Sausage Cheese Butter Swim Biscuits might just be the answer to your breakfast (or any meal) prayers. Picture this: I’m standing in my grandmother’s kitchen in rural Georgia, watching her work magic with the simplest ingredients. She’d brown up some breakfast sausage, mix it into her famous buttermilk biscuit dough with handfuls of sharp cheddar, then let the whole thing “swim” in a pool of melted butter while it baked to golden perfection.
That memory sparked my obsession with these incredible biscuits, and after years of perfecting the technique—both in professional kitchens and my own home—I can promise you this: these aren’t just biscuits. They’re fluffy, savory clouds of comfort that will have your family gathering around the table before you even call them to eat.
As the founder of FoodFansy and someone who’s spent countless mornings testing breakfast recipes, I’ve learned that the secret to exceptional comfort food lies in understanding how simple ingredients work together. In this guide, I’ll walk you through everything you need to know—from selecting the perfect sausage to mastering the “butter swim” technique that makes these biscuits absolutely irresistible.
Why This Sausage Cheese Butter Swim Biscuits Recipe Works
There’s a reason these biscuits have become legendary in Southern kitchens, and it’s not just nostalgia talking. This recipe delivers on three crucial fronts that busy home cooks need most: incredible flavor, surprising convenience, and impressive versatility.
• Uses everyday breakfast ingredients you probably already have – No specialty items or expensive cuts required, just quality breakfast sausage, sharp cheddar, and pantry staples • Ready in just 45 minutes from start to finish – Perfect for weekend brunches when you want something special without the all-day commitment
• Transforms simple mornings into memorable meals – Whether you’re feeding a hungry family or hosting weekend guests, these biscuits elevate any table
The magic happens when the rendered sausage fat mingles with buttermilk and sharp cheddar, creating pockets of savory richness throughout tender, flaky biscuits. Meanwhile, that butter bath on the bottom creates the most incredible crispy-yet-tender texture that’s simply impossible to achieve with traditional drop biscuits.
Choosing the Right Sausage for Cheese Butter Swim Biscuits
The foundation of exceptional Sausage Cheese Butter Swim Biscuits starts with selecting the right breakfast sausage. After testing dozens of varieties in my kitchen, I’ve learned that your choice here can make or break the entire dish.
Best Breakfast Sausage Types for This Recipe
Jimmy Dean Regular remains my top choice because it offers the perfect balance of seasoning and fat content. The blend of sage, black pepper, and red pepper flakes provides complex flavor without overwhelming the buttery biscuit base. The fat content (around 30%) renders beautifully, adding moisture to the dough while creating those irresistible crispy bits throughout.
Tennessee Pride works exceptionally well if you prefer a slightly spicier kick, while Bob Evans Original offers a milder profile that’s perfect when cooking for children or those sensitive to heat.
Buying Tips for Quality Sausage
Look for sausage with a bright pink color and avoid any packages with excessive liquid pooling at the bottom—this indicates the meat may have been previously frozen or stored improperly. Fresh sausage should feel firm to the touch and have a pleasant, porky aroma without any sour notes.
I always recommend buying from the refrigerated meat section rather than frozen, as fresh sausage browns more evenly and develops better texture when cooked.
Smart Substitutions
Turkey breakfast sausage works wonderfully for a lighter option—just add an extra tablespoon of butter to compensate for the lower fat content. Chorizo creates an incredible Mexican-inspired variation with its paprika and garlic notes, though you’ll want to reduce the salt in the biscuit dough slightly. Italian sausage (with casings removed) transforms these into more of a savory dinner biscuit that pairs beautifully with marinara for dipping.
Ingredients & Prep for Sausage Cheese Butter Swim Biscuits
Creating perfect Sausage Cheese Butter Swim Biscuits requires understanding how each ingredient contributes to the final result. Let me walk you through the essentials and share the prep techniques I’ve refined over years of making these biscuits.
