Ham Cheese Butter Swim Biscuits
There are some recipes that just feel like a warm hug, and these Ham Cheese Butter Swim Biscuits are exactly that. Picture this: a golden-brown, flaky biscuit with a ridiculously tender centre, studded with salty morsels of smoked ham and pockets of gloriously melty cheddar cheese. The best part? The bottoms are crisp and unbelievably buttery, thanks to a unique baking method where the biscuits literally swim in butter. My kids absolutely devour these every time I make them, and there are rarely any left for the next day.
Unlike traditional scones or biscuits that require cutting in cold butter, this savory biscuit recipe simplifies the process without sacrificing an ounce of flavour. We mix a simple, soft dough and place it directly into a pan filled with melted butter. As they bake, the butter is absorbed, creating a texture that is simply divine—soft and fluffy on the inside with a satisfyingly rich crust. It’s a method that sounds unusual but delivers consistent, brilliant results every single time.
These ham and cheese biscuits are a brilliant addition to any meal. They work beautifully for a lazy weekend breakfast alongside some scrambled eggs, as a hearty snack in the afternoon, or even as a side for a warming bowl of soup. If you’re looking for a straightforward recipe that always gets compliments, you’ve found it.
Recipe Overview
These Ham Cheese Butter Swim Biscuits are the ultimate savory bake. The flavour profile is a delightful balance of salty smoked ham, sharp mature cheddar, and a rich, buttery finish. The texture is what truly sets them apart: a soft, almost cake-like interior encased in a crisp, golden crust. When testing this recipe, I found that letting the dough rest for just five minutes before baking resulted in an even more tender crumb.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Servings: 9 large biscuits
- Difficulty: Easy
Why You’ll Love This Ham Cheese Butter Swim Biscuits Recipe
- Genuine Flavour: The combination of sharp, tangy cheddar and salty, savoury smoked ham is a timeless pairing. The buttery finish from the “swim” method elevates these simple ingredients into something truly special.
- On the Table in Under 40 Minutes: From gathering your ingredients to pulling a pan of golden biscuits from the oven, the entire process is completed in about 35-40 minutes, making it ideal for a spontaneous breakfast treat.
- Flexible Recipe: This biscuit recipe is a fantastic base for customisation. You can swap the ham for crispy bacon, use a different cheese like Gruyère or Red Leicester, or add fresh herbs like chives or parsley to the dough.
- Great for Any Occasion: These are wonderful for a weekend brunch, a satisfying lunchbox addition, or served alongside a hearty stew for dinner. They also reheat beautifully, making them a great make-ahead option. For another great family meal, you might enjoy our Creamy Chicken And Rice Recipe One Pot Meal.
- Family Tested: This is one of those recipes that everyone in my house agrees on. My husband, who’s usually picky about baked goods, asked for seconds the first time I made them!
Ingredients You’ll Need
For these butter swim biscuits, using good quality ingredients makes a noticeable difference. I always opt for a block of mature cheddar, which you grate yourself; it melts much better than pre-shredded cheese, which often contains anti-caking agents. For the ham, a good thick-cut smoked ham provides the best texture and flavour.
- 300g plain flour
- 2 tbsp caster sugar
- 4 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper, freshly ground
- ½ tsp garlic powder
- 150g mature cheddar cheese, grated
- 150g cooked smoked ham, diced
- 2 tbsp fresh chives, finely chopped (optional)
- 240ml buttermilk
- 115g unsalted butter, melted
Marcus’s Tip: Don’t have buttermilk? No problem. Simply add 1 tablespoon of lemon juice or white vinegar to 240ml of whole milk, stir, and let it sit for 5-10 minutes until it curdles slightly. It works as a perfect substitute.
How to Make Ham Cheese Butter Swim Biscuits
The process for making these savory biscuits is wonderfully straightforward. The key is to mix the dough until it just comes together to ensure a tender, light texture. Overworking it can lead to tough biscuits, and nobody wants that!
- Preheat and Prep: First, preheat your oven to 220°C (200°C fan). Pour the 115g of melted unsalted butter into a 20cm (8-inch) square baking dish, ensuring the entire bottom is covered. Set it aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, salt, black pepper, and garlic powder. This ensures all the leavening agents and seasonings are evenly distributed.
- Add Cheese and Ham: Add the grated cheddar, diced ham, and chopped chives (if using) to the dry ingredients. Toss everything together with your fingers until the ham and cheese are coated in the flour mixture. This prevents them from sinking to the bottom of the biscuits.
- Form the Dough: Pour the buttermilk into the bowl. Using a spatula or wooden spoon, mix until a shaggy, soft dough forms. It’s crucial not to overmix here; stop as soon as there are no large pockets of dry flour remaining.
- Shape the Biscuits: Turn the dough out onto a lightly floured surface and gently pat it into a rough square, about 2cm thick. I find that patting it with my hands is much better than using a rolling pin, as it keeps the dough tender. Cut the dough into 9 equal squares.
