Breakfast Butter Swim Biscuits Recipe

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I’ve always had a soft spot for buttery, flaky biscuits in the morning—but when I first tried these Breakfast Butter Swim Biscuits, I knew I had stumbled onto something even better. Imagine golden layers soaked in rich, melted butter and stuffed with sizzling breakfast sausage and gooey cheddar cheese. These biscuits practically melt in your mouth, and they’re hearty enough to keep you full all morning.

What makes this recipe a game changer is how effortless it is. You don’t need any fancy ingredients or equipment. The biscuit dough is simple, the fillings are classic, and everything bakes together in one glorious, butter-drenched pan. Whether you’re feeding a hungry family on a weekend or prepping for the week ahead, this breakfast is comforting, satisfying, and always a crowd-pleaser.

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Why You’ll Love This Breakfast Butter Swim Biscuits Recipe

• Unbelievably buttery: These biscuits bake in a pool of melted butter, giving every bite rich, golden flavor and a perfect crust.
• Stuffed with goodness: Packed with savory sausage and sharp cheddar, they’re like breakfast sandwiches without the extra fuss.
• Easy to make: No rolling or cutting—just mix, layer, and bake.
• Freezer-friendly: Great for meal prep or make-ahead breakfasts.
• Versatile: Swap out fillings or add extras like jalapeños or scrambled eggs.

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What Kind of Sausage and Cheese Should I Use?

When it comes to making Breakfast Butter Swim Biscuits, the choice of sausage and cheese plays a big role in the flavor. I love using mild breakfast sausage because it adds just the right amount of savory without overpowering the buttery biscuit. But if you enjoy a little kick in the morning, spicy sausage or chorizo is a fantastic option. It gives the biscuits a bold, flavorful edge.

As for cheese, sharp cheddar is my go-to—it melts beautifully and brings a deep, tangy richness that balances out the sausage. But don’t stop there. Try pepper jack for spice lovers, or go with a smoked gouda or gruyère if you want to elevate the flavor even more. Just make sure it’s a cheese that melts well and complements the buttery base.

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Options for Substitutions

These biscuits are flexible, which is part of what makes them so fun to make. Here are a few smart substitutions you can try depending on what you have on hand or your dietary preferences:

• Sausage alternatives: Swap in turkey sausage, chicken sausage, or even plant-based sausage crumbles for a lighter or vegetarian twist.
• Cheese swaps: Use mozzarella for a milder flavor, Colby jack for extra creaminess, or a vegan cheese blend if you’re avoiding dairy.
• Add-ins: Stir in some sautéed onions, bell peppers, or spinach for extra flavor and nutrition.
• Dairy-free: Use plant-based butter and milk alternatives if you’re keeping it dairy-free. Just pick ones with a neutral or slightly savory flavor.
• Gluten-free: Substitute your favorite 1:1 gluten-free baking mix in place of all-purpose flour to make them gluten-friendly.
• Egg lovers: Add a layer of scrambled eggs between the sausage and cheese for a fuller breakfast bite.

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Ingredients for Breakfast Butter Swim Biscuits

Let’s break down the ingredients that make these biscuits so rich, flaky, and packed with breakfast flavor. Each one plays a role in building those buttery layers and mouthwatering filling.

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• All-purpose flour
  This forms the base of your biscuit dough. It gives structure and allows the biscuits to rise while staying tender.
• Baking powder
  A powerful leavening agent that helps the biscuits puff up in the oven, creating those soft, fluffy layers.
• Sugar
  A small touch of sweetness balances the saltiness from the butter, sausage, and cheese without making the biscuits taste sugary.
• Salt
  Just enough to enhance all the flavors without overwhelming the rich, buttery taste.
• Buttermilk
  This adds a subtle tang and reacts with the baking powder for even more lift. It also helps keep the biscuits soft inside.
• Butter (melted)
  The star of the show! The biscuits bake in a pool of butter, which creates a crispy golden crust on the outside and deep buttery flavor in every bite.
• Breakfast sausage (cooked and crumbled)
  This brings in savory protein and that classic breakfast flavor. Cooking it ahead ensures it doesn’t release grease into the dough while baking.
• Shredded cheddar cheese
  Melty, sharp, and totally satisfying. It blends beautifully with the sausage and adds that irresistible cheesy stretch when you pull the biscuits apart.

