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Swim Biscuits Recipe

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★★★★★

4.9 from 112 reviews

Swim Biscuits are savory, flaky biscuits loaded with flavorful breakfast sausage and sharp cheddar cheese. Perfectly tender with a golden crust, these biscuits combine rich butter and tangy buttermilk for a classic Southern-inspired treat that’s ideal for breakfast or brunch.

Ingredients

Scale

Sausage Mixture

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

Biscuit Dough

  • 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
  • 4 tablespoons unsalted butter, divided (2 tablespoons melted, 2 tablespoons cold)
  • 1 cup buttermilk, cold

Finishing

  • 2 tablespoons heavy cream, for brushing (optional)

Instructions

  1. Prepare the Sausage: In a large skillet over medium heat, crumble the breakfast sausage. Cook, stirring occasionally, for 8-10 minutes until browned and cooked through. Drain excess grease and transfer 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 cheddar cheese until evenly distributed.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.
  4. Cut in Butter: Cube the cold butter into small pieces. Add to the dry ingredients and use a pastry blender or fingertips to cut the butter into the flour until it resembles coarse crumbs.
  5. Add Buttermilk: Make a well in the dry ingredients 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: Carefully fold the sausage and cheese mixture into the biscuit dough, avoiding overmixing to keep the biscuits tender.
  7. Shape Biscuits: Lightly flour a work surface and turn the dough out. Pat into a 1-inch thick rectangle.
  8. Cut Biscuits: Use a 2-inch biscuit cutter or sharp knife to cut out biscuits, avoiding twisting to maintain layers.
  9. Re-roll Scraps: Gather dough scraps, pat into a rectangle, and cut more biscuits until all dough is used.
  10. Place on Baking Sheet: Arrange biscuits on a parchment-lined baking sheet, leaving space between each.
  11. Brush with Butter or Cream: Melt remaining butter and brush over biscuit tops, or use heavy cream for a richer finish.
  12. Bake: Bake in a preheated oven at 425°F (220°C) for 15-20 minutes until golden brown and cooked through.
  13. Cool and Serve: Let biscuits cool slightly on the baking sheet before serving warm with butter, jam, or honey.

Notes

  • Do not overmix the dough to ensure tender, flaky biscuits.
  • Use cold butter and buttermilk for best texture in the dough.
  • Brushing with cream instead of butter adds extra richness and a glossy finish.
  • Twisting the biscuit cutter seals the edges and can prevent rising, so avoid twisting when cutting.
  • Serve fresh and warm for optimum flavor and texture.

Keywords: sausage biscuits, breakfast sausage recipe, cheddar biscuits, Southern biscuits, savory biscuits, homemade biscuits, breakfast recipe

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