Ham and Cheese Butter Swim Biscuits
These biscuits are unique because they literally “swim” in melted butter while baking, creating a crispy, golden crust on the outside while staying incredibly moist on the inside.
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Prep time: 15 minutes
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Bake time: 25–30 minutes
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Servings: 9 large biscuits
Ingredients
The Dry & Mix-ins:
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2 ½ cups All-purpose flour
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2 cups Small diced ham
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1 ½ cups Shredded cheddar cheese (sharp cheddar works best!)
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1 tbsp Granulated sugar
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1 tbsp Baking powder
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1 tsp Salt
The Wet:
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2 cups Cold buttermilk
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1 stick (½ cup) Unsalted butter, melted
Instructions
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Preheat and Prep: Preheat your oven to 450°F (230°C). Pour the melted butter into an 8×8 or 9×9 inch metal or glass baking pan, coating the bottom evenly.
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Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the diced ham and shredded cheese until they are well-coated in the flour mixture (this prevents them from sinking).
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Add Buttermilk: Gently pour the buttermilk into the dry mixture. Stir with a spatula just until a wet, shaggy dough forms. Do not overmix, or the biscuits will become tough!
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The “Swim”: Turn the dough out directly into the pan of melted butter. Use a spatula to gently spread the dough to the edges of the pan. It’s okay if butter splashes up over the top; that’s exactly what you want.
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Pre-cut: Using a knife or a bench scraper, cut the dough into a 3×3 grid (9 squares) while it is still raw in the pan. This helps the butter seep into the cracks.
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Bake: Bake for 25–30 minutes, or until the tops are deep golden brown and the butter has been fully absorbed.
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Serve: Let them rest for about 5 minutes before re-cutting along your lines and serving warm.
Pro-Tips for Extra Flavor
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Herb Topping: As seen in your photo, a sprinkle of fresh chopped parsley or chives right after baking adds a beautiful pop of color and freshness.
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Honey Glaze: If you like a sweet-and-salty vibe, drizzle a little honey over them while they are steaming hot.