Easy Breakfast Butter Swim Biscuits with Sausage and Cheese (Print version)
Tender no-roll buttermilk biscuits loaded with sausage and cheese, baked in melted butter until the edges are crisp and golden.
# Ingredients:
For the sausage and pan
01 -
12 oz (340 g) bulk breakfast sausage
02 -
6 tablespoons (85 g) unsalted butter
For the biscuit dough
03 -
1 3/4 cups plus 2 tablespoons (235 g) all-purpose flour
04 -
1 tablespoon baking powder
05 -
1 tablespoon granulated sugar
06 -
1/2 teaspoon kosher salt
07 -
1 1/2 cups (360 ml) cold buttermilk
08 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
# Instructions:
01 -
Cook the sausage in a skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles, until fully browned with no pink remaining. Drain excess grease and let it cool slightly.
02 -
Preheat the oven to 450°F. Place the butter in an 8-inch or 9-inch square baking dish and melt it in the oven or microwave. Keep the melted butter in the dish.
03 -
In a large bowl, whisk the flour, baking powder, sugar, and salt until evenly combined.
04 -
Stir the cooked sausage and shredded cheddar into the flour mixture. Pour in the buttermilk and stir just until a soft, wet dough forms.
05 -
Spoon the dough over the melted butter. Gently spread it to the edges of the dish, letting butter rise around the sides. Use a knife to score the dough into 9 squares.
06 -
Bake for 22-25 minutes, until the top is golden brown, the edges are crisp, and the center is set. Rest for 5 minutes before cutting along the scored lines.
# Good to know:
01 -
Best served warm while the edges are crisp.
02 -
The dough is meant to be soft and wet, not rollable.
03 -
For a spicier biscuit, use hot breakfast sausage or pepper jack cheese.