Butter Swim Biscuits and Gravy Recipe (Easy Southern Breakfast)

Butter Swim Biscuits & Gravy: Real Southern Comfort

If there’s one dish that has a way of bringing folks together, it’s fresh made biscuits and gravy. There’s something about starting your morning slow. Stirring real buttermilk into flour, cutting in the richness, and watching that dough come together.

This time of year, I think about the meals that mean something. The ones that slow us down long enough to give thanks. For family. For friends. For the farmers who keep our tables full.

It’s real dairy that makes this comfort food what it is. Rich butter and buttermilk for the biscuits. Smooth milk and cream for the gravy. Real dairy doesn’t just taste good. It fuels us with high-quality protein and nutrients like vitamins A and D, zinc, and B12 to keep you strong.

Behind it all are local dairy farm families working year-round to make sure what’s on our plates stays fresh, real, and sustainable.

So this season, I’m keeping the comfort flowing with real dairy at the heart of it all. Giving thanks for good food, good people, and the dairy farm families who make it all possible.

Grab the full Butter Swim Biscuits & Gravy recipe below, then visit USDairy.com to learn more about the folks behind every pour.

Why You’ll Love This Butter Swim Biscuits and Gravy Recipe

• Restaurant level flavor at home with simple pantry ingredients and real dairy as the star.

• No kneading. No folding. Butter swim biscuits come together in one bowl.

• The gravy is velvety and rich thanks to warm milk, heavy cream, and a slow-built roux.

• Feeds a crowd without extra effort. Perfect for weekends, brunch, or holiday mornings.

• Comfort food nostalgia that feels familiar, soulful, and made with intention.

Butter Swim Biscuits & Sausage Gravy Ingredients Overview (What Makes This Recipe Work)

Self-Rising Flour

Gives the biscuits lift without extra measuring extra ingredients. Creates a tender crumb when mixed gently.

Cold Buttermilk

The acidity helps the dough rise while keeping the biscuits soft and fluffy. Cold temperature prevents over-spread and improves texture.

Butter (Melted + Swimming Layer)

That bottom pool of butter crisps the edges, browns the crust, and gives you that iconic “swim” finish. The flavor is unmatched.

Sugar + Salt

A touch of sweetness enhances browning and balances the savory gravy.

Breakfast Sausage

Adds depth and richness to the gravy. Choose a brand you like because salt levels vary.

Butter + Flour (Roux Base)

Cooking the roux long enough removes raw flour taste and sets the stage for silky gravy.

Warm Whole Milk + Heavy Cream

Warm milk prevents lumps. The cream gives that luxurious finish and ensures the gravy stays smooth.

Bouillon + Seasonings

Boosts umami, rounds out flavor, and keeps the gravy from tasting flat.

How to Make Butter Swim Biscuits and Sausage Gravy (Quick Guide)

1. Mix dry ingredients in a bowl.

2. Stir in cold buttermilk until just combined.

3. Pour melted butter into a baking dish and spread the dough on top.

4. Score the dough into sections.

5. Bake until golden with crisp edges.

6. Brown the sausage for the gravy.

7. Add butter to build the roux, then whisk in warm milk and cream.

8. Season and simmer until thick and creamy.

9. Serve biscuits warm with generous scoops of sausage gravy.

Tips for Making the Best Butter Swim Biscuits and Gravy

• Keep the buttermilk cold for a tender biscuit interior.

• A few dry streaks in the batter are fine. Overmixing creates dense biscuits.

• Let the biscuits rest for 5 minutes so the butter settles.

• Warm your milk before adding it to prevent lumps in the roux.

• Taste and adjust seasoning because sausage salt levels vary.

• Control thickness by adding a splash of milk at the end if the gravy tightens.

• Don’t rush the roux. A light golden color gives deeper flavor.

Frequently Asked Questions About Making Biscuits and Gravy at Home

Can I use all-purpose flour instead of self-rising?

Yes. Just add baking powder and salt to mimic self-rising flour. Instructions will be in the printable card below, if needed.

Can the gravy be made ahead of time?

Yes. Reheat on low with a splash of milk to loosen it.

What kind of sausage works best?

A classic breakfast sausage with balanced fat content. Too lean and the gravy loses richness.

Can I freeze leftover biscuits?

Absolutely. Freeze after baking, then rewarm in the oven for the best texture.

How do I keep gravy from getting lumpy?

Whisk constantly and use warm milk. Cold milk chills the roux too fast and clumps form.