Sausage Prep Essentials
Start by removing your sausage from the refrigerator 15 minutes before cooking—this ensures even browning. Cook the sausage in a large skillet over medium heat, breaking it into bite-sized pieces as it browns. The key is achieving a deep golden color while keeping the pieces tender, not crispy. Drain excess grease but don’t pat the sausage completely dry—you want to retain some of that flavorful fat to enrich your biscuit dough.
Allow the cooked sausage to cool for at least 10 minutes before folding it into your dough. Hot sausage will melt the butter in your dough and create tough, dense biscuits instead of the fluffy texture we’re after.
Cheese Selection and Preparation
Sharp cheddar is non-negotiable for these biscuits—its tangy bite cuts through the rich butter and balances the savory sausage perfectly. I always buy blocks and shred my own cheese rather than using pre-shredded, which is coated with anti-caking agents that prevent smooth melting.
Shred the cheese on the large holes of a box grater, then toss it with a tablespoon of flour from your measured ingredients. This coating helps prevent the cheese from sinking to the bottom of your biscuits during baking.
Pantry Staples and Technique Tips
Cold buttermilk is crucial for tender biscuits—the acidity reacts with the baking soda to create lift, while the cold temperature keeps the butter pieces intact for flaky layers. Self-rising flour simplifies the process, but if you only have all-purpose flour, whisk in 1½ teaspoons baking powder and ½ teaspoon salt per cup.
The real secret weapon is understanding the butter technique: you’ll use cold butter pieces mixed into the dough for flakiness, plus melted butter in the pan for that signature “swim” effect that creates the crispy bottom and sides.
Step-by-Step Cooking Instructions for Sausage Cheese Butter Swim Biscuits
Perfect Sausage Cheese Butter Swim Biscuits require attention to detail and proper technique. After making these hundreds of times, I’ve identified the key moments that separate good biscuits from absolutely incredible ones.
Pre-Cooking Prep for Sausage Cheese Butter Swim Biscuits
Begin by positioning your oven rack in the center position and preheating to 450°F—this high heat is essential for proper rise and golden browning. Prepare your 8×8-inch baking dish by lightly greasing it, though you’ll be adding melted butter later.
Gather all your ingredients and ensure your buttermilk and any butter for the dough are properly chilled. Cold ingredients are crucial for creating the steam that gives these biscuits their incredible lift and flaky texture.
Cooking Method for Sausage Cheese Butter Swim Biscuits
Start by cooking your sausage in a large skillet over medium heat, stirring frequently to break it into uniform pieces about the size of small peas. This should take 8-10 minutes until deeply golden but not crispy. Drain and set aside to cool.
In your largest mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper. Add the shredded cheese and cooled sausage, tossing gently to coat everything evenly with flour.
Pour the cold buttermilk into the center of your dry ingredients and use a fork to gently stir until the mixture just comes together—you should still see streaks of flour, and the dough will look shaggy. This is exactly what you want; overmixing develops gluten and creates tough biscuits.
Temperature Check for Sausage Cheese Butter Swim Biscuits
While your dough rests for 2-3 minutes, melt ½ cup of butter in a microwave-safe bowl. Pour this melted butter into your prepared baking dish, ensuring it covers the entire bottom evenly.
Transfer your shaggy dough directly into the buttered dish—don’t shape or handle it beyond what’s necessary. Use your hands to gently press the dough into an even layer that reaches all corners of the dish. The dough should be sitting in that pool of melted butter.
Final Steps for Sausage Cheese Butter Swim Biscuits
Use a sharp knife to score the dough into 9 squares (3×3 pattern), cutting about halfway through the dough. This pre-cutting ensures clean portions and helps the biscuits bake evenly.
Bake for 25-30 minutes until the top is deep golden brown and the edges are bubbling with butter. The internal temperature should reach 190°F for fully cooked biscuits. If the top browns too quickly, tent loosely with foil for the final 5-10 minutes.
