After a long week, nothing sounds quite as comforting and satisfying as the smell of freshly baked biscuits wafting through the house. And let me tell you, these Savory Ham and Cheese Butter Swim Biscuits are not just any biscuits – they are a game-changer! I first stumbled upon this recipe during a frantic search for a quick yet impressive brunch dish to surprise my family on a lazy Sunday morning. Honestly, I was a bit skeptical of the “butter swim” concept at first, wondering if it would truly deliver the flaky, buttery texture we all crave in a good biscuit. But oh boy, was I wrong! The moment these golden-brown beauties emerged from the oven, the aroma alone was enough to make everyone’s mouth water. And the taste? Absolutely divine! The biscuits were unbelievably tender and moist on the inside, with a beautifully crisp, buttery crust thanks to that generous bath of melted butter. The savory combination of salty ham and sharp cheddar cheese was perfectly balanced, making them incredibly addictive. My family devoured them in minutes, declaring them the best biscuits they’d ever had. Even my pickiest eater, my nephew, who usually shies away from anything beyond plain buttered bread, couldn’t get enough! Since that first successful bake, these Savory Ham and Cheese Butter Swim Biscuits have become a staple in our household. They are incredibly easy to make, require minimal effort, and deliver maximum flavor and satisfaction every single time. Whether you’re looking for a crowd-pleasing breakfast, a comforting side dish for dinner, or simply a delicious afternoon snack, these biscuits are guaranteed to be a hit. Trust me, once you try this recipe, you’ll be hooked!

Ingredients

• All-Purpose Flour: The foundation of our biscuits, providing structure and a tender crumb. We’ll be using all-purpose flour for its versatility and readily available nature.
• Baking Powder: Our leavening agent, responsible for creating those light and fluffy biscuits. Make sure your baking powder is fresh for optimal rise.
• Salt: Essential for flavor enhancement and to balance the sweetness of other ingredients. It also plays a role in gluten development.
• Cold Unsalted Butter: The star of the show! Cold butter, when incorporated correctly, creates pockets of steam during baking, resulting in flaky layers. Unsalted butter allows us to control the overall saltiness.
• Whole Milk: Adds moisture and richness to the biscuit dough, contributing to a tender texture and helping to bind the ingredients together.
• Shredded Cheddar Cheese: Provides a sharp, savory flavor and melty goodness. Sharp cheddar is recommended for its pronounced taste, but you can use your favorite variety.
• Diced Cooked Ham: Adds a salty, savory element and protein to the biscuits. Use cooked ham, such as deli ham or leftover baked ham, diced into small pieces.
• Fresh Chives (Optional): Adds a delicate oniony flavor and a pop of fresh green color. Chopped chives are a lovely addition but can be omitted if you prefer.

