Butter Swim Biscuits & Gravy

Some recipes do more than fill your stomach… They fill your heart.

These Butter Swim Biscuits & Gravy are my way of giving thanks for family, for friends & for the dairy farmers who keep our tables stocked with fresh, real, sustainable comfort.

Real dairy brings the richness, the creaminess & the soul to this dish. From the buttermilk in the biscuits to the milk in the gravy.

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

Preheat oven to 450°F (232°C).

Melt butter in a sauce pan over medium/low heat then set aside.

In a large bowl, whisk together flour, baking powder, sea salt, black pepper, and sugar.

Stir in buttermilk until just combined (do not overmix).

Pour melted butter into a 9”x13” baking dish, ensuring an even layer.

Transfer dough to the baking dish, spreading it evenly over the butter.

Use a knife to score the dough into square sections of your preferred size.

Bake for 25-28 minutes, or until golden brown and cooked through.

Let cool slightly before slicing along the scored lines.

In a cast iron skillet or heavy-bottomed pan, cook sausage over medium heat until browned and crumbled, about 5–7 minutes.

If sausage renders little fat, add butter to the pan. Do not drain the drippings since you’ll need them for the roux.

Sprinkle the flour evenly over the cooked sausage.

Stir continuously for 2–3 minutes, letting the flour absorb the fat and turn a light golden color.


This step removes that raw flour taste and builds the creamy base.


Gradually pour in warm milk, whisking constantly to prevent lumps.

Once the milk is incorporated, add the heavy cream. Continue whisking as the mixture thickens, 5–7 minutes.

Stir in sea salt, black pepper, granulated onion, granulated garlic, white pepper, and chicken bouillon.

Reduce heat to low and simmer for 3–5 minutes, stirring occasionally, until thick and creamy.

Adjust thickness with a splash of milk if it gets too thick.

Spoon the creamy sausage gravy generously over warm buttermilk biscuits, garnish with a little extra black pepper, serve immediately and enjoy!