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Biscuit Breakfast: Sausage, Cheese, and Butter Swim Biscuits

Biscuit Breakfast: Sausage, Cheese, and Butter Swim Biscuits
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A comforting Southern-inspired breakfast featuring flaky biscuits topped with a rich, savory sausage gravy infused with sharp cheddar cheese and butter. This easy-to-make dish combines warm, tender biscuits swimming in a cheesy sausage sauce, perfect for family breakfasts or weekend brunches.

Ingredients

Scale

Biscuits

  • 4–6 flaky biscuits (store-bought or homemade)

Sausage Gravy

  • 1 lb breakfast sausage
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk or cream (use part cream for richness if desired)
  • 1 cup sharp cheddar cheese, shredded
  • Salt, to taste
  • Black pepper, to taste
  • Optional herbs (e.g., parsley, chives)

Instructions

  1. Prepare the Sausage Gravy: Cook the breakfast sausage in a large skillet over medium heat, breaking it apart until fully browned and slightly crispy. Drain excess fat, leaving some to build flavor for the gravy base.
  2. Make the Roux: Add butter to the skillet with the cooked sausage and melt completely. Stir in flour and cook for 1-2 minutes until golden and fragrant to form a roux that will thicken the sauce.
  3. Add Milk and Simmer: Slowly whisk in milk or cream, breaking up any lumps as you go. Cook and stir continuously until the mixture thickens to a creamy gravy consistency. Season with salt, pepper, and optional herbs to taste.
  4. Incorporate Cheese: Stir shredded sharp cheddar cheese into the gravy, allowing it to melt fully and create a rich, cheesy flavor throughout the sauce.
  5. Warm the Biscuits: Heat store-bought biscuits per package instructions or bake homemade biscuits until golden. Place warm biscuits on serving plates ready to be topped.
  6. Assemble and Serve: Generously ladle the sausage and cheese gravy over the warm biscuits so they soak up the buttery, savory sauce. Serve immediately for best texture and flavor.

Notes

  • Adjust the milk quantity to keep the gravy thick but pourable, so biscuits are coated but not drowned.
  • Use real shredded cheese (not pre-shredded) for smoother melting and richer taste.
  • Do not overbake biscuits; keep them soft inside to absorb the gravy well.
  • Season gradually and taste frequently to avoid over-salting.
  • Swap part of the milk with heavy cream for a creamier gravy.

Nutrition

Keywords: breakfast, biscuits, sausage gravy, cheddar cheese, Southern breakfast, brunch, comfort food

Find it online: https://mydishez.com/biscuit-breakfast-sausage-cheese-and-butter-swim-biscuits/