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Sausage Cheese Butter Swim Biscuits Recipe

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4.7 from 122 reviews

Sausage Cheese Butter Swim Biscuits are savory, flaky biscuits loaded with cooked breakfast sausage and sharp cheddar cheese, baked to golden perfection. These hearty biscuits are a delicious combination of buttery, cheesy, and meaty flavors, perfect for breakfast, brunch, or a comforting snack.

Ingredients

Scale

Sausage Mixture

  • 1 pound breakfast sausage (preferably Jimmy Dean regular)
  • 4 ounces sharp cheddar cheese, shredded (about 1 cup)

Dough

  • 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 cold buttermilk

Optional

  • 2 tablespoons heavy cream, for brushing (optional)

Instructions

  1. Prepare the Sausage: In a large skillet over medium heat, crumble the breakfast sausage. Cook, stirring occasionally, until browned and cooked through, about 8-10 minutes. Drain off any excess grease and transfer the sausage to a paper towel-lined plate to cool slightly.
  2. Combine Sausage and Cheese: In a medium bowl, combine the slightly cooled cooked sausage and shredded cheddar cheese. Toss together to distribute evenly.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and black pepper to ensure an even distribution of leavening and seasoning.
  4. Cut in Butter: Cut the cold butter into small cubes. Using a pastry blender or fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces.
  5. Add Buttermilk: Make a well in the center of the flour mixture. Pour in the cold buttermilk and gently stir just until combined to form a shaggy, slightly sticky dough. Avoid overmixing for tender biscuits.
  6. Fold in Sausage and Cheese: Gently fold in the sausage and cheese mixture into the biscuit dough, taking care not to overwork or compress the dough.
  7. Shape Biscuits: Lightly flour a clean work surface and turn the dough out onto it. Pat the dough into a rectangle about 1 inch thick using gentle pressure.
  8. Cut Biscuits: Using a 2-inch biscuit cutter or a sharp knife, cut out biscuits without twisting the cutter to prevent sealing the edges and inhibiting rise.
  9. Re-roll Scraps: Gather the dough scraps, pat them back into a rectangle, and cut out additional biscuits until all dough is used.
  10. Place on Baking Sheet: Arrange the biscuits on a parchment-lined baking sheet, spaced slightly apart.
  11. Brush with Butter (or Cream): Melt the remaining 2 tablespoons of butter and brush over the tops of the biscuits. Alternatively, brush with heavy cream for extra richness and color.
  12. Bake: Bake in a preheated oven at 425°F (220°C) for 15-20 minutes or until the biscuits are golden brown and fully cooked through.
  13. Cool and Serve: Remove the biscuits from the oven and let them cool slightly on the baking sheet before serving. Enjoy warm with butter, jam, or honey.

Notes

  • Do not twist the biscuit cutter when cutting to ensure the biscuits rise properly.
  • Use cold butter and buttermilk to achieve flaky biscuits.
  • Brushing with heavy cream instead of butter gives a richer flavor and a slightly crispier top.
  • Store leftover biscuits in an airtight container and reheat in the oven for best texture.
  • You can substitute regular cheddar cheese with sharp or smoked cheddar for different flavor profiles.

Keywords: sausage biscuits, cheese biscuits, breakfast biscuits, savory biscuits, buttermilk biscuits, cheddar biscuits

Find it online: https://freshrecipehub.com/sausage-cheese-butter-swim-biscuits-recipe/