Ham and Cheese Butter Swim Biscuits
Mornings in our house often start with the clatter of dishes, a whiff of strong coffee, and the comforting scent of something buttery baking in the oven. Ham and Cheese Butter Swim Biscuits have become a beloved part of that ritual. They’re rich, golden, and ooze with cheesy goodness comfort food at its best. And let’s be honest, there’s nothing quite like pulling a batch of Ham and Cheese Butter Swim Biscuits from the oven when your stomach is rumbling and your soul needs a little lift.
I still remember the first time I made them. It was a rainy Saturday morning, and I had leftover ham from the night before and a half-bag of shredded cheddar begging to be used. I didn’t want to fuss with rolling dough or cleaning cutters, so I tried a pour-and-bake method I’d seen online. The result? Buttery edges, soft centers, and a kitchen that smelled like heaven. My family practically inhaled them, and they’ve been in rotation ever since.
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Ham and Cheese Butter Swim Biscuits
- Total Time: 40 mins
- Yield: 9 servings 1x
Description
Ham and Cheese Butter Swim Biscuits are buttery, golden brown biscuits loaded with savory diced ham and melted cheddar cheese. These no-roll, no-cutter biscuits are baked directly in a pool of melted butter, creating crispy edges and a tender, flaky center. Perfect for breakfast, brunch, or cozy comfort food cravings.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon aluminum-free baking powder
- 1 ¾ cups buttermilk (add up to 2 cups if batter seems dry)
- 2 cups small diced ham
- 1 ½ cups shredded cheddar cheese
- ½ cup (1 stick) salted butter
Instructions
- Preheat oven to 450°F (232°C). Spray a 9×9-inch glass or ceramic baking dish with nonstick cooking spray.
- In a medium bowl, mix flour, sugar, and baking powder.
- Pour in the buttermilk and stir until a thick, sticky batter forms. Add more buttermilk if needed.
- Gently fold in the diced ham and shredded cheddar cheese.
- In a microwave-safe bowl or the baking dish, melt the butter and pour it into the prepared dish.
- Spoon the biscuit batter directly into the dish on top of the melted butter. Spread the dough evenly using a spatula or sprayed hand.
- Score the dough into 9 squares for even baking and easy serving.
- Bake for 25–30 minutes, rotating once halfway through. Cover with foil if browning too quickly.
- Check doneness by inserting a toothpick into the center; it should come out clean.
- Let cool slightly, slice along the scored lines, and serve warm.
Notes
- Use self-rising flour as a substitute but omit the baking powder.
- Any type of ham works: deli ham, leftover holiday ham, or ham steak.
- Try different cheeses like Swiss, Provolone, or Pepper Jack.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breads
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 405 kcal
- Sugar: 4 g
- Sodium: 624 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 65 mg
Keywords: Ham and Cheese Butter Swim Biscuits, butter swim biscuits, cheesy ham biscuits, comfort food, brunch recipes, no roll biscuits, easy biscuit recipe
Why You’ll Love These Ham and Cheese Butter Swim Biscuits
- They’re easy to make: No rolling or cutting needed.
- Loaded with flavor: Savory ham, sharp cheddar, and golden buttery layers.
- Perfect for any occasion: Breakfast, brunch, dinner, or snack.
- Kid-friendly and crowd-pleasing: Everyone will ask for seconds.
- Make-ahead friendly: Store well in the fridge or freezer.
Step-by-Step Guide to Ham and Cheese Butter Swim Biscuits
Step 1: Preparation
Start by gathering your ingredients:
- All-purpose flour – the base of any good biscuit.
- Granulated sugar – balances acidity from the buttermilk.
- 1 tablespoon aluminum-free baking powder
- Buttermilk (add up to 2 cups if needed) – adds tang and tenderness.
- 2 cups small diced ham
- 1 ½ cups shredded cheddar cheese
- ½ cup (1 stick) salted butter
Tip: If you only have self-rising flour, omit the baking powder.
Step 2: Equipment Needed
To make the perfect butter drenched ham biscuits, here’s what you’ll need:
- Mixing Bowl: Ideal for combining all dry and wet ingredients into a smooth batter.
- 8×8 or 9×9-inch Glass or Ceramic Baking Dish: Must be oven-safe and sprayed with nonstick cooking spray. The size ensures even baking.
- Microwave-Safe Bowl: Used to melt the butter. You can also melt butter directly in the baking dish if it’s microwave safe.
- Measuring Cups and Spoons: To ensure precise ingredient amounts.
- Silicone Spatula or Spoon: Helps mix the sticky dough and scrape the bowl clean.
- Knife or Dough Cutter: Used to score the dough before baking.
Step 3: Cooking
- Preheat oven to 450°F.
- Mix dry ingredients: Combine flour, sugar, and baking powder in the mixing bowl.
- Add buttermilk: Pour in buttermilk and stir until a thick, sticky batter forms.
- Fold in ham and cheese: Stir gently until evenly distributed.
- Melt butter: Microwave in a bowl or baking dish.
- Pour butter into baking dish: Spread evenly.
- Add biscuit batter: Spoon batter directly into the buttery dish. Some butter will rise over the top.
- Spread and score: Use a sprayed hand or spatula to level the dough. Score into 9 even squares.
- Bake for 25–30 minutes, rotating the dish halfway through.
- Check doneness: Biscuits should be golden brown and spring back when touched.
Step 4: Assembly
Once baked:
- Let them cool slightly in the dish.
- Slice along the pre-scored lines.
- Serve warm or store for later.
They’re especially good with a drizzle of honey or a side of eggs! If you’re planning a cozy brunch, consider serving them alongside something equally comforting like this slow cooker lemon herb chicken and rice.
Common Mistakes to Avoid When Preparing Ham and Cheese Biscuits
- Overmixing the dough: This can make the biscuits dense. Mix until just combined.
- Using cold butter in the dish: Butter must be fully melted for that signature “swim” effect.
- Skipping the scoring step: This helps the biscuits bake evenly and come apart neatly.
- Not adjusting buttermilk: The batter should be thick and sticky. Add more buttermilk if it’s too dry.
- Baking at the wrong temperature: 450°F ensures a crispy base and fluffy center.
Tips for Making the Best Ham and Cheese Butter Swim Biscuits
- Use quality cheese: Sharp cheddar offers bold flavor. Try Pepper Jack or Swiss for variety. For a fun dessert pairing, you could follow your savory bake with these delightful strawberry sugar cookies.
- Repurpose leftovers: These biscuits are great with leftover holiday ham.
- Make it spicy: Add diced jalapeños for a kick.
- Serve with sides: Pair with fruit, eggs, or a simple salad.
- Freeze extras: Wrap tightly and freeze for up to 3 months.
FAQs About Ham and Cheese Butter Swim Biscuits
Butter offers richer flavor and better texture in this recipe. It also contributes to the golden base.
Any ham will do! Use deli-sliced, leftover roast, or even Black Forest.
Yes, but the biscuits won’t be as tangy or tender. For a quick substitute, add a tablespoon of lemon juice to milk and let it sit.
Keep them in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. Or better yet, serve any extras with a flavorful dish like this cajun sausage and rice skillet for a hearty meal.
Definitely. Mozzarella, Provolone, or Pepper Jack are great alternatives.
Conclusion
Ham and Cheese Butter Swim Biscuits are the ultimate comfort food. They’re easy, rich, and endlessly customizable. Whether you’re making them for a family breakfast, a cozy dinner, or a holiday brunch, these biscuits never disappoint.
Try them out and let us know what you think! Don’t forget to share, comment, or pin this recipe for later. Happy baking!
