Sausage Gravy Butter Swim Biscuits
You only need a handful of ingredients to make these super easy and creamy Sausage Gravy Butter Swim Biscuits (it’s a whole meal in one!) No kneading, rolling or cutting the biscuit dough!
A Hearty Southern Breakfast Recipe
I’m back with another delicious Butter Swim Biscuit variation! This time you get your biscuits and sausage gravy all in one baking dish. Sausage Gravy Butter Swim Biscuits are made with buttery biscuits that soak up the rich, creamy sausage gravy that make a perfect bite every time. I love the ease of using canned sausage gravy as it makes this breakfast dish even easier!
This turned out so good! I had to make something quick for guests but I wanted it to have that homemade flavor and not the usual breakfast items. This ended up being a huge hit and I wish I would’ve made two pans. Everyone kept raving on how good it was. Thank you so much Brandie!
– Belinda
Questions You May Have:
Look, I really like this Libby’s canned gravy. I wanted to keep this entire recipe easy by using store bought gravy. It is a fantastic alternative for those who don’t enjoy or don’t want to make homemade gravy (side note: you will NEVER get judgement from me on stuff like this – if you make food of any kind in your home – it’s considered homemade in my book.) But I think it is kind of a no brainer question – OF COURSE you can and you don’t need my permission – I’m not your Momma. But you can absolutely make Homemade Sausage Gravy with your favorite recipe if you’d rather make it from scratch. Just make your normal recipe. This recipe requires 2 (15 ounce) ounce cans of sausage gravy. That is a total of 30 ounces, so if you’re making this from scratch, you’d need 30 ounces of your homemade gravy which is a little less than 4 cups – see how easy that was? 🙂
Yes. You’ll cut the dough in the sense that you’re dragging a knife through the dough gently to make it easier to slice them once you’ve baked them so you don’t get one giant blob of dough.
Using a kitchen scale is one of the most accurate ways to measure flour, but I know not everyone has a scale. So, the scoop and swipe method is the best way to measure flour accurately without packing it down. Here’s how to do it:
Fluff the flour – Use a spoon to stir and aerate the flour in the container or bag. This prevents it from being too compact. But, there’s no need for a sifter.
Spoon the flour into the measuring cup – Instead of scooping directly with the cup, use a spoon to lightly fill the measuring cup. This ensures you’re not packing in too much flour.
Overfill slightly – Let the flour mound slightly over the top of the measuring cup. Some may refer to this as a “rounded” measuring cups worth of flour.
Level it off – Take a flat-edged utensil (like a butter knife) and gently swipe it across the top of the cup to remove the excess flour.
This method prevents excess flour, which can lead to dry or dense biscuits.
However, if you do over measure your flour, know that this recipe is pretty forgiving. You can just add a touch more buttermilk to compensate for the extra flour.
So, you’ll see in the recipe card that I said you’ll need 1 ¾-2 cups buttermilk.
The reasoning behind this is the type of buttermilk you use will vary on the amount needed. You could use non fat, low fat, or full fat buttermilk. If you use full fat buttermilk, you’ll find that it’s thicker than the other variations and you will need a bit more of it. If you are not seeing the dough get wet enough, if you’re still seeing lots of dry flour patches, then you probably need a bit more buttermilk to get the whole mixture moist. The dough should be sticky. So, as you work your dough, you’ll find if you need a touch more buttermilk or not. This is a very forgiving dough recipe.
Leftovers are good for up to 3 days if kept in an airtight container in the fridge.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- all-purpose flour – I don’t ever sign flour but if that is something you prefer to do, then go for it 🙂
- baking powder– I always use the aluminum free baking powder. Some people, like myself, can taste a metal taste in some baked goods if they’re made with traditional baking powder. Or sometimes it comes across as an un-baked flour taste. If you have found yourself ever wondering why your baked goods had an off taste, that might be it. So, if you’re sensitive to the taste, or just prefer it, you can use the aluminum free kind like I do. If it doesn’t bother you, feel free to use the traditional stuff.
