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Ham and Cheese Butter Swim Biscuits Recipe
Ash Tyrrell

Ham and Cheese Butter Swim Biscuits Recipe

I recently tried these ham and cheese butter swim biscuits, and honestly, I was blown away by how easy and delicious they turned out. The biscuits came out incredibly soft on the inside with a buttery, golden crust that I couldn’t stop picking at straight from the pan. I love how the savory ham and melted cheese blend into every bite, making it feel like comfort food at its best
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour – Gives structure; make sure it’s properly measured spoon and level for best results.
  • 1 tablespoon baking powder – Helps the biscuits rise and stay fluffy.
  • 1 tablespoon granulated sugar – Adds a subtle balance to the savory flavors.
  • 1 teaspoon salt – Enhances the overall taste of the biscuits.
  • 2 cups buttermilk – Adds tanginess and keeps the texture soft; use real buttermilk for best results.
  • 1 cup cooked ham diced – Adds a savory, hearty bite; use leftover ham for extra flavor.
  • 1 cup shredded cheddar cheese – Freshly grated melts better and gives a richer taste.
  • ½ cup 1 stick unsalted butter, melted – Creates the signature “butter swim” effect for crispy edges.

Method
 

  1. Start by preheating your oven to 450°F (230°C). Pour the melted butter into your baking dish and spread it evenly across the bottom. This butter layer is key to achieving those crispy, golden edges.
  2. In a large mixing bowl, combine flour, baking powder, sugar, and salt. Stir everything together well to ensure the leavening is evenly distributed. This step helps the biscuits rise uniformly.
  3. Pour in the buttermilk and gently mix until just combined. Fold in the diced ham and shredded cheese, making sure they’re evenly spread throughout the dough. Avoid overmixing to keep the biscuits tender.
  4. Carefully place the dough into the buttered baking dish. Spread it out evenly so it reaches all corners. The dough will sit directly in the melted butter, which is exactly what you want.
  5. Use a knife to cut the dough into squares before baking. This makes it easier to separate the biscuits later and helps them bake evenly. Don’t skip this step—it really helps with portioning.
  6. Place the dish in the oven and bake for about 25–30 minutes. The top should turn golden brown while the edges become crisp from the butter. Let it cool slightly before serving.

Notes

  • I always grate my own cheese because it melts smoother and tastes better.
  • Don’t overmix the dough—I’ve noticed it makes the biscuits dense instead of fluffy.
  • I like to use slightly warm buttermilk; it helps everything blend more easily.
  • Let the biscuits rest for a few minutes after baking so they firm up nicely.
  • I sometimes add a pinch of garlic powder for an extra savory kick.