Home » Breakfast Recipes » Breakfast Butter Swim Biscuits (+Video)

Breakfast Butter Swim Biscuits (+Video)

These Breakfast Butter Swim Biscuits are the easiest and most filling biscuits to make. Filled with sausage and cheese, these biscuits don’t require any rolling or biscuit cutters. Just dump and bake!

A BREAKFAST BUTTER DIP BISCUIT RECIPE

Breakfast Butter Swim Biscuits are the perfect way to start your day! They’re so incredibly simple to make, have all your favorite breakfast flavors, and only require a few ingredients! Plus, the best part is that you don’t have to roll out or cut any dough. You can literally have these prepared pretty quickly. Whether you’re looking for something special to share with family during the holidays or just something easy to whip up on a Sunday morning, these Breakfast Butter Swim Biscuits are sure to be a hit! I have been sharing Butter Swim Biscuits for a while and have many varieties, just hit search on the site, type in butter swim biscuits and see all the fun variations you can make with the base recipe!

Serving utensil holding a breakfast butter swim biscuit above a baking dish.

FREQUENTLY ASKED QUESTIONS:

Can I use different sausage?

Absolutely! That’s the beauty of this recipe! Go with whatever your tastebuds prefer. Try mild sausage, sage sausage or even a spicy sausage!

Could I use different cheese?

Sure! Again, this is a very easy to tailor to your preferences. You could trade it out for other options like mozzarella, gouda, monterey jack and even pepper jack if you like a kick of spice.

Can I use self rising flour instead of all purpose?

Yes. Just don’t add the baking powder since the self rising already has it.

Can I use margarine?

No. Don’t do it, you gotta use the real stuff. Real butter is where it’s at for this recipe. Trust me, with the amount of variations I’ve made with this recipe with all the different flavors, using butter is a must. Margarine is just oil and will give you greasy biscuits.

Do I have to use sausage?

If you don’t want to use breakfast sausage, try bacon pieces instead.

What else can I add?

Enhance the serving experience by drizzling maple syrup over these delectable treats. The delightful combination of sweetness and saltiness is truly perfection! I’ve also fried up some egg and made these into a layered biscuit (see my last image below)- so good!!

How to store leftovers?

Leftover butter swim biscuits should be stored in an airtight container and can be kept for up to 2 days. You can keep them longer in the fridge for up to a week or freeze for up to 3 months.

A baking dish with Breakfast Butter Swim Biscuits cut into squares.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • breakfast sausage – use any flavor you like.
  • all-purpose flour – you do not need to sift the flour first. Just don’t pack your measuring cup when measuring. Dip the measuring cup into the flour, scoop it out, and use the back of a butter knife to sweep away the excess flour. 
  • granulated sugar – it might seem strange to add sugar to a biscuit recipe but it really helps to balance out the flavors. There is so little per serving that you don’t taste it as a separate ingredient.
  • baking powder – I always use aluminum free baking powder. Most baking powder these days is aluminum free but double check the ingredients. If you are sensitive to these things, it can make a big difference in taste.
  • buttermilk – for these biscuits, it is best to use real buttermilk. It just adds the best texture and flavor. It’s worth the quick trip to the store to make the best possible biscuits.
  • shredded cheddar cheese – I think freshly shredded is best but you could use the pre-shredded bagged cheese.
  • salted butter – if you are sensitive to sodium, you could use unsalted. But since we aren’t adding additional salt to the recipe, this is really adding additional flavor.
All purpose flour, butter, breakfast sausage, shredded cheese, baking powder, buttermilk, and granulated sugar.

HOW TO MAKE BREAKFAST BUTTER SWIM BISCUITS

Preheat oven to 450F degrees. Spray an (oven safe) glass or ceramic 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it). In a large skillet over medium-high heat, add the sausage and break it up into crumbles. Continue to cook, stirring occasionally until there is no pink left, 8-10 minutes. Drain cooked sausage on a paper towel-lined plate and set aside. In a medium bowl, mix together all-purpose flour, granulated sugar, aluminum-free and baking powder. 

collar of two photos: crumbled sausage on paper towels; a clear bowl filled with all-purpose flour, granulated sugar, aluminum-free and baking powder. 

