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Sausage, Cheese, and Butter Swim Biscuits

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These buttery, flaky biscuits are loaded with savory sausage and melty cheese, perfect for any meal or gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 biscuits
Course: Breakfast, Brunch, Side Dish
Cuisine: Southern
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour The base of our biscuits, giving them their soft, flaky texture.
  • 3 tsp baking powder A crucial leavening agent that ensures your biscuits rise perfectly.
  • 1 tsp salt Enhances the overall flavor of the biscuits.
Wet Ingredients
  • 1/2 cup cold butter, cubed Adds richness and helps create that tender crumb we love in biscuits.
  • 1 cup buttermilk Provides moisture and a slight tang.
Add-ins
  • 1 cup diced sausage (cooked) Introduces savory flavor and a protein boost.
  • 1 cup shredded cheese (cheddar or your choice) Melts beautifully throughout the biscuits, adding creaminess.
For Baking
  • 1/2 cup melted butter For coating the baking dish and creating the 'swim' effect.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Pour the melted butter into a deep baking dish, letting it coat the bottom evenly.
  3. In a large mixing bowl, whisk together flour, baking powder, and salt until well blended.
  4. Gently fold in the cold, cubed butter until the mixture resembles coarse crumbs.
  5. Stir in the buttermilk until just combined, then fold in the cooked sausage and shredded cheese.
  6. Drop generous rounds of the biscuit dough into the prepared baking dish atop the melted butter.
Baking
  1. Place the dish in the preheated oven and bake for 25-30 minutes or until the biscuits are golden brown on top.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gSodium: 400mgFiber: 1gSugar: 1g

Notes

Leftover biscuits can be stored in an airtight container in the fridge for up to 3 days. To reheat, preheat the oven to 350°F (175°C) and heat for about 10 minutes.

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