Sausage Gravy Butter Swim Biscuits
Fluffy butter swim biscuits bake over creamy sausage gravy for an easy, comforting one-dish Southern breakfast.
Ingredients
Biscuit Batter
- 2 1/2 cups all-purpose flour Spoon and level carefully; do not pack.
- 1 Tbsp baking powder Check the expiration date for maximum lift.
- 2 tsp salt Standard table salt works well.
- 1 3/4 to 2 cups buttermilk Start with 1 3/4 cups and add more as needed.
Gravy and Butter
- 2 15-ounce cans Libby's Sausage Gravy Pour directly into the baking dish.
- 1/2 cup salted butter Melted; reserve 2 tablespoons for finishing.
- 1 tsp black pepper Freshly cracked pepper is recommended.
Instructions
- Preheat the oven to 450°F. While it heats, prepare the biscuit batter.
- In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Pour in 1 3/4 cups of buttermilk and gently stir until a very wet, sticky dough forms. Add a little more buttermilk if any dry flour remains. Do not overmix.
- Pour both cans of Libby's Sausage Gravy into the bottom of a deep 9x9-inch ungreased baking dish. Spread the gravy evenly into the corners.
- Gently scoop the sticky biscuit batter over the cold gravy. Use a spatula to spread it evenly, making sure the batter reaches the sides of the dish.
- Pour the melted salted butter over the top of the biscuit batter, reserving exactly 2 tablespoons for finishing.
- Using a sharp knife, gently score the wet batter into 9 equal squares without cutting all the way down into the gravy.
- Place the baking dish on the middle oven rack. Place a baking sheet on the bottom rack to catch any butter that may bubble over.
- Bake for 25 to 30 minutes, rotating the pan once halfway through if desired, until the biscuits are deeply golden brown. Check the center with a fork; it should not contain wet dough.
- Remove the dish from the oven and brush the hot biscuits generously with the reserved 2 tablespoons of melted butter. Cool on a wire rack for 5 minutes, then sprinkle the top evenly with 1 teaspoon of black pepper.
Notes
For the best texture, avoid overmixing the biscuit batter and spoon-and-level the flour instead of scooping it directly from the bag. Homemade gravy can be used in place of canned gravy; use about 30 ounces and make sure it is well thickened.