat slices in the oven or toaster oven to recapture crisp edges Avoid microwaving if you want that fresh baked texture

Ingredient Substitutions

If you do not have buttermilk you can make a quick substitute with milk plus a splash of lemon juice or vinegar You can swap out the sausage for cooked bacon or even a vegetarian alternative like seasoned mushrooms For gluten free try a cup for cup gluten free flour blend

Serving Suggestions

These biscuits are fantastic on their own but make an amazing breakfast sandwich topped with a fried egg You can also pair them with fruit preserves for a salty sweet treat On weekends I serve them with fresh fruit and hot coffee for the ultimate relaxing breakfast

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Cultural Context

Butter swim biscuits are a Southern classic beloved for their buttery base and crisp edges This recipe adds a breakfast twist with sausage and cheese ideal for gatherings or potlucks It is a modern take on a timeless comfort food designed for busy families

Frequently Asked Questions

→ Can I use different cheese types?

Yes, you can substitute cheddar with Monterey Jack, mozzarella, or your preferred cheese for a customized flavor.

→ How do I tell if the biscuits are fully baked?

Check for golden tops and insert a toothpick in the center; if it comes out clean, they're done.

→ Can I assemble the dish ahead of time?

You can cook the sausage and prepare the dry mix in advance; assemble and bake fresh for best results.

→ Is it necessary to use buttermilk?

Buttermilk adds tenderness, but you can use milk mixed with a little vinegar or lemon juice as a substitute.

→ What's the best way to reheat leftovers?

Warm slices in a medium oven or microwave until heated through for fresh texture and flavor.