You’re just a handful of simple ingredients away from creating these incredibly easy and irresistibly creamy Sausage Gravy Butter Swim Biscuits. This innovative recipe combines a hearty breakfast staple into one convenient baking dish, eliminating the need for any complicated kneading, rolling, or cutting of biscuit dough. Get ready to transform your breakfast or brunch with minimal effort and maximum flavor!
Experience the Ultimate Hearty Southern Breakfast: Sausage Gravy Butter Swim Biscuits
Welcome back to another delightful twist on our beloved Butter Swim Biscuits! This time, we’re taking convenience and comfort to a whole new level by merging flaky, buttery biscuits with rich, savory sausage gravy, all baked together in a single dish. These Sausage Gravy Butter Swim Biscuits offer the perfect bite every single time, with tender biscuits generously soaking up the creamy, flavorful gravy during the baking process. The result is an incredibly moist and fluffy biscuit that truly embodies the essence of a comforting Southern breakfast. While traditional biscuits and gravy might seem intimidating to prepare from scratch, this recipe is designed for ease without compromising on taste or texture. You’ll achieve restaurant-quality results with minimal fuss, making it ideal for busy mornings or leisurely weekend brunches. The secret to its simplicity lies in the “butter swim” method, which allows the dough to bake directly in melted butter, creating an unparalleled tenderness and golden crust. And for an extra layer of convenience, this recipe embraces the use of canned sausage gravy, transforming a time-consuming dish into a quick and easy family favorite. However, for those who prefer, a homemade gravy option is always available and equally delicious.
“These are so delicious!! We love all your swim biscuits variations! Thank you for this one! – Brynn”
Frequently Asked Questions About Sausage Gravy Butter Swim Biscuits
Absolutely! While I personally find Libby’s canned gravy to be a fantastic and convenient option for simplifying this recipe, making it incredibly accessible for busy home cooks, you are more than welcome to prepare your gravy from scratch. My goal is always to provide easy, delicious recipes, and using store-bought gravy is a testament to that. There’s absolutely no judgment here – if you’re cooking for your family, whether it’s entirely from scratch or with a little help from the store, it’s still homemade in my book! For those who prefer the authentic taste of a homemade gravy, you can certainly use your favorite recipe. Just ensure you prepare approximately 30 ounces of homemade gravy, which is a little less than 4 cups, to match the quantity provided by the two 15-ounce cans specified in this recipe. This flexibility ensures everyone can enjoy this dish their way, tailored to their preferences and time constraints. For my own trusted recipe, you can refer to my Homemade Sausage Gravy post.
Yes, and it’s a crucial step for achieving perfectly portioned biscuits. However, it’s not “cutting” in the traditional sense of slicing all the way through before baking. Instead, you’ll gently score the dough. This means you’ll drag a knife or a bench scraper lightly across the surface of the dough, creating indentations that mark out individual biscuit portions. This scoring is a simple yet effective technique that prevents the biscuits from baking into one giant, amorphous mass. Once baked, these pre-scored lines make it significantly easier to separate the individual biscuits without tearing or crumbling. It ensures each biscuit is distinct, fluffy, and ready to absorb all that delicious gravy.
Accurate flour measurement is key to perfectly textured biscuits. The most precise method is using a kitchen scale, which measures by weight (grams or ounces) rather than volume. However, if you don’t own a scale, the “scoop and swipe” method is the next best thing and far superior to simply scooping directly with your measuring cup. This technique prevents over-packing the flour, which can lead to dry, dense, or tough biscuits. Here’s a detailed guide to the scoop and swipe method:
- Fluff the flour: Before you even touch your measuring cup, take a spoon or fork and gently stir the flour within its container or bag. This aerates the flour, loosening it and preventing it from becoming compacted. There’s no need for a sifter for this recipe.
- Spoon into the measuring cup: Instead of dipping your measuring cup directly into the flour, use a separate spoon to lightly scoop the flour and transfer it into your dry measuring cup. Continue adding spoonfuls until the flour mounds slightly above the rim of the cup.
