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Sausage cheese butter swim biscuits are pure comfort on a chilly morning or lazy weekend. Soft dough baked right into butter, packed with flavorful sausage and melty cheddar, with crispy golden edges you can't resist. No rolling or special tricks. Just throw everything in a bowl, pop it in the oven, and share straight out of the pan with whoever’s around.
Whenever I show up with these, they vanish. Folks at my family’s holiday breakfasts and all our potlucks eat them right up. It’s my go-to easy showstopper that wins everyone over at first bite.
Irresistible Ingredients
- Cheddar cheese (shredded): Melts into gooey pockets and adds a sharp kick. Go for a good block and shred it yourself so it melts best and tastes even better.
- Salted butter: This is what gives the crisp, golden base. Melt right before making, and use good butter for truly tasty results.
- Baking powder: Gives the dough a big lift—be sure it’s still fresh so your biscuits get nice and tall.
- Breakfast sausage: Super savory and brings some protein. Break up and brown until there’s no pink left for deepest flavor.
- Buttermilk: Keeps things really soft and adds a slight tang. Full-fat is extra rich, though low-fat works if you want to lighten it up a bit.
- All purpose flour: The base for the dough. Use a brand you trust, and fluff up the flour before measuring for best texture.
- Granulated sugar: Just a little sugar balances out all the richness—regular white sugar does the trick.
Simple Step Instructions
- Bake the Biscuits:
- Put the baking dish in the oven on the middle rack. Bake for 25-30 minutes, turning the pan halfway for that gorgeous even golden. Toothpick should come out mostly clean, and if the tops brown up too early, just pop some foil on.
- Add Butter and Shape Dough:
- Pour in the melted butter so the bottom is covered. Drop the dough right on top, spreading gently so it covers everything. Use your hands if you need to. Score the dough into 9 squares with a butter knife so they come apart easily after baking.
- Add Cheese and Sausage:
- Stir in the browned sausage and shredded cheese—your batter will look chunky and thick. That’s what you want!
- Mix the Dry and Wet Ingredients:
- Stir together flour, sugar, and baking powder in a medium bowl using a fork or whisk. Add in the buttermilk and mix gently until everything’s thick and sticky. Add a drip more buttermilk if there’s still dry flour showing.
- Brown the Sausage:
- Cook the sausage over medium-high heat for about 8-10 minutes. Break it up with a spoon as you go. Once it’s got lots of brown edges and no pink, drain off the grease on some paper towels.
- Preheat the Oven:
- Crank the oven up to 450. Put your rack in the middle. Grab a glass or ceramic dish (about 9x9) and hit it with nonstick spray so nothing sticks.
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Good to Remember
- Packed with filling protein
- They freeze and reheat like a dream
- Awesome to prep ahead for a crowd
The way the cheesy edges go extra crispy in that melted butter—yum. My kids still ask for these since the Easter brunch when every single one was gone before I finished my coffee. Not a crumb left.
How to Store
Let your biscuits cool all the way, then seal them in a container and keep in the fridge—good for four days. Want to save them longer? Wrap each one and stash in the freezer. Reheat in a 300 degree oven for about ten minutes to get those edges nice and crisp again.
Swap Options
Try turkey or plant-based sausage if you want something lighter or vegetarian. Switch out the cheddar for pepper jack when you’re in the mood for a little kick. No buttermilk in the fridge? Pour one tablespoon lemon juice or vinegar into your milk, fill up to one and three-quarters cups, and let it sit for five minutes—it’ll work just fine.
Best Ways to Eat
These are great with scrambled eggs and fruit, or even a big green salad at brunch. If you really want to go Southern, serve alongside warm gravy, hot sauce, and roasted potatoes. Honestly, they’re perfect cold out of the fridge too—hello, quick snack!
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Backstory and Traditions
Butter swim biscuits started down South as a way to make super easy, super tasty bread with a little wow factor. Baking them in butter gets you a crust you just can’t get anywhere else, and once folks started loading them up with sausage and cheese, there was no going back.
Common Questions
- → Can I pick any kind of sausage?
Go with breakfast sausage—either mild or with a bit of spice. Both kinds work great in the dough. Pork or turkey, whichever you like, is fine.
- → Will pre-shredded cheese be okay?
You’ll get gooier cheese and better taste if you shred it yourself, but bagged shredded cheddar still works for a quick fix.
- → Should the dough hang out in the fridge?
No chilling needed! Just spread your dough right in the melted butter and toss it straight into the oven. The biscuits’ll turn out extra tender.
- → Is a metal baking pan fine to use?
Ceramic or glass bakes biscuits evenly, but metal also works. Just shave a few minutes off your bake time and peek to keep them from browning too much.
- → What’s the best way to keep leftovers?
Once they cool down, stash them in a sealed container in the fridge. They’re good for up to three days. Warm them up gently to make them soft again.
- → Can I make these ahead for an early breakfast?
You sure can—cook your sausage and mix your dough ahead, then just put them together and bake in the morning for freshly-baked squares.