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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/easy-beef-sausage-cheese-butter-swim-biscuits-recipe/