- Overfill slightly: Allow the flour to form a gentle mound over the top of the measuring cup. This ensures you have enough to level off without creating gaps.
- Level it off: Using a flat-edged utensil, such as the back of a butter knife or a straight kitchen spatula, gently swipe across the top of the measuring cup. This will remove any excess flour, leaving you with a perfectly level and accurate measurement.
Following this method will help you avoid adding too much flour, which can drastically alter the texture of your biscuits. But don’t worry too much! This butter swim biscuit recipe is quite forgiving. If you accidentally add a touch too much flour, you can usually compensate by adding a bit more buttermilk to the dough until it reaches the correct sticky consistency.
You’ll notice in the recipe card that the buttermilk quantity is given as a range, specifically 1 ¾ to 2 cups. This variability accounts for differences in the type of buttermilk you use, primarily its fat content. Buttermilk comes in various forms, including non-fat, low-fat, and full-fat. Full-fat buttermilk, for instance, tends to be thicker and richer than its lower-fat counterparts. Consequently, if you’re using full-fat buttermilk, you might find that the dough requires a slightly larger quantity to achieve the desired consistency. The key is to pay attention to your dough as you mix. If you observe dry flour patches or the mixture doesn’t feel adequately wet and sticky, it’s a clear indication that more buttermilk is needed. The ideal biscuit dough for this recipe should be noticeably sticky, not dry or crumbly. This recipe is wonderfully forgiving, allowing you to adjust the liquid content as you go to ensure a perfectly moist and tender biscuit every time. Trust your instincts and the feel of the dough!
These delicious Sausage Gravy Butter Swim Biscuits are best enjoyed fresh from the oven, but leftovers can be stored and savored for up to 3 days. To maintain their freshness and flavor, make sure to transfer any remaining biscuits and gravy into an airtight container and refrigerate them promptly. When you’re ready to enjoy them again, simply reheat them gently in the oven or microwave until warmed through. Reheating in the oven at a moderate temperature (around 300°F/150°C) is often preferred, as it helps the biscuits regain some of their original crispness, while the gravy warms evenly. This makes them a perfect make-ahead option for a quick breakfast or an easy meal later in the week.
Essential Ingredients for Sausage Gravy Butter Swim Biscuits:
Crafting these delectable biscuits and gravy requires only a few pantry staples. Each ingredient plays a vital role in achieving that perfect balance of fluffy biscuit and rich, creamy gravy. For precise measurements, please refer to the detailed recipe instructions below.
- All-purpose flour: The foundation of our tender biscuits. Using the correct measuring technique is important for the best texture.
- Baking powder: This leavening agent is crucial for giving the biscuits their lift and fluffy texture. I always opt for aluminum-free baking powder, as some individuals, including myself, can detect a slight metallic aftertaste with traditional varieties. If you’ve ever wondered why your baked goods had an “off” flavor, this might be the reason. Feel free to use either type, depending on your preference and sensitivity.
- Salt: Essential for enhancing the overall flavor of both the biscuits and the gravy, balancing the richness.
- Buttermilk: The tangy acidity of buttermilk reacts with the baking powder, contributing to the biscuits’ signature tenderness and delicate crumb. As noted in the FAQs, the exact amount can vary slightly based on its fat content (non-fat, low-fat, or full-fat). If you don’t have buttermilk on hand, you can easily make a homemade substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it slightly curdles. Learn how to make your own Homemade Buttermilk.
- Libby’s Country Sausage Gravy: This canned gravy is a fantastic shortcut that makes this recipe incredibly quick and easy. Its rich flavor and creamy consistency integrate seamlessly with the biscuits. However, as discussed in the FAQ section, you can absolutely use your favorite homemade sausage gravy recipe if you prefer.
- Salted butter, melted: Butter is not just for flavor here; it’s an integral part of the “butter swim” method, creating that golden, crispy exterior and rich interior. While salted butter is recommended for a balanced flavor, unsalted butter works perfectly fine if that’s what you have. Just ensure it’s melted before use.
- Black pepper: A final sprinkle of freshly ground black pepper adds a wonderful aromatic warmth and a touch of subtle spice, elevating the overall taste of this hearty dish.
