Can I use turkey sausage instead of pork sausage?

Absolutely! Turkey sausage works great in these Sausage Cheese Butter Swim Biscuits. Just make sure it's well-seasoned since turkey can be milder than pork. Drain it thoroughly after cooking to prevent excess moisture.

What if my biscuits turn out too dry?

Dry biscuits usually mean overmixing the dough or overbaking. Mix just until combined and check at 20 minutes. The butter swim method should keep them moist, so make sure you're pouring that melted butter evenly over the top.

Can I make these ahead of time?

You can mix the dry ingredients the night before and cook your sausage in advance. However, I recommend mixing the wet ingredients and baking fresh for best texture. The whole process only takes about 35 minutes anyway.

Best Sausage Cheese Butter Swim Biscuits Recipe (Easy Ultimate Comfort Food!)

Name: Sausage Cheese Butter Swim Biscuits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 1 cup buttermilk, cold; 1 pound ground sausage, cooked and drained; 1 cup shredded cheddar cheese; 4 tablespoons unsalted butter, melted

Sausage Cheese Butter Swim Biscuits

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Easy one-pan biscuits loaded with sausage and cheese, swimming in butter. No rolling or cutting required.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 9 biscuits 1x
Category: Breakfast
Method: Bake
Cuisine: American

Ingredients

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2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 cup buttermilk, cold
1 pound ground sausage, cooked and drained
1 cup shredded cheddar cheese
4 tablespoons unsalted butter, melted

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Instructions

Preheat oven to 400°F (200°C) and grease a 9×9 inch baking dish.
Whisk together flour, baking powder, and salt in a large bowl.
Cut cold cubed butter into dry ingredients using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces, about 2-3 minutes.
Stir in buttermilk, cooked sausage, and shredded cheddar just until combined, about 15-20 stirs maximum. Do not overmix.
Spread batter evenly into prepared baking dish.
Pour melted butter evenly over the top of the batter.
Bake for 20-25 minutes until top is golden brown and a toothpick inserted in center comes out clean, or internal temperature reaches 190°F.
Let cool for 5 minutes before cutting into squares and serving warm.

Notes

Use very cold butter and buttermilk for flakiest texture. Keep ingredients chilled until ready to use.
Drain cooked sausage thoroughly on paper towels to prevent greasy biscuits.
Substitute Monterey Jack or pepper jack cheese for variation. Add cayenne pepper for heat.
These freeze well for up to 2 months. Reheat from frozen at 375°F for 12-15 minutes.

Nutrition

Serving Size: 1 biscuit
Calories: 385 kcal
Sugar: 2 g
Sodium: 680 mg
Fat: 26 g
Saturated Fat: 14 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 16 g
Cholesterol: 85 mg

Find it online: https://www.benefitiany.com/sausage-cheese-butter-swim-biscuits/