Irresistible Ham and Cheese Butter Swim Biscuits in 30 Minutes

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There’s something magical about the smell of buttery biscuits baking in the morning – it takes me right back to those sleepy weekend breakfasts at my aunt’s house. She’d always have a batch of these Ham and Cheese Butter Swim Biscuits ready before anyone else was awake, the cheese still bubbling and the ham peeking through golden tops. I’ve tweaked her recipe over the years, but the soul of it remains the same: simple ingredients coming together in the most glorious way. What makes these special? That pool of melted butter the dough “swims” in creates edges that are crisp yet tender, while the pockets of salty ham and gooey cheese make every bite exciting. They’re the kind of recipe that looks fancy but secretly comes together in minutes – perfect for when you want to impress without the stress.

Table of Contents

Why You’ll Love These Ham and Cheese Butter Swim Biscuits
Ingredients for Ham and Cheese Butter Swim Biscuits
How to Make Ham and Cheese Butter Swim Biscuits
- Pro Tips for Perfect Biscuits
Ingredient Substitutions and Notes
Serving Suggestions for Ham and Cheese Butter Swim Biscuits
Storage and Reheating Instructions
Ham and Cheese Butter Swim Biscuits Nutrition Information
Frequently Asked Questions

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

Trust me, these biscuits are about to become your new breakfast obsession. Here’s why:

Crazy easy: Just mix, drop, and bake – no rolling or cutting required!
Buttery magic: That “swim” in melted butter gives them crispy edges with a tender center.
Flavor bombs: Every bite has pockets of salty ham and melty cheddar.
Morning hero: Perfect for lazy weekends or hectic weekdays – they reheat like a dream.
Crowd-pleaser: Equally at home on a brunch buffet or packed in lunchboxes.

Seriously, the hardest part is waiting for them to come out of the oven!

Ingredients for Ham and Cheese Butter Swim Biscuits

Gather these simple ingredients – I promise you probably have most in your kitchen already! The magic happens when ordinary things come together just right:

- 2 cups all-purpose flour – spooned and leveled, not packed
- 1 tablespoon baking powder – make sure it’s fresh!
- 1 teaspoon salt – I use kosher for better flavor distribution
- 1/2 cup unsalted butter – melted and slightly cooled (that glorious “swim” part!)
- 1 cup buttermilk – cold from the fridge for best rise
- 1 cup diced ham – about 1/4″ pieces (leftover holiday ham works great)

1 cup shredded sharp cheddar – grate it yourself for better melt

See? Nothing fancy – just good, honest ingredients ready to become something extraordinary.

How to Make Ham and Cheese Butter Swim Biscuits

Okay, let’s get these beauties in the oven! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step so yours turn out perfect on the first try:

Heat things up: Crank your oven to 450°F – that high heat gives our biscuits their gorgeous rise and golden tops. Trust me, don’t skip preheating!
Mix the dry team: In a big bowl, whisk together the flour, baking powder, and salt. I like to give it a few extra whisks to make sure the baking powder is evenly distributed – no one wants a bitter bite!
Butter bath time: Pour in that glorious melted butter and cold buttermilk. Stir just until the dough comes together – lumps are totally fine! Overmixing makes tough biscuits, and we want clouds here.
Fold in the goodies: Gently stir in the ham and cheese. I use a rubber spatula and fold like I’m turning pages in a book – keeps everything light and fluffy.
Drop and bake: Scoop 1/4 cup portions onto a greased baking sheet (they’ll spread a bit, so leave some room). Bake 12-15 minutes until they’re puffed up and golden brown – the cheese will be bubbling at the edges like little flavor volcanoes!

Pro Tips for Perfect Biscuits

After burning (literally) through many test batches, here are my can’t-skip secrets:

Keep that buttermilk ice-cold for maximum rise
Fold ingredients gently – think “just married,” not “old married couple”
Bake immediately after mixing – no resting the dough!
Serve warm when the cheese is at its gooey best

Follow these, and you’ll have biscuits that’ll make your grandma proud!

Ingredient Substitutions and Notes

Life happens, and sometimes you need to swap ingredients – no judgment here! Here’s how to adapt these biscuits when your fridge isn’t cooperating:

No buttermilk? Make your own by stirring 1 tbsp white vinegar or lemon juice into 1 cup milk. Let it sit for 5 minutes until slightly thickened.
Different protein: Diced cooked bacon, turkey, or even crumbled sausage work beautifully instead of ham.
Cheese choices: Swap cheddar for pepper jack, gouda, or a dairy-free shred if needed.
Gluten-free: Use a 1:1 gluten-free flour blend (I like the ones with xanthan gum already added).

Leftovers? Store cooled biscuits in an airtight container for up to 3 days – though I doubt they’ll last that long!

Serving Suggestions for Ham and Cheese Butter Swim Biscuits

Oh, the possibilities! These biscuits are like the best supporting actor – they make everything around them shine brighter. For breakfast, split them warm and tuck in a fried egg – that runny yolk mixing with the melty cheese is life-changing. Brunch? Arrange them on a platter with fresh fruit and crispy bacon – instant crowd pleaser!

My favorite lazy dinner is pairing them with a big bowl of soup (tomato bisque, anyone?). And if you’ve got leftovers? A quick 5-minute toast in the oven brings back that magical crispness. Pro tip: drizzle a little honey over reheated biscuits – the sweet-salty combo will blow your mind!

Storage and Reheating Instructions

Here’s how to keep these biscuits tasting fresh-from-the-oven amazing:

Room temp: Store in an airtight container for up to 2 days – but they’re best eaten the first day!
Freezing: Wrap cooled biscuits individually in foil, then pop in a freezer bag for up to 3 months. No thawing needed before reheating.
Reheating magic: For that just-baked crispness, warm in a 350°F oven for 5-8 minutes. Resist the microwave – it makes them soggy!

P.S. Frozen biscuits make the best impromptu breakfast – just grab, bake, and enjoy!

Ham and Cheese Butter Swim Biscuits Nutrition Information

Each golden, cheesy biscuit comes in at about 220 calories, with 12g of that glorious butter-rich fat and 8g of protein from the ham and cheese. Remember – these numbers can change based on your specific ingredients (especially if you go wild with extra cheese like I sometimes do!).

Frequently Asked Questions

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

Can I freeze these biscuits?

Absolutely! They freeze like a dream. Just wrap cooled biscuits individually in foil and store in a freezer bag for up to 3 months. When the craving hits, pop them straight into a 350°F oven – no thawing needed!

Is pre-shredded cheese okay?

While I prefer freshly grated (it melts better!), the bagged stuff works in a pinch. Just know it might not get quite as ooey-gooey since it’s coated to prevent clumping.

Why buttermilk?

That tangy magic does three things: reacts with baking powder for extra rise, tenderizes the gluten, and adds incredible flavor. No buttermilk? No problem – my quick milk + vinegar substitute works great too!

Can I make these ahead?

The dough’s best baked right away, but you can mix dry ingredients the night before. Just add wet ingredients when ready to bake. Fresh is always best with biscuits!

Now it’s your turn – try this recipe and tell me in the comments how your biscuits turned out! Did you add any fun twists? I love hearing your kitchen adventures.