Step-by-Step Guide: How to Make Easy Sausage Gravy Butter Swim Biscuits
Follow these simple instructions to create a memorable breakfast or brunch that’s bursting with Southern charm and flavor. Remember, this recipe is designed for ease, so don’t be intimidated by homemade biscuits!
Begin by preheating your oven to a consistent 350°F (175°C). This ensures the oven is at the correct temperature for even baking as soon as your dish is ready. In a large mixing bowl, combine the dry ingredients: all-purpose flour, baking powder, and salt. Use a whisk or fork to thoroughly mix them until well combined. This distributes the leavening agent evenly, which is crucial for fluffy biscuits.
Next, pour in 1 3/4 cups of buttermilk. Using a sturdy spoon or spatula, stir the mixture until a sticky batter forms. The key here is to mix just until combined; overmixing can develop the gluten in the flour too much, leading to tough biscuits. The dough should be sticky and moist, but not overly wet or runny.
If, after mixing, you notice any dry flour patches or the batter seems too stiff, gradually add more buttermilk, a tablespoon at a time, until the desired sticky consistency is achieved. This flexibility accounts for variations in flour and buttermilk. Once the biscuit batter is ready, set it aside briefly.
Now, prepare your baking dish. Pour both cans of Libby’s Sausage Gravy into a 9×9-inch baking dish, spreading it evenly across the bottom. This forms the delicious base for your biscuits.
Carefully transfer the sticky biscuit batter on top of the sausage gravy. Using the back of a spoon or a small spatula, gently spread the batter out evenly across the gravy layer, ensuring it touches all sides of the baking dish. This creates a uniform layer for the biscuits to rise.
Measure out your melted salted butter. Pour approximately half a cup (or one stick) of the melted butter directly over the biscuit dough in the dish. Be sure to reserve about 2 tablespoons of this melted butter, as you’ll use it to brush over the biscuits once they’re baked, adding an extra layer of richness and a beautiful golden sheen.
Using a knife, gently score the biscuit dough into 9 equal squares. You don’t need to cut all the way through the dough to the gravy layer; simply create visible lines on the surface. These scores will act as guides, making it much easier to separate and serve individual biscuits after they’ve finished baking, preventing them from fusing into one large piece.
Place the baking dish on the middle rack of your preheated oven. Bake for approximately 35 to 45 minutes. Baking time can vary slightly depending on your oven, so keep an eye on them. The biscuits are fully cooked when they are golden brown on top, and a fork inserted into the center of the dish can effortlessly separate them, indicating they are cooked through and no longer doughy. If they still feel soft or appear uncooked in the middle, continue baking for a few more minutes until done.
Once the biscuits are baked to perfection, remove the dish from the oven. Take the reserved 2 tablespoons of melted butter and, using a pastry brush, gently brush it over the tops of all the hot biscuits. This adds a final touch of buttery flavor and gives them a lovely sheen.
Allow the Sausage Gravy Butter Swim Biscuits to cool in the dish for about 5 minutes before serving. This brief resting period helps the biscuits set and makes them easier to handle. Finally, sprinkle a generous amount of black pepper over the entire dish for an extra layer of flavor and a beautiful finish. Serve warm and enjoy this incredibly satisfying and easy Southern breakfast!
Craving More Easy & Delicious Recipes? Explore Our Butter Swim Biscuit Variations!
