Maple Sausage Butter Swim Biscuits are soft, cheesy biscuits packed with breakfast sausage and brushed with sweet maple butter. They bake right in a pool of melted butter, so the edges turn golden and crisp while the centers stay soft. They are a delicious way to start the day!

These biscuits are a fun variation of my Cheesy Butter Swim Biscuits, giving them a hearty breakfast vibe with sausage and maple. And if you love butter swim biscuits as much as I do, check out my other Butter Swim Biscuit Recipes (from sweet to savory) for more to try!

Pan of Maple Sausage Butter Swim Biscuits on a wooden table surrounded by coffee and plates from overhead.

Ingredients & Substitutions

Breakfast sausage: Use your favorite breakfast sausage, either mild or spicy. If you can’t find breakfast sausage, look for seasoned ground pork sausage, which is often sold as pork sausage. Cook and crumble it before adding it to the biscuit dough.
All-purpose flour: Use regular all-purpose flour for the best texture. I have not tested this recipe with other types of flour.
Baking powder: This gives the biscuits their lift, so make sure it is fresh for the best results.
Kosher salt: Adjust to taste, especially if your sausage or cheese is salty.
Granulated sugar: A small amount adds just a touch of sweetness to the biscuits.
Black pepper: Adds a little savory flavor. You can adjust the amount to taste.
Medium cheddar cheese: Sharp cheddar can be used for a stronger cheese flavor. Monterey Jack or Colby Jack would also work well.
Buttermilk: Buttermilk gives the biscuits their soft texture and slight tang. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then adding enough milk to make 1 cup. Let it sit for 5 to 10 minutes before using.
Unsalted butter: Use unsalted butter for the biscuit dough and maple butter. Salted butter can be used, but you may want to reduce the added salt slightly.
Maple butter: Made with melted unsalted butter and pure maple syrup, this is brushed over the hot biscuits. Use pure maple syrup for the best maple flavor; pancake syrup can be used, but the flavor will be different.

Tips for the Best Maple Sausage Butter Swim Biscuits

Don’t overmix the dough: Stir the buttermilk in just until the ingredients come together. Overmixing can make the biscuits tough.
Crumble the sausage well: Break the sausage into small pieces as it cooks so you get sausage in every bite.
Let the sausage cool slightly: Very hot sausage can warm the dough and cheese, so let it cool for a few minutes before mixing it in.
Spread the dough evenly: Gently spread the dough all the way to the edges of the pan so the biscuits bake evenly.
Cut before baking: Scoring the dough into 8 squares makes the biscuits easier to separate after baking.
Watch the tops: The biscuits should be golden brown and cooked through in the center. If they brown too quickly, loosely tent them with foil.
Brush with maple butter while hot: The warm biscuits absorb the maple butter best, giving each bite a little sweetness.

Spatula picking up a Maple Sausage Butter Swim Biscuit from the pan.

FAQs

Can I use a different kind of sausage?

Yes! Breakfast sausage is best, but seasoned ground pork sausage can also be used. You can use mild or spicy sausage depending on your preference.

Can I use a different cheese?

Absolutely. Sharp cheddar, Colby Jack, or Monterey Jack would all be good choices. You can also use a combination of cheeses.

Can I make these biscuits without the maple butter?

Yes. The maple butter adds a sweet finish, but the biscuits are still delicious without it. You can also brush them with melted butter instead.

Can I use regular milk instead of buttermilk?

Buttermilk is best for these biscuits, but you can make a simple substitute with milk and lemon juice or white vinegar. Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then add enough milk to make 1 cup. Let it sit for 5 to 10 minutes before using.

Why are my butter swim biscuits not cooked in the center?

Make sure the dough is spread evenly in the pan and cut into 8 squares before baking. If the tops are browning too quickly, loosely tent the biscuits with foil and continue baking until the center is cooked through.

Can I make these biscuits ahead of time?

Yes. You can prepare and bake the biscuits ahead of time, then reheat them gently before serving. For the best texture, add the maple butter after reheating.

Stack of Maple Sausage Butter Swim Biscuits on a plate with coffee in the background.

How To Serve Maple Sausage Butter Swim Biscuits

These biscuits are delicious warm from the oven, especially with a few classic breakfast sides.

Eggs: Serve with scrambled eggs, fried, or baked eggs for a hearty breakfast.
Fresh fruit: Berries, melon, or sliced apples add something fresh and light.
Breakfast potatoes: Crispy hash brown patties, roasted potatoes, or skillet potatoes make a great savory side.
Bacon: Add crispy bacon for another classic breakfast favorite. Check out how to bake bacon for perfectly crispy bacon with easy clean-up every time!
Sausage gravy: Spoon warm sausage gravy (from my Biscuits and Gravy Bombs) over the biscuits for a hearty breakfast.
Extra maple syrup: Drizzle a little more pure maple syrup over the warm biscuits for an extra touch of sweetness.

Breakfast Maple Sausage Butter Swim Biscuit on a plate on a wooden table with coffee.

How To Store Maple Sausage Butter Swim Biscuits

Room Temperature: Store leftover biscuits in an airtight container at room temperature for up to 2 days.

To Reheat: Reheat individual biscuits in the microwave for 15 to 20 seconds, or warm them in a 350°F oven until heated through. If desired, brush with a little melted butter before serving.

Freeze: Let the biscuits cool completely, then wrap them individually and place them in a freezer-safe bag or container. Freeze for up to 3 months.

To Reheat From Frozen: Reheat in a 350°F oven until warmed through, or thaw overnight in the refrigerator and reheat as directed above.