Description

These Easy Beef Sausage Cheese Butter Swim Biscuits are a delicious, buttery, and savory treat featuring tender biscuits baked atop a pool of melted butter, infused with flavorful crumbled beef sausage and sharp cheddar cheese. Perfect for breakfast or brunch, these biscuits combine flaky layers with the richness of butter and the hearty depth from sausage, baked to a golden perfection.

Ingredients

Scale

Dry Ingredients

3 cups (360g) All-Purpose Flour
1 tablespoon (15g) Baking Powder
1 teaspoon (4g) Granulated Sugar
1 teaspoon (6g) Kosher Salt

Butter

1/2 cup (113g) Cold Unsalted Butter, cubed
1 cup (226g) Melted Unsalted Butter

Wet Ingredients

1 cup (240ml) Cold Whole Milk (plus 2–4 tbsp, if needed)

Additional Ingredients

1/2 lb (225g) Pre-cooked Breakfast Beef Sausage, crumbled and drained
1 cup (120g) Freshly Shredded Sharp Cheddar Cheese

Instructions

Prepare Ingredients: Preheat your oven to 400°F (200°C). Cook the breakfast beef sausage thoroughly if not pre-cooked, then drain well and let cool. Shred the sharp cheddar cheese freshly. Melt 1 cup of unsalted butter and set aside for later use.
Combine Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking powder, granulated sugar, and kosher salt until well combined.
Cut in Cold Butter: Add the 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 resembles pea-sized crumbs, ensuring the butter stays cold for flaky biscuits.
Mix Dough: Pour in the cold whole milk and gently fold in the cooled, crumbled beef sausage along with the shredded sharp cheddar cheese. Mix minimally just until all ingredients come together; avoid overworking the dough. If the dough feels too dry, add 2 to 4 tablespoons extra cold milk one tablespoon at a time to achieve a cohesive consistency.
Set Up Butter Swim: Pour the entire cup of melted unsalted butter evenly into the bottom of a 9×13 inch baking dish, creating a buttery base that the biscuits will bake in.
Shape and Score Dough: Spoon the sticky biscuit dough over the melted butter in the dish, spreading it evenly to cover the surface in one uniform layer. Using a sharp knife, gently score the dough into 16 individual biscuit sections by making 3 lengthwise and 4 crosswise cuts without cutting all the way through.
Bake Biscuits: Place the baking dish carefully into the preheated oven and bake for 28 to 35 minutes, or until the biscuits have risen, the tops are a deep golden brown, and the centers are set and fluffy.
Rest and Serve: Remove the biscuits from the oven. Allow them to rest in the pan for 5 to 10 minutes so the butter can redistribute and biscuits firm up slightly. Use a spatula to separate them along the scored lines and serve warm for best flavor.
Storage and Reheating: Store any leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm them in a preheated 350°F (175°C) oven for 8 to 10 minutes until heated through and crisped.

Notes

Ensure the butter used in the dough is very cold for flaky texture.
Do not overmix the dough to maintain tenderness.
The ‘butter swim’ technique creates a rich buttery crust at the bottom that adds flavor and moisture.
Pre-cooked sausage shortens preparation time, but fresh cooked sausage may be used if drained well.
Shred your own sharp cheddar cheese for best flavor and texture.
Adjust milk quantity carefully to avoid too wet or dry dough consistency.
The baking dish size is important to shape the biscuit layer evenly.
Scoring the dough before baking helps with easy separation after baking.
Leftover biscuits reheat well and maintain crispness if warmed in the oven rather than microwave.

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

Keywords: beef sausage biscuits, butter swim biscuits, cheesy biscuits, breakfast biscuits, savory biscuits, baked biscuits, cheddar cheese biscuits