Name: Easy Beef Sausage & Cheese Butter Swim Biscuits
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12 biscuits
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)

Sausage Cheese Butter Swim Biscuits! Get ready to discover your new favorite breakfast hero, a dish so simple yet profoundly satisfying, it will transform your mornings. If you’ve ever dreamt of perfectly golden, tender biscuits without the fuss of rolling and cutting, then this ingenious method is about to become your culinary secret weapon. The “butter swim” technique isn’t just a catchy name; it’s a brilliant way to ensure every biscuit emerges from the oven with gloriously crispy, buttery edges and an incredibly soft, fluffy interior.

A Modern Twist on a Classic Comfort

This delightful twist takes the traditional comfort of a biscuit and elevates it with the irresistible flavors of savory sausage and gooey melted cheese, making it far more than just a side – it’s a complete, heartwarming meal in itself. While classic biscuits hold a cherished spot in Southern cuisine, our Sausage Cheese Butter Swim Biscuits! offer a modern, hassle-free approach that honors that heritage while embracing contemporary convenience. People adore this dish not only for its unparalleled taste and luxurious texture but also because it delivers impressive results with minimal effort, perfect for busy weeknights or leisurely weekend brunches. It’s truly a game-changer for anyone craving homemade goodness without the usual baking complexities.

Ingredients:

For the Biscuits:
- 2 ½ cups (300g) all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar (optional, for a hint of sweetness)
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ cup (1 stick or 113g) unsalted butter, very cold and cut into ½-inch cubes
- 1 cup (240ml) cold buttermilk
- 1 cup (113g) shredded sharp cheddar cheese, freshly grated (I highly recommend grating your own!)
- ½ cup (56g) shredded Monterey Jack cheese (or another good melting cheese like Colby, for extra gooeyness)
For the Sausage:
- 8 ounces (227g) raw breakfast sausage, bulk (I often use a mild sage variety, but spicy works wonderfully too!)
For the Butter Swim:
- ½ cup (1 stick or 113g) unsalted butter, melted

Preparation: Getting Everything Ready for Your Sausage Cheese Butter Swim Biscuits!

Preheat Your Oven: First things first, let’s get that oven roaring! Preheat your oven to a robust 425°F (220°C). Biscuits love a hot oven; it helps them rise quickly and achieve that perfect golden-brown crust.
Prepare Your Baking Dish: Grab a 9×13 inch baking dish. I usually go for a glass or ceramic one. There’s no need to grease it because our biscuits will be swimming in a glorious pool of butter, which will prevent sticking beautifully. This is one of the charming aspects of “butter swim” style biscuits – minimal pan prep!
Cook the Sausage: In a medium skillet, crumble the breakfast sausage and cook it over medium heat. You’ll want to cook it until it’s fully browned and no pink remains. This usually takes about 5-7 minutes, depending on your stove and the pan. Once cooked, it’s crucial to drain off all the excess fat thoroughly. I like to transfer the cooked sausage to a plate lined with a few layers of paper towels and then press down gently with another paper towel to absorb as much grease as possible. Excess fat can make your biscuits greasy and heavy, and we’re aiming for light and fluffy! Let the drained sausage cool completely while you prepare the other ingredients. This cooling step is important so it doesn’t melt your cold butter in the biscuit dough too early.
Grate the Cheese: If you haven’t already, take a moment to grate your cheeses. While pre-shredded cheese is convenient, it often contains anti-caking agents that can slightly alter the texture and melt of your cheese. Freshly grated cheese melts so much smoother and tastes infinitely better in these biscuits, truly elevating the flavor of your Sausage Cheese Butter Swim Biscuits!
Melt the Butter for the Swim: In a small, microwave-safe bowl or a small saucepan, melt the ½ cup (1 stick) of unsalted butter. Set it aside to cool slightly. We don’t want it piping hot when it meets the biscuit dough, but liquid it must be!

Crafting the Perfect Biscuit Dough: The Heart of Your Sausage Cheese Butter Swim Biscuits!

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, granulated sugar (if using), baking soda, fine sea salt, garlic powder, and black pepper. Whisking ensures all the leavening agents and seasonings are evenly distributed throughout the flour, which is key for a consistent rise and flavor in every single biscuit. You want to make sure there are no lumps of baking powder or salt hiding!
Cut in the Cold Butter: Now for one of the most important steps for flaky biscuits! Add the very cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or even your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs, with some pieces still about the size of small peas. The key here is to keep the butter as cold as possible. Cold butter creates pockets of steam in the oven, which leads to those wonderful, flaky layers that define a great biscuit. Avoid overworking the butter, as this can warm it up too much.
Add the Cold Buttermilk: Make a well in the center of your flour and butter mixture and pour in the cold buttermilk. With a wooden spoon or a spatula, gently mix until just combined. The dough will be shaggy and sticky, and that’s perfectly normal – in fact, it’s what we’re looking for! Avoid overmixing at all costs; overmixing develops the gluten in the flour, resulting in tough biscuits instead of tender ones. Just mix until there are no dry pockets of flour left.
Fold in the Sausage and Cheese: Gently fold in the cooled, drained breakfast sausage and both types of shredded cheese (cheddar and Monterey Jack). Again, be careful not to overmix. You want the sausage and cheese to be distributed throughout the dough, but still keep that tender, shaggy texture. This mixture of savory sausage and gooey cheese is what makes these Sausage Cheese Butter Swim Biscuits! so incredibly addictive.

