My sister isn’t one to fuss in the kitchen—her meals are usually simple, hearty, and fast. So, when I stepped into her house one afternoon and caught a whiff of hot butter, crisped edges, and melty cheese floating through the hallway, I paused. She was pulling a pan from the oven with a look that said, “You’re going to want this recipe.”
She had just made a batch of Ham and Cheese Butter Swim Biscuits. The name alone made me grin—it sounded indulgent, nostalgic, and oddly charming. She told me it was a throw-together thing, a fridge-cleaning moment of genius. There was leftover diced ham from Sunday brunch, half a block of cheddar that needed using, and flour, of course, because what Southern kitchen doesn’t have a stash?
What got me was the way the biscuits swam—yes, actually swam—in a shallow pool of bubbling butter. No need to knead, no biscuit cutter, no waiting. Just mix, pour, and bake. The result? A pan of rich, cheesy, golden-edged biscuits that crackled on top and stayed soft inside.
That night, I went home with a few leftover squares and a mission. Over the next week, I tested the recipe three more times, adjusting the ham-to-cheese ratio, and learning how to get that perfect crispy bottom without burning the edges. Today, I’m sharing the version that’s become my favorite—with all the kitchen-tested notes, tips, and tweaks you’ll need.
Short Description
Ham and Cheese Butter Swim Biscuits are rich, savory biscuits that “swim” in butter while baking, creating a crispy golden crust and tender cheesy center. Perfect for breakfast, brunch, or a hearty side dish.
Key Ingredients
- 2 ½ cups all-purpose flour
- 2 cups small diced ham
- 1 ½ cups shredded cheddar cheese
- 1 tbsp baking powder
- 1 tsp salt
- 2 cups buttermilk
- ½ cup (1 stick) unsalted butter, melted
Tools Needed
- Mixing bowl
- 9×13-inch baking dish
- Whisk or fork
- Spatula
- Oven mitts
Cooking Instructions
Step 1: Preheat and Prep
Preheat your oven to 450°F. While it heats, pour the melted butter into the bottom of a 9×13-inch baking dish and spread evenly.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure everything is well combined.
Step 3: Fold in Ham and Cheese
Add the diced ham and shredded cheddar cheese to the flour mixture. Use a fork or spatula to gently distribute them throughout.
Step 4: Pour in Buttermilk
Slowly add the buttermilk into the bowl and mix until just combined. The dough will be thick, shaggy, and sticky—this is exactly what you want.
Step 5: Spread the Dough
Transfer the dough into the buttered baking dish. Use a spatula to press the dough evenly into the pan. You’ll see the butter creep up the edges and puddle around the sides—that’s the magic.
Step 6: Score the Dough
Use a knife to score the dough into squares (about 12), cutting down halfway. This will make it easier to separate the biscuits once baked.
Step 7: Bake to Perfection
Place the dish in the oven and bake for 25–30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. The edges should be crisp and sizzling.
Step 8: Cool Slightly Before Serving
Let the biscuits rest in the pan for 5–10 minutes. This helps them firm up a bit and makes slicing easier.
Troubleshooting Tip: If the tops brown too quickly before the center is fully baked, cover loosely with foil and continue baking.
Why You’ll Love This Recipe
– Super easy to prepare – no kneading or shaping
– Rich, buttery flavor in every bite
– Crispy edges with soft, cheesy centers
– Great way to use up leftover ham
– Perfect for meal prep—they reheat beautifully
– Kid-approved and crowd-friendly
– Versatile for breakfast, brunch, or dinner sides
Mistakes to Avoid & Solutions
Mistake: Overmixing the dough
Solution: Mix just until ingredients are combined. Overmixing leads to dense biscuits.
Mistake: Skimping on butter
Solution: Don’t reduce the butter—the biscuit’s signature texture depends on it.
Mistake: Using large ham chunks
Solution: Dice ham into small pieces so it distributes evenly and doesn’t weigh down the dough.
Mistake: Using pre-shredded cheese
Solution: Shred your own cheese. Pre-shredded types often contain anti-caking agents that affect texture and melt.
Mistake: Using a glass pan at high heat without caution
Solution: If using a glass baking dish, reduce heat by 25°F or keep an eye on the bake time to prevent over-browning.
