Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Beef Sausage & Cheese Butter Swim Biscuits Recipe

★★★★★

4.5 from 111 reviews
  • Author: Noah
  • Total Time: 50 minutes
  • Yield: 12 biscuits 1x

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.

Ingredients

Scale

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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