Fluffy Beef Sausage Cheese Butter Swim Biscuits Recipe
Introduction
These Fluffy Beef Sausage Cheese Butter Swim Biscuits are a delightful twist on classic biscuits, packed with savory beef sausage and sharp cheddar cheese. They’re tender, buttery, and perfect for a hearty breakfast or comforting snack.
Ingredients
- 3 cups (360g) all-purpose flour
- 1 tablespoon (15g) granulated sugar
- 1 tablespoon (15g) baking powder
- 1 teaspoon (5g) baking soda
- 1 teaspoon (6g) fine sea salt
- ½ cup (113g) unsalted butter, very cold and cut into small cubes
- 1 ½ cups (360ml) whole milk, cold
- 1 pound (450g) bulk beef sausage
- 1 ½ cups (170g) shredded sharp cheddar cheese
- 1 cup (226g) unsalted butter, melted
Instructions
- Step 1: Brown and crumble the bulk beef sausage in a skillet over medium-high heat for 8-10 minutes. Drain excess fat and transfer the sausage to paper towels to cool. Shred the sharp cheddar cheese and set it aside with the cooled sausage.
- Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
- Step 3: Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into pea-sized pieces, working quickly to keep the butter cold.
- Step 4: Pour the cold whole milk into the center of the flour mixture. Gently mix with a spatula until just moistened and shaggy. Fold in the cooled beef sausage and shredded cheese until evenly distributed, being careful not to overmix. The dough will be wet and sticky.
- Step 5: Melt the unsalted butter and pour it into the bottom of a 9×13-inch baking dish, tilting to coat evenly. Preheat your oven to 400°F (200°C).
- Step 6: Scoop 12-15 generous portions of the wet dough into the melted butter in the baking dish, leaving small spaces between them.
- Step 7: Bake in the preheated oven for 25-30 minutes, or until the tops are beautifully golden brown and the edges are crispy. Optionally, rotate the dish halfway through baking for even browning.
- Step 8: Carefully remove the baking dish from the oven and let the biscuits cool in the dish for 5-10 minutes. Serve warm with a sturdy spatula and enjoy the tender, fluffy, and buttery biscuits!
Tips & Variations
- For a spicier kick, try using spicy Italian sausage instead of plain beef sausage.
- Swap the sharp cheddar with smoked gouda or pepper jack for different flavor profiles.
- To keep the butter cold while cutting it in, briefly chill your mixing bowl and tools in the fridge before starting.
- If you prefer, you can add finely chopped herbs like chives or parsley to the dough for a fresh taste.
Storage
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days or freeze for up to 1 month. To reheat, warm in a 350°F (175°C) oven for 10-15 minutes or microwave briefly until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of sausage?
Yes, you can substitute beef sausage with pork, turkey, or chicken sausage based on your preference. Adjust seasoning accordingly if the sausage is pre-seasoned.
How do I keep the biscuits fluffy?
Keeping the butter very cold and mixing the dough gently without overworking helps maintain a tender and fluffy texture. Using cold milk also contributes to the biscuits’ lightness.
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Fluffy Beef Sausage Cheese Butter Swim Biscuits Recipe
- Total Time: 45 minutes
- Yield: 12–15 biscuits 1x
Description
These Fluffy Beef Sausage Cheese Butter Swim Biscuits are tender, buttery, and packed with savory flavor from browned beef sausage and sharp cheddar cheese. Made with cold butter and milk for fluffiness, they bake in a bath of melted butter for a crispy, golden crust. Perfect as a hearty breakfast or comforting snack, these biscuits offer a delicious blend of cheesy, meaty goodness in every bite.
Ingredients
Dry Ingredients
- 3 cups (360g) all-purpose flour
- 1 tablespoon (15g) granulated sugar
- 1 tablespoon (15g) baking powder
- 1 teaspoon (5g) baking soda
- 1 teaspoon (6g) fine sea salt
Wet Ingredients
- ½ cup (113g) unsalted butter, very cold and cut into small cubes
- 1 ½ cups (360ml) whole milk, cold
- 1 cup (226g) unsalted butter, melted
Additional
- 1 pound (450g) bulk beef sausage
- 1 ½ cups (170g) shredded sharp cheddar cheese
Instructions
- Brown the Sausage: Brown and crumble 1 lb bulk beef sausage in a skillet over medium-high heat for 8-10 minutes. Drain the excess fat and transfer the cooked sausage to paper towels to cool.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
- Cut in Cold Butter: Add the cold cubed unsalted butter to the dry ingredients. Using a pastry blender or fingertips, cut the butter into pea-sized pieces quickly to keep it cold, creating a coarse mixture.
- Add Milk and Combine: Pour the cold whole milk into the center of the flour mixture. Gently stir with a spatula until just moistened and shaggy. Fold in the cooled browned beef sausage and shredded sharp cheddar cheese, distributing evenly without overmixing. The dough will be wet and sticky.
- Prepare Baking Dish: Melt 1 cup unsalted butter and pour it into the bottom of a 9×13-inch baking dish, tilting to coat the surface evenly. Preheat the oven to 400°F (200°C).
- Shape Biscuits: Scoop 12-15 generous portions of the wet dough into the melted butter in the baking dish, leaving small spaces between each biscuit for expansion.
- Bake Biscuits: Bake in the preheated oven for 25-30 minutes until the biscuit tops are golden brown and the edges are crispy. Optionally, rotate the baking dish halfway through baking for even browning.
- Cool and Serve: Carefully remove the baking dish from the oven and let the biscuits cool for 5-10 minutes in the dish. Serve warm using a sturdy spatula and enjoy the fluffy, buttery biscuits packed with sausage and cheese.
Notes
- For best texture, keep the butter very cold until cutting into the flour mixture.
- Using cold whole milk helps achieve a light, fluffy biscuit.
- Do not overmix the dough once the milk is added to avoid tough biscuits.
- Optional: Add chopped herbs such as chives or parsley for extra flavor.
- Serve biscuits warm as a hearty breakfast or snack.
- Leftovers can be reheated gently in the oven or microwave to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: beef sausage biscuits, cheese biscuits, buttery biscuits, fluffy biscuits, breakfast biscuits, savory biscuits, oven-baked biscuits
