Easy Beef Sausage & Cheese Butter Swim Biscuits Recipe

Introduction

These Easy Beef Sausage & Cheese Butter Swim Biscuits are a comforting, savory treat perfect for breakfast or brunch. Filled with flavorful sausage and two types of cheese, then baked in melted butter, they come out tender, rich, and utterly delicious.

Ingredients

• 2 ½ cups (300g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon granulated sugar (optional)
• ½ teaspoon baking soda
• 1 teaspoon fine sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ cup (113g) unsalted butter, very cold and cubed
• 1 cup (240ml) cold buttermilk
• 1 cup (113g) sharp cheddar cheese, shredded
• ½ cup (56g) Monterey Jack cheese, shredded
• 8 ounces (227g) raw beef breakfast sausage, bulk
• ½ cup (113g) unsalted butter, melted (for butter swim)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Prepare a 9×13 inch baking dish; no need to grease it.
2. Step 2: Cook the beef breakfast sausage in a medium skillet over medium heat until browned. Drain all excess fat thoroughly and allow the sausage to cool completely.
3. Step 3: Grate the sharp cheddar and Monterey Jack cheeses if not already shredded.
4. Step 4: Melt ½ cup (113g) unsalted butter for the butter swim and set aside to cool slightly.
5. Step 5: In a large bowl, whisk together the flour, baking powder, sugar (if using), baking soda, sea salt, garlic powder, and black pepper until evenly combined.
6. Step 6: 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 looks like coarse crumbs with some pea-sized pieces.
7. Step 7: Make a well in the center of the mixture and pour in the cold buttermilk. Gently stir until just combined with no dry flour visible. Avoid overmixing.
8. Step 8: Fold in the cooled, drained sausage and both shredded cheeses until evenly distributed through the dough. Handle gently to avoid overmixing.
9. Step 9: Pour the slightly cooled melted butter evenly into the prepared baking dish.
10. Step 10: Turn the sticky dough onto a lightly floured surface. Gently pat it into an even rectangle about ¾ to 1 inch thick. Cut into 12 equal squares.
11. Step 11: Transfer the biscuit squares carefully into the melted butter in the baking dish. Arrange them snugly in a single layer.
12. Step 12: Bake for 25-30 minutes until the tops are golden brown and the biscuits have puffed up nicely.
13. Step 13: Remove from the oven and let rest in the baking dish for 5-10 minutes before serving or transferring to a wire rack.

Tips & Variations

• For a milder flavor, substitute the beef sausage with cooked turkey or chicken sausage.
• Swap out the cheeses for your favorites like mozzarella or pepper jack for a different taste.
• Use chilled buttermilk straight from the fridge to ensure fluffy biscuits.
• Try adding chopped fresh herbs like chives or thyme for an herbal note.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 10-15 minutes until heated through and crispy on the outside. They can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking powder without baking soda?

Yes, but baking soda helps with the rise and texture when paired with an acidic ingredient like buttermilk. Using only baking powder may result in slightly less tender biscuits.

What if I don’t have buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

Easy Beef Sausage & Cheese Butter Swim Biscuits Recipe

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★★★★★

4.5 from 111 reviews

• Author: Noah
• Total Time: 50 minutes
• Yield: 12 biscuits 1x

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Description

This Easy Beef Sausage & Cheese Butter Swim Biscuits recipe combines tender, cheesy biscuits with savory browned beef sausage, all baked in a ‘butter swim’ for rich flavor and golden crusts. Quick to prepare and perfect for breakfast or brunch, these warm, flaky biscuits deliver a delightful balance of buttery, cheesy, and meaty flavors with a soft, fluffy texture inside and a crisp exterior.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups (300g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon granulated sugar (optional)
• ½ teaspoon baking soda
• 1 teaspoon fine sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

Butter & Dairy

• ½ cup (113g) unsalted butter, very cold and cubed
• 1 cup (240ml) cold buttermilk
• ½ cup (113g) unsalted butter, melted (for butter swim)

Cheeses

• 1 cup (113g) sharp cheddar cheese, shredded
• ½ cup (56g) Monterey Jack cheese, shredded

Meat

• 8 ounces (227g) raw beef breakfast sausage, bulk

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a 9×13 inch baking dish; no greasing needed as the dish will hold melted butter.
2. Cook Sausage: In a medium skillet over medium heat, cook the 8 oz beef breakfast sausage until it is fully browned. Drain all excess fat thoroughly and set aside to cool completely to avoid melting the butter too soon in the baking dish.
3. Prepare Cheeses: If not already shredded, grate 1 cup of sharp cheddar cheese and ½ cup Monterey Jack cheese to be ready for mixing into the dough.
4. Melt Butter for Swim: Melt ½ cup (113g) of unsalted butter in a small saucepan or microwave, then set aside to cool slightly so it’s warm but not hot.
5. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar if using, baking soda, sea salt, garlic powder, and black pepper for an even distribution of seasoning.
6. Cut in Cold Butter: Add the very cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it looks like coarse crumbs with some pea-sized pieces remaining. This ensures flakiness in the biscuits.
7. Add Buttermilk: Create a well in the center of the crumb mixture and pour in the cold buttermilk. Gently stir just until all the dry flour is incorporated and the dough holds together; be careful not to overmix, which can toughen the biscuits.
8. Fold in Sausage and Cheese: Fold in the cooled, drained beef sausage and the shredded cheeses carefully, distributing them evenly throughout the dough but avoiding overmixing to keep the dough light.
9. Prepare Baking Dish: Pour the slightly cooled melted butter evenly into the bottom of the prepared 9×13 inch baking dish. This butter swim helps create a rich, crisp bottom crust on the biscuits.
10. Shape & Cut Dough: Turn the sticky dough onto a lightly floured surface. Gently pat and shape it into an even rectangle about ¾ to 1 inch thick. Use a sharp knife or bench scraper to cut the dough into 12 equal square biscuits.
11. Arrange Biscuits: Carefully transfer each biscuit square into the baking dish, placing them snugly together in a single layer, nestled in the melted butter to maximize flavor and texture.
12. Bake Biscuits: Bake in the preheated oven for 25-30 minutes, or until the biscuit tops turn golden brown and puff up nicely, indicating freshness and lightness.
13. Rest & Serve: Remove the baking dish from the oven and let the biscuits rest for 5-10 minutes in the butter before serving. This resting time allows flavors to meld and makes for easier removal if desired.

Notes

• Make sure the butter for cutting into the flour is very cold to ensure flaky biscuit layers.
• Drain the cooked sausage well to prevent greasy dough and soggy biscuits.
• Do not overmix the dough once the buttermilk is added to keep biscuits tender.
• The butter swim in the baking dish adds rich flavor and a crispy bottom crust to your biscuits.
• If you prefer, substitute the beef sausage for a pork sausage or vegetarian sausage alternative.
• Serve warm with extra butter or your favorite jam for a delicious breakfast treat.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American

Keywords: beef sausage biscuits, cheese biscuits, butter swim biscuits, breakfast biscuits, cheesy sausage biscuits