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Sausage cheese butter swim biscuits are pure cozy morning magic. Juicy sausage crumbles and sharp melty cheddar pack tons of flavor into these no-fuss, tender biscuits. You get a pool of hot bubbly butter crisping up the edges. You just stir the dough, plop it in the dish, and bake. Dish them out nice and warm for a laid-back breakfast or happy brunch with your favorite folks.
Everybody at home begs for these whenever there’s a holiday breakfast. I can’t bring them to a party without them disappearing in seconds. They’re my best trick for wowing a crowd with something homemade and super tasty.
Delicious Ingredients
- Shredded cheddar cheese: Melts into gooey bliss and adds zippy flavor Get a block and grate for best results
- Baking powder: Helps the biscuits puff nice and high Check yours is fresh for fluffy biscuits
- Salted butter: Key for that crispy edge and rich flavor Melt it right before you use it for the best effect
- All purpose flour: Makes up the base of the biscuits Fluff before scooping so you measure right
- Breakfast sausage: Packs in hearty, spicy flavor Crumble and brown until really caramelized
- Granulated sugar: Adds a subtle sweetness to balance things out Plain white sugar is all you need
- Buttermilk: Brings that tang plus keeps things moist Full fat is extra rich but low fat does the trick too
Simple Step-by-Step
- Bake It Up:
- Set the dish right on your oven’s center rack. Bake for about 25-30 minutes. Turn the pan halfway so all sides brown the same. Biscuits are ready when the top is golden. A toothpick poked in should come out clean. If the tops start to get too dark, just tent some foil on top.
- Butter and Dough Time:
- Tilt your melted butter all over the baking dish—make sure the base is covered in that amazing stuff. Scoop and spread your dough right on top. Don’t worry about perfect edges. Press it a little with your hands if you want. Cut into 9 pieces with a knife so it’s easy to break apart when baked.
- Add Cheese and Sausage:
- Drop in all the grated cheddar and your browned sausage. Give the thick dough a gentle mix until it’s all evenly mingled.
- Dry Meets Wet:
- In your mixing bowl, dump in flour, sugar, and baking powder. Give it all a quick whisk or stir with a fork to combine. Pour in your buttermilk. Mix it until you get a thick sticky batter. If it looks dry add a splash more buttermilk.
- Sausage Gets Sizzly:
- Cook your breakfast sausage in a frying pan on medium-high heat. Break it up and stir until it’s totally brown with some crispy bits—should take 8 to 10 minutes. Let it drain on some paper towels to ditch the grease.
- Preheat First:
- Crank your oven up to 450 degrees. Put the rack in the middle. Lightly grease a glass or ceramic 9x9 inch pan so nothing gets stuck.
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Good To Know
- Protein packed to keep you full
- Great for freezing so you always have a snack
- Easy choice when feeding a group in the morning
My favorite part is the crispy cheddar that caramelizes next to the butter—it’s addictively crunchy. My kids still remember munching these after a chilly Easter egg hunt. They were gone quicker than our morning coffee.
Storing Leftovers
Let them cool all the way before you pack them up. Pop them into a lidded container and keep in the fridge four days max. If you want them to last, wrap each one up tight and freeze. Just bake them at 300 until they crisp up—about ten minutes and they’re back to glory.
Swaps and Ideas
Try plant sausage or turkey sausage if you want to cut the meat. Cheddar not your thing? Pepper jack’s awesome if you like things spicy. Need a quick buttermilk fix? Stir a tablespoon of lemon juice or vinegar into milk (totaling 1 and 3/4 cups). Wait five minutes—instant tangy buttermilk.
How To Serve
Go classic with eggs and fruit on the side. Add a fresh salad for brunch or enjoy them straight from the fridge when the urge hits. For a big Southern morning, put them next to spicy gravy and roasted potatoes plus your favorite hot sauce for extra zip.
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Backstory and Traditions
Butter swim biscuits are a Southern staple, born to make plain biscuits way more exciting. Dunking the dough in a sea of butter gives that signature crunchy crust. Tossing in sausage and cheese makes the treat legendary in lots of Southern kitchens.
Common Questions
- → Which sausage should I pick?
Go for breakfast sausage—mild or spicy, whatever you like best. Pork or turkey both taste great and mix in nicely with the dough.
- → Can I throw in pre-shredded cheese?
Grating the cheddar yourself gives better melt and taste, but bagged shreds work just fine if you're in a hurry.
- → Do I put the dough in the fridge first?
No need to chill this dough. Just spread it out over the melted butter and bake right away. That’s what makes the biscuits come out so fluffy.
- → Is it okay to swap out a glass pan for metal?
Glass or ceramic pans bake the biscuits evenly, but metal pans definitely work. Just bake for a little less and keep an eye so they don't overbrown.
- → What’s the best way to keep leftovers?
Let biscuits cool, pop them in a sealed container, and stick them in the fridge for up to 3 days. Warm them gently when you want to eat again.
- → Can I prep these early for morning meals?
Sure! Make the dough and sausage ahead of time. Just put it all together and bake in the morning so they're fresh and warm.