Hash Brown Crust Quiche with Ham and Sharp Cheddar Recipe
Sausage Cheese Butter Swim Biscuits are the ultimate comfort food, combining savory breakfast sausage, sharp cheddar cheese, and flaky buttery biscuits baked to golden perfection. These biscuits are rich, tender, and perfect for breakfast sandwiches or as a delicious side dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Sausage and Cheese Mixture
- 1 pound breakfast sausage
- 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
- 2 tablespoons cold unsalted butter, cubed
- 1 cup cold buttermilk
- 2 tablespoons unsalted butter, melted
- 2 tablespoons heavy cream, for brushing (optional)
Instructions
- Cook the Sausage: In a large skillet over medium heat, crumble and cook the breakfast sausage for 10 minutes, stirring occasionally until browned and cooked through. Drain excess grease by transferring to a paper towel-lined plate and let cool slightly.
- Prepare Sausage and Cheese Mixture: In a medium bowl, combine the slightly cooled cooked sausage with the shredded sharp cheddar cheese, tossing to mix evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper until well combined.
- Cut in Cold Butter: Add cold cubed butter to the dry ingredients and use a pastry blender or fingertips to cut the butter in until the mixture resembles coarse crumbs with visible small butter pieces.
- Add Buttermilk: Make a well in the center of the dry ingredients and pour in cold buttermilk. Gently stir until just combined; the dough should be shaggy and sticky.
- Incorporate Sausage and Cheese: Gently fold the sausage and cheese mixture into the biscuit dough, taking care not to overmix.
- Shape Biscuits: Lightly flour a work surface and turn out the dough. Pat into a 1-inch thick rectangle. Using a 2-inch biscuit cutter, cut biscuits without twisting the cutter. Repat dough scraps and cut remaining biscuits.
- Prepare for Baking: Place biscuits on a parchment-lined baking sheet. Brush tops with melted butter, or optionally, with heavy cream for extra richness and shine.
- Bake Biscuits: Bake in a preheated oven at 425°F for 20 minutes until golden brown and fully cooked.
- Cool and Serve: Remove from oven and let cool slightly on the baking sheet before serving warm.
Notes
- Use cold buttermilk and cold butter for flaky, tender biscuits.
- Do not overmix dough to avoid tough biscuits.
- Brush biscuits with melted butter or heavy cream for a golden crust.
- Try adding herbs like rosemary or thyme to the dough for extra flavor.
- Store biscuits airtight at room temperature for 2 days or freeze up to 2 months.
- Reheat frozen biscuits at 350°F for 10-15 minutes until warmed through.