Pro Tips for Perfect Sausage Cheese Butter Swim Biscuits
After years of perfecting these Sausage Cheese Butter Swim Biscuits in both professional and home kitchens, I’ve discovered several game-changing techniques that guarantee success every single time.
Avoiding Dense or Dry Sausage Cheese Butter Swim Biscuits
The number one mistake I see home cooks make is overworking the dough. When you add that buttermilk, resist the urge to stir until smooth—those flour streaks and the shaggy appearance are your friends. I tell my cooking students to count their stir strokes and stop at 15, even if it looks messy.
Temperature control is equally crucial. Cold buttermilk hitting hot sausage will create temperature shock and tough biscuits. Always let your cooked sausage cool for at least 10 minutes, and keep your buttermilk refrigerated until the moment you pour it in.
Don’t skip the resting period after mixing—those 2-3 minutes allow the flour to fully hydrate and the baking powder to activate, resulting in taller, fluffier biscuits.
Essential Tool Recommendations for Sausage Cheese Butter Swim Biscuits
A large mixing bowl (at least 4-quart capacity) gives you room to fold ingredients without overworking the dough. I prefer glass or stainless steel since they don’t retain heat that could soften your cold ingredients.
Invest in a reliable instant-read thermometer—checking both your oven’s actual temperature and the internal temperature of your finished biscuits eliminates guesswork and ensures consistent results.
A bench scraper makes transferring sticky dough from bowl to pan effortless, and it’s perfect for cutting clean portions after baking.
Storage and Reheating Magic for Sausage Cheese Butter Swim Biscuits
Fresh biscuits keep at room temperature for up to 2 days when stored in an airtight container. For longer storage, wrap individual biscuits in plastic wrap and freeze for up to 3 months.
The secret to reheating is restoring that crispy bottom and fluffy top. Place frozen biscuits directly into a preheated 350°F oven for 15-20 minutes, or microwave thawed biscuits for 30 seconds, then crisp them in a toaster oven for 2-3 minutes.
For the ultimate breakfast hack, split leftover biscuits in half and toast them cut-side down in a buttered skillet until golden—it recreates that fresh-from-the-oven experience perfectly.
Flavor Variations for Sausage Cheese Butter Swim Biscuits
One of the most exciting aspects of Sausage Cheese Butter Swim Biscuits is how easily they adapt to different flavor profiles and dietary preferences. These variations have become favorites among my cooking students and blog readers alike.
Spicy Twist on Sausage Cheese Butter Swim Biscuits
Transform these biscuits into a fiery breakfast treat by swapping regular breakfast sausage for spicy Italian sausage with casings removed. Add ¼ teaspoon cayenne pepper to your flour mixture and fold in 2 tablespoons of finely diced jalapeños (seeded for moderate heat, with seeds for serious fire).
For a smoky kick, try chorizo instead of breakfast sausage and add a teaspoon of smoked paprika to the dough. The result is a Spanish-inspired biscuit that pairs beautifully with scrambled eggs and fresh salsa.
Keto and Paleo Adaptations
Creating low-carb Sausage Cheese Butter Swim Biscuits requires thoughtful substitution. Replace the all-purpose flour with a blend of almond flour (1½ cups) and coconut flour (½ cup), then add an extra egg to bind everything together. Reduce the buttermilk to ¾ cup since alternative flours absorb liquid differently.
For paleo compliance, use coconut milk instead of buttermilk and ensure your breakfast sausage contains no added sugars or non-compliant seasonings. The texture will be slightly denser but incredibly satisfying for those following ketogenic lifestyles.
Global Flavor Inspirations
Mediterranean Style: Substitute breakfast sausage with Italian sausage, swap cheddar for crumbled feta, and add sun-dried tomatoes and fresh rosemary. These pair wonderfully with a drizzle of good olive oil.
Mexican Fusion: Use chorizo, pepper jack cheese, and fold in diced green chiles. Serve with salsa verde and a dollop of sour cream for an incredible brunch dish.
