Ham and Cheese Butter Swim Biscuits
Ham and Cheese Butter Swim Biscuits are the ultimate comfort food that combines the traditional Southern butter swim technique with savory ham and cheese. These biscuits bake in a pool of melted butter, creating an incredibly tender texture with a golden, crispy exterior. Perfect for any meal of the day, they're easy to make and nearly impossible to mess up.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Sharp knife for dicing ham
- Whisk or large spoon for mixing
- Kitchen scale (optional but recommended)
Ingredients
- For the Biscuits:
- 2½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1¾ cups whole buttermilk
- 1 cup diced cooked ham
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- For the Butter Base:
- ½ cup 1 stick unsalted butter
Instructions
- Preheat and Prepare: Preheat your oven to 450°F (230°C). Place the stick of butter in your 9x13 inch baking dish and put it in the oven while it preheats to melt the butter completely.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Add Wet Ingredients: Pour the buttermilk into the dry ingredients and stir just until a shaggy dough forms. Don't overmix.
- Fold in Ham and Cheese: Gently fold the diced ham, cheddar cheese, and mozzarella cheese into the dough until evenly distributed.
- Transfer to Pan: Carefully remove the hot baking dish from the oven. The butter should be completely melted and bubbling. Drop spoonfuls of the dough evenly over the melted butter, creating 12 portions.
- Bake: Return to the oven and bake for 20-25 minutes, or until the tops are golden brown and the biscuits have risen significantly.
- Cool and Serve: Let cool for 5 minutes before serving. The biscuits will absorb some of the butter as they cool.
Notes
Use cold buttermilk for best results
Don't overmix the dough to ensure tender biscuits
The dough will look quite wet and sticky – this is normal
Ham and Cheese Butter Swim Biscuits should be golden brown on top when done
Internal temperature should reach 190°F for fully cooked biscuits Tips for Success
Choose Quality Ingredients: Use good-quality ham and sharp cheddar cheese for maximum flavor impact in your Ham and Cheese Butter Swim Biscuits.
Don't Skip the Buttermilk: Buttermilk provides the tangy flavor and tender texture that makes these biscuits special. If you don't have buttermilk, make a substitute by adding 1 tablespoon lemon juice to regular milk.
Temperature Matters: Ensure your oven is fully preheated to 450°F for proper rise and browning.
Butter Temperature: The butter should be completely melted and hot when you add the dough. This creates the signature swimming effect.
Gentle Handling: Mix the dough just until ingredients are combined. Overmixing will result in tough biscuits.
Additional Tips and Variations
Cheese Variations: Try different cheese combinations like pepper jack and cheddar, or add cream cheese for extra richness to your Ham and Cheese Butter Swim Biscuits.
Ham Alternatives: Substitute bacon bits, cooked sausage, or even leftover turkey for different flavor profiles.
Herb Addition: Fresh chives, green onions, or dried herbs like thyme complement the ham and cheese beautifully.
Make-Ahead Option: Prepare the dough the night before and refrigerate. Let come to room temperature before baking.
Size Variations: Make mini biscuits in a muffin tin for appetizers, adjusting baking time to 15-18 minutes.
Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for heat.
Frequently Asked Questions (FAQ)
Q: Can I use different types of ham in Ham and Cheese Butter Swim Biscuits?
A: Absolutely! Deli ham, leftover holiday ham, or even Canadian bacon work well. Just ensure it's diced into small, uniform pieces.
Q: What if I don't have buttermilk?
A: Make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1¾ cups of regular milk. Let sit for 5 minutes before using.
Q: Can I make these biscuits ahead of time?
A: Yes! You can prepare the dough and refrigerate overnight. You can also freeze the baked biscuits for up to 3 months.
Q: Why are my biscuits not rising properly?
A: Check that your baking powder is fresh (replace every 6 months) and ensure your oven is fully preheated to 450°F.
Q: Can I double this recipe?
A: Yes, but use two separate 9x13 pans rather than one larger pan for even cooking.
Q: How do I know when the biscuits are done?
A: They should be golden brown on top and spring back lightly when touched. Internal temperature should reach 190°F.
Don't overmix the dough to ensure tender biscuits
The dough will look quite wet and sticky – this is normal
Ham and Cheese Butter Swim Biscuits should be golden brown on top when done
Internal temperature should reach 190°F for fully cooked biscuits Tips for Success
Choose Quality Ingredients: Use good-quality ham and sharp cheddar cheese for maximum flavor impact in your Ham and Cheese Butter Swim Biscuits.
Don't Skip the Buttermilk: Buttermilk provides the tangy flavor and tender texture that makes these biscuits special. If you don't have buttermilk, make a substitute by adding 1 tablespoon lemon juice to regular milk.
Temperature Matters: Ensure your oven is fully preheated to 450°F for proper rise and browning.
Butter Temperature: The butter should be completely melted and hot when you add the dough. This creates the signature swimming effect.
Gentle Handling: Mix the dough just until ingredients are combined. Overmixing will result in tough biscuits.
Additional Tips and Variations
Cheese Variations: Try different cheese combinations like pepper jack and cheddar, or add cream cheese for extra richness to your Ham and Cheese Butter Swim Biscuits.
Ham Alternatives: Substitute bacon bits, cooked sausage, or even leftover turkey for different flavor profiles.
Herb Addition: Fresh chives, green onions, or dried herbs like thyme complement the ham and cheese beautifully.
Make-Ahead Option: Prepare the dough the night before and refrigerate. Let come to room temperature before baking.
Size Variations: Make mini biscuits in a muffin tin for appetizers, adjusting baking time to 15-18 minutes.
Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for heat.
Frequently Asked Questions (FAQ)
Q: Can I use different types of ham in Ham and Cheese Butter Swim Biscuits?
A: Absolutely! Deli ham, leftover holiday ham, or even Canadian bacon work well. Just ensure it's diced into small, uniform pieces.
Q: What if I don't have buttermilk?
A: Make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1¾ cups of regular milk. Let sit for 5 minutes before using.
Q: Can I make these biscuits ahead of time?
A: Yes! You can prepare the dough and refrigerate overnight. You can also freeze the baked biscuits for up to 3 months.
Q: Why are my biscuits not rising properly?
A: Check that your baking powder is fresh (replace every 6 months) and ensure your oven is fully preheated to 450°F.
Q: Can I double this recipe?
A: Yes, but use two separate 9x13 pans rather than one larger pan for even cooking.
Q: How do I know when the biscuits are done?
A: They should be golden brown on top and spring back lightly when touched. Internal temperature should reach 190°F.