Name: Ham and Cheese Butter Swim Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 1 tbsp sugar; 1 tsp salt; 1.5 cups shredded cheddar cheese (sharp preferred for flavor); 1 cup diced cooked ham (leftover or deli ham works); 1.75 cups buttermilk (see substitution notes); 1 stick unsalted butter (melted); Chopped chives or parsley (for garnish)

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I first made these Ham and Cheese Butter Swim Biscuits when I needed a fast, crowd-pleasing side for a Sunday brunch — and they disappeared before the coffee pot was empty. Think fluffy, cheesy drop biscuits dotted with salty ham and baked in a bath of melted butter so the bottoms crisp and the tops stay tender. They’re cozy enough for a holiday table but quick enough for weeknights when you want comforting carbs without a lot of fuss. If you like handheld ham-and-cheese ideas, try this take on party sliders for gatherings as well: party-worthy ham and cheese sliders.

Why you’ll love this dish

There’s a reason these biscuits keep showing up at potlucks: they combine three crowd-pleasing elements — butter, cheese, and ham — into one quick bake. They’re:

Fast: simple mixing, no rolling or cutting required.
Budget-friendly: pantry staples plus leftover ham make them economical.
Kid-approved: melty cheddar and bite-sized ham are usually winners with children.
Versatile: serve them at brunch, as a side with soup, or snack on game day.

“We made these for a family brunch and everyone asked for the recipe — the buttery bottoms are addictive!” — a regular who doubled the batch

Step-by-step overview

Before you dive in: you’ll mix dry ingredients, fold in cheese and ham, add buttermilk to form a sticky dough, spoon that dough into a butter-lined baking dish, then bake until puffed and golden. The melted butter under and over the dough is what gives these “butter swim” biscuits their signature crisp underside and rich flavor.

What you’ll need

2 cups all-purpose flour
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
1.5 cups shredded cheddar cheese (sharp preferred for flavor)
1 cup diced cooked ham (leftover or deli ham works)
1.75 cups buttermilk (see substitution notes)
1 stick (1/2 cup) unsalted butter, melted
Chopped chives or parsley for garnish (optional)

Substitution notes and small tweaks:

No buttermilk? Stir 1 tbsp lemon juice or white vinegar into a cup measure, add milk to reach 1.75 cups, let sit 5 minutes — good enough in a pinch.
Swap cheddar for Gruyère or pepper jack to change the flavor profile.
For a sweeter contrast, try a small amount of diced pineapple in a separate, sweet-savory variation; for technique inspiration, you can compare this to a blueberry butter swim biscuit approach here: blueberry butter swim biscuits.

Step-by-step instructions

Ham and cheese butter swim biscuits on a baking tray

Preparation

Preheat the oven to 425°F (220°C). Place a 9×13-inch baking dish or oven-safe skillet in the oven to warm while you mix.
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Stir in shredded cheddar and diced ham so they’re evenly distributed — coating them in flour helps prevent sinking.
Pour in the buttermilk and stir with a wooden spoon until a sticky, shaggy dough forms. Don’t overmix; stop when ingredients are just combined.

Baking
4. Remove the hot pan from the oven (use oven mitts). Pour the melted butter into the pan, swirling to coat the bottom and sides. You want a thin pool of butter for the biscuits to “swim” in.
5. Using a large spoon or an ice-cream scoop, drop heaping spoonfuls of the dough into the butter, spacing them slightly apart — they’ll spread and puff. Spoon any remaining butter over the top of the dough pieces so they get a buttery crust.
6. Bake at 425°F for 12–15 minutes, until the tops are golden and a skewer inserted into the center comes out clean. If the edges brown too quickly, tent lightly with foil for the last few minutes.

Serving
7. Let the biscuits rest 5 minutes in the pan to absorb some of the butter flavor. Garnish with chopped chives or parsley and serve warm.

Makes about 12–15 medium biscuits (size depends on your scoop).

Best ways to enjoy it

These biscuits shine hot from the oven with simple pairings:

Brunch: serve with scrambled eggs, a light fruit salad, and a pot of coffee.
Soup and stew: the buttery bottom is perfect for soaking up broth — pair with tomato soup or creamy potato soup.
Party platter: slice them open and make mini ham-and-cheese sandwiches, or set them out alongside pickles and mustard for a casual buffet. You can also adapt leftovers into sliders similar to these baked ham and cheese sliders.

Garnish ideas: a drizzle of honey for a sweet-salty contrast, or sprinkle flaky sea salt just before serving for a little crunch.

Storage and reheating tips

Room temperature: Keep biscuits in an airtight container for up to 24 hours. Butter will soften the crust over time.
Refrigerator: Store cooled biscuits in a sealed container for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to crisp the bottoms again.
Freezer: Freeze cooled biscuits on a tray until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 350°F for 12–15 minutes, or thaw overnight in the fridge then warm.
Food safety: Refrigerate leftovers within two hours of baking. Reheat leftovers to at least 165°F before serving.

Pro chef tips

Keep the cheese cold: Shredded cheese that’s cold will distribute more evenly and melt into pockets rather than pooling.
Don’t overwork the dough: Overmixing activates gluten and makes biscuits tough. Stir until combined and stop.
Use an oven-safe skillet if possible: The direct heat from a skillet gives a crisper bottom than a baking dish.
Control butter browning: If the butter in the pan starts to darken before baking, pour it into the pan but reduce oven time slightly, or lower oven to 400°F and watch carefully.
Make-ahead trick: Mix dry ingredients and store them in a sealed container; add cheese, ham, and buttermilk just before baking for fresher texture.

Creative twists

Spicy ham and pepper jack: Replace cheddar with pepper jack and add a pinch of cayenne.
Herb and garlic: Fold in 1–2 tsp minced garlic and a mixture of fresh herbs for a savory upgrade.
Vegetarian swap: Omit the ham; add roasted mushrooms or sautéed spinach with extra cheese.
Gluten-free: Use a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if the blend lacks it. Expect slightly denser biscuits.
Breakfast bake: Crack an egg into the center of several dough mounds midway through baking for a rustic egg-and-cheese biscuit.

Common questions

Q: How long does this recipe take from start to finish?
A: Active prep is about 10–15 minutes. With oven preheat and baking, plan 30–35 minutes total.

Q: Can I use leftover cooked ham or deli ham?
A: Yes — both work. Dice leftover ham evenly so every biscuit gets bits of ham. For deli ham, blot excess moisture to avoid soggy spots.

Q: What if I don’t have buttermilk?
A: Make a quick buttermilk substitute by adding 1 tbsp lemon juice or vinegar per cup of milk; let it sit 5 minutes before using. It won’t be identical but gives the acidity needed for tender biscuits.

Q: Can I make these without butter bathing them?
A: You can drop the dough into a greased pan and brush melted butter on top before baking for less butter but the signature swim texture will be reduced.

Q: Are these freezer-friendly?
A: Yes. Freeze once fully cooled, then reheat in the oven from frozen for best texture (see storage tips).

Conclusion

If you want to compare versions or follow a slightly different technique, The Country Cook’s write-up is a helpful reference for ideas on assembly and serving: Ham and Cheese Butter Swim Biscuits – The Country Cook. For another home-cook perspective with step photos and serving suggestions, check out the recipe at The Creative Bite: Ham & Cheese Butter Swim Biscuits – The Creative Bite. And if you’re curious about homestead-style variations and storage tips, I found this take useful: Ham and Cheese Butter Swim Biscuits – I Am Homesteader.