Name: Easy Beef Sausage Cheese Butter Swim Biscuits!
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 16 biscuits
Ingredients: 3 cups (360g) All-Purpose Flour; 1 tablespoon (15g) Baking Powder; 1 teaspoon (4g) Granulated Sugar; 1 teaspoon (6g) Kosher Salt; 1/2 cup (113g) Cold Unsalted Butter, cubed; 1 cup (240ml) Cold Whole Milk (plus 2-4 tbsp, if needed); 1/2 lb (225g) Pre-cooked Breakfast Beef Sausage, crumbled and drained; 1 cup (120g) Freshly Shredded Sharp Cheddar Cheese; 1 cup (226g) Melted Unsalted Butter

Sausage Cheese Butter Swim Biscuits! If the very name doesn’t instantly spark a craving for warmth and comfort, then prepare to be utterly captivated by a breakfast (or anytime!) revelation that promises to become a firm favorite in your kitchen. Imagine sinking your teeth into a perfectly golden, impossibly tender biscuit, where every bite delivers a delightful medley of savory ground sausage and sharp, melty cheddar cheese. But here’s the ingenious twist: these aren’t just any biscuits.

They literally ‘swim’ in a pool of melted butter as they bake, a technique that transforms traditional biscuit-making into an incredibly accessible and almost foolproof process. While classic biscuits have a revered place in culinary history, particularly within Southern American comfort food traditions, evolving from humble origins to an art form, the ‘butter swim’ method is a brilliant, more modern adaptation. It strips away the intimidation of rolling and cutting, making homemade biscuits a joy for even novice bakers.

Why I believe you’ll fall in love with these Sausage Cheese Butter Swim Biscuits:

People adore this dish not only for its incredible flavor profile—the hearty sausage perfectly complementing the rich cheese and decadent buttery base—but also for its sheer convenience. It truly offers maximum reward with minimal effort. The simple genius behind these Sausage Cheese Butter Swim Biscuits ensures a consistently delicious, fluffy interior with wonderfully crispy, buttery edges every single time. They are the ultimate comfort food, making them perfect for a leisurely weekend brunch, a satisfying start to a busy weekday, or even a delightful snack.

Ingredients:

All-Purpose Flour: 3 cups (approximately 360g). I find that weighing flour gives the most consistent results for baking, but if you’re spooning and leveling, make sure not to pack it!
Baking Powder: 1 tablespoon (15g). This is our primary leavening agent, crucial for that sky-high biscuit rise.
Granulated Sugar: 1 teaspoon (4g). Just a touch to balance the savory notes and enhance the flavor without making the biscuits sweet.
Kosher Salt: 1 teaspoon (6g). Don’t skip the salt; it brings all the flavors together.
Unsalted Butter (cold, cubed): 1/2 cup (113g), for the biscuit dough itself. Keeping it super cold is key for flakiness.
Whole Milk (cold): 1 cup (240ml), plus an additional 2-4 tablespoons if the dough feels too dry. Whole milk adds richness and moisture.
Pre-cooked Breakfast Sausage: 1/2 lb (225g), crumbled and thoroughly drained of any excess grease. I usually cook mine a day ahead to ensure it’s completely cooled.
Sharp Cheddar Cheese: 1 cup (120g), freshly shredded. Pre-shredded cheese often contains anti-caking agents that can affect melt and texture, so I always recommend shredding your own for the best flavor and creaminess in these Sausage Cheese Butter Swim Biscuits.
Unsalted Butter (melted): 1 cup (226g), for the glorious “butter swim.” This is where the magic happens, folks!