Assembling and Baking Your Scrumptious Sausage Cheese Butter Swim Biscuits!

Prepare the “Butter Swim”: Pour the slightly cooled melted butter evenly into your prepared 9×13 inch baking dish. This creates the glorious “swim” that the biscuits will bake in, giving them an incredibly rich, buttery bottom and sides.
Shape and Place the Dough: Turn the sticky dough out onto a lightly floured surface. Using your hands, gently pat the dough into an even rectangle, about ¾ to 1 inch thick. Remember, handle the dough as little as possible. We’re not aiming for perfectly smooth edges; rustic is good!
Cut the Biscuits: Using a sharp knife or a bench scraper, cut the dough into 12 equally sized squares. I usually go for 3 cuts lengthwise and 2 cuts widthwise, yielding twelve perfect portions. You don’t need a round biscuit cutter for these, which makes the process even easier and ensures no dough is wasted!
Arrange in the Dish: Carefully transfer each biscuit square into the baking dish, placing them into the melted butter. Arrange them in a single layer, ensuring they are nestled together, but not overly crowded. They should be just touching or have a tiny bit of space between them. The melted butter will come up around the sides of each biscuit, truly allowing them to “swim.”
Bake to Golden Perfection: Place the baking dish into your preheated 425°F (220°C) oven. Bake for 25-30 minutes, or until the tops are beautifully golden brown and the biscuits are puffed up significantly. The internal temperature should reach about 200-210°F (93-99°C) if you’re using a thermometer, but visual cues are usually sufficient for biscuits. You’ll notice the incredible aroma filling your kitchen – that’s how you know they’re getting close! The melted butter will have bubbled up and absorbed into the bottom of the biscuits, creating an unbelievably tender and flavorful base.
Rest and Serve: Once baked, remove the dish from the oven. Let the biscuits rest in the baking dish for about 5-10 minutes. This short resting period allows the biscuits to set up and continue absorbing that amazing buttery goodness from the pan. After resting, carefully transfer them to a wire rack or serve them directly from the dish.

My Secret Tips for Unforgettable Sausage Cheese Butter Swim Biscuits!

Don’t Overwork the Dough: This is arguably the most critical tip for any biscuit recipe, and it’s especially true for our Sausage Cheese Butter Swim Biscuits! Overmixing develops gluten, which leads to tough, chewy biscuits instead of the tender, flaky texture we crave. Mix just until the ingredients are combined and no dry flour remains. A shaggy, somewhat sticky dough is exactly what you want. Think of it as gently coaxing the ingredients together, not wrestling them.
Keep Ingredients Cold: As mentioned, cold butter is essential for flaky layers. But extending this to cold buttermilk as well helps maintain the overall temperature of the dough, preventing the butter from melting prematurely. If your kitchen is particularly warm, you can even chill your mixing bowl for a few minutes before starting.
Freshly Grated Cheese Makes a Difference: While pre-shredded cheese is convenient, it often contains cellulose or other anti-caking agents that can hinder its melt and affect the overall texture. Freshly grating your cheddar and Monterey Jack will result in a much creamier, smoother melt and a more pronounced cheese flavor that truly shines in these biscuits. Trust me on this one; it’s worth the extra minute!
Thoroughly Drain the Sausage: Any excess grease from the breakfast sausage will seep into your biscuit dough, making it heavy and potentially greasy. After cooking, always transfer the sausage to a paper towel-lined plate and press out as much fat as possible. This ensures that the sausage flavor is concentrated and doesn’t compromise the light texture of your biscuits.
Experiment with Sausage Flavors and Cheese Varieties: While a mild breakfast sausage and sharp cheddar are classic, don’t be afraid to experiment! A spicy breakfast sausage can add a wonderful kick, or a sage-infused sausage can bring a lovely herb note. For cheese, consider pepper jack for a spicy twist, smoked gouda for depth, or even a good Gruyere for a sophisticated touch. The beauty of these Sausage Cheese Butter Swim Biscuits! is their versatility.
Serving Suggestions: These biscuits are absolutely perfect on their own for breakfast, brunch, or even a savory snack. They’re fantastic warm, straight from the oven. I love to serve them with a little extra pat of butter, a drizzle of maple syrup (the sweet and savory combination is divine!), or even a simple side of scrambled eggs. They also make an incredible addition to a holiday spread or a hearty weekend breakfast.
Storing and Reheating: Leftover biscuits, if there are any, can be stored in an airtight container at room temperature for up to 2-3 days. To reheat, I highly recommend popping them back into a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through. The microwave can make them a bit chewy, but it works in a pinch if you’re in a hurry. For longer storage, you can freeze cooled biscuits in a freezer-safe bag for up to 3 months. Thaw at room temperature and then reheat as directed.

