Sausage and Cheese Butter Swim Biscuits: The Easiest Recipe

An overhead close-up shot of two thick, golden brown sausage and cheese butter swim biscuits on a rustic wooden board.

Sausage and Cheese Butter Swim Biscuits: The Easiest Recipe

These Sausage and Cheese Butter Swim Biscuits are incredibly easy to make! A simple batter is poured into melted butter and baked into fluffy, savory biscuits with crisp, golden edges. Perfect for a hearty breakfast or brunch.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 9 biscuits

Course: Breakfast, Brunch, Side Dish

Cuisine: American

Calories: 385

Ingredients Equipment Method Notes

Ingredients

2.5 cups All-Purpose Flour
4 tsp Baking Powder
2 tsp Granulated Sugar
1 tsp Salt
0.5 tsp Garlic Powder
1 cup Cooked Breakfast Sausage crumbled
1 cup Shredded Sharp Cheddar Cheese
2 cups Buttermilk
8 tbsp Unsalted Butter melted

Equipment

1 8x8 inch baking pan
1 Large Mixing Bowl

Instructions

Preheat oven to 425°F (220°C). Pour the melted butter into an 8x8 inch baking pan, spreading to cover the bottom.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder.
Stir in the cooked sausage crumbles and shredded cheddar cheese until evenly distributed.
Pour in the buttermilk and stir with a spatula until just combined. Do not overmix.
Pour the batter into the center of the pan with the melted butter and gently spread to the edges. The butter will pool around the sides.
Using a knife, cut the batter into 9 equal squares. This helps with even baking.
Bake for 22-25 minutes, until the top is deep golden brown and a toothpick inserted into the center biscuit comes out clean.
Let cool in the pan for 5-10 minutes before serving. This allows the biscuits to finish absorbing the butter.

Notes

Do Not Overmix: Mix the batter only until it comes together. A few lumps are okay!
Best Cheese: Shred your own cheese from a block for the best melting performance.
Buttermilk Substitute: If you don't have buttermilk, add 2 tablespoons of white vinegar or lemon juice to 2 cups of whole milk and let it sit for 5 minutes.