Ham and Cheese Butter Swim Biscuits
Butter Swim Biscuits
Fluffy biscuits loaded with ham and cheese, swimming in melted butter. Irresistible comfort food that's perfect for breakfast or brunch.
Nutrition (per serving)
These ham and cheese butter swim biscuits are pure comfort on a plate. There's something magical about biscuits that cook in a pool of melted butter—they emerge from the oven with crispy, golden edges and wonderfully tender, buttery centers. The ham and cheese tucked throughout create pockets of savory goodness that make each bite absolutely crave-worthy.
What I love most about this recipe is how forgiving it is. Whether you're a seasoned baker or just starting out, you'll have success. The biscuits are best served warm, right from the oven, when the butter is still glistening and everything tastes freshly made. They're perfect for breakfast, brunch, or even a casual dinner. Your family will ask you to make them again and again.
Ingredients
- All-purpose flour:2 cups
- Baking powder:2 tsp
- Salt:½ tsp
- Cold butter:6 tbsp
- Whole milk:¾ cup
- Diced ham:1 cup
- Shredded cheddar cheese:1 cup
- Melted butter:4 tbsp
Instructions
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Preheat your oven to 400°F. Pour the 4 tbsp of melted butter into a 9-inch round baking dish and set aside.
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In a large bowl, whisk together flour, baking powder, and salt. Cut the cold butter into small cubes and work it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
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Stir in the milk until just combined—the dough will be slightly sticky. Gently fold in the diced ham and shredded cheddar cheese until evenly distributed.
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Drop spoonfuls of the dough directly into the buttered baking dish, spacing them so they nestle together. Don't worry about making them perfect—rustic is better here.
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Bake for 18-20 minutes until the biscuits are golden brown and cooked through. The butter will bubble around the edges and make them gorgeously golden.
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Remove from the oven and let cool for 2-3 minutes before serving. Serve warm while the butter is still melted and the cheese is gooey.
Tips & Notes
- Don't overmix the dough—this is the key to tender, fluffy biscuits. Mix just until the ingredients come together.
- Make sure your butter is truly cold when making the dough. This creates steam pockets that make biscuits light and flaky.
- Feel free to swap the ham for bacon bits or use sharp cheddar instead of mild for more flavor.
- These are best eaten the day they're made, but you can store leftovers in an airtight container for up to two days and reheat gently.
