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Forget Everything You Know About Biscuits: Ham and Cheese Butter Swim Biscuits Are Here
I have a confession to make. For years, I was intimidated by biscuit making. The cold butter, the gentle folding, the fear of a tough, hockey puck-like result. It all seemed like too much work for a simple breakfast side.
Then I discovered butter swim biscuits, and my whole world changed. The name alone sounds like a dream, right? These aren’t your typical flaky, layered biscuits. They are something else entirely.
Imagine a biscuit that is part soft, fluffy cake and part savory, buttery bread pudding. The edges are crisp and golden, practically fried in butter, while the inside is unbelievably tender and moist.
We’re taking that magical concept and loading it with savory diced ham and sharp, gooey cheddar cheese. This isn’t just a side dish anymore; this is the main event. It’s a one-pan wonder that fills your kitchen with the most incredible aroma and delivers comfort in every single bite.
What You’ll Need
The ingredient list for this is surprisingly simple. You probably have most of these items hanging out in your kitchen right now.
- All-Purpose Flour: The foundation of our fluffy biscuits.
- Granulated Sugar: Just a touch to balance the saltiness.
- Baking Powder: This gives the biscuits their lift. Make sure it’s fresh!
- Salt: Enhances all the other flavors.
- Garlic Powder: Adds a subtle savory note that pairs perfectly with the ham and cheese.
- Buttermilk: The acid in buttermilk creates an incredibly tender crumb.
- Unsalted Butter: The star of the show. We’re going to melt a whole stick of it.
- Diced Ham: Use leftover holiday ham or good-quality deli ham.
- Shredded Cheddar Cheese: Sharp cheddar provides the best flavor punch.
Tools for the Job
No special equipment needed here. Just your basic baking gear.
- 8×8 inch baking pan (glass or metal works)
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
How to Make Ham and Cheese Butter Swim Biscuits
This process is so simple, you’ll wonder why you ever made biscuits any other way. The magic happens right in the pan.
Step 1: Preheat your oven to 450°F (232°C). Place the stick of butter into your 8×8 inch baking pan and put the pan in the preheating oven. Let the butter melt completely. Once melted, carefully remove the pan and set it aside.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, salt, and garlic powder. Make sure everything is evenly combined.
Step 3: Add the shredded cheddar cheese and diced ham to the dry ingredients. Toss everything together until the ham and cheese are coated in the flour mixture. This prevents them from sinking to the bottom.
Step 4: Pour the buttermilk into the bowl. Use a spatula to gently mix until just combined. The batter will be thick and a little lumpy. Do not overmix!
Step 5: Spoon the batter directly into the pan with the melted butter. Spread it out evenly. The butter will come up the sides of the batter, which is exactly what you want.
Step 6: Use a knife or a bench scraper to cut the dough into nine equal squares. This helps the biscuits bake evenly and makes them easy to serve later.
Step 7: Bake for 20-25 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean. Let the biscuits cool in the pan for about 10 minutes before serving. This allows them to soak up any remaining butter.
Pro Tips
I’ve made these biscuits more times than I can count. Here are a few things I’ve learned that guarantee a perfect result every time.
- Don’t Overmix the Batter: I’m saying it again because it’s the most important rule. Mix just until the flour disappears. A few lumps are perfectly fine. Overmixing develops the gluten and leads to tough, dense biscuits.
- Shred Your Own Cheese: Pre-shredded cheese is coated in starches to prevent clumping, which means it doesn’t melt as smoothly. Grating a block of sharp cheddar makes a huge difference in the final texture.
- Full-Fat Buttermilk is Key: While you can make a substitute with milk and vinegar, real, full-fat buttermilk provides the best flavor and tenderness. It’s worth picking up for this recipe.
- Don’t Drain the Butter: When you take the pan out of the oven, you might see butter pooled on top. Don’t panic! Let the biscuits rest in the pan. They will soak up that liquid gold as they cool, making them extra rich and delicious.
Substitutions and Variations
This recipe is a fantastic starting point. Feel free to get creative and make it your own with these simple swaps.
| Ingredient | Substitution Ideas |
|---|---|
| Cheddar Cheese | Gruyere, Pepper Jack, Swiss, Provolone |
| Diced Ham | Crumbled bacon, cooked sausage, prosciutto |
| Garlic Powder | Onion powder, dried chives, fresh rosemary |
| Add-ins | Diced jalapeños, chopped green onions |
Meal Pairing and Serving Suggestions
These biscuits are incredibly versatile. They can be the star of a meal or the perfect supporting actor.
- For Breakfast: Serve alongside scrambled eggs and fresh fruit. A biscuit split open with a fried egg on top is pure magic.
- For Lunch: They are the ultimate companion for a bowl of creamy tomato soup or a hearty chili.
- For Dinner: Use them as a side for fried chicken, pot roast, or a big green salad.
Nutritional Information and Dietary Swaps
Here is an estimated nutritional breakdown per biscuit (assuming 9 biscuits per batch). Please note this is an approximation and can vary based on your specific ingredients.
A single biscuit might contain around 300-350 calories, with a good balance of carbs, fat, and protein from the ham and cheese.
| Dietary Need | Suggested Swap |
|---|---|
| Gluten-Free | Use a 1-to-1 gluten-free baking flour blend. |
| Lower Fat | Use turkey ham and reduced-fat cheese. |
| Vegetarian | Omit ham; add sautéed mushrooms or spinach. |
Tips for Efficiency and Storage
Want to save some time or enjoy these biscuits later? Here are a few tips.
Cooking Time Efficiency
The best way to speed things up is to have all your ingredients ready to go before you start. Grate the cheese and dice the ham while the oven is preheating. That way, once the butter is melted, you can assemble the batter in just a couple of minutes.
Leftovers and Storage
If you somehow have leftovers, they store beautifully. Keep them in an airtight container at room temperature for up to 2 days.
To reheat, I recommend skipping the microwave, which can make them soggy. Instead, pop them in a 350°F oven or an air fryer for 3-5 minutes. They will crisp up perfectly on the outside and get warm and soft on the inside.
Frequently Asked Questions
Here are some common questions that might come up as you make this recipe.
Q1. My biscuits seem really greasy. Is that normal?
Ans: Yes, it is! The “butter swim” method means the biscuits literally bake in a pool of butter. Much of it gets absorbed, creating a super moist interior and crispy edges. Let them rest in the pan for 10 minutes after baking; they will soak up a lot of it.
Q2. Can I use regular milk instead of buttermilk?
Ans: You can, but the texture won’t be quite as tender. To mimic buttermilk, add one tablespoon of lemon juice or white vinegar to one cup of regular milk. Let it sit for 5-10 minutes before using.
Q3. Why are my biscuits tough?
Ans: The most likely culprit is overmixing the batter. As soon as the flour is incorporated, stop stirring. A lumpy, messy batter is what you’re looking for.
Q4. Can I make this in a muffin tin?
Ans: Absolutely. Melt a little butter in the bottom of each muffin cup, fill them about two-thirds full with batter, and reduce the baking time to about 15-18 minutes.
Wrapping Up
These Ham and Cheese Butter Swim Biscuits are more than just a recipe; they are a solution. A solution for a quick weeknight dinner, a lazy weekend breakfast, or a dish to bring to a friend who needs a little comfort.
They are forgiving, incredibly flavorful, and so satisfying to make. The simple act of pouring batter into a pan of melted butter feels wonderfully rebellious and produces a result that is pure gold.
So give it a try. I promise you’ll fall in love with this easy, foolproof method. When you do, come back and leave a comment below. I’d love to hear how they turned out for you or any fun variations you created!
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