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Ham and Cheese Butter Swim Biscuits: The Flakiest, Cheesiest, Most Addictive Biscuits Ever! 🧈🧀🍖


 

1. Prep the Butter Pool

  • Preheat oven to 450°F (230°C).

  • Pour melted butter into a 9x9-inch baking dish (or cast-iron skillet).

2. Make the Dough

  • In a bowl, whisk flour, baking powder, sugar, salt, and garlic powder.

  • Stir in buttermilk until just combined (don’t overmix—lumps are okay!).

  • Fold in ham, cheese, and chives.

3. Bake to Golden Perfection

  • Pour dough directly into the butter-filled dish (it’ll look messy—that’s okay!).

  • Bake for 20-25 minutes until golden brown on top.

  • Let cool 5 minutes, then slice and serve warm!


Pro Tips for the Best Biscuits

🧈 Use cold buttermilk – Helps keep the butter from melting too soon.
🔥 Hot oven = flaky layers – Don’t lower the temp!
🧀 Cheese variations – Try pepper jack for spice or Gruyère for richness.
🍖 Meat swaps – Bacon, sausage, or even rotisserie chicken work great.
⏳ Make-ahead option – Prep dry & wet ingredients separately, mix just before baking.


FAQs

❓ Can I use self-rising flour?

Yes! Omit baking powder and salt, and reduce sugar to 1 tsp.

❓ Why do they "swim" in butter?

The butter fries the bottom for crispiness while steaming the inside for tenderness.

❓ Can I make these without meat?

Absolutely! Add extra cheese or veggies (like sautéed onions or jalapeños).

❓ How do I store leftovers?

  • Room temp: 1 day (reheat in oven or toaster).

  • Fridge: 3 days (reheat with a dab of butter).

  • Freezer: 1 month (thaw & reheat at 350°F for 10 mins).