Herb Garden: Stick with regular breakfast sausage but add fresh chives, dill, and parsley to the dough along with gruyere cheese instead of cheddar for a sophisticated French-inspired flavor profile.
| Variation | Sausage Type | Cheese | Special Additions | Cooking Time |
|---|---|---|---|---|
| Classic | Jimmy Dean Regular | Sharp Cheddar | None | 25-30 min |
| Spicy | Hot Italian | Pepper Jack | Jalapeños, Cayenne | 25-30 min |
| Mexican | Chorizo | Mexican Blend | Green Chiles | 25-30 min |
| Mediterranean | Italian | Feta | Sun-dried Tomatoes, Rosemary | 25-30 min |
| Herb Garden | Regular Breakfast | Gruyere | Fresh Herbs (Chives, Dill, Parsley) | 25-30 min |
| Keto | Sugar-free Breakfast | Sharp Cheddar | Almond/Coconut Flour Blend | 30-35 min |
Serving Suggestions for Sausage Cheese Butter Swim Biscuits
The beauty of Sausage Cheese Butter Swim Biscuits lies not just in their incredible taste, but in their versatility as the foundation for memorable meals throughout the day.
For breakfast and brunch, I love serving these warm biscuits alongside fluffy scrambled eggs cooked low and slow with a touch of cream cheese for extra richness. Fresh fruit like sliced strawberries or mixed berries provides a bright contrast to the savory richness, while crispy hash browns add textural interest to the plate.
When I’m hosting weekend guests, I set up a “biscuit bar” with various toppings: country gravy for traditional Southern comfort, honey butter for those who like a sweet-savory combination, and even sliced avocado with everything bagel seasoning for a modern twist.
These biscuits also shine as dinner sides. They’re exceptional alongside creamy soups—particularly loaded potato soup or chicken and dumplings—where they can soak up those hearty broths. For barbecue nights, they’re the perfect vehicle for pulled pork or brisket, much more interesting than standard dinner rolls.
Beverage pairings elevate the entire experience. Strong coffee or bold black tea complements the rich, buttery flavors beautifully. For special occasions, try serving with fresh orange juice or even a light breakfast cocktail like a mimosa. Beer lovers should reach for a crisp wheat beer or pale ale that won’t compete with the savory elements.
FAQs About Sausage Cheese Butter Swim Biscuits
Over the years of teaching this recipe, I’ve encountered the same questions repeatedly. Here are the answers that will help ensure your Sausage Cheese Butter Swim Biscuits turn out perfectly every time.
Can I use frozen sausage for this recipe? Absolutely, but proper thawing is crucial. Move frozen sausage to the refrigerator 24 hours before cooking, or use the defrost setting on your microwave if you’re in a hurry. Never cook sausage directly from frozen, as it will create uneven browning and potentially undercooked centers that could affect food safety.
How do I fix biscuits that turned out too dense? Dense biscuits usually result from overmixing the dough or using ingredients that weren’t cold enough. Unfortunately, you can’t fix already-baked dense biscuits, but you can repurpose them. Slice them thick and toast them for breakfast sandwiches, or cube them for a delicious breakfast stuffing or bread pudding.
Is this recipe safe during pregnancy? Yes, when properly prepared. Ensure your breakfast sausage reaches an internal temperature of 160°F during cooking, and make sure your finished biscuits reach 190°F internally. Always use pasteurized buttermilk and cheese, which are standard in most commercial dairy products. When in doubt, consult your healthcare provider about specific dietary concerns.
Can I make the dough ahead of time? The beauty of this recipe is its simplicity, but advance prep is possible. You can cook and cool the sausage up to 2 days ahead, storing it refrigerated. However, I don’t recommend mixing the complete dough in advance, as the leavening agents will lose potency and you’ll end up with flat biscuits.
