Breakfast Butter Swim Biscuits
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!
FREQUENTLY ASKED QUESTIONS:
Absolutely! That’s the beauty of this recipe! Go with whatever your tastebuds prefer. Try mild sausage, sage sausage or even a spicy sausage!
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.
Yes. Just don’t add the baking powder since the self rising already has it.
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.
If you don’t want to use breakfast sausage, try bacon pieces instead.
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!!
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.
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.
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.
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.
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.
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.
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!
CRAVING MORE BUTTER SWIM BISCUIT RECIPES?
Breakfast Butter Swim Biscuits
Ingredients
- 1 pound breakfast sausage
- 2 1//2 cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon baking powder
- 1 3/4 – 2 cups buttermilk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup salted butter melted
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
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.
Nutrition
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 can vary quite a bit depending on which brands were used.
Everyone went absolutely WILD for this recipe! I should have made a second batch – OMG!! Thank you thank you!!