We’d barely finished the last toast of the evening when someone asked, “What’s for dessert?” My cousin’s housewarming party—small, cheerful, just family—and we’d already had more than our fill of casseroles, grilled chicken, and celebratory wine. I didn’t plan a dessert, but I’d brought a few ingredients just in case the mood struck.
While the others lingered around the table, I slipped into the kitchen. The noise faded into a soft murmur as I grabbed the flour, some ham, cheddar, and butter. I didn’t want to make anything fussy—just something warm, buttery, and comforting. So I folded diced ham and shredded cheese into the dough, poured it into sizzling hot butter, and popped it into the oven.
I brought the pan to the table, golden and bubbling, every head turned. The first biscuit disappeared before I could even grab a plate. “This is dessert now,” my aunt declared, licking her fingers. It might not have been sweet, but it had everything we needed: warmth, nostalgia, and plenty of melty cheese.
Short Description
These Ham and Cheese Butter Swim Biscuits are crispy-edged, tender-centered, and packed with savory goodness. No kneading, no fuss—just cheesy, buttery perfection in every bite.
Key Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups small diced ham
- 1 1/2 cups shredded cheddar cheese
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 3/4 cups buttermilk
- 1/2 cup unsalted butter (1 stick), melted
Tools Needed
- 8×8-inch baking dish
- Mixing bowls
- Whisk
- Wooden spoon or rubber spatula
- Oven mitts
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 450°F (232°C). While it preheats, place the stick of butter into an 8×8-inch baking dish and let it melt in the oven. This should take about 5 minutes.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
Step 3: Fold in Ham and Cheese
Add the diced ham and shredded cheddar to the dry mix. Toss lightly to coat the pieces and prevent clumping.
Step 4: Add Buttermilk
Pour in the buttermilk and stir until a thick, sticky dough forms. Don’t overmix—it’s okay if it looks a little shaggy.
Step 5: Transfer to Baking Dish
Carefully remove the hot baking dish with melted butter from the oven. Pour the dough directly into the dish. Spread it gently to all corners with a spatula. The butter will rise around the edges.
Step 6: Score the Dough
Using a buttered knife, lightly score the dough into 9 even squares. This helps it bake evenly and makes cutting easier after.
Step 7: Bake to Golden Perfection
Return the dish to the oven and bake for 22–25 minutes, or until the top is golden brown and the edges are crispy.
Step 8: Cool and Serve
Let the biscuits rest in the pan for 5–10 minutes before slicing. Serve warm and enjoy the crispy edges and soft, cheesy center.
Why You’ll Love This Recipe
– Super easy and quick
– No kneading or rolling
– Savory, cheesy flavor in every bite
– Crispy edges thanks to melted butter
– Great for breakfast, brunch, or even late-night snacks
Mistakes to Avoid & Solutions
Overmixing the Dough
This leads to dense biscuits. Mix just until the ingredients are combined.
Skipping the Scoring Step
Without scoring, the biscuits may rise unevenly. Lightly marking them helps portion and cook more uniformly.
Adding Butter Cold
The butter must be melted and hot when you pour in the dough. This ensures that crispy edge we all love.
Using Pre-Shredded Cheese
It often has anti-caking agents. Shred your own cheese for better melt and flavor.
Crowding the Pan with Add-Ins
Too much ham or cheese can make the biscuits soggy. Stick to the measured amounts for best texture.
Serving and Pairing Suggestions
Serve these biscuits fresh out of the oven as a savory dessert, a snack, or a side. Pair them with:
– Tomato basil soup or chicken noodle soup
– A fried egg and greens for brunch
– A glass of chilled white wine or sparkling apple cider
– A simple garden salad for contrast
– Family-style spreads at gatherings or buffets
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap each biscuit in foil or plastic wrap and store in a zip-top bag for up to 2 months.
Reheat: Microwave individual biscuits for 20–30 seconds or bake at 350°F for 8–10 minutes for crisp edges.
FAQs
1. Can I use milk instead of buttermilk?
Yes, add 1 tbsp lemon juice or vinegar to 1 3/4 cups of milk and let it sit for 5 minutes.
2. Can I use a different cheese?
Absolutely. Try Swiss, mozzarella, or pepper jack for different flavor profiles.
3. Can I make this vegetarian?
Omit the ham and consider adding caramelized onions, sautéed mushrooms, or sun-dried tomatoes instead.
4. Why are my biscuits not rising?
Check that your baking powder is fresh and avoid overmixing.
5. Can I use a different pan size?
A 9×9-inch dish works, but biscuits may be thinner and bake faster. Adjust time accordingly.
Tips & Tricks
– Use room temperature buttermilk for better rise.
– Spray your spatula with oil to make spreading easier.
– Score the dough before baking to make serving cleaner.
– Add a pinch of black pepper or paprika for extra flavor.
– Grate cold cheese for easier mixing.
Recipe Variations
Jalapeño Popper Style
Add 1/4 cup diced jalapeños and swap half the cheddar for cream cheese cubes. Bake as directed for a spicy twist.
Bacon and Chive
Replace ham with 2/3 cup crumbled cooked bacon and add 2 tbsp chopped chives. Follow the same steps.
Mediterranean-Inspired
Swap ham and cheddar for 1/2 cup chopped kalamata olives, 1/2 cup feta, and 1 tsp dried oregano. Use olive oil instead of butter for a different finish.
Breakfast Biscuit Bake
Crack 3 eggs into the dough, reduce buttermilk by 1/4 cup, and bake slightly longer until firm. Slice and serve warm.
Final Thoughts
They may not be a traditional dessert, but they sure brought a sweet ending to our housewarming night. Watching everyone tear into them, hands still warm from holding their glasses, reminded me that comfort food doesn’t always need sugar.
What truly matters is that made with care, shared with love, and served hot. Ham And Cheese Butter Swim Biscuits is now a permanent fixture in my back pocket—for celebrations, sleepy weekends, and every moment in between. If you’re looking to impress without the stress, this is the biscuit for you.
Ham And Cheese Butter Swim Biscuits
Print ThisIngredients
- 2 1/2 cups all-purpose flour
- 2 cups small diced ham
- 1 1/2 cups shredded cheddar cheese
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 3/4 cups buttermilk
- 1/2 cup unsalted butter (1 stick), melted
Instructions
Step 1. Preheat oven & melt butter: Heat oven to 450°F (232°C); melt butter in an 8×8-inch baking dish (about 5 minutes).
Step 2. Mix dry ingredients: Whisk together flour, baking powder, sugar, and salt.
Step 3. Add ham and cheese: Fold diced ham and shredded cheddar into the dry mixture.
Step 4. Add buttermilk: Stir in buttermilk until a thick, sticky dough forms.
Step 5. Transfer to baking dish: Pour dough into the hot buttered dish and spread evenly.
Step 6. Score the dough: Lightly score into 9 squares using a buttered knife.
Step 7. Bake: Bake for 22–25 minutes until golden and crispy on the edges.
Step 8. Cool and serve: Let rest for 5–10 minutes before slicing and serving warm.