Biscuits and Gravy Myths Busted: What Actually Works

Butter swim biscuits are greasy.

They’re rich, not greasy. The dough absorbs just enough butter to crisp, not soak.

Gravy must be super thick to be “authentic.”

The best gravy coats the spoon but still flows. Over-thickening leads to a pasty texture.

You need fancy flour for good biscuits.

Self-rising flour keeps this beginner-friendly and consistent.

Sausage drippings should be drained.

Don’t drain them. They carry flavor and help build the roux.

Heavy cream isn’t necessary.

It absolutely changes the texture. The cream gives the gravy a silky, luxurious finish.

And Just Like That… It’s Too Easy

Creamy meets cozy. Slow morning energy meets soul food comfort. This is the breakfast that brings people together. Fluffy biscuits that bake in butter. Gravy that wraps everything in warmth. When real dairy is at the heart of the dish, comfort becomes effortless.

What Next?

Grab the printable recipe card below and join my email list to get soulful recipes like this delivered straight to your inbox, so you never miss vibing in the kitchen with me.

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Butter Swim Biscuits and Gravy Recipe (Easy Southern Breakfast)

Yield: 4-6

Author: @chefmikehard

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

These butter swim biscuits with creamy homemade sausage gravy bring classic comfort to the breakfast table. Made with real dairy like cold buttermilk, melted butter, whole milk, and heavy cream, this dish bakes up fluffy, rich, and full of soul. Perfect for slow mornings, holiday gatherings, or anytime you want a familiar and deeply satisfying start to the day.

Cook modePrevent screen from turning off

Ingredients

• 2½ cups self-rising flour
• 1 teaspoon baking powder
• ½ tablespoon sea salt
• 2 tablespoons white sugar
• 2 cups buttermilk, cold
• 1 stick butter, melted

Creamy Sausage Gravy

• ½ lb fresh breakfast sausage
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 3 cups whole milk, warm
• ½ cup heavy cream
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• ½ teaspoon granulated onion
• ½ teaspoon granulated garlic
• ¼ teaspoon white pepper
• ½ teaspoon chicken bouillon

Instructions

1. Preheat oven to 450°F (232°C).
2. Melt butter in a sauce pan over medium/low heat then set aside.
3. In a large bowl, whisk together flour, baking powder, sea salt, black pepper, and sugar.
4. Stir in buttermilk until just combined (do not overmix).
5. Pour melted butter into a 9”x13” baking dish, ensuring an even layer.
6. Transfer dough to the baking dish, spreading it evenly over the butter.
7. Use a knife to score the dough into square sections of your preferred size.
8. Bake for 25-28 minutes, or until golden brown and cooked through.
9. Let cool slightly before slicing along the scored lines.
10. In a cast iron skillet or heavy-bottomed pan, cook sausage over medium heat until browned and crumbled, about 5–7 minutes.
11. If sausage renders little fat, add butter to the pan. Do not drain the drippings since you’ll need them for the roux.
12. Sprinkle the flour evenly over the cooked sausage.
13. Stir continuously for 2–3 minutes, letting the flour absorb the fat and turn a light golden color.
14. This step removes that raw flour taste and builds the creamy base.
15. Gradually pour in warm milk, whisking constantly to prevent lumps.
16. Once the milk is incorporated, add the heavy cream. Continue whisking as the mixture thickens, 5–7 minutes.
17. Stir in sea salt, black pepper, granulated onion, granulated garlic, white pepper, and chicken bouillon.
18. Reduce heat to low and simmer for 3–5 minutes, stirring occasionally, until thick and creamy.
19. Adjust thickness with a splash of milk if it gets too thick.
20. Spoon the creamy sausage gravy generously over warm buttermilk biscuits, garnish with a little extra black pepper, serve immediately and enjoy!

Notes

✅ Cold Buttermilk is Key – Cold buttermilk keeps the biscuits tender and fluffy.

✅ Let Them Rest – Allow the biscuits to cool for 5 minutes before serving to let the butter settle.

✅ Use warm milk – cold milk can cause lumps in your roux.

✅ Season in layers – taste before serving; the sausage saltiness varies by brand.

✅ Use real buttermilk – the acidity activates the leavening for that classic tang and rise.

✅ Don’t overmix – a few dry streaks in the batter are fine; it keeps the crumb tender.

✅ Let them “swim” – that butter layer at the bottom creates crisp edges and a golden crust with no dryness.

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