Hash Brown Crust Quiche with Ham and Sharp Cheddar Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.5 from 18 reviews
Sausage Cheese Butter Swim Biscuits are the ultimate comfort food, featuring flaky, buttery biscuits filled with savory breakfast sausage and sharp cheddar cheese. Baked in a bath of melted butter, these golden biscuits offer a rich, tender crumb with a crispy bottom crust, perfect for breakfast or a hearty snack.
2 tablespoons heavy cream, for brushing (optional)
Instructions
Cook the Sausage: In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and cooked through, about 10 minutes. Drain any excess grease and set sausage aside to cool slightly.
Prepare the Sausage and Cheese Mixture: In a medium bowl, combine the slightly cooled sausage with the shredded cheddar cheese, tossing to mix evenly.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and black pepper to ensure even distribution of leavening agents.
Cut in Cold Butter: Add cubed cold butter to the dry ingredients. Using a pastry blender or fingertips, cut the butter into the mixture until it resembles coarse crumbs with visible small chunks of butter.
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 slightly sticky—do not overmix.
Fold in Sausage and Cheese: Gently fold the sausage and cheese mixture into the biscuit dough, incorporating evenly without overworking.
Shape the Biscuits: Lightly flour a clean surface and turn out the dough. Pat into a 1-inch thick rectangle. Using a 2-inch biscuit cutter, cut out biscuits without twisting the cutter to keep edges clean.
Re-roll Dough Scraps: Gather scraps, gently pat back into rectangle and cut remaining biscuits. Avoid overworking the dough to maintain tenderness.
Prepare Baking Sheet: Place biscuits on a parchment-lined baking sheet. Melt remaining 2 tablespoons butter and brush the tops of biscuits with the melted butter. Optionally, brush tops with heavy cream for extra shine and richness.
Bake Biscuits: Bake in a preheated 425°F oven for 20 minutes or until golden brown and cooked through.
Cool and Serve: Remove from oven and let cool slightly. Serve warm with butter, jam, honey, or use for breakfast sandwiches.
Notes
Use cold butter and buttermilk for flaky biscuits.
Do not overmix dough to avoid tough biscuits.
Cut biscuits without twisting to ensure even rising.
Bake at high temperature for a golden crust and proper rise.
Store leftovers in an airtight container at room temperature for 2 days or freeze for up to 2 months.
Reheat frozen biscuits at 350°F for 10-15 minutes until warm.
Customize biscuits by adding herbs, different cheeses, or spices.