- salt
- buttermilk – depending on what kind of buttermilk you use, will change how much of it you need. The fat content makes a difference. If you don’t have buttermilk, you can make some Homemade Buttermilk instead.
- Libby’s Country Sausage Gravy – you could use homemade gravy if you have a good recipe. I shared a link to mine above in the FAQ (Frequently Asked Question) section.
- salted butter– unsalted butter works just fine if that’s all you have.
- black pepper
How To Make Sausage Gravy Butter Swim Biscuits
Prepare the biscuit dough
Preheat the oven to 450° F. In a bowl add the flour, baking powder, and salt. Mix until combined. Pour in 1 3/4 cups buttermilk. Stir until the batter becomes sticky.
Mix the biscuit dough just until combined
Add more buttermilk if needed if the batter is too dry. Set aside.
Add gravy to baking dish and top with dough
To a 9×9-inch dish add the sausage gravy. Transfer the batter on top of the sausage gravy. Spread evenly so the batter touches the sides of the baking dish.
Add melted butter
Pour the melted butter on top of the biscuits. Reserve 2 tablespoons to coat the biscuits after they have cooked.
Cut and bake
Cut the biscuits into 9 squares. Bake on the middle rack for 25 to 30 minutes (rotating once during baking) or until a fork inserted into the center of the dish effortlessly separates the biscuits, revealing that they are fully cooked through. If the biscuits still seem doughy, continue to bake until done.
Coat the biscuits with the remainder of the butter using a pastry brush. Allow the biscuits to cool for 5 minutes. Sprinkle pepper on top and enjoy.
Craving More Recipes?
Sausage Gravy Butter Swim Biscuits
Ingredients
- 2 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- 2 teaspoons salt
- 1 ¾-2 cups buttermilk
- 2 (15 ounce) cans Libby's Sausage Gravy
- ½ cup (1 stick) salted butter, melted
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 450° F (yes, that is the correct temperature.)
- In a bowl add 2 ½ cups all-purpose flour, 1 Tablespoon baking powder and 2 teaspoons salt. Mix until combined.
- Pour in 1 3/4 cups buttermilk. Stir until the batter becomes sticky. Add more buttermilk if needed if the batter is too dry. Set aside.
- To a deep 9×9-inch baking dish add 2 (15 ounce) cans Libby's Sausage Gravy.
- Transfer the biscuit batter on top of the sausage gravy. Spread evenly so the batter touches the sides of the baking dish.
- Pour ½ cup (1 stick) salted butter, melted (reserving 2 Tablespoons for the top of the biscuits after they've cooked) on top of the biscuits.
- Cut the biscuits into 9 squares. You do not need to cut all the way through. Just score the biscuit batter as best as possible – this will help with cutting the biscuits after they're baked.
- Bake on the middle rack for 25 to 30 minutes (rotating once during baking), or until a fork inserted into the center of the dish effortlessly separates the biscuits, revealing that they are fully cooked through. If the biscuits still seem doughy, continue to bake until done.NOTE: You may want to put a baking sheet on the bottom rack to catch any butter that may bubble over.
- Coat the biscuits with the 2 Tablespoons of melted butter you set aside earlier using a pastry brush.
- Allow the biscuits to cool for 5 minutes.
- Sprinkle 1 teaspoon black pepper on top and enjoy.
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.
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 and other nutritional values can vary quite a bit depending on which brands were used.
This turned out so good! I had to make something quick for guests but I wanted it to have that homemade flavor and not the usual breakfast items. This ended up being a huge hit and I wish I would’ve made two pans. Everyone kept raving on how good it was. Thank you so much Brandie!
Yay! Love hearing that Belinda! Thank you SO very much for taking the time to come back and comment!
Absolutely delicious!!
This was very good and came out just like your pictures. Thank you
Hi Sharon! Let me dig into it. I am sure it’s an easy fix!
These are so delicious!! We love all your swim biscuits variations! Thank you for this one!