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Step 1: Cook the Sausage

Start by browning your breakfast sausage in a skillet over medium heat. Use a spoon or spatula to break it up into small crumbles as it cooks. Once it’s no longer pink and nicely browned, drain off any excess grease and set it aside to cool slightly.

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Step 2: Preheat and Prep the Pan

Preheat your oven to 450°F (232°C). While it’s heating, pour melted butter into a 9×9-inch baking dish (or similar size). Make sure the butter coats the bottom evenly—this is what gives the biscuits their signature golden, crispy base.

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Step 3: Make the Biscuit Dough

In a large bowl, whisk together your flour, baking powder, sugar, and salt. Pour in the buttermilk and stir just until everything comes together. The dough will be slightly sticky, and that’s perfect.

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Step 4: Layer in the Fillings

Divide the dough in half. Gently press one half of the dough into the buttered baking dish. It doesn’t have to be perfect—just spread it out evenly. Sprinkle the cooked sausage over the top, followed by an even layer of shredded cheddar cheese.

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Step 5: Top and Score the Dough

Take the remaining half of the dough and press it on top of the sausage and cheese. Try to cover everything without pressing down too hard. Then, using a sharp knife or bench scraper, gently score the dough into 9 squares. This helps the butter seep into every edge and makes cutting easier after baking.

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Step 6: Bake to Perfection

Slide the dish into your preheated oven and bake for 25–30 minutes, or until the top is golden brown and crispy, and you see butter bubbling up around the edges.

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How Long to Cook the Breakfast Butter Swim Biscuits

These biscuits bake best at 450°F (232°C) for 25 to 30 minutes. You’ll know they’re done when the top is a deep golden brown and the edges are slightly crisp from the butter bubbling up. The middle should spring back slightly when pressed, and a toothpick inserted into the center should come out clean (though cheesy residue is okay!).

If you notice the top browning too quickly, loosely cover the dish with foil for the last 5–10 minutes of baking to prevent over-browning while the inside finishes cooking.

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Tips for Perfect Breakfast Butter Swim Biscuits

1. Use cold buttermilk

Even though the butter is melted, using cold buttermilk helps create steam as the biscuits bake, giving them a fluffier interior.

2. Don’t overmix the dough

Mix until just combined. Overmixing can make the biscuits dense and tough instead of light and tender.

3. Press gently

When layering the dough into the pan, press it down gently with your hands or a spatula. No need to flatten it perfectly—rustic is good!

4. Cook sausage thoroughly

Make sure your sausage is fully cooked and drained before adding it to the dough to avoid extra grease or sogginess.

5. Shred your own cheese

Pre-shredded cheese contains anti-caking agents that can affect melting. For the best gooey texture, grate a block of cheese yourself.

6. Use a glass or metal baking dish

Avoid ceramic if possible, as it may require extra baking time. A glass or metal pan gives you a crispier, golden crust.

7. Let them rest before cutting

Once out of the oven, give the biscuits 5 minutes to rest so the layers set up and are easier to slice.

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Watch Out for These Mistakes While Cooking

Even though Breakfast Butter Swim Biscuits are super forgiving, a few simple mistakes can get in the way of that buttery perfection. Here’s what to avoid:

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• Using warm buttermilk
  Cold buttermilk reacts better with baking powder and helps with lift. Warm or room-temp milk won’t give you that tender interior.
• Overmixing the dough
  Once the wet and dry ingredients come together, stop mixing. Overworked dough leads to tough biscuits with little rise.
• Skipping the scoring step
  Scoring the dough into squares before baking allows the butter to seep into every edge and gives you clean, easy-to-cut pieces later.
• Undercooking the sausage
  If the sausage is still releasing grease, it’ll soak into your dough and throw off the texture. Always cook it until browned and crumbly.
• Not using enough butter
  This is not the time to skimp—using the full amount of melted butter is what makes these biscuits rich, golden, and deliciously crispy on the bottom.
• Using a too-small dish
  A baking dish that’s too small will crowd the dough and may result in uneven cooking. Stick to a 9×9-inch pan or slightly larger.
• Overbaking
  If you leave them in too long, the bottoms may become overly crispy or even burnt. Keep an eye on them after the 25-minute mark.