Conclusion:

Well, my friends, we’ve reached the delicious crescendo of our culinary journey, and I genuinely hope you’re as excited as I am about what we’ve discovered. If there’s one recipe I could implore you to try this year, one that I guarantee will not only simplify your life but elevate your breakfast or brunch game to legendary status, it’s this one. Forget everything you thought you knew about making biscuits from scratch, because this “butter swim” method is a pure revelation. It’s transformative, taking what can sometimes be a finicky process and making it utterly foolproof. The sheer joy of pulling a pan of these golden, savory delights from your oven, filling your kitchen with an intoxicating aroma, is something truly special.

Why are these a must-try, you ask? Because they defy expectations. Imagine a biscuit that develops an incredibly crispy, golden-brown bottom layer, soaked in a pool of rich, melted butter, while the top remains impossibly tender, fluffy, and cloud-like. Now, infuse that perfect texture with the savory punch of crumbled sausage and the creamy, salty goodness of melted cheese. It’s a symphony of flavors and textures in every single bite. These aren’t just biscuits; they’re an experience, a warm, comforting hug on a plate that manages to be both indulgent and incredibly approachable. They manage to be so satisfying without being overly heavy, striking that perfect balance that keeps you reaching for just one more.

But the true magic, in my humble opinion, lies in that ingenious butter swim technique. It’s a genius shortcut that eliminates the fuss of cutting in cold butter, rolling, and folding. Instead, the dough simply “swims” in a sea of melted butter, absorbing all that glorious flavor and fat as it bakes. This method ensures unparalleled tenderness and a crispy, buttery crust that will make you wonder why you ever made biscuits any other way. It’s a game-changer, plain and simple, and once you try it, I doubt you’ll ever look back. This recipe for Sausage Cheese Butter Swim Biscuits! truly delivers on its promise of an easy, incredibly flavorful breakfast item that feels gourmet without the effort.

Serving Suggestions & Creative Variations to Elevate Your Experience

While these biscuits are absolutely divine straight out of the oven, perhaps with just a smear of extra butter (if you dare!) or a drizzle of maple syrup for a delightful sweet and savory contrast, their versatility extends far beyond the breakfast table. Of course, they are phenomenal alongside scrambled eggs, a crisp slice of bacon, or even smothered in a creamy sausage gravy for the ultimate comfort meal. But let’s think outside the box, shall we?

Consider using them as the base for mini breakfast sandwiches with a fried egg and a slice of avocado. Or, for a more unconventional dinner pairing, these biscuits make an incredible accompaniment to a hearty bowl of chili or a robust vegetable soup. Their rich, savory profile cuts beautifully through the spice of chili or the earthiness of a good soup, adding an unexpected layer of flavor and texture. For a unique appetizer, split them open, add a dollop of cream cheese and a sprinkle of fresh chives, or even a thin slice of smoked salmon for a gourmet touch.

Endless Customization: Make Them Your Own!

The beauty of this recipe also lies in its adaptability. Don’t feel confined to just one type of cheese or sausage. Experiment! Instead of cheddar, try a sharp Gruyère for a nutty depth, a spicy Pepper Jack for a kick, or a creamy Colby Jack for a milder flavor. For the sausage, hot Italian sausage would introduce a wonderful spice, or you could opt for a leaner turkey sausage if you prefer. Vegetarian? Simply swap out the meat for your favorite plant-based sausage crumbles. The possibilities are truly endless.

Want to add more herbaceous notes? Fold in some freshly chopped chives, dill, or even a bit of rosemary for an aromatic twist. A pinch of garlic powder or onion powder can also deepen the savory profile. For those who love a bit of heat, a finely diced jalapeño or a dash of red pepper flakes mixed into the dough would be fantastic. You could even sprinkle the tops with everything bagel seasoning before baking for an extra layer of crunch and flavor. Don’t be afraid to get creative; this recipe is a fantastic canvas for your culinary imagination!

Your Turn: Bake, Share, and Savor!

Now that you’ve got all the tips, tricks, and inspiration, it’s truly your turn to bring these incredible biscuits to life in your own kitchen. I promise you, the process is far simpler than you might imagine, and the rewards are absolutely delicious. Don’t let any lingering doubts about baking from scratch hold you back. This “butter swim” method is designed for success, even for the most novice of bakers. The aroma alone will make your entire household gather in anticipation, and the first bite will confirm that every moment spent was more than worth it.

I genuinely encourage you to dive in and create your own batch of these magnificent Sausage Cheese Butter Swim Biscuits!. They are perfect for a lazy weekend breakfast, a festive holiday brunch, or even just a comforting weeknight treat. Once you’ve made them, I would absolutely love to hear about your experience. Did you stick to the classic recipe, or did you venture into some of the variations? What did your family and friends think? Please come back and share your stories, your photos, and any creative twists you came up with in the comments section below. Your feedback and culinary adventures inspire not only me but countless other home cooks who are looking for their next favorite recipe. Happy baking, and enjoy every single buttery, cheesy, sausage-filled bite!