Introduction

These Sausage Cheese Butter Swim Biscuits are a savory twist on classic biscuits, packed with flavorful breakfast sausage and sharp cheddar cheese. They are tender, buttery, and perfect for a hearty morning or anytime snack.

Two stacked breakfast biscuits filled with browned sausage and melted cheddar cheese are shown on a white plate with a rustic brown edge, sitting on a white marbled surface. Each biscuit has a golden, slightly crispy top with browned, bubbly melted cheese and small green herb sprinkles. The biscuit layers are fluffy and light, with visible sausage pieces and gooey melted cheese oozing slightly between layers. A silver fork rests to the right on the plate, and the background is softly blurred with warm tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound breakfast sausage (I prefer Jimmy Dean regular)
4 tablespoons unsalted butter, divided (2 tablespoons melted, 2 tablespoons cold)
2 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup buttermilk, cold
4 ounces sharp cheddar cheese, shredded (about 1 cup)
2 tablespoons heavy cream, for brushing (optional)

Instructions

Step 1: In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and cooked through, about 8-10 minutes. Drain excess grease and transfer to a paper towel-lined plate to cool slightly.
Step 2: In a medium bowl, combine the cooled sausage with the shredded cheddar cheese, tossing to distribute evenly.
Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.
Step 4: Cut the cold butter into small cubes and add to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
Step 5: Make a well in the center of the dry ingredients and pour in the cold buttermilk. Gently stir until just combined; the dough will be shaggy and slightly sticky.
Step 6: Fold in the sausage and cheese mixture carefully, avoiding overmixing.
Step 7: Lightly flour a clean surface and turn the dough out onto it. Pat into a 1-inch thick rectangle.
Step 8: Use a 2-inch biscuit cutter or sharp knife to cut out biscuits without twisting the cutter.
Step 9: Gather scraps, pat into a rectangle again, and cut more biscuits until all dough is used.
Step 10: Place biscuits on a baking sheet lined with parchment paper.
Step 11: Melt the remaining 2 tablespoons of butter and brush over biscuit tops, or use heavy cream for brushing if preferred.
Step 12: Bake in a preheated oven at 425°F (220°C) for 15-20 minutes until golden brown and cooked through.
Step 13: Let the biscuits cool slightly on the baking sheet before serving warm with butter, jam, or honey.

Tips & Variations

Use sharp cheddar for a more pronounced cheese flavor or try smoked gouda for a smoky twist.
For extra flaky biscuits, handle the dough as little as possible once the buttermilk is added.
You can swap buttermilk with milk plus 1 tablespoon vinegar or lemon juice as a substitute.
Brushing with heavy cream instead of butter gives the biscuits a glossy, richer crust.
Add a pinch of cayenne pepper or crushed red pepper flakes to the dough for a subtle heat.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a warm oven or microwave until warmed through. These biscuits also freeze well—wrap them tightly and freeze for up to 2 months. Thaw before reheating.

How to Serve

The image shows two biscuit sandwiches stacked on a white plate with a rustic brown edge, placed on a white marbled texture. Each biscuit has three visible layers: the bottom is a light, fluffy biscuit with a soft texture, the middle layer is a crumbly cooked sausage with a brownish-gray color, and the top biscuit layer is covered with melted, golden-brown cheddar cheese that is slightly crispy and bubbling. Small green herb leaves are sprinkled on the top cheese layer and scattered on the plate, adding a fresh touch. A silver fork rests on the plate beside the sandwiches. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits ahead of time?

Yes, you can prepare the dough and cut the biscuits, then refrigerate them for up to 24 hours before baking. This helps develop flavors and saves time in the morning.

Can I use another type of sausage?

Absolutely, try spicy Italian sausage or chicken sausage for a different flavor profile. Just be sure to cook it fully and drain any excess grease before mixing into the dough.