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Swim Biscuits Recipe

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★★★★★

4.8 from 104 reviews

These Swim Biscuits are savory, flaky, and packed with hearty sausage and sharp cheddar cheese. Perfect for breakfast or brunch, these biscuits combine classic Southern flavors with a tender, buttery crumb. Made with simple ingredients and baked to golden perfection, they’re sure to please the whole family.

Ingredients

Scale

Sausage Mixture

  • 1 pound breakfast sausage (preferably Jimmy Dean regular)
  • 4 ounces sharp cheddar cheese, shredded (about 1 cup)

Biscuit Dough

  • 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 cold buttermilk

For Brushing (Optional)

  • 2 tablespoons heavy cream or melted butter

Instructions

  1. Prepare the Sausage: In a large skillet over medium heat, crumble the breakfast sausage and cook, stirring occasionally until browned and cooked through, about 8-10 minutes. Drain excess grease and transfer the sausage to a paper towel-lined plate to cool slightly.
  2. Combine Sausage and Cheese: In a medium bowl, mix the slightly cooled cooked sausage with the shredded sharp cheddar cheese, tossing gently to combine evenly.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and black pepper.
  4. Cut in Butter: Cut the cold butter into small cubes and add to the dry ingredients. Using a pastry blender or fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
  5. Add Buttermilk: Make a well in the center of the flour mixture and pour in the cold buttermilk. Gently stir until just combined. The dough will be shaggy and slightly sticky.
  6. Fold in Sausage and Cheese: Gently fold the sausage and cheese mixture into the biscuit dough being careful not to overmix to preserve flakiness.
  7. Shape Biscuits: Lightly flour a clean surface and turn dough out onto it. Pat dough gently into a 1-inch thick rectangle.
  8. Cut Biscuits: Using a 2-inch biscuit cutter or sharp knife, cut out biscuits without twisting the cutter to avoid tough edges.
  9. Re-roll Scraps: Gather dough scraps gently, pat back into a rectangle, and cut out additional biscuits. Repeat until all dough is used.
  10. Place on Baking Sheet: Arrange biscuits on a parchment-lined baking sheet, spacing them slightly apart.
  11. Brush with Butter or Cream: Melt the remaining 2 tablespoons of butter and brush the biscuit tops, or alternatively brush with heavy cream for extra richness.
  12. Bake: Bake in a preheated 425°F (220°C) oven for 15-20 minutes until biscuits are golden brown and fully cooked.
  13. Cool and Serve: Remove from oven and allow to cool slightly on the baking sheet. Serve warm with butter, jam, or honey.

Notes

  • Do not twist the biscuit cutter when cutting to keep the biscuits flaky and tender.
  • Use cold butter and buttermilk to enhance the dough’s flakiness.
  • For extra richness, brush with heavy cream instead of butter before baking.
  • Leftover biscuits can be reheated in a toaster oven or oven for best texture.
  • Substitute breakfast sausage with spicy sausage for a kick or use turkey sausage for a leaner option.

Keywords: sausage biscuits, breakfast biscuits, cheesy biscuits, Southern biscuits, savory biscuits, cheddar sausage biscuits

Find it online: https://biteandenjoy.com/swim-biscuits-recipe/