Instructions

1. Preheat Oven and Prepare Baking Dish: Start by preheating your oven to 450°F (232°C). This high temperature is crucial for achieving a good rise and golden-brown crust on the biscuits. While the oven is preheating, prepare a 9×13 inch baking dish. You can use a glass, metal, or ceramic dish – any oven-safe dish of this size will work perfectly.
2. Melt the Butter: In your prepared baking dish, place 1 cup (2 sticks) of unsalted butter. Place the baking dish with the butter into the preheating oven to melt the butter completely. This “butter swim” technique is what makes these biscuits so unique and incredibly moist. Keep a close eye on the butter as it melts to ensure it doesn’t burn. It should be fully melted and bubbly when ready. Once melted, carefully remove the baking dish from the oven and set aside.
3. Whisk Dry Ingredients: While the butter is melting, in a large mixing bowl, whisk together the dry ingredients. This includes 3 cups of all-purpose flour, 4 teaspoons of baking powder, and 1 teaspoon of salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, which is essential for consistent rising and flavor in your biscuits. Make sure to whisk thoroughly to eliminate any lumps in the flour.
4. Grate Cold Butter: Using a box grater, grate 1/2 cup (1 stick) of cold unsalted butter into the bowl with the dry ingredients. Grating the butter while it’s still cold is key to creating flaky biscuits. The small pieces of grated butter will remain distinct within the dough and melt during baking, creating steam and those desirable layers. Work quickly to prevent the butter from softening too much from the warmth of your hands.
5. Combine Grated Butter and Dry Ingredients: Use your fingertips or a pastry blender to gently cut the grated butter into the dry ingredients. The mixture should resemble coarse crumbs with some pea-sized pieces of butter remaining. Avoid overmixing at this stage, as overworking the dough can lead to tough biscuits. The goal is to simply distribute the butter evenly throughout the flour mixture.
6. Add Cheese and Ham: To the bowl with the flour and butter mixture, add 1 cup of shredded cheddar cheese and 1 cup of diced cooked ham. If using fresh chives, add 2 tablespoons of chopped chives at this stage as well. Gently toss everything together to evenly distribute the cheese, ham, and chives (if using) throughout the dry ingredients.
7. Add Milk and Combine: Pour 1 ½ cups of whole milk into the bowl. Using a spatula or wooden spoon, gently stir the milk into the dry ingredients until just combined. The dough will be quite wet and sticky, which is perfectly normal for butter swim biscuits. Again, be careful not to overmix. Mix just until the dry ingredients are moistened and there are no large streaks of flour remaining. A few small lumps are okay.
8. Pour Batter into Melted Butter: Gently pour or scoop the biscuit batter evenly into the baking dish with the melted butter. Do not stir or mix the batter into the melted butter. The batter should essentially “float” on top of the butter. This layer of melted butter will create a beautifully crisp and flavorful bottom crust for the biscuits as they bake.
9. Bake in Preheat Oven: Place the baking dish with the batter and melted butter into the preheated 450°F (232°C) oven. Bake for 20-25 minutes, or until the biscuits are golden brown on top and cooked through. The baking time may vary slightly depending on your oven, so keep an eye on them. A toothpick inserted into the center of a biscuit should come out clean when they are done.
10. Cool Slightly and Serve: Once baked, remove the baking dish from the oven and let the biscuits cool in the dish for a few minutes before serving. This allows them to set up slightly and makes them easier to handle. Serve the Savory Ham and Cheese Butter Swim Biscuits warm. They are delicious served directly from the baking dish, allowing everyone to scoop out a biscuit and enjoy that buttery bottom crust.

Nutrition Facts

Serving Size: 1 Biscuit (Recipe yields approximately 12 biscuits)
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: Approximately 350 kcal
• Fat: 22g

Preparation Time

Total Time: Approximately 40 minutes

Prep Time: 20 minutes

• This includes preheating the oven, melting the butter, whisking dry ingredients, grating butter, combining ingredients, and preparing the batter. The recipe is designed for speed and efficiency, making it perfect for busy mornings or last-minute gatherings.

Cook Time: 20-25 minutes

• Baking time will vary slightly depending on your oven. Keep an eye on the biscuits and bake until golden brown and cooked through. The “butter swim” method ensures even cooking and a wonderfully moist interior in a relatively short baking time.

How to Serve

These Savory Ham and Cheese Butter Swim Biscuits are incredibly versatile and can be enjoyed in various ways. Here are some delicious serving suggestions:

• Breakfast or Brunch:
  • Serve warm alongside scrambled eggs, crispy bacon, or sausage for a complete and satisfying breakfast or brunch spread.
  • Offer them with a side of fresh fruit salad or yogurt for a lighter option.
  • Pair them with a dollop of cream cheese or a smear of your favorite jam for a sweet and savory combination.
• Lunch or Light Dinner:
  • Enjoy them as a side to a hearty soup like tomato soup, potato soup, or chili. The biscuits are perfect for dipping and soaking up all the delicious broth.
  • Serve them alongside a fresh green salad for a balanced and satisfying light lunch or dinner.
  • Make them into mini ham and cheese biscuit sandwiches for a fun and portable lunch option.
• Appetizer or Snack:
  • Cut them into smaller squares or triangles and serve as savory appetizers at a party or gathering.
  • Offer them with a cheese board or charcuterie platter for a delightful savory snack.
  • Serve them warm with a side of honey mustard or ranch dressing for dipping.
• Side Dish for Dinner:
  • They are a fantastic accompaniment to roasted chicken, pork, or beef dishes. The buttery biscuits complement savory main courses beautifully.
  • Serve them alongside comfort food classics like meatloaf, pot roast, or mac and cheese.
  • They pair wonderfully with barbecue dishes, adding a comforting and savory element to your BBQ spread.