What if I don’t have buttermilk? Create a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes until it curdles slightly—this mimics buttermilk’s acidity and will react properly with your baking soda for proper rise.
Conclusion
There’s something magical about the moment these Sausage Cheese Butter Swim Biscuits emerge from your oven—golden, bubbling, and filling your kitchen with the most incredible aroma that speaks directly to the soul. They represent everything I love about cooking: transforming simple ingredients into something that brings people together around the table.
Whether you’re creating new weekend traditions with your family, impressing guests at your next brunch gathering, or simply treating yourself to the kind of breakfast that makes ordinary mornings feel special, these biscuits deliver every single time.
Ready to make breakfast legendary? Gather your ingredients tonight so you can wake up to the most incredible sausage and cheese biscuits tomorrow morning. Your family (and your taste buds) will thank you.
Join the thousands of home cooks who’ve made these biscuits their go-to comfort food recipe—and don’t forget to share your photos with me on social media using #FoodFansyBiscuits. I love seeing how this recipe brings joy to kitchens around the world.
Looking for more crowd-pleasing breakfast recipes? Try my Overnight French Toast Casserole or dive into my complete guide to Perfect Pancakes from Scratch—both designed to make your mornings absolutely delicious And don’t forget to visit Pinterest !
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Sausage Cheese Butter Swim Biscuits: The Ultimate Comfort Food Recipe
- Total Time: 40 minutes
- Yield: 10 servings
Description
These Sausage Cheese Butter Swim Biscuits are the ultimate comfort food—crispy, buttery edges with a soft, fluffy center packed with savory sausage and melty cheese. Baked in a pool of butter, these biscuits “swim” while baking for maximum flavor and texture. Quick to prep and impossible to resist, they’re perfect for breakfast, brunch, or a cozy dinner side.
Ingredients
1 pound breakfast sausage (I prefer Jimmy Dean regular)
4 tablespoons unsalted butter, divided (2 tablespoons melted, 2 tablespoons cold)
2 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup buttermilk, cold
4 ounces sharp cheddar cheese, shredded (about 1 cup)
2 tablespoons heavy cream, for brushing (optional)
Instructions
Preheat oven to 450°F (232°C). Lightly grease an 8×8-inch baking dish or line with parchment paper.
Cook sausage in a skillet over medium heat until browned and fully cooked. Drain excess grease and set aside to cool slightly.
Prepare the dough: In a large bowl, whisk together 2 cups self-rising flour and 1 tbsp sugar (optional for slight sweetness). Stir in 1 ½ cups shredded cheddar cheese and the cooked sausage.
Add wet ingredients: Pour in 1 ½ cups buttermilk and gently mix until just combined. Do not overmix.
Melt butter: In a microwave-safe bowl, melt 1 stick (½ cup) of unsalted butter. Pour the melted butter into the baking dish, making sure it evenly coats the bottom.
Add biscuit dough: Transfer the dough to the buttered dish and gently press it evenly into the pan. Use a knife to score the dough into 9 or 12 squares (for easy cutting after baking).
Bake for 25–30 minutes or until golden brown on top and bubbly around the edges. A toothpick inserted should come out clean.
Cool slightly, then cut along the pre-scored lines and serve warm.
Notes
This recipe combines everything you love about biscuits—rich butter, cheesy goodness, and savory sausage—in one easy, no-fuss bake. The butter bath creates a crisp, golden crust while keeping the inside tender and moist. These are great for feeding a crowd, holiday mornings, or freezing ahead for a grab-and-go breakfast. Comfort food doesn’t get better (or easier) than this!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: ~390 kcal
- Sugar: ~2g
- Sodium: ~720mg
- Fat: ~28g
- Saturated Fat: ~14g
- Unsaturated Fat: ~12g
- Trans Fat: ~0.5g
- Carbohydrates: ~22g
- Fiber: ~1g
- Protein: ~12g
- Cholesterol: ~65mg
Keywords: Sausage Cheese Butter Swim Biscuits