Irresistible Ham and Cheese Butter Swim Biscuits in 10 Minutes

Oh my goodness, let me tell you about these Ham and Cheese Butter Swim Biscuits – they’re the stuff of breakfast dreams! Picture this: fluffy, golden biscuits swimming in melted butter, packed with savory ham and gooey cheddar. I first made these for a lazy Sunday brunch when my sister visited, and now she begs me to make them every time she comes over. What I love most is how ridiculously easy they are – just mix, drop, and bake. Whether you need a quick breakfast, a hearty side for soup, or something to impress at brunch, these biscuits never disappoint. Trust me, one bite and you’ll understand why they disappear faster than I can say “seconds please!

Why You’ll Love These Ham and Cheese Butter Swim Biscuits

These biscuits are my go-to for so many reasons, and I know you’ll fall in love with them too:

• Crazy easy: Just 10 minutes of prep – mix, drop, and bake while the heavenly smell fills your kitchen
• Butter overload: That golden pool of melted butter gives every bite an irresistible richness
• Perfect balance: The salty ham and sharp cheddar play off the fluffy biscuit base beautifully
• Always a hit: I’ve served these to everyone from picky kids to fancy brunch guests – plates are always cleared!

Ingredients for Ham and Cheese Butter Swim Biscuits

Grab these simple ingredients – I bet you have most in your kitchen already! The magic’s in the details, so pay attention to my little notes:

• 2 cups all-purpose flour (spoon & level it – no packing!)
• 1 tbsp baking powder (make sure it’s fresh for maximum rise)
• 1 tsp salt (I use kosher – it distributes better)
• 1/2 cup unsalted butter, melted (plus extra for that glorious pool in the pan)
• 1 cup cold buttermilk (straight from the fridge keeps biscuits fluffy)
• 1 cup diced ham (about 5 oz – leftovers work great!)
• 1 cup shredded cheddar cheese (I prefer extra-sharp for more flavor punch)

How to Make Ham and Cheese Butter Swim Biscuits

Okay, let’s get baking! These come together so fast you’ll be eating warm, buttery biscuits before you know it. Just follow these simple steps:

1. Preheat your oven to 450°F (230°C) – that hot oven gives the biscuits their perfect rise and golden crust.
2. Melt that butter and pour it right into your 8-inch baking dish – no greasing needed when you’ve got this buttery pool!
3. Whisk together flour, baking powder, and salt in a big bowl. Don’t skip sifting if your flour’s lumpy – we want light biscuits.
4. Pour in cold buttermilk and stir just until combined – a few lumps are fine! Overmixing makes tough biscuits.
5. Gently fold in ham and cheese – I like to save a handful of cheese to sprinkle on top for extra gooeyness.
6. Drop spoonfuls of dough right into the melted butter – they’ll look messy, but that’s part of the charm!
7. Bake 12-15 minutes until puffed and golden brown. That heavenly smell means they’re done!

Pro Tips for Perfect Biscuits

Here are my hard-earned secrets for biscuit perfection:

• Keep everything cold – cold buttermilk and melted (but not hot) butter create the fluffiest texture.
• Don’t peek! Keep the oven door closed for the first 10 minutes so they rise properly.
• Let them rest 5 minutes after baking – this helps them set so they don’t fall apart when serving.

Ingredient Notes and Substitutions

Life happens, and sometimes you need to swap ingredients – here’s how to keep these biscuits delicious no matter what:

• No ham? Try crispy bacon, diced sausage, or even chopped pepperoni for a different twist.
• Cheese choices: Swap cheddar for Gruyère, pepper jack, or a mix – just avoid pre-shredded (it doesn’t melt as well).
• Dairy-free? Use plant-based butter and almond milk + 1 tbsp lemon juice instead of buttermilk.
• Gluten-free: A 1:1 gluten-free flour blend works great – just don’t overmix the batter.

Serving Suggestions for Ham and Cheese Butter Swim Biscuits

Oh, the possibilities with these biscuits! My absolute favorite way is straight from the oven, still warm with the cheese all melty. But here’s how I love to serve them:

• Breakfast superstar: Pair with scrambled eggs and fresh fruit for the ultimate lazy weekend brunch
• Soup’s best friend: Dunk them into creamy tomato soup or hearty chili – the butter soaks in beautifully
• Brunch spread: Serve alongside a quiche and mimosa bar when you want to impress guests
• Quick dinner: Just add a simple green salad for a satisfying meal in minutes

Honestly? They’re so good I’ve been known to eat them cold, standing in the kitchen at midnight. No judgment!

Storing and Reheating

These biscuits disappear fast at my house, but if you miraculously have leftovers (ha!), here’s how to keep them tasting fresh:

• Store: Cool completely, then tuck into an airtight container at room temp for 2 days or fridge for up to 5 days.
• Reheat: Pop in a 350°F oven or toaster for 5-8 minutes until crisp again – microwaving makes them soggy, trust me!
• Freeze: Wrap individual biscuits in foil and freeze for up to 3 months. Reheat straight from frozen, adding a few extra minutes.

Pro tip: Split leftover biscuits and toast them – the butter caramelizes into something magical!

Ham and Cheese Butter Swim Biscuits FAQs

I get asked about these biscuits all the time – here are the answers to the most common questions:

• Can I freeze these biscuits? Absolutely! Freeze baked biscuits wrapped tightly for up to 3 months. Reheat straight from frozen in a 350°F oven for 10-12 minutes. You can also freeze the unbaked dough – just add 2-3 extra minutes to the baking time.
• Why buttermilk instead of regular milk? Buttermilk’s slight acidity reacts with the baking powder for extra lift, plus it adds incredible tenderness. No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit 5 minutes before using.
• Can I make these ahead? You bet! Prep the dry ingredients and dice ham the night before. In the morning, just melt butter, mix wet ingredients, and bake. The dough can sit in the fridge for up to 2 hours before baking too.
• Why do my biscuits sometimes turn out dense? Usually it’s from overmixing the dough or using warm ingredients. Handle the dough gently and keep everything cold – those little butter pockets create flakiness as they melt in the oven.

Still have questions? Drop them in the comments – I’m happy to help troubleshoot your biscuit adventures!

Nutritional Information

Just so you know, these numbers are estimates (because who measures every crumb?). Per delicious Ham and Cheese Butter Swim Biscuit: 280 calories, 16g fat (9g saturated), and 10g protein. Not too shabby for something that tastes this indulgent!

Share Your Feedback

Made these biscuits? I’d love to hear how they turned out! Tag me on Instagram or leave a comment below – your feedback makes my day.

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