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High Protein Sausage Cheese Butter Swim Biscuits

High Protein Sausage Cheese Butter Swim Biscuits
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These ultra-tender biscuits are drenched in melted butter and packed with crumbled sausage and sharp cheddar. The swim method creates a buttery, flaky interior with a golden crisp bottom, while every serving delivers over 20 grams of protein.

Ingredients

Scale
  • 8 oz breakfast sausage, raw, casings removed
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1 cup full-fat Greek yogurt
  • 1 cup shredded sharp cheddar cheese (about 4 oz), divided
  • 1 large egg
  • 2 tablespoons chopped fresh chives (optional, for garnish)

Instructions

  1. Preheat oven to 375°F / 190°C. Melt 1/2 cup unsalted butter in a small saucepan over low heat until fully liquid. Pour the melted butter into a 8×8 inch square baking dish and tilt to coat the bottom evenly. Set the dish aside while you prepare the biscuit batter.
  2. In a medium skillet over medium-high heat, add the 8 oz breakfast sausage. Cook, breaking the sausage into small crumbles with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a paper towel-lined plate to drain excess fat. Set aside to cool slightly.
  3. In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon garlic powder until evenly combined. The baking powder must be fresh for proper rise.
  4. In a separate medium bowl, combine 1 cup full-fat Greek yogurt, 1 large egg, and 3/4 cup of the shredded cheddar cheese (reserve the remaining 1/4 cup for topping). Stir until just blended. Do not overmix; a few small lumps are fine.
  5. Pour the wet mixture into the dry ingredients. Stir with a rubber spatula or wooden spoon just until a shaggy, cohesive dough forms. Overworking will result in tough biscuits. The dough will be thick but slightly sticky.
  6. Gently fold in the cooked sausage crumbles and the optional chives (if using) until evenly distributed. Be careful not to overmix; 6-8 turns of the spatula should be sufficient.
  7. Turn the dough out onto a lightly floured work surface. With floured hands, pat the dough into a 1/2-inch thick rectangle, about 8×6 inches. Using a bench scraper or a sharp knife, cut the dough into 9 equal squares (roughly 2.5×2 inches each). A clean cut ensures even layers.
  8. Arrange the dough squares in the prepared baking dish over the melted butter, placing them close together but not overlapping. They will spread and rise as they bake, creating the signature swim effect.
  9. Sprinkle the remaining 1/4 cup shredded cheddar cheese evenly over the tops of the dough squares. This cheese will melt and form a golden crust during baking.
  10. Place the baking dish in the preheated oven on the middle rack. Bake for 22-25 minutes, until the biscuits are deep golden brown on top and the edges are bubbling with butter. A toothpick inserted into the center should come out clean, and an internal thermometer should read 200°F / 93°C for doneness.
  11. Remove the dish from the oven and let it rest on a wire rack for 5 minutes. This allows the butter to reabsorb slightly and the biscuits to set, making them easier to lift. Serve warm, spooning any extra buttery sauce from the pan over the biscuits if desired.

Notes

Storage: Store leftover biscuits in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each biscuit individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Reheat: For best texture, reheat in a 350°F / 177°C oven for 10-12 minutes, or until warmed through and edges are crisp again. Alternatively, microwave on high for 30-45 seconds, but note the texture will be softer. For a protein boost, serve with a side of scrambled eggs or add a scoop of unflavored protein powder to the dry ingredients (reduce flour by 2 tablespoons per scoop).

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-sausage-cheese-butter-swim-biscuits/