Preparing Your Workspace and Key Ingredients:

Preheat Your Oven and Prepare Your Pan: First things first, let’s get that oven ready! I always set my oven to 400°F (200°C). While it’s preheating, I grab a 9×13 inch baking dish. There’s no need to grease it, because we’re about to introduce a substantial amount of melted butter, which will do all the work for us.
Cook and Cool Your Sausage: If you haven’t already, now’s the time to cook your half-pound of breakfast sausage. I crumble it into a skillet over medium heat and cook it until it’s beautifully browned and fully cooked through. It’s absolutely crucial to drain off every bit of excess grease from the sausage. I usually transfer the cooked sausage to a plate lined with a couple of paper towels and then gently blot any remaining oil. Allow it to cool completely before adding it to your biscuit dough. Warm sausage will melt the cold butter in the dough, which we definitely want to avoid for that perfect flaky texture in our Sausage Cheese Butter Swim Biscuits.
Shred Your Cheese: If you’re using a block of cheese (which I highly recommend!), take a moment to shred your sharp cheddar. One cup of freshly shredded cheese will melt like a dream and integrate beautifully into the biscuits. I find that the flavor of freshly shredded cheese is just superior, making a noticeable difference in the final product.
Melt the “Swim” Butter: In a microwave-safe bowl or small saucepan, melt one full cup of unsalted butter. Once it’s completely liquid, set it aside. We want it warm, but not scorching hot, when we pour it into the baking dish later. This is the cornerstone of the “butter swim” technique, ensuring your biscuits are incredibly rich and tender.

Crafting the Biscuit Dough:

Combine Dry Ingredients: In a very large mixing bowl, I like to whisk together my 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of granulated sugar, and 1 teaspoon of kosher salt. It’s really important to ensure these dry ingredients are thoroughly combined and evenly distributed. This step sets the stage for a uniform rise, guaranteeing that every single one of your Sausage Cheese Butter Swim Biscuits achieves that perfect, fluffy texture we’re aiming for. I usually use a large balloon whisk and really get in there for about 30 seconds to a minute, making sure there are no lumps of baking powder.
Cut in the Cold Butter: Now, for the cold butter! I take my 1/2 cup of cubed, very cold unsalted butter and add it to the dry ingredients. Using a pastry blender, two knives, or even your fingertips, you’ll want to cut the butter into the flour mixture. The goal here is to break the butter down into pea-sized and even smaller, coarse crumb-like pieces. The colder the butter, the better! As the biscuits bake, these tiny pockets of butter will create steam, which is what gives biscuits their characteristic flaky layers. This process should take about 5-7 minutes of gentle working. Avoid overworking it or letting the butter warm up too much from the heat of your hands.
Introduce the Wet Ingredients and Flavorful Mix-ins: Once your butter is properly incorporated, it’s time to add the cold milk. I pour in 1 cup of cold whole milk. Then, I gently fold in the cooled, crumbled breakfast sausage and the shredded sharp cheddar cheese. Using a wooden spoon or a silicone spatula, mix until everything is just combined. The key here is to mix minimally. Overmixing will develop the gluten in the flour too much, resulting in tough, dense biscuits rather than the light and tender ones we’re striving for. The dough will be quite shaggy and sticky, and that’s perfectly normal and exactly what we want for these amazing Sausage Cheese Butter Swim Biscuits. If it seems excessively dry and won’t come together, you can add those extra 2-4 tablespoons of cold milk, one tablespoon at a time, until it barely forms a cohesive mass.

The Magical Butter Swim Setup:

Pour the Melted Butter into the Baking Dish: Retrieve your 9×13 inch baking dish and your melted butter. Carefully pour the entire cup of melted butter into the bottom of the dish. Don’t swirl it around too much; we just want an even layer covering the base. This is the “swim” part of our Sausage Cheese Butter Swim Biscuits, and it’s what makes them incredibly moist, rich, and gives them a beautifully crisp, golden bottom crust. The biscuits will literally bake in this butter, absorbing all that glorious flavor.
Transfer the Dough: Now, gently spoon the sticky biscuit dough directly into the baking dish, on top of the melted butter.
Evenly Distribute and Shape the Dough: Using your hands (I often find wetting my hands slightly helps with stickiness) or the back of a spatula, carefully and evenly spread the dough across the bottom of the pan. You want it to form a relatively flat, uniform layer from edge to edge. Don’t press down too firmly; just gently spread it out. The goal is an even thickness so all your biscuits bake consistently.
Score for Easy Serving: With a sharp knife or a bench scraper, gently score the top of the dough to indicate where you’ll cut the biscuits once they’re baked. I usually make 3 cuts lengthwise and 4 cuts crosswise to yield 16 individual biscuits. You’re not cutting all the way through to the bottom; you’re just making indentations on the surface. This helps guide you later and encourages them to separate cleanly after baking. This also gives the butter a little pathway to seep up into the dough.