- Arrange in the Pan: Carefully place each square of dough into the prepared baking dish with the melted butter. The butter will come up the sides of the dough. Arrange the squares so they are just touching.
- Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes. The biscuits are done when they are tall, deeply golden brown on top, and the edges are bubbling in the butter.
- Cool and Serve: Let the biscuits cool in the pan for about 5-10 minutes before serving. This allows them to set up slightly and makes them easier to remove. They are best served warm.
Tips From My Kitchen
- Temperature Control: For the flakiest, most tender biscuits, ensure your buttermilk is very cold. Cold ingredients react with the baking powder to create a better rise in the oven. The contrast with the hot melted butter in the pan also helps create that fantastic crust.
- The Secret Step: Don’t skip tossing the cheese and ham in the flour mixture before adding the wet ingredients. I learned that this simple step prevents all the delicious additions from clumping together and ensures you get a bit of ham and cheese in every single bite.
- Make-Ahead: You can prepare the dry ingredient mix (flour, sugar, leaveners, seasonings) a day or two in advance and store it in an airtight container. When you’re ready to bake, just add the cheese, ham, and buttermilk and proceed with the recipe.
- Storage: Store any leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, I recommend popping them in the oven at 180°C for 5-7 minutes to restore their crisp exterior.
Equipment You’ll Need
You don’t need any fancy gadgets for this savory biscuit recipe. Just a few kitchen staples will do the trick.
- A 20cm (8-inch) square baking dish (glass or metal works)
- Large mixing bowl
- Whisk
- Spatula or wooden spoon
- Sharp knife or bench scraper for cutting the dough
Common Mistakes to Avoid
This recipe is very forgiving, but a couple of small things can make a big difference to the final result.
- Overmixing the Dough: This is the number one cause of tough, dense biscuits. As soon as the flour is moistened, stop mixing. A slightly lumpy, shaggy dough is exactly what you want. Overworking develops the gluten, which you can learn more about in this guide to baking with gluten.
- Not Preheating the Oven: A hot oven is essential for getting a good rise (or “oven spring”) on your biscuits. Placing them in a cooler oven will result in flatter, less impressive biscuits. Make sure your oven is fully at temperature before the pan goes in.
- Skipping the Buttermilk: While you can use the milk-and-lemon-juice substitute, buttermilk’s natural acidity reacts with the baking powder to create an exceptionally tender crumb. If you can get your hands on real buttermilk, it’s worth it.
What to Serve With Ham Cheese Butter Swim Biscuits
These savory biscuits are substantial enough to be a meal on their own, but they also pair beautifully with other dishes.
- Creamy Tomato Soup: The sharp cheese and salty ham cut through the richness of a creamy tomato soup perfectly. The biscuits are brilliant for dipping.
- Scrambled Eggs and Sautéed Spinach: For a fantastic brunch, serve these biscuits alongside fluffy scrambled eggs and some simple garlic-sautéed spinach.
- A Crisp Lager: A light, crisp lager or pilsner is a great companion, as its clean finish contrasts nicely with the richness of the buttery biscuits.
If you’re planning a full brunch, why not also try our Maple Pecan Sticky Buns Recipe for a sweet counterpoint?
Frequently Asked Questions
Ham Cheese Butter Swim Biscuits
Ingredients
Method
- Preheat and Prep: First, preheat your oven to 220°C (200°C fan). Pour the 115g of melted unsalted butter into a 20cm (8-inch) square baking dish, ensuring the entire bottom is covered. Set it aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, salt, black pepper, and garlic powder. This ensures all the leavening agents and seasonings are evenly distributed.
- Add Cheese and Ham: Add the grated cheddar, diced ham, and chopped chives (if using) to the dry ingredients. Toss everything together with your fingers until the ham and cheese are coated in the flour mixture. This prevents them from sinking to the bottom of the biscuits.
- Form the Dough: Pour the buttermilk into the bowl. Using a spatula or wooden spoon, mix until a shaggy, soft dough forms. It's crucial not to overmix here; stop as soon as there are no large pockets of dry flour remaining.
- Shape the Biscuits: Turn the dough out onto a lightly floured surface and gently pat it into a rough square, about 2cm thick. I find that patting it with my hands is much better than using a rolling pin, as it keeps the dough tender. Cut the dough into 9 equal squares.
- Arrange in the Pan: Carefully place each square of dough into the prepared baking dish with the melted butter. The butter will come up the sides of the dough. Arrange the squares so they are just touching.
- Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes. The biscuits are done when they are tall, deeply golden brown on top, and the edges are bubbling in the butter.
- Cool and Serve: Let the biscuits cool in the pan for about 5-10 minutes before serving. This allows them to set up slightly and makes them easier to remove. They are best served warm.
Notes
I really hope you give these Ham Cheese Butter Swim Biscuits a go. They’ve become a staple in our home for their incredible flavour and how simple they are to put together. There’s nothing quite like pulling a pan of these golden, buttery beauties from the oven. If you make them, please drop a comment below and let me know what you think. Happy baking!
All the best,
Marcus Bennett
