Ham and Cheese Butter Swim Biscuits: My Favorite Comfort Bake

Let Me Tell You Why I Love These Biscuits

Alright, friend, so there’s this one recipe I keep coming back to when I want something that feels a bit indulgent but not complicated. Ham and Cheese Butter Swim Biscuits. I first made these on a rainy Saturday when my cousin (the one who always shows up hungry, you know the type) dropped by unannounced. We demolished the whole pan with coffee and a lot of laughter. Honestly, the smell alone brings back that day. Also, if you ever need something to win over picky eaters or just to bribe your family into helping with chores, this is it. I may have tried it for both reasons, not ashamed.

Here’s Why You’ll Probably Love Them Too

I make this when I’m craving something that’s both simple and ‘whoa’ at the same time. My family goes absolutely bonkers for these because they’re fluffy in the middle, crazy buttery at the edges, and (if you sneak an extra handful of cheese in) delightfully gooey. And hey, if you’re the kind of person who hates fussing with biscuit dough, you’ll appreciate the fact that there’s zero rolling, zero cutting—just plop it in a pan and let it swim in butter. (Oh, BUT—don’t wear your favorite shirt when you eat these. The crumbs find a way.)

What You’ll Need (and a Few of My Own Substitutions)

• 2 cups all-purpose flour (I’ve been known to use self-raising in a pinch; just skip the baking powder and salt if you do)
• 1 tablespoon baking powder (not baking soda—trust me, I’ve done it, and it’s...not great)
• 1 teaspoon sugar (my grandmother always said it was essential, but honestly, sometimes I forget and nobody notices)
• 1 teaspoon salt (table salt, sea salt, whatever you have handy)
• 1 ½ cups buttermilk (if you’re out, just do the old milk and vinegar trick—1 tablespoon vinegar in a measuring jug, fill to 1 ½ cups with milk, let it sit for 5 min)
• 1 stick (½ cup) unsalted butter, melted (I’ve accidentally used salted and it’s totally fine)
• 1 to 1 ½ cups chopped cooked ham (leftover holiday ham is perfect, or those deli cubes if you’re in a rush)
• 1 to 1 ½ cups shredded cheddar cheese (honestly, any melty cheese works—Monterey Jack is fab, but I once tried Swiss and it was a bit odd...maybe that’s just me)
• Optional: a little chopped fresh chives or green onion if you want to be fancy

How I Put It All Together (No Fuss)

1. Preheat your oven to 450°F (yep, pretty hot—these want to puff!).
2. Grab an 8x8 or 9x9 inch baking dish. Pour that melted butter straight in—don't be shy, just tip it all in. It'll look like a lot; that's the point.
3. In a big bowl, mix the flour, baking powder, sugar, and salt together. I just use a fork.
4. Pour in your buttermilk. Stir gently—don't overmix, or your biscuits will get a bit tough. The dough will be really thick and sticky, but that’s good.
5. Fold in the ham and cheese (and chives if you’re feeling wild).
6. Spoon the dough right into the dish, on top of all that butter. It’ll look like it’s drowning at first—don’t worry, it’s supposed to.
7. Spread it out kinda evenly, but don’t stress if it’s not perfect. Actually, I find it works better if I leave it a little lumpy.
8. Slice through the dough (right in the pan) to form about 9 squares. This just makes it easier to pull apart later. But if you forget, just hack ‘em up at the end. No big deal.
9. Bake for 22-28 minutes, until they’re golden and bubbly around the edges. This is when my kitchen smells like a bakery married a ham sandwich in the best way.
10. Let it cool, at least a bit (I never do, but then I burn my mouth, so... up to you).

Notes—Things I’ve Learned the Hard Way

• If your butter all ends up in one corner, just tilt the pan a bit before you put in the dough. (Honestly, I forget half the time.)
• Don’t panic if the dough looks weird before baking. It always does. But it works out.
• I think these are even better the next day—if you can stand to wait that long. But, I’ve been told I’m weird for that, so, your mileage may vary.

Variations I’ve Tried (and a Flop or Two)

• Added jalapeños once—wow, spicy, but my uncle loved it. Kids? Not so much.
• Tried with cooked bacon bits. Very good, but honestly, ham stays juicier.
• Once I tried making mini versions in a muffin tin. They looked cute, but stuck to the tin like you wouldn’t believe. Wouldn’t recommend unless you love scrubbing pans.
• For vegetarians, skip the ham and just double the cheese—super melty, but missing the salty kick.