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What to Serve With Breakfast Butter Swim Biscuits?

These biscuits are a meal on their own, but they also pair beautifully with all sorts of breakfast sides and beverages. Here are some of my favorite serving ideas:

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Crispy Bacon

A salty, crunchy side to balance the buttery richness of the biscuits.

Scrambled Eggs

Keep it classic with soft, fluffy scrambled eggs for added protein.

Fresh Berries or Fruit Salad

Bright and juicy fruit helps cut through the savory fat and keeps things refreshing.

Fresh-Squeezed Orange Juice

The acidity and sweetness of OJ complement the biscuit’s richness beautifully.

Hot Coffee or Cold Brew

Perfect for dunking a corner of biscuit or just savoring between bites.

Pickled Jalapeños or Relish

Add some tang and heat for an exciting flavor contrast.

A Drizzle of Hot Honey

If you like a sweet-salty combo, a touch of honey over the top is divine.

Sautéed Greens or Roasted Veggies

Add some nutrients to your plate with kale, spinach, or roasted asparagus.

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Storage Instructions

One of the best things about Breakfast Butter Swim Biscuits is how well they store—so you can make a batch and enjoy them throughout the week. Here’s how to keep them fresh:

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Room Temperature

If you plan to eat them within 1–2 days, keep them in an airtight container at room temperature. Just be sure they’re completely cooled before storing to prevent moisture buildup.

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Refrigerator

For longer freshness (up to 5 days), store the biscuits in the fridge. Wrap them tightly in foil or place in a sealed container. Reheat in the oven or air fryer at 350°F for about 5–8 minutes to regain that crisp edge.

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Freezer

These biscuits freeze beautifully! Once cooled, wrap each square in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat directly from frozen at 375°F for 15–20 minutes or until heated through.

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Estimated Nutrition

Here’s a rough estimate for one biscuit (based on a 9-square batch with sausage and cheddar):

• Calories: 380–420
• Fat: 27g
• Saturated Fat: 14g
• Carbohydrates: 25g
• Sugar: 2g
• Protein: 11g
• Sodium: 520mg
• Fiber: 1g

Note: Nutrition will vary based on the type of sausage, cheese, and exact ingredient brands used.

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Frequently Asked Questions

How do I know when the biscuits are done?

They should be golden brown on top and bubbling around the edges. A toothpick inserted into the center should come out clean or with just a bit of melted cheese—not wet dough.

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Can I use pre-cooked or frozen sausage?

Yes! Just thaw and crumble fully cooked frozen sausage before layering it in. It’s a great shortcut, especially for busy mornings.

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What if I don’t have buttermilk?

No problem—just mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk, let it sit for 5 minutes, and use as a substitute. It gives a similar tang and texture.

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Can I make them ahead of time?

Absolutely. You can assemble the entire dish (except for baking) and refrigerate it overnight. Let it sit at room temperature while the oven preheats, then bake as usual in the morning.

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Can I double the recipe?

Yes, just use a 9×13-inch baking dish and adjust baking time slightly—likely 5 to 10 minutes longer depending on your oven.

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Are these good for meal prep?

They’re fantastic for meal prep. Store slices individually and reheat as needed for a grab-and-go breakfast that still feels homemade.

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Can I make it vegetarian?

Definitely. Use a plant-based sausage substitute or leave out the meat entirely and add extra veggies like sautéed mushrooms, onions, or spinach.

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What if I want a spicier version?

Use hot breakfast sausage or mix in diced jalapeños, pepper jack cheese, or even a sprinkle of crushed red pepper in the dough.

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Conclusion

Breakfast Butter Swim Biscuits are the ultimate comfort food with minimal fuss—golden, cheesy, sausage-stuffed layers soaked in butter and baked to perfection. Whether you’re serving a crowd or stocking your freezer with ready-to-go breakfasts, these biscuits deliver every time. They’re easy to make, endlessly customizable, and completely irresistible. If you’ve been craving a warm, satisfying breakfast that feels indulgent but is effortless to throw together—this recipe is it.

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