Introduction

Swim Biscuits are savory, cheesy breakfast treats packed with flavorful sausage and sharp cheddar. These golden, flaky biscuits are perfect for a hearty morning meal or brunch with family and friends.

Two stacked biscuit sandwiches are shown on a white plate with brown edges. Each sandwich has three layers: the top golden-brown biscuit layer with melted, bubbly cheese and small green herb pieces, the middle layer with visible browned sausage bits mixed with melted cheddar cheese in orange and yellow tones, and the bottom biscuit layer that is fluffy and light with a slightly crispy edge. The plate is set on a wooden surface with a dark metal fork resting to the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound breakfast sausage (I prefer Jimmy Dean regular)
4 tablespoons unsalted butter, divided (2 tablespoons melted, 2 tablespoons cold)
2 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup buttermilk, cold
4 ounces sharp cheddar cheese, shredded (about 1 cup)
2 tablespoons heavy cream, for brushing (optional)

Instructions

Step 1: In a large skillet over medium heat, crumble the breakfast sausage. Cook, stirring occasionally, until browned and cooked through, about 8-10 minutes. Drain any excess grease and transfer to a paper towel-lined plate to cool slightly.
Step 2: In a medium bowl, combine the slightly cooled cooked sausage and shredded cheddar cheese. Toss gently to mix evenly.
Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.
Step 4: Cut the cold butter into small cubes. Add the butter to the dry ingredients and use a pastry blender or your fingertips to cut it in until the mixture looks like coarse crumbs.
Step 5: Make a well in the center of the dry ingredients and pour in the cold buttermilk. Stir gently until just combined; the dough will be shaggy and slightly sticky.
Step 6: Carefully fold the sausage and cheese mixture into the dough without overmixing.
Step 7: Lightly flour a clean surface and turn the dough out onto it. Pat the dough into a rectangle about 1 inch thick.
Step 8: Using a 2-inch biscuit cutter or a sharp knife, cut out biscuits without twisting the cutter to avoid sealing the edges.
Step 9: Gather the dough scraps, pat into a rectangle again, and cut out additional biscuits. Repeat until all dough is used.
Step 10: Place the biscuits on a baking sheet lined with parchment paper.
Step 11: Melt the remaining 2 tablespoons of butter and brush it over the tops of the biscuits. Alternatively, brush with heavy cream for a richer finish.
Step 12: Bake in a preheated oven at 425°F (220°C) for 15-20 minutes or until the biscuits are golden brown and cooked through.
Step 13: Remove from the oven and let the biscuits cool slightly on the baking sheet before serving. Enjoy warm with butter, jam, or honey.

Tips & Variations

For extra flavor, try adding chopped fresh herbs like chives or parsley to the dough.
Use spicy sausage for a bit of heat, or substitute with turkey sausage for a leaner option.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
Brush with heavy cream instead of butter to give the biscuits a slightly softer and richer crust.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat in a warm oven or toaster oven to restore crispness before serving.

How to Serve

A stack of three square breakfast sandwiches sit on a white plate with a brown rim on a white marbled texture. Each sandwich has three visible layers: the top layer is golden brown melted cheese with small green herb pieces on the top sandwich; the middle layer is a light, fluffy biscuit-like bread with a slightly crispy texture; the inner layer shows cooked ground sausage with a crumbly texture. The cheese oozes out between the layers, adding a rich yellow-orange tone. A silver fork rests beside the bottom sandwich. The background is softly blurred with warm tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sausage for this recipe?

Yes, just thaw the sausage completely and drain any excess moisture before cooking to avoid soggy biscuits.

What can I use if I don’t have a biscuit cutter?

You can use a sharp knife or a drinking glass to cut the dough into rounds or squares. Avoid twisting the cutter to keep the biscuits fluffy.