What You’ll Need (But Don’t Panic If You Don’t Have Everything)

• Mixing bowl
• 8x8 or 9x9 inch baking dish (Or just use whatever’s oven safe. I once used a pie plate—wasn’t pretty, but did the job.)
• Measuring cups/spoons (also: I’ve eyeballed it when camping and nobody noticed, so... you do you!)

How to Store ‘Em (If They Last That Long)

These keep fine in an airtight container at room temp for a day or two. After that, probably best in the fridge. You can reheat in the oven or even the microwave (though they get a little soft). But honestly, in my house, they never last past breakfast time the next morning. If you want to freeze them, wrap tightly—they’ll thaw and crisp up decently in a hot oven.

How I Like to Serve These (Just a Suggestion)

We usually have them warm, with a bit of extra butter melting on top (because why not?). My kid likes a dollop of Dijon mustard on the side—makes it feel like a fancy cafe brunch. Once, I even made these as a side with soup, which was a total hit. If you want to go all out, a fried egg on top is pretty spectacular.

My Best Tips (Learned, Sometimes, the Hard Way)

• Don’t rush the baking. I once took them out too soon—still gooey inside. Not in a good way. Wait for that deep golden edge.
• If you don’t have buttermilk, the milk/vinegar hack is totally fine. Actually, sometimes I think it makes them fluffier, but maybe that’s just me.
• Let them cool a smidge before cutting. I’m impatient, but if you wait, they come out neater (which, sure, matters if you’re serving company).

FAQs From Friends (and a Random Stranger Once)

• Can I use turkey instead of ham? Absolutely. I’ve even used leftover rotisserie chicken; tastes a little different but still works.
• What’s the best cheese? I’m partial to sharp cheddar, but Colby or Jack works. Anything that melts. One friend used pepperjack—bit of a kick but pretty tasty!
• Can I double the recipe? Yep, just use a 9x13 pan, and maybe bake a few extra minutes. (But watch the edges, they can get a bit crispy if you forget. I’ve done it.)
• Is it okay to use gluten-free flour? I haven’t tried, but I’ve heard King Arthur’s blend is a good bet. If you try it, let me know how it goes!
• Can I prep ahead? Sort of. You can mix the dry ingredients the night before, but don’t add the wet until you’re ready to bake.
• Where can I find a good baking dish? I swear by my old Pyrex (still kicking after years). If you’re shopping, The Kitchn did a great roundup on best baking dishes.
• What if I don’t have an oven? Hmm. Tricky one. I did try these over a campfire once in a cast-iron Dutch oven. Took forever, but yes, it worked... sort of.

Oh, and random story: the first time I made these, I forgot to buy ham and ended up using leftover grilled sausages chopped up tiny, and it was... okay. Not amazing, but edible. Just goes to show, you can wing it and still eat well.

If you actually try these Ham and Cheese Butter Swim Biscuits, drop me a note and let me know how it went—or what you did differently! I’m always up for stealing, I mean, learning, new ideas from fellow biscuit fans.

★★★★★ 4.20 from 53 ratings

Ham and Cheese Butter Swim Biscuits

yield: 8 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

Fluffy, buttery biscuits loaded with savory ham and melty cheese, baked in a pool of butter for a rich and tender texture. Perfect for breakfast, brunch, or as a comforting side dish.

🖨️ Print Pin Recipe

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 ½ cups diced cooked ham
• 1 cup shredded cheddar cheese
• 1 ½ cups buttermilk
• ½ cup unsalted butter, melted

Instructions

1. 1
   Preheat the oven to 450°F (230°C). Pour the melted butter into a 9x9-inch baking dish, coating the bottom evenly.
2. 2
   In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. 3
   Add the diced ham and shredded cheddar cheese to the dry ingredients and stir to combine.
4. 4
   Pour in the buttermilk and gently mix until just combined. Do not overmix.
5. 5
   Spread the biscuit dough evenly over the melted butter in the baking dish. Use a knife to score the dough into 8 squares.
6. 6
   Bake for 28-30 minutes, or until the biscuits are golden brown on top. Let cool slightly before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 11gg

Fat: 18gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 28gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!