Breakfast Butter Swim Biscuits Recipe

Bake the Breakfast Butter Swim Biscuits Recipe for flaky, buttery squares with cheddar and sausage. Ready in about 50 minutes.

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

Step 1: Preheat and ready the baking dish

Warm your oven to 450°F and spray a 9x9-inch glass or ceramic baking dish with nonstick spray so it’s ready to catch the buttery biscuit bake. Doing this first saves time and ensures the melted butter you pour in later will bead across a perfectly prepared square vessel.

Step 2: Cook the sausage until browned and drained

Brown the breakfast sausage in a skillet until no pink remains and the pieces are nicely caramelized and crumbly, about 8–10 minutes; drain the cooked sausage on paper towels so the fat doesn’t water down the biscuit batter. Set the warm, crumbled sausage aside in a small bowl to incorporate later.

Step 3: Mix dry and wet into a sticky, cheesy batter

Combine the flour, sugar, and baking powder in a medium bowl, then stir in buttermilk until a sticky, shaggy batter forms—add the extra splash of buttermilk only if needed. Gently fold in the shredded cheddar so there are orange ribbons throughout, then fold in the cooled, crumbled sausage until the mixture is cohesive but still tacky and lumpy. The batter should cling to the spoon and show visible pockets of cheese and browned sausage.

Step 4: Butter-bath assembly and scoring

Pour the melted salted butter into the prepared square baking dish so the bottom glistens; scrape the sticky biscuit dough into the buttery square and spread evenly to the edges with a spatula. Smooth the top just enough to make an even layer, then lightly score or cut the assembled dough into nine equal squares so the biscuits will separate cleanly after baking.

Step 5: Bake until golden and serve

Bake the square pan on the middle rack for 25–30 minutes, rotating once for even color, until the top is deep golden brown and a toothpick comes out clean; tent with foil if it’s browning too fast. Let rest briefly, then serve warm from the square dish—each square reveals flaky, buttery layers with pockets of melted cheddar and savory sausage.

Notes

• Brown the sausage well and drain to reduce greasiness.
• Use freshly shredded cheddar for better melting.
• Do not overmix the batter to keep biscuits flaky.
• Tent with foil if tops brown too fast while baking.