Baking to Golden Perfection:

Time to Bake!: Carefully transfer your baking dish with the dough and butter into your preheated 400°F (200°C) oven.
Bake Until Golden and Glorious: Bake for 28-35 minutes. Baking times can vary depending on your oven, so keep an eye on them. You’re looking for the tops to be a beautiful, deep golden brown. The edges should be wonderfully crisp, and the interior should feel set when lightly pressed. The aroma filling your kitchen will be absolutely irresistible, a sure sign of deliciousness to come! The butter will bubble up around the biscuits, and they’ll puff up beautifully.
Check for Doneness: If you’re unsure, you can gently pull one of the scored biscuits apart. The interior should be cooked through, fluffy, and tender, without any raw dough visible. The melted cheese should be gooey and delicious.

Cooling, Serving, and Savoring:

A Moment to Rest: Once your Sausage Cheese Butter Swim Biscuits are perfectly golden and baked, carefully remove the baking dish from the oven. I know it’s tempting to dive right in, but letting them rest in the pan for about 5-10 minutes is beneficial. This allows the butter to settle a bit, the cheese to solidify slightly, and the biscuits to finish setting up, making them easier to handle and preventing them from falling apart.
Serve Warm and Enjoy!: After the brief resting period, you can use a spatula to easily separate the biscuits along your scored lines. They will lift out of the pan beautifully, leaving a small amount of residual butter. Serve these incredible Sausage Cheese Butter Swim Biscuits warm, straight from the pan! They are absolutely perfect on their own, boasting a savory, cheesy, and tender interior with a wonderfully crisp, buttery exterior.
Serving Suggestions for Maximum Delight:

Elevate Your Breakfast or Brunch:

These biscuits are a complete meal in themselves, but they also make a fantastic addition to a hearty breakfast spread. Imagine them alongside scrambled eggs, a fresh fruit salad, or even a dollop of apple butter for a sweet and savory contrast. The rich, savory profile of the sausage and cheese means they don’t really need anything extra, but a fried egg on top would not be a bad idea at all. They’re robust enough to stand up to other strong flavors.

Lunch or Dinner Companion:

Don’t relegate these just to breakfast! They make an excellent side for a bowl of chili, a hearty soup, or a simple roasted chicken. The buttery, savory goodness complements so many dishes, adding a comforting, homemade touch to any meal.

Storage and Reheating:

If by some miracle you have any leftover Sausage Cheese Butter Swim Biscuits (which is rare in my house!), they can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I suggest popping them into a preheated oven at 350°F (175°C) for about 8-10 minutes, or until warmed through. This method helps to crisp up the exterior again. A quick zap in the microwave will warm them, but you might lose some of that delightful crispness.
Remember the “Sausage Cheese Butter Swim Biscuits!” Experience:
Each bite offers a symphony of textures and flavors: the tender, fluffy crumb, the pockets of melted sharp cheddar, the savory burst of breakfast sausage, all enveloped in that irresistible buttery crust. This recipe truly is a game-changer for biscuit lovers, delivering maximum flavor and minimal fuss. I guarantee these will become a fast favorite in your home, just as they have in mine! They are incredibly satisfying and have that perfect balance of richness and comfort.

Conclusion:

And there you have it, my friends! We’ve journeyed through the simple yet utterly revolutionary process of creating what I firmly believe will become your new go-to breakfast, brunch, or anytime treat. If you’ve been on the fence, let me assure you, this recipe for Sausage Cheese Butter Swim Biscuits! isn’t just another item to tick off your culinary list; it’s an experience, a revelation of flavor and texture that will undoubtedly earn a permanent spot in your recipe collection. I genuinely couldn’t be more excited for you to dive in and taste the magic for yourselves.