Pour in 1 ¾ cups buttermilk. Stir until a sticky batter forms. If the batter still seems too dry add a tad bit more buttermilk until the batter is thick and sticky. Finally, gently stir in the cheddar cheese along with the cooked sausage. Gently stir until combined well.

collage of two photos: pouring buttermilk into a bowl of flour; shredded cheddar cheese and cooked sausage added to flour mixture in bowl.

In a microwave-safe bowl, melt ½ cup (1 stick) salted butter in the microwave. Pour melted butter into prepared baking dish Note: if you prefer, you can just put the stick of butter in the baking dish and melt it directly in it. Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan. Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.

collage of three photos: melted butter in a baking dish; biscuit dough in melted butter in a baking dish; dough cut into 9 squares before baking.

Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. Note: If you notice the biscuits browning too quickly, cover them with foil for the rest of the baking time.

A baking dish with cut breakfast butter dip biscuits.

Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done! Slice and serve!

A breakfast butter swim biscuit cut in half with a fried egg in between.

CRAVING MORE BUTTER SWIM BISCUIT RECIPES?

Closely looking at a glass dish of breakfast butter swim biscuits.

Breakfast Butter Swim Biscuits (+Video)

These Breakfast Butter Swim Biscuits are the easiest and most filling biscuits to make. Filled with sausage and cheese, these biscuits don't require any rolling or biscuit cutters. Just dump and bake!
5 from 12 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 9 servings

Ingredients

Instructions

  • Preheat oven to 450F degrees. Spray an (oven safe) glass or ceramic 9×9-inch baking dish with nonstick cooking spray.
  • In a large skillet over medium-high heat, add the sausage and break it up into crumbles. Continue to cook, stirring occasionally until there is no pink left, 8-10 minutes. Drain cooked sausage on a paper towel-lined plate and set aside.
    Crumbled sausage on paper towels.
  • In a medium bowl, mix together all-purpose flour, granulated sugar, and baking powder.
    A baking dish of all-purpose flour, granulated sugar, aluminum-free and baking powder. 
  • Pour in 1 ¾ cups buttermilk. Stir until a sticky batter forms. If the batter still seems too dry add a tad bit more buttermilk until the batter is thick and sticky.
    Buttermilk being poured in the dry ingredients in a mixing bowl.
  • Finally, gently stir in the cheddar cheese along with the cooked sausage. Gently stir until combined well.
    Sausage and cheddar cheese on top of the rest of the dough.
  • In a microwave-safe bowl, melt ½ cup (1 stick) salted butter in the microwave. Pour melted butter into prepared baking dish. Note: if you prefer, you can just put the stick of butter in the baking dish and melt it directly in it.
    Melted butter in a baking dish.
  • Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan.
    Biscuit dough in melted butter in a baking dish.
  • Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
    Dough being cut into squares in a baking dish.
  • Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. Note: If you notice the biscuits browning too quickly, cover them with foil for the rest of the baking time.
    A baking dish with cut breakfast butter dip biscuits.
  • Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done! Slice and serve!
    Serving utensil holding a breakfast butter swim biscuit above a baking dish.

Video

YouTube video

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • Try pouring some maple syrup when serving these – SO good!! That sweet and salty combo is amazing!
  • Bacon can be used instead of sausage.
  • Store these at room temp and enjoy within two days. Or store in a container in the fridge for up to a week or freeze for up to 3 months.
Course: Breads, Breakfast, Brunch
Cuisine: American

Nutrition

Calories: 457kcal | Carbohydrates: 26g | Protein: 16g | Fat: 32g | Sodium: 576mg | Fiber: 1g | Sugar: 4g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




6 Comments

  1. 5 stars
    OMG – I can’t even begin to explain to tell you how absolutely wonderful these biscuits are. I made it exactly to your recipe and wouldn’t change a thing!! Thank you SO much for this recipe!!

  2. This looks really delicious. I am wondering if anyone has tried to make this (or any of your butter swim recipes) with gluten free flour. I have to consider that dietary restriction for some people. Thanks!

  3. I’m going to serve the biscuits with country gravy poured over the top. I think they might be delicious!! Has anyone tried it???