Sausage Cheese Butter Swim Biscuits Recipe

Today I’m bringing you a truly spectacular bit of comfort food magic: Sausage Cheese Butter Swim Biscuits. If you’ve never tried the “butter swim” method, prepare to have your mind blown! This recipe takes all the buttery, flaky goodness you want in a biscuit and wraps it around savory crumbled sausage and sharp cheddar cheese. It’s an easy-peasy, one-pan wonder where the batter literally swims in melted butter as it bakes, creating a gorgeously crisp, golden-brown crust and an impossibly tender interior. This biscuit is ready in about 35 minutes and is absolutely perfect for a weekend breakfast, brunch, or served right alongside your favorite cozy soup.

Why You’ll Love This Recipe

You know I wouldn’t bring you a recipe unless it was truly special, and these biscuits are just that. Trust me, you’re going to love this!

• The Butter Swim Magic: This method is the secret sauce! By pouring the batter right over melted butter, the butter rises around the edges as it bakes, guaranteeing a crisp, savory crust and a ridiculously moist biscuit inside. No cutting, no folding, no chilling—just pure, buttery bliss.
• One-Pan Wonder: Everything happens right in one 9×9-inch pan. Less cleanup means more time to savor that warm, cheesy goodness.
• Ultimate Comfort Food: Between the sharp cheddar, the savory sausage, and that incredible buttery crust, these biscuits are a hug in food form. They are substantial enough to be the star of breakfast or the perfect side for dinner.
• So Easy, It’s Almost Cheating: Even if you’ve never baked a biscuit before, you can nail this one. The technique is simple, and the results are guaranteed to make you feel like a star baker!

Ingredients

All you need for these incredible Sausage Cheese Butter Swim Biscuits are a few simple pantry staples and about 10 minutes of prep time! Before you grab the measuring cups (the full details will be in the recipe card below!), here’s why we love these ingredients:

• All-Purpose Flour: This is our base! It gives the biscuit its lovely structure.
• Baking Powder: Our lift-off secret! It ensures these biscuits rise beautifully in the oven.
• Salt & Sugar: A little balance is key. The salt boosts the savory flavors, and a touch of sugar keeps the biscuit from tasting flat.
• Garlic Powder & Black Pepper: These are the little flavor heroes that elevate the savory profile of the sausage and cheese. Don’t skip these—they make a difference!
• Buttermilk: This is the key to a tender, slightly tangy crumb. The acid in buttermilk reacts with the baking powder, giving us that signature soft texture.
• Unsalted Butter (Melted): The star of the “swim” show! We use unsalted so we can control the overall saltiness of the dish.
• Cooked Chicken or Turkey Sausage (Crumbled): This adds a hearty, savory punch. We’re using pre-cooked for convenience, but any fully cooked, flavorful breakfast sausage works great!
• Shredded Cheddar Cheese: Sharp cheddar is my favorite here because it cuts through the richness of the butter and sausage, but any good melty cheese will work!
• Chopped Fresh Chives (Optional): A little pop of fresh green onion flavor for a garnish. It makes the biscuits look extra gourmet!

Note: The exact measurements for all of these fantastic ingredients are available for you right under this article in the convenient Recipe Card!

How to Make the Recipe

Seriously, this process is so simple, you’ll be wondering why you didn’t try the butter swim method sooner!

Step 1: Prep and Melt

Preheat your oven to a nice and hot $450^\circ \text{F}$ ($230^\circ \text{C}$). Now for the fun part: melt your butter and pour it directly into a 9×9-inch baking dish, making sure the entire bottom is coated. This is where the magic begins!

Step 2: Whisk the Dry Ingredients

In your biggest mixing bowl, whisk together the flour, baking powder, salt, sugar, garlic powder, and black pepper. Whisking ensures everything is evenly combined before the wet ingredients are added.

Step 3: Add the Buttermilk

Pour in that lovely buttermilk and stir it just until everything is combined. Friendly warning: Stop as soon as you see no dry streaks of flour. Overmixing is the enemy of a tender biscuit!

Step 4: Fold in the Good Stuff

Gently fold in your crumbled cooked sausage and your shredded cheddar cheese until they are evenly distributed throughout the batter. You want cheesy, sausage goodness in every bite!

