Name: Ham and Cheese Butter Swim Biscuits
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Ingredients: 2 ½ cups (312.5 g) all-purpose flour; 4 teaspoons baking powder; 1 teaspoon kosher salt; 2 teaspoons garlic powder; 1 cup (113 g) medium cheddar cheese, (shredded, ); 1 cup (113 g) white cheddar cheese, (shredded); 1 cup (135 g) cooked ham, (diced); ¼ cup (12 g) chives, (chopped); 2 cups (490 g) buttermilk; ½ cup (1 stick / 113 g) unsalted butter, (melted)

Ingredients & Substitutions

Flour: All-purpose flour is the base of the biscuit dough. We have not tested my butter swim biscuits with other kinds of flour, so I can’t speak to their effectiveness.

Garlic Powder: I added a couple of teaspoons of garlic powder for an extra layer of savory flavor.

Cheese: I wanted enough cheese to make sure it stood out in these biscuits. I combined shredded medium cheddar with shredded white cheddar cheese. Some of it goes into the biscuit dough, while the rest is sprinkled on top of the biscuits. Try your favorite blend of cheeses!

Ham: This recipe is a delicious recipe to use any leftover ham you have from your Thanksgiving menu, Christmas menu, or any holiday feast! Simply dice it up before adding it to your biscuit dough. Or, if you want to try another kind of meat, I think cooked bacon, sausage, or turkey would work. How about a little bit of bacon and a little bit of ham for a breakfast biscuit?

Chives: Chives add a mild onion flavor with a touch of color.

Buttermilk: These are a type of buttermilk biscuits, so we can’t forget about the buttermilk! If you don’t have any on hand, make your own.

Butter: These biscuits get their name because they are ‘swimming’ in butter when baked! I prefer using unsalted butter for control of the salt added to the recipe. Plus, ham tends to be on the salty side, so I wanted to make sure the biscuits weren’t too salty. I also have Cowboy Butter Swim Biscuits, made with my homemade compound butter for a flavorful twist on the biscuits.

Ham and Cheese Butter Swim Biscuits cut into pieces on a cutting board.

Can I Use A Different Pan Size For Butter Swim Biscuits?

Sure! I used a 7×11-inch deep baking dish so the butter would not spill over while baking. (If you have a shallow dish, simply place a baking sheet under the dish to catch any spillover.) Or, you could use a different size. An 8 or 9-inch square baking dish would work. For thinner biscuits, use a 9×13-inch baking dish. A cast iron skillet (or oven-safe skillet) would also work well. If using a different-sized pan, watch the biscuits carefully, as baking times may need to be adjusted.

Storing & Reheating Ham and Cheese Butter Swim Biscuits

Biscuits are best served fresh, on the same day as baking them. (I like mine nice and warm out of the oven!) But, don’t let any leftover biscuits go to waste! Here is how to store biscuits:

Let the biscuits cool to room temperature.

Wrap biscuits tightly with aluminum foil. (Only use plastic wrap if the biscuits are completely cooled; trapping them in hot air could make the biscuits soggy.)

Store at room temperature for a day or two. (Refrigerating the biscuits may add a few days, but they could dry out faster.)

When ready to serve, warm in the oven at the lowest temperature for up to 10 minutes.

For longer storage, freeze the biscuits.

Piece of Ham and Cheese Butter Swim Biscuit on a black plate.

Freezing Ham and Cheese Butter Swim Biscuits

To freeze the baked biscuits, first let them cool completely. Then, wrap each biscuit tightly with aluminum foil or plastic wrap, and place them in a freezer-safe bag. If they are wrapped well and no air can get in, they will stay fresh for a couple of months. When you’re ready to eat them, thaw the biscuits overnight in the refrigerator or at room temperature, then reheat as needed.