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Imagine this: soft, airy biscuits bathing in buttery goodness, packed with tasty sausage and gooey cheese. These morning biscuits bring the kind of breakfast comfort that'll have you jumping out of bed. No complicated steps—just combine, dump, and let your oven do its thing.
We found these biscuits during a lazy family breakfast, and they've become what we always make when friends stay over. Even my super fussy nephew always wants more, which really tells you how good they taste.
Key Ingredients
- Breakfast Sausage: Pick whatever type you like, from mild to hot. I really love using the sage kind for that wonderful smell that fills up the house
- Buttermilk: This isn't optional! It gives these biscuits their soft, puffy texture. If you're out, mix some lemon juice with regular milk
- Sharp Cheddar: Skip the pre-packaged stuff and grate it yourself. Fresh cheese melts way better and tastes much more flavorful
- Real Butter: Don't even think about substitutes. Real butter creates that amazing golden outside and rich taste that makes everyone want seconds
- Baking Powder: Make sure it's new! Old powder won't give you those tall, fluffy biscuits you want
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Step-by-Step Cooking Guide
- Cook Your Sausage
- Warm up a big pan over medium heat until it's hot but not smoking. Break up the sausage while it cooks. Keep going until it's nice and brown, around 8-10 minutes. Put it on paper towels to get rid of the extra fat.
- Mix Dry Stuff
- Combine flour, sugar, and baking powder in a big bowl until everything's mixed well. Make a hole in the middle for your wet stuff. Add buttermilk bit by bit, mixing just enough. You want thick batter that you can still stir easily.
- Add Main Ingredients
- Gently mix in your cooled sausage bits. Then add your cheese in two parts, folding in lightly. Don't mix too much or your biscuits won't be soft.
- Get Ready to Bake
- Melt your butter in your baking dish inside the hot oven. Keep an eye on it - you want melted butter, not brown butter. Pour your mixture over the melted butter. Take a knife and mark squares in the top.
- Bake Until Done
- Put in the hot oven and don't open that door! Cook until the top turns golden brown. You'll know they're done when butter bubbles around the edges.
When I first tried making these, I wasn't sure about using so much butter. But believe me, that's exactly what makes the texture so special - crunchy outside, fluffy inside. My grandma always told me, "You can't go wrong with butter in baking," and these biscuits show she was right.
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I've whipped up these biscuits so many times, and they always get rave reviews. For regular family breakfasts or special holiday get-togethers, they're always the first thing everyone grabs. Those buttery, flaky layers with savory sausage and cheese just can't be beat.
Frequently Asked Questions
- → What's the deal with butter swim biscuits?
- You pour the mix over melted butter in the dish. As it bakes, the biscuits 'float' in it, making them crispy outside and tender inside.
- → Can I use a metal dish instead?
- It's better to go with ceramic or glass dishes. They heat more evenly and prevent edges from over-baking.
- → How do I make buttermilk if I’m out?
- Combine 1.5 tablespoons of vinegar or lemon juice with 1 3/4 cups of milk, let it sit a few minutes, and you're good to go.
- → Can these be prepped early?
- They’re best fresh, but you can warm leftovers in the oven at 350°F to revive them.
- → Why score before baking?
- Making cuts beforehand helps separate the biscuits later and ensures they cook just right.