Serving and Pairing Suggestions
Serve hot, straight from the oven, or reheat and enjoy later. They pair beautifully with:
– Scrambled eggs and fresh fruit for breakfast
– A light green salad or tomato soup for lunch
– Collard greens or roasted vegetables for dinner
– Try slicing one in half and making a breakfast sandwich with a fried egg
– Serve family-style or on a brunch buffet with jams, honey, or hot sauce on the side
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days
Freeze: Wrap individually and freeze for up to 2 months
Reheat in oven: Bake at 350°F for 10–12 minutes, or until warm and crispy
Microwave: Heat for 30–45 seconds, but note the edges won’t stay crisp
Air Fryer: 350°F for 3–5 minutes works well to restore crispiness
FAQs
1. How do I know when the biscuits are fully cooked?
The tops will be golden brown, and a toothpick inserted in the center should come out clean. The edges should be crisp and lightly browned.
2. Can I make this recipe ahead of time?
Yes! Prep the dough and refrigerate it in the pan (covered) overnight. Let it sit at room temp for 15 minutes before baking.
3. What kind of ham should I use?
Leftover baked ham, deli-style ham, or thick-cut ham steak all work—just dice it small and avoid overly wet or glazed varieties.
4. Can I use gluten-free flour?
A 1:1 gluten-free flour blend can be substituted, but the texture may be slightly less fluffy. Add an extra 1–2 tablespoons of buttermilk if the dough is too dry.
5. How do I make this without buttermilk?
Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar, let sit 5–10 minutes before using.
Tips & Tricks
– Preheat the oven fully for the best biscuit rise
– Score the dough deeply to make separating easier later
– Add a sprinkle of paprika or cracked pepper on top for color and flavor
– Let biscuits rest 5–10 minutes before cutting so they hold shape
– If you like it extra cheesy, sprinkle more cheese on top before baking
Recipe Variations
1. Jalapeño Popper Style
Swap ½ cup of cheddar with cream cheese, and add 2 finely diced jalapeños. Stir into the dough with the ham. Spicy, creamy, and perfect with eggs.
2. Herbed Parmesan
Replace cheddar with 1 cup grated Parmesan and add 1 tsp dried rosemary and 1 tsp thyme to the flour. Use diced pancetta instead of ham for an Italian twist.
3. Veggie Delight
Omit ham and fold in 1 cup sautéed mushrooms, spinach, and caramelized onions. Replace cheddar with mozzarella or goat cheese.
4. Sweet & Savory
Add 1 tbsp maple syrup to the dough and sprinkle with a tiny pinch of brown sugar and cayenne before baking. Use smoked ham for contrast.
5. Breakfast Biscuit Bake
Top half-baked biscuits with scrambled eggs and a little extra cheese in the last 10 minutes of baking—turns into a one-pan breakfast!
Final Thoughts
These Ham and Cheese Butter Swim Biscuits aren’t just a clever way to use pantry staples—they’re the kind of comfort food that invites you to slow down and sit with your plate. Their rustic, no-fuss charm makes them ideal for mornings when you need a warm-up or dinners when the sides need to shine.
I’ve made them on weekends, holiday mornings, and random weeknights, and they never last more than a day. Cooking doesn’t have to be elaborate to be special. Sometimes, it’s a simple idea from someone you trust—like your sister on a casual afternoon—that turns into something worth repeating. Try this recipe once, and I promise it won’t be the last pan you bake.
Ham And Cheese Butter Swim Biscuits
Ingredients
- 2 ½ cups all-purpose flour
- 2 cups small diced ham
- 1 ½ cups shredded cheddar cheese
- 1 tbsp baking powder
- 1 tsp salt
- 2 cups buttermilk
- ½ cup 1 stick unsalted butter, melted
Instructions
- Preheat your oven to 450°F. While it heats, pour the melted butter into the bottom of a 9x13-inch baking dish and spread evenly.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure everything is well combined.
- Add the diced ham and shredded cheddar cheese to the flour mixture. Use a fork or spatula to gently distribute them throughout.
- Slowly add the buttermilk into the bowl and mix until just combined. The dough will be thick, shaggy, and sticky—this is exactly what you want.
- Transfer the dough into the buttered baking dish. Use a spatula to press the dough evenly into the pan. You’ll see the butter creep up the edges and puddle around the sides—that’s the magic.
- Use a knife to score the dough into squares (about 12), cutting down halfway. This will make it easier to separate the biscuits once baked.
- Place the dish in the oven and bake for 25–30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. The edges should be crisp and sizzling.
- Let the biscuits rest in the pan for 5–10 minutes. This helps them firm up a bit and makes slicing easier.
