BREAKFAST BUTTER SWIM BISCUITS
Add these to your recipe list if you are a sausage and cheese biscuit fan. You will love them!
If you love traditional biscuits you just try these Cathead Biscuits. This is our Nannie’s recipe and many people love it, with over 100 comments.
❤️WHY WE LOVE THIS RECIPE
If you have followed our site for any amount of time, you know we are HUGE biscuit fans, with over 30 recipes for biscuits or using biscuits, it’s pretty clear we love us some biscuits. We decided to give these a try with our twist and they came out fantastic. We will make these again and again. The best part, not having to roll out the dough! They come together really well.
SWAPS
If you like a little spice you can definitely use hot breakfast sausage. It will heat these biscuits up some. You can also switch out the cheese to any kind you prefer. Some people use milk in these biscuits but we highly recommend the buttermilk. It just makes a must better biscuit.
PERFECT FOR
Since these biscuits only make nine, they are perfect for 2-4 people or a small gathering. You make these breakfast biscuits in an 8X8, and would be great for a brunch, too. Add scrambled eggs and a side of fresh fruit, and you have a great meal.
⭐TIP
You can use a 9X9 to make these biscuits too! These are light and fluffy and reheat well in the microwave. Great to make on a Sunday and reheat one for breakfast. We do keep these in the refrigerator since they are made with sausage.
OTHER DELICIOUS BISCUIT RECIPES
Breakfast Butter Swim Biscuits
Ingredients
- 12 ounces breakfast pork sausage
- 1 1/2 cups buttermilk
- 1 cup shredded colby jack cheese
- 1 stick of butter ( 8 tablespoons)
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1 1/4 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 450 degrees.
- Place butter in a 8X8 or 9X9 baking dish. Place the dish in the microwave or oven and melt butter. (if metal don't use microwave)
- In a skillet over medium heat cook pork sausage until no longer pink and drain.
- In a bowl, whisk flour, baking powder, sugar, and salt together. Fold in cooked sausage and shredded cheese.
- Stir in buttermilk until a dough forms. Press biscuit dough into the pan with melted butter. You may need to sprinkle a little flour on top of the dough if it's to sticky to press down.
- Take a knife and cut the biscuit into 9 squares. Bake for 20 to 25 minutes or until golden brown.
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I made these yesterday afternoon and heated them wrapped in foil for 15 minutes at 350* this morning. I recommend this method of reheating over the microwave method, which can result in a less than desirable texture. Delicious! Since most breakfast sausage is sold in one pound packages, brown and drain the entire pound, mix 3/4 of it into the batter and scatter the remainder across the top of the batter after pouring it into the pan, then proceed baking. I used a 9×9 dark Wilton pan and baked at 425* for 15 minutes. I think my favorite part of these biscuits is the crunchy, salty, buttery edge of the corner pieces!
We love these two Debbie and we are so glad you enjoyed this recipe!
I want to try this recipe. Do you need rapid oats
or can you leave it out?
There are no oats in this recipe Connie.
I haven’t made these yet, but by reading the recipe they should be delicious, as most of your recipes are!
Thank you so much Faye!
Love the recipe! Planning a vacation and was wondering if these would freeze well. We are not going far, but it would be nice not to have to cook every meal.
I think you could freeze them just fine Kelly.
Southern vegetarian lady here to say that this recipe worked perfectly with Impossible savory sausage! It reminds me of a more biscuit-y sausage cheese ball. Delicious!
YAY!! So glad you enjoyed them and thank you SOO much for letting us know!
We’ve basically been making this meal only with canned biscuits and obviously layering the other ingredients. Your recipe sounds much tastier and bakes about 20 minutes faster. We are definitely looking forward to your version.
Also, save a little browned sausage to make pepper gravy. Your taste buds won’t regret it.
Looks delicious. I only keep self-rising flour on hand. Shouldn’t it work out okay since it already has the baking powder and salt?
Should probably work just fine.
Looks delicious. Like all of your recipes. Thanks
Thank you!!