As stated above, give them a shake, let them sit longer, then cool them for a few days. It should pack the yeast at the bottom of the bottle. When pouring, leave the last bit in the bottle. This should help with this batch, but it sounds to me like you have too much yeast in your beer. What yeast did you use and how long did you have it in your fermentor? Maybe it needed more time in the fermentor for more yeast to drop. If you have the ability to cold crash before bottling, that would also help. It gets most of the yeast to drop, leaving you with less sediment in the bottle.
Oh yeah, and welcome to Austin.