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Butter-drenched Sausage Cheese Biscuits are my go-to when I want a super fast breakfast that tastes like I spent all morning in the kitchen. Every biscuit is loaded with savory sausage and melted cheddar, soaking up all those crisp buttery edges. My family polishes these off so fast that I end up making more within a couple of days.
When I tried these for the first time, I was shocked at how easy they were and how everyone raved like they came from a fancy cafe. Now, every time there's a lazy home morning, my kids ask for these right away.
Tasty Ingredients
- Salted butter: for the crispy buttery sides use the good stuff for the best taste
- Shredded cheddar cheese: gives gooey pockets of sharp flavor we always grab sharp cheddar
- Buttermilk: makes these biscuits tender and a little tangy whole is best but low-fat is fine
- Baking powder: puffs the biscuits up so don’t use an old can
- Granulated sugar: brings a tiny bit of sweetness so the sausage shines
- All-purpose flour: the base sift it if you want super light biscuits
- Breakfast sausage: adds savory richness bulk is easiest and best
Simple Steps
- Score and Bake:
- Slice the dough into 9 squares with a butter knife. Pop it on the middle rack for 25 to 30 minutes, spinning the dish halfway through so everything gets golden. Pull them when a toothpick comes out clean and the tops are golden brown—toss foil on top if they're browning too quick.
- Add the Butter and Spread Dough:
- Pour your melted butter right into the prepared baking dish. Plop dollops of dough on top, then gently spread it around with your hands or a spatula. If it sticks, mist your hands with a bit of nonstick spray for easy pressing.
- Fold in the Cheese and Sausage:
- Dump in all the cooked sausage with your cheddar and give it a quick stir, just until it’s coming together. Don’t overmix or you’ll end up with tough biscuits.
- Combine Wet Ingredients:
- Pour one and three-quarters cups buttermilk into your bowl. Stir with a wooden spoon or spatula. If it’s too dry, add more buttermilk a splash at a time until the dough comes together and feels sticky.
- Mix the Dry Ingredients:
- Take a medium bowl and whisk in your flour, sugar, and baking powder so it’s all combined. This makes sure your biscuits bake up evenly every time.
- Brown the Sausage:
- Crumble your sausage meat into a big skillet over medium-high. Stir and break it up as it cooks—no pink left, about 8 to 10 minutes. Drain it on some paper towels to get rid of extra grease when it’s done.
- Preheat and Prepare Dish:
- Crank the oven up to 450° F. Spray your 9x9 glass or ceramic dish with nonstick spray so nothing sticks and the buttery bottom comes out smooth.
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Every time I bake these, I’m flashed back to slow weekends around the kitchen table with the paper spread out and everyone reaching right in for warm biscuits. The cheese just melts around the edges and gets awesome and gooey.
Storing How-Tos
If you cover them well, they’re fine on your counter for two days. Stash leftovers in the fridge for a week, or freeze cooled biscuits in a ziptop bag for a speedy future snack. To bring them back, warm in a low oven to make them crisp and hot again.
Swap Options
No pork? Try turkey or a meatless sausage. If you’re after something milder or maybe a spicy kick, use Colby or pepper jack cheese. Got no buttermilk? Stir a spoonful of vinegar into regular milk and let it chill out five minutes and you’re set.
Ways to Serve
Eat these fresh from the oven with some scrambled eggs and a bowl of fruit for a yummy brunch. I’m a fan of drizzling a little honey or serving hot pepper jelly on the side if folks want their biscuits sweet or spicy.
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Fun Biscuit Backstory
Butter swim biscuits started in the South, where folks baked dough right in puddles of butter. That’s what keeps the inside crazy soft and makes the outside crackly and golden. Adding sausage and cheese makes them extra hearty and totally satisfying, but still old-school comfort food.
Frequently Asked Questions
- → Which sausage should I pick for these?
Grab breakfast sausage, hot or mild. Make sure you cook it through and drain it to keep extra fat out of the dough.
- → Will other cheeses work if I don’t have cheddar?
Totally—Monterey Jack, Colby, even Pepper Jack work great. Go for cheese that holds together so your biscuits don't get mushy.
- → What’s the point of all that melted butter?
It's what makes the outside really crunchy and keeps everything soft inside. You’ll taste buttery goodness in every bite.
- → Can I prep these before I need them?
Sure thing. Cover the dough and chill it for a day max, then bake right before serving so they’re super fresh.
- → How do I handle the dough—knead or roll it out?
Nope, just mix things up, pat the dough right into your pan, then slice ahead of baking for an easy, rustic look.