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!
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 1 pound breakfast 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 2 1//2 cups all-purpose flour, 1 Tablespoon granulated sugar and 1 Tablespoon 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 1 1/2 cups shredded cheddar cheese along with the cooked sausage. Gently stir until combined well.
In a microwave-safe bowl, melt 1/2 cup 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!
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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.