Step 5: Take the Plunge

Pour the prepared biscuit batter right over the melted butter in your baking dish. DO NOT STIR! I know it’s tempting, but let the batter sit on top. The butter will do all the work, rising up and around the dough as it bakes to create that signature crisp crust.

Step 6: Gentle Spread

Use a spatula to gently push the batter into the corners of the pan so you get nice, uniform squares. Keep that movement gentle to avoid mixing the batter and the butter layer too much.

Step 7: Bake to Golden Perfection

Bake for about 20–25 minutes. You are looking for a gorgeous, golden-brown top. Test it with a toothpick inserted into the center—if it comes out clean, you are good to go!

Step 8: Cool, Cut, and Garnish

Let those beautiful biscuits cool in the pan for 5 minutes (if you can wait that long!). Cut them into 9 squares and sprinkle with fresh chives, if you’re feeling fancy.

Pro Tips for Making the Recipe

Sharing my best baking secrets with you, my friend! These little pointers will guarantee perfect results every time.

• Don’t Skimp on the Butter: That half-cup of melted butter is essential for the butter swim process. Do not substitute it or reduce the amount!
• The Secret to Tenderness is Gentle Mixing: When adding the buttermilk, mix until the flour is just incorporated. Lumpy batter is actually a good sign for tender biscuits!
• Use High-Quality Sausage: Since the sausage is a key flavor element, use one you genuinely love. Whether you choose pork, turkey, or chicken, make sure it’s seasoned well.
• Go Cold with the Buttermilk: Using cold buttermilk helps keep the butter from completely emulsifying with the dough before it hits the oven, which also contributes to better texture.
• Sharp Cheese is the Best Cheese: For maximum flavor impact, opt for a sharp or extra-sharp cheddar. The stronger flavor holds up beautifully against the richness of the butter and sausage.

How to Serve

These biscuits are versatile rockstars! Here are a few ways to pair and enjoy your Sausage Cheese Butter Swim Biscuits:

• The Breakfast Star: Serve them warm with a simple side of scrambled eggs and a strong cup of coffee. You’ve got a complete, hearty meal!
• Pairing Perfection: They are the ultimate sidekick for cozy bowls of soup, like a creamy Tomato Soup, or hearty winter stews and chili.
• The Gravy Option: If you are feeling extra indulgent (and you should be!), these are phenomenal split open and topped with a creamy white sausage gravy.
• Garnish it Up: A simple sprinkle of fresh chives or finely chopped parsley adds a wonderful fresh note and a pop of color.

Make Ahead and Storage

These biscuits are best fresh, but they store and reheat like a dream, which makes them perfect for meal prepping!

Storing Leftovers

Place completely cooled leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Freezing

You can easily freeze these! Once cooled, wrap the individual biscuits tightly in plastic wrap, then place them in a freezer-safe bag. They will keep well for up to 3 months. Thaw overnight in the refrigerator.

Reheating

My favorite way to reheat them is in the oven: wrap them loosely in foil and bake at $350^\circ \text{F}$ ($175^\circ \text{C}$) for about 8–10 minutes, or until warmed through. The microwave works too, but the oven helps restore that beautiful crispness!

FAQs

1. Can I use frozen or pre-shredded cheese?

While you absolutely can use pre-shredded cheese for convenience, I highly recommend shredding your own from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as smoothly and getting that lovely gooey texture inside the biscuit.¹ For the ultimate cheesy experience, take the extra minute to shred the block!

2. Why do I use buttermilk instead of regular milk?

Buttermilk is essential here because of its acidity. When buttermilk mixes with the baking powder, it creates a chemical reaction that produces gas. This gas is what gives the biscuits a huge rise and a wonderfully light, tender, and slightly tangy crumb. Regular milk won’t provide the same chemical lift, so your biscuits will likely be denser.

3. Can I make these without the sausage?

Definitely! If you are looking for a purely cheesy biscuit, simply omit the sausage. You may want to add in other savory elements like a tablespoon of dried herbs (thyme or rosemary are great!) or a pinch of cayenne pepper to keep the flavor profile exciting and not just cheesy.

4. Can I use a different size baking dish?

You can, but you may need to adjust the cooking time. This recipe is designed specifically for a 9×9-inch dish, which gives the biscuits the perfect height and ensures the butter rises evenly around them. If you use a larger pan, the batter will be thinner, and the biscuits will bake faster. If you use a smaller pan, they will be thicker and take longer.