Breakfast Butter Swim Biscuits

These buttery, cheesy breakfast swim biscuits are pure comfort and make any morning feel extra special. The dough gets poured right into a pool of butter before baking, infusing every crumb with rich flavor and producing supremely soft biscuits with golden edges. When I want something satisfying and fuss-free for brunch, these never let me down.

The first time I tried these, I was amazed at how simple the dough came together. Even after a hectic morning, these biscuits turn out perfectly and make everyone at the table reach for seconds.

Ingredients

• Breakfast sausage: Adds a savory layer and makes each bite satisfying. I look for fresh sausage with balanced seasoning.
• All purpose flour: Provides structure to the biscuits. Choose unbleached for a classic taste.
• Granulated sugar: Adds just a hint of sweetness that balances the sausage and cheese.
• Baking powder: Ensures the biscuits rise tall and fluffy. Check it’s fresh for best results.
• Buttermilk: Keeps biscuits soft and lends an unmistakable tang. Full fat buttermilk gives the richest flavor.
• Shredded cheddar cheese: Melts into the dough for gooey pockets of flavor. Use sharp cheddar for the boldest taste and shred it fresh for best melt.
• Salted butter: Pooled in the pan for those signature buttery bottoms. Choose a quality butter for the best results.

Step-by-Step Instructions

Prep the Dish:

Spray a nine inch glass or ceramic baking dish with nonstick spray and preheat your oven to four hundred fifty degrees Fahrenheit. Prep the pan early so the dough can be spread easily.

Cook the Sausage:

In a large skillet over medium high heat, cook the breakfast sausage. Stir frequently for eight to ten minutes until completely browned and no pink remains. Transfer to paper towels to drain off excess fat. Let cool slightly.

Make the Biscuit Dough:

In a medium mixing bowl, whisk together the flour, sugar, and baking powder. Pour in one and three fourths cup of buttermilk and stir with a spatula until a sticky dough starts to form. If the dough looks too dry, add more buttermilk a little at a time.

Add Cheese and Sausage:

Gently stir the shredded cheddar cheese and cooled cooked sausage into the dough. Use a light hand to keep the biscuits tender.

Pour Butter in Pan:

Pour melted salted butter all across the bottom of your prepared baking dish. Make sure it covers the entire base.

Assemble and Cut Dough:

Drop large spoonfuls of biscuit dough over the melted butter. Try to spread the dough out as evenly as possible in the pan. Use a bench scraper or butter knife to gently score the dough into nine squares. This helps with even baking and easy serving.

Bake the Biscuits:

Place the pan on the middle rack of your oven. Bake for twenty five to thirty minutes. Rotate the pan halfway through for even browning. If biscuits get too dark, cover loosely with foil. Biscuits are done when golden and a toothpick inserted in the center pulls out clean.

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Cheddar is my absolute favorite cheese for this recipe because it gives a gooey texture. I remember making these after a chilly soccer practice and the cheesy aroma brought everyone straight to the kitchen laughing and hungry.

Storage Tips

Once cooled, these biscuits keep well stored in an airtight container at room temperature for up to two days. For longer storage, pop leftovers in the fridge and reheat gently in the oven or microwave. If you want to freeze them, wrap individually and place in a zip top bag. Then reheat from frozen for a quick breakfast.

Ingredient Substitutions

You can change up the cheese to pepper jack or Swiss for a new flavor twist. I have also used turkey sausage with great results. If fresh buttermilk is unavailable, mix one tablespoon lemon juice into regular milk and let it sit for five minutes before using.

Serving Suggestions

Serve these biscuits hot and fresh for breakfast alongside scrambled eggs or fruit. They also work as a hearty base for breakfast sandwiches. Split and fill them with eggs and extra sausage for a meal that sticks with you. My family loves these slathered with homemade jam on the side.

Cultural and Historical Notes

Baking biscuits in a pool of butter is a classic Southern technique that guarantees rich flavor and those golden crusty edges. These biscuits have become a weekend tradition in my family and always remind me of cozy breakfasts growing up. The dish brings together the comfort of Southern cooking in every buttery bite.

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Nothing brings a crowd together faster than the smell of these butter swim biscuits baking. I hope you enjoy them as much as my family does on lazy holiday mornings.

Frequently Asked Questions

→ Can I use a different sausage variety?

Yes, try spicy or turkey sausage for an alternative flavor. Adjust seasoning as needed to suit your taste.

→ Can these biscuits be made ahead?

They are best fresh, but you can bake, cool, and reheat gently in the oven the next day for convenience.

→ What type of cheddar works best?

Sharp cheddar melts well and adds more flavor, but mild cheddar or a blend can be used if preferred.

→ Is it possible to substitute buttermilk?

You can use a mix of milk with a splash of lemon juice or vinegar if buttermilk isn't available.

→ How do I prevent overbrowning?

If the top browns quickly, cover lightly with foil during the last minutes of baking for even color.