If you loved these Sausage Gravy Butter Swim Biscuits, you’re in for a treat! The butter swim method is incredibly versatile, lending itself to a multitude of sweet and savory variations. From classic breakfast staples to delightful desserts, there’s a butter swim biscuit for every occasion. Discover your next favorite recipe with our curated list of beloved variations:
- Classic Breakfast Butter Swim Biscuits
- Decadent Cinnamon Roll Butter Swim Biscuits
- Sweet Cinnamon Sugar Butter Swim Biscuits
- Refreshing Strawberry Butter Swim Biscuits
- Comforting Apple Pie Butter Swim Biscuits
- Juicy Peach Butter Swim Biscuits
- Traditional Butter Swim Biscuits (a.k.a. Butter Dip Biscuits)
- Wholesome Sweet Potato Butter Swim Biscuits
- Savory Bacon Cheddar Ranch Butter Swim Biscuits
- Fruity Blueberry Butter Swim Biscuits
- Fluffy Butter Swim Yeast Rolls
- Garlicky Cheddar Garlic Butter Swim Biscuits
- Unique Beer Bread Butter Swim Biscuits
- Simple Garlic Butter Swim Biscuits
- Spicy Jalapeno Popper Butter Swim Biscuits
- Light and Fluffy 7Up Butter Swim Biscuits
- Convenient Air Fryer Butter Swim Biscuits
- Hearty Ham and Cheese Butter Swim Biscuits
- The Best Butter Swim Biscuit Recipes (Collection)
- Ultimate Biscuits and Gravy Casserole
- Fun Biscuit and Gravy Bombs
Sausage Gravy Butter Swim Biscuits
Print Recipe
Pin Recipe
10 minutes
35-45 minutes
45-55 minutes
9
Brandie Skibinski
Ingredients
- 2 ½ cups all-purpose flour
- 1 Tablespoon baking powder (aluminum-free recommended)
- 2 teaspoons salt
- 1 ¾-2 cups buttermilk (adjusted for consistency)
- 2 (15 ounce) cans Libby’s Sausage Gravy (or 30 ounces homemade)
- ½ cup (1 stick) salted butter, melted (reserve 2 tablespoons for topping)
- 1 teaspoon black pepper, freshly ground (for garnish)
Instructions
- Preheat your oven to 350° F (175°C).
- In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 Tablespoon baking powder, and 2 teaspoons salt until thoroughly combined.
- Pour in 1 ¾ cups buttermilk. Stir gently with a spoon or spatula until a sticky batter forms. If the batter appears too dry or still has dry flour patches, add additional buttermilk one tablespoon at a time until it’s moist and sticky. Set the batter aside.
- Empty the contents of 2 (15 ounce) cans of Libby’s Sausage Gravy into a 9×9-inch baking dish, spreading it evenly across the bottom.
- Carefully spoon the biscuit batter on top of the sausage gravy. Gently spread it out with the back of a spoon or spatula so that the batter forms an even layer that touches all sides of the baking dish.
- Pour ½ cup (1 stick) of melted salted butter over the biscuit batter. Remember to reserve 2 Tablespoons of the melted butter for brushing on the biscuits after they have baked.
- Using a knife, gently score the biscuit batter into 9 squares. You don’t need to cut all the way through, just score the surface to create guides for separating the biscuits post-baking.
- Bake on the middle rack for 35 to 45 minutes, or until the biscuits are golden brown and a fork inserted into the center separates them easily, indicating they are fully cooked through. If the biscuits still seem doughy, continue to bake until done.
- Once baked, remove the dish from the oven. Brush the tops of the hot biscuits with the reserved 2 Tablespoons of melted butter using a pastry brush.
- Allow the biscuits to cool in the dish for about 5 minutes before serving.
- Sprinkle 1 teaspoon of fresh black pepper on top of the biscuits and gravy, then serve warm and enjoy!
Notes
- For alternative ingredients, substitution tips, or answers to common questions, please refer to the Frequently Asked Questions (FAQ) and ingredient list sections provided above in the article.
- This recipe is quite forgiving, especially with the buttermilk measurement. Adjust as needed to achieve a sticky, moist dough.
Breads, Breakfast, Brunch
American, Southern
Nutrition Information (Estimated per Serving)
| Carbohydrates: 34g
| Protein: 7g
| Fat: 14g
| Sodium: 1082mg
| Fiber: 1g
| Sugar: 4g
Nutritional Disclaimer
Please note that “The Country Cook” is not a certified dietician or nutritionist. All nutritional information provided is an estimate based on the ingredients and preparation methods outlined. If specific calorie counts or other nutritional values are important for your dietary needs, we highly recommend using an online nutritional calculator with the exact brands and quantities of ingredients you use. Nutritional values can vary significantly depending on product brands and ingredient choices.
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