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Imagine this: soft, airy biscuits soaking in melted butter, packed with tasty sausage and gooey cheese. These morning biscuits bring the kind of breakfast comfort that'll make you jump out of bed. No complicated dough work needed – just combine, dump, and let your oven do its thing.
We stumbled upon these biscuits during a laid-back family breakfast, and now they're what we always make when people stay over. Even my fussy nephew wants more, which tells you everything about how good they really are.
Key Ingredients
- Breakfast Sausage: Pick whatever type you like best, from mild to hot Italian. I like using sage-flavored because it makes the kitchen smell amazing
- Buttermilk: This isn't optional! Its tang creates super soft, puffy biscuits. If you're out, try adding a spoon of lemon juice to regular milk
- Sharp Cheddar: Shred it yourself rather than buying pre-shredded bags. Fresh-grated melts way better and tastes much stronger
- Real Butter: Don't substitute this. Only true butter gives you that awesome golden outside and rich taste that makes these biscuits so good
- Baking Powder: Make sure it's fresh! Old stuff won't help your biscuits puff up properly
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Step-by-Step Cooking Guide
- Cook Your Sausage
- Get a big skillet hot over medium heat but not smoking-hot. As it cooks, break the sausage into tiny bits. Keep cooking until it's nice and brown, roughly 8-10 minutes. Put it on paper towels to soak up the extra fat.
- Mix Your Dry Stuff
- Stir flour, sugar, and baking powder in a big bowl until they're all mixed together. Dig a hole in the middle for your wet stuff. Slowly add buttermilk, stirring just enough to mix it all. Your batter should be thick but still easy to stir.
- Mix Everything Together
- Gently mix in your cooled sausage pieces. Add your cheese in two separate batches, mixing lightly. Don't stir too much or your biscuits won't be soft.
- Get Ready to Bake
- Put butter in your baking dish and melt it in your hot oven. Keep an eye on it - you want melted butter, not brown butter. Pour your mix over the melted butter. Score it into squares with a knife.
- Bake Until Done
- Put it in your hot oven and don't open the door while baking. Cook until the top turns golden brown. You'll see butter bubbling around the edges when it's done.
When I first tried making these, I wasn't sure about using so much butter. But believe me, that's exactly what gives them that incredible texture - crispy outside with a soft middle. My grandma always told me, "You can't go wrong with butter in baking," and this recipe shows she was totally right.
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I've whipped up these biscuits so many times and they always wow everyone. For regular family breakfasts or special holiday gatherings, they're always the first thing people grab from the table. There's just something about those buttery, flaky bits combined with savory sausage and cheese that nobody can turn down.
Frequently Asked Questions
- → How did they get the name butter swim biscuits?
- The dough is poured straight into melted butter, letting it 'swim' as it cooks for a crispy, buttery crust.
- → Can I use a metal dish to bake these?
- For even cooking and to avoid browning too much, use ceramic or glass pans instead of metal.
- → What’s a quick replacement for buttermilk?
- Mix 1 3/4 cups milk with 1.5 tablespoons vinegar or lemon juice and let it sit for 5 minutes.
- → Can these be prepped the night before?
- They taste best fresh, but you can reheat them at 350°F for a few minutes to enjoy later.
- → Why do you cut the dough before baking?
- It makes the biscuits easier to separate and ensures even baking all around.