Why These Biscuits Are an Absolute Game-Changer

What makes these biscuits stand head and shoulders above the rest? It’s a symphony of effortless perfection. Firstly, the “butter swim” technique is pure genius – it eliminates the fussy, often intimidating steps of traditional biscuit making. No cutting in cold butter, no endless folding and rolling. You simply pour melted butter into your pan, add your dough, and let the oven do the glorious work. The result? A biscuit with an incredibly crisp, golden-brown bottom that’s practically fried in butter, while the tops remain wonderfully soft, fluffy, and tender. It’s the best of both worlds, a textural marvel that will spoil you for any other biscuit.

Then, let’s talk about the stars of the show: the savory sausage and the rich, melted cheese. The seasoned sausage crumbles infuse every bite with a hearty, satisfying depth, perfectly complementing the buttery goodness. And the cheese? Oh, the cheese! As it bakes, it melts into luscious pockets, creating that irresistible gooey stretch we all crave. It’s a combination that hits all the right notes – savory, rich, comforting, and utterly delicious. These aren’t just biscuits; they’re complete flavor bombs, designed to satisfy the deepest breakfast cravings with minimal fuss. Imagine the convenience and the sheer delight of serving these homemade wonders without the usual stress. They are truly the epitome of comfort food, elevated by an ingenious technique that simplifies baking without sacrificing an ounce of flavor or texture. I promise, once you experience their flaky, buttery perfection, you’ll wonder how you ever lived without them.

Expand Your Culinary Horizon: Serving Suggestions and Delicious Variations

While these biscuits are phenomenal straight out of the oven, allowing their warm, cheesy, sausage-laden glory to speak for itself, they also lend themselves beautifully to a myriad of serving suggestions and creative variations. For a classic Southern-inspired meal, serve them alongside a generous helping of creamy scrambled eggs and a crisp slice of bacon, perhaps with a vibrant fruit salad to balance the richness. They also make an incredible foundation for a breakfast sandwich – imagine slicing one open and tucking in an extra fried egg, or even a dollop of your favorite pepper jelly for a sweet and spicy kick. Don’t forget the coffee; a piping hot cup of your preferred brew is the perfect companion to soak in all that comforting flavor. But don’t limit them to breakfast; these biscuits make an excellent side for a hearty chili or stew, or even as a standalone snack to satisfy those mid-afternoon cravings. Their robust flavor profile means they can effortlessly transition from a morning staple to an evening delight.

Feeling adventurous? The beauty of this recipe lies in its adaptability. You can easily switch up the cheese – try sharp cheddar for a more pungent bite, Monterey Jack for extra meltiness, or even a spicy pepper jack if you like a little heat. Experiment with different types of sausage; a maple-flavored breakfast sausage could introduce a delightful sweet-and-savory dynamic, or a spicier Italian sausage could transform them into a more robust, lunch-appropriate treat. For those looking for a vegetarian option, feel free to substitute the sausage with a plant-based crumble, or even a medley of finely chopped sautéed mushrooms and herbs for an earthy depth. A sprinkle of fresh chives or finely chopped jalapeños mixed into the dough just before baking would also add a wonderful aromatic or spicy element. You could even incorporate a pinch of garlic powder or onion powder into the biscuit dough for an extra layer of savory flavor. The possibilities truly are endless, and I encourage you to make this recipe uniquely your own with every batch. Don’t be afraid to experiment; that’s where some of the most delicious discoveries are made!

Your Turn to Shine!

Now, it’s your moment to shine in the kitchen! I genuinely hope you’re feeling inspired and ready to whip up a batch of these phenomenal biscuits. Trust me when I say, the joy of pulling a golden tray of these beauties from the oven, filling your home with their irresistible aroma, is a feeling unlike any other. Don’t be shy; embrace the simplicity, savor the process, and most importantly, delight in the incredible outcome. These biscuits are designed for success, even for the most novice baker, and I promise you’ll feel like a culinary superstar once you present them to your family and friends. Once you’ve tried these Sausage Cheese Butter Swim Biscuits!, I would absolutely love to hear all about your experience. Did you stick to the original recipe, or did you put your own unique spin on them? What did you serve them with? Please share your photos, your triumphs, and even your questions in the comments below. Your feedback and creativity not only inspire me but also help others in our wonderful cooking community discover new ways to enjoy their meals. Happy baking, and I can’t wait to see what deliciousness you create!