Alright, let’s just be honest for a sec. Some days, the idea of whipping up a fancy breakfast or lunch feels as far away as running a marathon in flip-flops. But then there are recipes like this one—Ham and Cheese Butter Swim Biscuits—that make you feel like a kitchen wizard even when you’re still in pajamas.
And yeah, I know what you’re thinking: “Butter swim… what now?” Stay with me.
These biscuits are warm, fluffy, rich, and unapologetically buttery. They’re also loaded with cheesy, savory ham goodness that basically wraps your soul in a warm blanket and whispers, “You’re doing great.”
Let’s dive into how you can make these without breaking a sweat.
What You’ll Need
This is everything you’ll need to make this ridiculously good recipe come to life. It’s nothing fancy—just basics doing what basics do best.
- All-purpose flour – 2½ cups
- Granulated sugar – 1 tablespoon
- Baking powder (aluminum-free if possible) – 1 tablespoon
- Salted butter – 1 stick (aka ½ cup)
- Buttermilk – 1¾ cups (you can use up to 2 cups if it feels dry)
- Diced ham – 2 cups
- Shredded cheddar cheese – 1½ cups
Kitchen Tools You’ll Actually Use
Nothing worse than a recipe that makes you bust out six bowls and a garlic press you haven’t seen since 2019. Here’s what you actually need:
- Mixing bowl
- 9×9-inch baking dish (glass or ceramic)
- Wooden spoon or silicone spatula
- Knife or bench scraper for scoring
- Measuring cups and spoons
- Oven (duh)
The “Pro Tip” Section You’ll Wish You Knew Sooner
Before you go all in, here are a few things to keep in mind. These tips save time, improve flavor, and make you feel like you’ve done this before (even if you haven’t).
1. Score it before it bakes. This isn’t just for looks. Lightly slicing the dough into nine squares before baking helps the butter seep in and makes your life way easier when serving.
2. Don’t overmix. Once that flour hits the wet ingredients, treat it gently. You want everything combined, not beaten into submission.
3. Butter is the foundation. Pour that melted butter right into the dish and let the dough plop right on top. The biscuits will bake while sitting in it—hence the term “butter swim.”
4. Use what you have. Don’t have ham? Cool. Got leftover bacon? Perfect. Need it vegetarian? Sub the meat out entirely and double the cheese. You’re still winning.
5. Let them rest. Give your biscuits a few minutes to cool once they’re out. That time lets them settle into their buttery magic.
Substitutions & Easy Tweaks
Let’s be real—sometimes you don’t have exactly what a recipe calls for. And sometimes you just want to switch it up. Totally doable here.
- Buttermilk substitute: No buttermilk? Add 1 tablespoon lemon juice or vinegar to 1¾ cups milk. Let it sit for 5 minutes. Instant buttermilk.
- Cheese swaps: Cheddar is awesome, but so is pepper jack, mozzarella, or Swiss. Use what makes your taste buds happy.
- Different proteins: Ham is great, but this works with cooked and crumbled sausage, bacon bits, or even shredded chicken.
- Go veggie: Skip the meat, toss in roasted peppers, caramelized onions, or chopped spinach.
Make-Ahead Notes (Because We’re All Busy)
You can mix the dry ingredients and store them in a sealed container. The wet ingredients can be pre-measured and chilled. When ready, just mix, pour, and bake. Total prep time? Like 5 minutes.
Also, you can fully assemble the batter, cover the dish, and store in the fridge for up to 24 hours. Let it come to room temp for 30 minutes before baking.
How to Make Ham & Cheese Butter Swim Biscuits (Without Losing Your Mind)
- Preheat your oven to 450°F. Get it hot and ready.
- Melt the butter. Pop the stick of butter into your baking dish and melt it in the oven. This gives you a shortcut and greases the dish in one move.
- Mix the dry ingredients. In your mixing bowl, whisk together flour, sugar, and baking powder.
- Add buttermilk. Pour in the buttermilk and stir until a thick, sticky batter forms.
- Add the good stuff. Fold in diced ham and shredded cheese until well combined.
- Transfer to the dish. Pour the batter right over the melted butter. Use a spatula to spread it evenly.
- Score the dough. Lightly cut the dough into nine squares. You’re not slicing all the way through—just marking it.
- Bake it. Pop it into the oven and bake for 25 to 30 minutes. Check at 20 minutes. If it’s getting too golden, cover it with foil.
- Cool, cut, serve. Once golden and beautiful, let it cool a bit. Then slice and serve.
Leftovers: They Actually Reheat Like a Dream
- Store any leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, toss them in a 350°F oven for about 10 minutes. Or microwave for 30 seconds if you’re impatient (no judgment).
- Want to freeze them? Wrap each biscuit in foil and store in a freezer bag. They’ll keep for up to 3 months.
A Few Extra Details That Might Just Help You Out
Nutritional info: Each biscuit clocks in around 290-320 calories depending on your cheese/meat situation. You’re getting protein, calcium, and a lot of satisfaction.
Meal pairings: Serve it with scrambled eggs for breakfast, a simple side salad for lunch, or a warm cup of tomato soup for dinner. It’s flexible.
Diet tweaks: Want it low-carb? Swap the flour for almond flour and add a binder like an egg. Going dairy-free? Use plant butter and almond milk with lemon juice.
Efficiency tips: Melt the butter as the oven preheats. Chop the ham while the butter melts. Boom. Saved you 5 minutes.
FAQ (Because You’re Probably Wondering…)
Can I make this gluten-free? Yes! Just use a good 1:1 gluten-free flour blend. You might need to add a little extra liquid if the batter feels too thick.
Do I have to use a glass baking dish? Not necessarily, but glass or ceramic gives you the best, even bake. Metal can brown it too fast.
Is there a vegan version? Kind of. You can use vegan cheese, plant butter, and plant milk with lemon. Skip the ham or add in mushrooms for umami. The texture will differ, but the comfort remains.
Why is it called butter swim? Because the biscuit dough literally swims in melted butter as it bakes. It’s what gives you that golden, buttery crust without needing to brush anything.
Can I double the recipe? Totally. Just use a 9×13 pan and keep an eye on the bake time. You may need 5 to 10 extra minutes.
Wrap Up
So, yeah. These Ham & Cheese Butter Swim Biscuits are the real deal. They’re cozy, low-effort, and they make you look like you know what you’re doing even if all you did was dump things into a bowl and hit “bake.”
If you try them, let me know how it went! Did you add something cool? Have questions? I’d love to hear it. Drop it in the comments and let’s make this recipe even better, one buttery square at a time.
Now go put that ham to good use. You got this.