Easy Beef Sausage Cheese Butter Swim Biscuits Recipe

Introduction

These Easy Beef Sausage Cheese Butter Swim Biscuits are a comforting and flavorful twist on classic biscuits. Packed with savory sausage and sharp cheddar, they bake in a rich butter bath for an irresistibly moist texture. Perfect for breakfast or brunch, they’re sure to become a household favorite.

Ingredients

• 3 cups (360g) All-Purpose Flour
• 1 tablespoon (15g) Baking Powder
• 1 teaspoon (4g) Granulated Sugar
• 1 teaspoon (6g) Kosher Salt
• 1/2 cup (113g) Cold Unsalted Butter, cubed
• 1 cup (240ml) Cold Whole Milk (plus 2-4 tbsp if needed)
• 1/2 lb (225g) Pre-cooked Breakfast Beef Sausage, crumbled and drained
• 1 cup (120g) Freshly Shredded Sharp Cheddar Cheese
• 1 cup (226g) Melted Unsalted Butter

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Cook the beef sausage thoroughly, then drain and let cool. Shred the cheddar cheese and melt 1 cup of unsalted butter, setting it aside for later.
2. Step 2: In a large bowl, whisk together the flour, baking powder, sugar, and kosher salt until well combined.
3. Step 3: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles pea-sized crumbs.
4. Step 4: Pour in 1 cup of cold whole milk. Gently fold in the cooled sausage and shredded cheddar cheese. Mix just until combined, adding 2 to 4 more tablespoons of cold milk as needed if the dough feels too dry.
5. Step 5: Pour the melted butter evenly into the bottom of a 9×13 inch baking dish to create a “butter swim.”
6. Step 6: Spoon the sticky biscuit dough over the melted butter in the dish, spreading it into an even layer. Using a sharp knife, gently score the dough into 16 equal biscuits by making 3 lengthwise cuts and 4 crosswise cuts.
7. Step 7: Bake the biscuits in the preheated oven for 28 to 35 minutes, until the tops are a deep golden brown and the centers are set and fluffy.
8. Step 8: Remove the dish from the oven and let the biscuits rest for 5 to 10 minutes. Use a spatula to separate the biscuits along the scored lines and serve warm.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the dough.
• Try swapping sharp cheddar for smoked gouda or pepper jack cheese for a different flavor profile.
• Use turkey sausage or plant-based sausage as alternatives to beef.
• Make sure the butter and milk are cold to achieve a tender, flaky biscuit texture.

Storage

Store any leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, warm them in a preheated 350°F (175°C) oven for 8 to 10 minutes until heated through and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these biscuits?

Yes, you can freeze baked biscuits by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature and reheat in the oven.

Can I make these biscuits without sausage?

Absolutely. You can omit the sausage for a plain cheese butter biscuit or substitute with cooked bacon or diced ham for a different savory option.

Easy Beef Sausage Cheese Butter Swim Biscuits Recipe

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5 from 146 reviews

These Easy Beef Sausage Cheese Butter Swim Biscuits feature a rich blend of crumbled pre-cooked breakfast beef sausage and sharp cheddar cheese baked in a luxurious pool of melted butter. Soft, fluffy, and golden brown, these biscuits provide an irresistible savory breakfast or snack option with a buttery swim base that keeps them moist and flavorful.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 3 cups (360g) All-Purpose Flour
• 1 tablespoon (15g) Baking Powder
• 1 teaspoon (4g) Granulated Sugar
• 1 teaspoon (6g) Kosher Salt

Wet Ingredients

• 1/2 cup (113g) Cold Unsalted Butter, cubed
• 1 cup (240ml) Cold Whole Milk, plus 2-4 tbsp if needed
• 1 cup (226g) Melted Unsalted Butter

Additional Ingredients

• 1/2 lb (225g) Pre-cooked Breakfast Beef Sausage, crumbled and drained
• 1 cup (120g) Freshly Shredded Sharp Cheddar Cheese

Instructions

1. Prepare Ingredients: Preheat your oven to 400°F (200°C). Cook the beef sausage thoroughly if not already cooked, then drain any excess fat and allow it to cool. Shred the sharp cheddar cheese fresh and melt 1 cup of unsalted butter, setting it aside for later use.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and kosher salt until well combined, ensuring an even mixture of dry ingredients for consistent texture.
3. Cut in Cold Butter: Add the cold cubed unsalted butter to the dry mixture. Using a pastry blender or your fingertips, cut the butter into the flour until pea-sized crumbs form, which will help create a flaky biscuit texture.
4. Mix Dough: Pour in 1 cup of cold whole milk into the flour and butter mixture. Gently fold in the cooled, crumbled beef sausage and shredded cheddar cheese. Mix just until combined. If the dough feels too dry, slowly add 2 to 4 more tablespoons of cold milk, one tablespoon at a time, until the dough comes together into a cohesive mass.
5. Set Up Butter Swim: Pour the melted unsalted butter evenly into the bottom of a 9×13 inch baking dish, creating a buttery ‘swim’ base for the biscuits to bake in, which enhances moisture and flavor.
6. Shape and Score Dough: Spoon the biscuit dough carefully over the melted butter in the baking dish, spreading it evenly to form a uniform layer. Using a sharp knife, gently score the dough surface into 16 squares by making three lengthwise cuts and four crosswise cuts to create individual biscuit portions.
7. Bake Biscuits: Place the baking dish carefully in the preheated oven. Bake for 28 to 35 minutes or until the tops of the biscuits turn a deep golden brown and the inside is fully cooked and fluffy when tested.
8. Rest and Serve: Remove the biscuits from the oven and let them rest in the pan for 5 to 10 minutes to set. Use a spatula to separate the biscuits along the scored lines and serve warm for the best experience.
9. Storage and Reheating: Store any leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 8 to 10 minutes until heated through and crisp on the edges.

Notes

• Make sure sausage is fully cooked and drained well to avoid excess grease in the dough.
• Handle the dough gently to ensure tender biscuits rather than tough ones.
• If you prefer spicier biscuits, add a pinch of cayenne pepper or chili flakes to the dry ingredients.
• Use sharp cheddar for best flavor; mild or medium will alter the taste.
• Butter swim technique keeps biscuits moist and adds rich flavor; do not skimp on the melted butter layer.
• For fluffier biscuits, avoid overmixing once wet and dry ingredients are combined.

Keywords: beef sausage biscuits, cheesy biscuits, butter swim biscuits, savory breakfast biscuits, easy biscuit recipe