Additional Tips

1. Use Cold Butter: The key to flaky biscuits is cold butter! Ensure both the butter you melt in the baking dish and the butter you grate into the dough are thoroughly chilled. Cold butter creates steam pockets as it melts during baking, resulting in those light and airy layers we all love.
2. Don’t Overmix the Dough: Overmixing develops gluten, which can lead to tough biscuits. Mix the dough just until the dry ingredients are moistened. A few lumps are perfectly fine. Gentle handling is crucial for tender biscuits.
3. Fresh Baking Powder is Best: Baking powder loses its potency over time. For the best rise, use fresh baking powder. If you’re unsure how old your baking powder is, test it by adding a teaspoon to hot water. If it fizzes vigorously, it’s still good to use.
4. Adjust Cheese and Ham: Feel free to customize the cheese and ham to your liking. Experiment with different cheeses like Monterey Jack, pepper jack, or Gruyere. You can also substitute the ham with cooked bacon, crumbled sausage, or even diced cooked chicken for variations in flavor.
5. Add Herbs and Spices: Enhance the flavor profile by adding other herbs and spices. Consider incorporating dried herbs like thyme, rosemary, or oregano into the dry ingredients. A pinch of garlic powder or onion powder can also add a savory boost.
6. Make Ahead Option (Dough): You can prepare the biscuit dough ahead of time and store it in the refrigerator for up to 24 hours. When ready to bake, simply pour the batter into the melted butter and bake as directed. This is a great time-saver for busy schedules.
7. Freezing Baked Biscuits: Baked biscuits can be frozen for later enjoyment. Allow the biscuits to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. To reheat, bake frozen biscuits at 350°F (175°C) for 10-15 minutes, or until warmed through.
8. Brush with Butter or Milk (Optional): For an extra golden-brown and slightly crispier top, brush the biscuit tops with melted butter or milk before baking. This step is optional but can enhance the visual appeal and texture of the biscuits.

FAQ Section

Q1: Can I use self-rising flour for this recipe?
A: It’s not recommended to use self-rising flour for this recipe as it already contains baking powder and salt. Using self-rising flour in this recipe may result in biscuits that are too salty or rise too much, potentially becoming dry. Stick with all-purpose flour and the specified amount of baking powder and salt for the best results.

Q2: Can I use buttermilk instead of whole milk?
A: Yes, buttermilk can be used as a substitute for whole milk. Buttermilk will add a slightly tangy flavor and contribute to even more tender biscuits. If using buttermilk, you may need to slightly reduce the amount of baking powder to balance the acidity. Using 3 teaspoons of baking powder instead of 4 should work well.

Q3: Can I make these biscuits without cheese or ham?
A: Absolutely! You can easily adapt this recipe to make classic butter swim biscuits without the ham and cheese. Simply omit the cheese and ham from the ingredient list. The base biscuit recipe is delicious on its own and can be enjoyed with butter, jam, or honey.

Q4: My biscuits are not rising properly. What could be the reason?
A: Several factors can affect biscuit rising. Ensure your baking powder is fresh and active. Avoid overmixing the dough, as this can develop gluten and inhibit rising. Make sure your oven is preheated to the correct temperature (450°F/232°C), as a too-low temperature can prevent proper rising. Also, using cold butter is crucial; if the butter gets too warm, it won’t create those steam pockets needed for lift.

Q5: Can I use a different type of cheese?
A: Yes, you can use various cheeses in this recipe. Sharp cheddar is recommended for its flavor, but you can experiment with other semi-hard cheeses like Monterey Jack, pepper jack, Colby, Gruyere, or even a blend of cheeses. Consider the flavor profile you want to achieve and choose a cheese that complements the ham and biscuit flavor.

Q6: Can I make these biscuits ahead of time and reheat them?
A: While freshly baked biscuits are always best, you can bake them ahead of time and reheat them. Let the biscuits cool completely after baking. Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. To reheat, wrap them in foil and warm them in a 350°F (175°C) oven for 10-15 minutes until heated through. Reheating may slightly alter the texture, but they will still be delicious.

Q7: Can I halve this recipe?
A: Yes, you can easily halve this recipe if you need to make a smaller batch. Simply halve all the ingredient quantities. Use a smaller baking dish, such as an 8×8 inch square dish, and adjust the baking time slightly, checking for doneness a few minutes earlier.

Q8: What’s the best way to store leftover biscuits?
A: To store leftover biscuits, let them cool completely. Then, place them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Storing them at room temperature will help maintain a slightly softer texture, while refrigeration will help them last longer. Reheat them gently for the best texture when enjoying leftovers.

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