Ham and Cheese Butter Biscuits

This hearty ham and cheese butter swim biscuit recipe transforms basic ingredients into an indulgent comfort food that's perfect for weekend breakfasts or alongside a warm bowl of soup. The buttermilk creates tender biscuits while chunks of ham and melted cheese add savory flavor in every bite.

I first made these biscuits for a potluck brunch where they disappeared within minutes. Now they're my go to recipe whenever I need something hearty that pleases everyone at the table without hours in the kitchen.

Ingredients

• All purpose flour: Forms the foundation of these fluffy biscuits and provides structure
• Granulated sugar: Balances the savory elements with just a touch of sweetness
• Aluminum free baking powder: Ensures maximum rise without any metallic aftertaste
• Buttermilk: Creates tenderness and adds a subtle tangy flavor that complements the ham
• Diced ham: Adds protein and savory flavor look for quality ham with minimal processing
• Shredded cheddar cheese: Melts beautifully throughout the biscuits choose sharp cheddar for more pronounced flavor
• Salted butter: Creates the signature butter swim effect that makes these biscuits irresistible

Step-by-Step Instructions

Prepare Your Oven and Dish:

Heat your oven to 450F degrees which might seem high but this temperature creates the perfect rise and golden exterior. Use a glass or ceramic 9×9 inch baking dish and spray it thoroughly with nonstick cooking spray preferably one with flour for easy release.

Mix Dry Ingredients:

Combine flour sugar and baking powder in a medium bowl with a whisk to ensure even distribution of the leavening agent throughout the batter. This step prevents bitter pockets of baking powder in your finished biscuits.

Add Wet Ingredients:

Pour buttermilk into your dry mixture and stir just until a sticky batter forms. The consistency should be thick and wet enough to pour but not runny. Add additional buttermilk by the tablespoon if your batter seems too dry or stiff.

Incorporate Ham and Cheese:

Gently fold in the diced ham and shredded cheese until evenly distributed throughout the batter. Use a folding motion rather than vigorous stirring to keep the batter light and prevent overmixing which can make biscuits tough.

Prepare the Butter Layer:

Melt the stick of butter in a microwave safe container until completely liquid. Pour it into your prepared baking dish creating an even layer across the bottom. This butter will infuse the biscuits as they bake.

Add Batter to Dish:

Spoon your biscuit dough directly onto the melted butter. The butter will immediately begin to rise around the edges of the dough. Use a greased spatula or your hands sprayed with nonstick spray to gently spread the dough to the edges of the pan.

Pre Cut the Dough:

Using a knife or bench scraper lightly score the unbaked dough into nine squares. This step makes serving much easier after baking and allows the butter to penetrate into more surfaces of the dough.

Bake to Golden Perfection:

Place the baking dish on the middle rack of your preheated oven and bake for 25 to 30 minutes. Rotate the dish halfway through baking to ensure even browning. The biscuits are done when the top is golden brown and they spring back when lightly touched.

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The secret to these biscuits is the quality of the buttermilk. I learned from my grandmother that real cultured buttermilk makes all the difference in biscuit texture. When I cannot find good buttermilk I sometimes make my own by adding a tablespoon of lemon juice to regular milk and letting it sit for 10 minutes before using.

Storage Solutions

These biscuits maintain their delicious texture for up to three days when stored in an airtight container at room temperature. For longer storage refrigerate for up to a week though the texture will become slightly more dense. To reheat wrap individual biscuits in a damp paper towel and microwave for 20 seconds or place in a 300°F oven for 5 minutes until warmed through.

Customize Your Biscuits

While the classic ham and cheddar combination is delightful this recipe welcomes creative variations. Try swapping the ham for cooked crumbled breakfast sausage or bacon bits. The cheese can be changed to pepper jack for a spicy kick Swiss for a milder flavor or a blend of your favorites. For a vegetarian version replace the ham with sautéed mushrooms and bell peppers.

Serving Suggestions

These biscuits shine as the centerpiece of a weekend brunch alongside scrambled eggs and fresh fruit. For dinner they complement soups and stews perfectly soaking up savory broths with their buttery texture. Split biscuits can be toasted and used as the base for breakfast sandwiches with an additional egg and slice of tomato for a hearty portable meal.

Frequently Asked Questions

→ Can I use uncured ham instead of regular ham?

Yes, uncured ham works perfectly in this recipe. It will provide a milder flavor without the preservatives found in traditional ham.

→ What kind of cheese is best for these biscuits?

Shredded cheddar cheese is recommended for its bold flavor and melting properties, but you can also experiment with other cheeses like Monterey Jack or Gruyere.

→ Can I make these biscuits ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking. Bake right before serving for the best taste and texture.

→ What if I don’t have buttermilk?

If you don't have buttermilk, you can make a substitute by mixing 1 ¾ cups of milk with 1 ½ tablespoons of vinegar or lemon juice. Let it sit for 5 minutes before using.

→ Can these be made without butter?

Butter is essential for the classic flavor and texture of these biscuits. However, you can try a plant-based butter alternative for a dairy-free version.

→ How can I tell when the biscuits are fully baked?

The biscuits are done when golden brown on top, springy to the touch, and a toothpick inserted in the center comes out clean.