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Butter Swim Biscuits and Gravy

Want to take your breakfast game up ALL of the notches? May I present Butter Swim Biscuits and Gravy featuring The Rocks rub from Whiskey Bent BBQ, and the easiest, butteriest biscuits you’ve ever had.

Butter Swim Biscuits and Gravy Recipe

Butter swim biscuits are exactly what they sound like. Biscuits that literally cook in a bath of butter. They are amazing not only because flour + buttermilk + copious amounts of butter are delicious, but also because of the delicious crust that forms on all sides of these and how stupid simple they are.

We’re big fans of these biscuits. They are basically the only ones I make willingly that don’t come out of a can. We’ve done Traeger Butter Swim Biscuits (great option if you want to whip this up in the summer and not heat up your house) and also Traeger Cheddar Bay Butter Swim Biscuits because, duh. What else will you serve with a giant Traeger Surf and Turf Seafood Feast (or steak, or prime rib roast, or grilled lobster tail, or crab legs, or whatever)?

More great BREAKFAST RECIPES here!

Butter Swim Biscuits and Gravy shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Use up those EGGS with these recipes!

How to make Butter Swim Biscuits and Gravy

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.



Preheat the oven to 450°. Toss all the dry ingredients into a bowl and mix with a wire whisk. Pour in the liquid and stir JUST until everything is moistened.



Melt the butter and place it into a 10×13 inch pan. Spread out the biscuit dough evenly on top of the butter, and use a butterred bench scraper to cut the dough into biscuits, letting some of the butter run into the fresh cuts. Bake for about 20-25 minutes, or until the top is golden brown.


Gravy time

Brown the sausage in a saute pan. Sprinkle the flour over the top and cook over low heat for 3-4 minutes. Pour in the milk and “The Rocks” rub. Cook, stirring frequently, until thickened. Taste and add additional salt as desired.



Split the biscuits in half with a fork and top with a generous scoop of gravy. Top with a fresh fried egg, if desired.

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Can you make these ahead of time?

While the biscuits are still pretty good the day after they are made, I would strongly recommend making these right before you serve breakfast so they can be fresh and warm. The sausage gravy can definitely be made ahead of time without issue. It is pretty easy to whip up while the biscuits cook, though. Just sayin’.

What’s the best way to store leftovers?

Store the biscuits covered tightly on the counter for 1-2 days. The sausage gravy should be kept in an airtight container in the fridge.

More breakfast to love

We LOVE breakfast here! Check out all of these diner-style options to go along with this biscuits and gravy!

Yield: 12 servings

Butter Swim Biscuits and Gravy

Butter Swim Biscuits and Gravy

Butter Swim Biscuits and Gravy is one of the heartiest and most delicious breakfasts ever, and we're making it all from scratch. In 30 minutes. For twelve.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


Butter Swim Biscuits

  • 6 cups flour
  • 4 cups buttermilk (reconstituted is fine for these)
  • 2 sticks salted butter
  • 3 tablespoons baking powder
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons salt

Sausage Gravy

  • 2 pounds pork breakfast sausage
  • 1/2 cup all-purpose flour
  • 6 cups milk (possibly a little more depending on how thick you like your gravy.)
  • 1 tablespoon "The Rocks" Rub from Whiskey Bent BBQ


Make the biscuits

  1. Preheat your oven to 450°. Melt the butter and set aside.
  2. Mix together the dry ingredients in a large bowl. Pour in the buttermilk and stir until a dough forms and all of the dry mix is moistened. Don't overmix!
  3. Spray a high-sided 10x13 inch baking pan with cooking spray. Pour in the butter.
  4. Pour in the biscuit batter and spread gently and evenly across the pan.
  5. Using a bench scraper or metal spatula that's been coated in butter, cut the biscuits into 12 squares, letting a little melted butter run down into the cuts in between the separate biscuits.
  6. Place the pan into the oven on the middle rack. Bake for 25-30 minutes, or until the biscuits are raised and the tops are golden brown. Let sit for 5 minutes before removing the pan.

Gravy Time

  1. Brown the sausage in a skillet over medium heat. Once it is cooked, sprinkle in the flour and reduce the heat to medium-low. Stir until the flour absorbs all of the fat from the sausage.
  2. Stir in the milk and the rub and heat over medium-low heat until it is simmering and thickened. Taste, and add more rub to your preferences.
  3. Half the biscuits and pour generous helpings of gravy over the top, and serve with a fried egg on top (if desired).

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 539Total Fat: 33gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 77mgSodium: 1021mgCarbohydrates: 38gFiber: 1gSugar: 8gProtein: 23g

Nutrition data provided here is only an estimate.

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