Sausage Cheese Butter Swim Biscuits with Sharp Cheddar
By Marcus Hale
Prep
10 min
Cook
25 min
Total
35 min
Servings
9
Level
Easy
Melting the butter in the baking dish initially allows it to run around throughout the batter during the baking process‚ and the bottoms as well as the sides consequently set firmly into a crisp buttery crust while the middle remains soft․ I prepare these sausage cheese butter swim biscuits when I have a desire for breakfast in neat squares‚ without rolling pin involved․
I combine the buttermilk with the dry ingredients only until it creates a cohesive texture‚ then stop․ The batter does indeed appear to be somewhat lumpy‚ and that is entirely normal․ Knead it for a longer period of time so that the flour brings forth gluten․ That can transform the finished biscuits into variants of toughness․ I use a spatula here‚ along with to fold the cooked sausage plus cheese into only until they spread through the batter․
After the batter goes into the butter mixture‚ spread it gently along the edges․ Then‚ slice nine squares into the dough prior to baking․ That particular cut provides portions that lift out with a smooth manner․ It also creates channels where the butter can flow․ I look for a golden brown top along with a clean toothpick from the center‚ then leave the pan alone for a few minutes during which the crust sets in place․
I serve these warm alongside scrambled eggs for breakfast‚ or place them on the side of garlic parmesan chicken meatloaf at dinner․ They are sufficiently substantial to act as a substitute for a plain roll‚ though the corner square distinctly remains my favorite‚ where the butter has been spread along two sides of the pan's edge․
Why you'll love this recipe
- The butter melts directly in the center of the dish measuring 8x8 inches․ There is no chilled butter in the bowl to incorporate into the flour․
- Fresh baking powder effectively lifts the dough during the 20-25 minute baking process․
- Cooked sausage is incorporated into the batter that has already been mixed with crumbled ingredients․ It spreads throughout the nine distinct portions of the surrounding area․
- Sharp cheddar certainly withstands the sausage as effectively as butter does․
- Employ a spatula to fully mix the batter․ Evenly spread it over the baking dish․
- The knife or bench scraper creates nine distinct squares on the surface of the board․ These squares receive markings before the baking process begins․ Serving is less messy․
Ingredients
- •2 ½ cups all-purpose flour
- •2 tsp granulated sugar
- •4 tsp baking powder (fresh)
- •1 tsp salt
- •½ tsp garlic powder
- •2 cups buttermilk (full-fat preferred)
- •1 cup breakfast sausage (cooked and crumbled)
- •1 cup sharp cheddar cheese (shredded)
- •½ cup unsalted butter (1 stick)
Instructions
- 1
Preheat the oven to 450°F (232°C). Put the 1/2 cup unsalted butter in an 8x8-inch baking dish and melt it in the oven as it preheats, then carefully remove the dish.
- 2
Whisk the flour, sugar, baking powder, salt, and garlic powder together in a large mixing bowl.
- 3
Stir the buttermilk into the dry mixture with a spatula until just combined, leaving the batter lumpy.
- 4
Fold in the cooked sausage and shredded cheddar cheese until evenly distributed.
- 5
Pour the batter into the center of the baking dish over the melted butter and gently spread it to the edges.
- 6
Use a knife or bench scraper to cut the dough into 9 equal squares.
- 7
Bake for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
- 8
Let the biscuits rest in the pan for a few minutes, then serve warm.
FAQ
Nutrition (per serving)
Calories
350
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