Let Me Tell You About These Biscuits…

You know that feeling when something smells so good in the oven, you start hovering around the kitchen, hoping the timer magically speeds up? That’s my house whenever I bake these ham and cheese butter swim biscuits. Actually, my teenage son calls them “those ridiculous cheese biscuits,” which I think is a sort of compliment. My first attempt was a total mess (forgot the ham, can you believe?) but the second time around? Gone in about fifteen minutes—and it was just the three of us! So yeah, they’ve stuck around the dinner rotation ever since. Honestly, they taste even better if you eat them standing cozily in your pajamas, but that’s just my opinion.

Why You’ll Love This (or at least why my family does)

I make these biscuits usually when I can’t be bothered to fuss with dough. My family erupts like it’s a football match when I pull them from the oven, because they’re crazy for anything smothered in cheese. (Not to mention—hard day? Butter solves most things. Well, except maybe laundry, but I digress.) Sometimes the top gets a little browner than planned, but honestly it gives that unbeatable crunchy edge.

And hey, I’ve tried skipping the ham when we run out (don’t recommend; it’s just not as fun), but the main thing here is these are comfort food with zero pretension. Not fancy, just really, really moreish.

What You’ll Need (plus a few swaps)

2 cups self-rising flour (Or plain flour + 1 tbsp baking powder + 1/2 tsp salt—it’s what Gran did.)
1 tbsp sugar (I sometimes leave this out if I’m feeling salty.)
1 1/2 cups buttermilk (Whole milk with a squeeze of lemon works when I forget the buttermilk—see Sally’s quick substitute.)
1/2 cup unsalted butter, melted (Kerrygold is great; store-brand is fine. Salted butter works, maybe skip the pinch of salt then?)
1 generous cup diced ham (Leftover Christmas ham, deli slices, whatever’s handy.)
1 cup shredded sharp cheddar (Or toss in some Swiss, Pepper Jack, or, heck, those strange bagged mixes. No judging.)
1/4 tsp black pepper (I eyeball it, which means sometimes it’s a quarter teaspoon or, um, a little more.)
Optional: pinch of garlic powder, handful chopped chives

How To Make These (and not lose your mind)

Heat the oven to 220°C/425°F. Don’t skip preheating—even if you’re impatient like me (actually, it matters for the rise!).
Melt the butter. Just toss it in a baking dish—an 8×8-inch works. If you’re using a microwave, go in 10-second bursts so it doesn’t sputter. Pour yourself a cup of tea while you’re waiting, it’ll keep you from poking at it.
Mix dry stuff. Whisk together the flour and sugar in a medium bowl. Pretend you’re fancy, but if you get lumps, don’t stress. Add a crank or two of pepper, and any optional add-ins you feel adventurous about today.
Add buttermilk. (And, yes, sometimes I splash in a hair too much. It’s forgiving.) Stir until just combined—think rough and shaggy, like a sheepdog.
Fold in ham and cheese. Resist the urge to overmix (I can’t always, but it’s really better if you don’t). Here’s where I sneak a taste or two, by the way.
Pour batter over the melted butter in the baking dish. Don’t mix it in—the whole point is for the dough to swim around, floating on a buttery pond like it’s on holiday.
Spread it out as best you can, but honestly, it’ll get where it needs to go as it bakes.
Cut before baking? I use a bench scraper or knife to score nine squares—makes it easier to pull apart later, but if you forget, it’s fine.
Bake for 22-27 minutes. I start checking at 22. The tops ought to be golden, and the edges bubbling. Don’t panic if it looks oily at the sides—it’ll settle down as it cools.
Let cool a bit. Just a couple minutes (if you can wait), then dig in. Or take an artsy photo for Instagram—up to you.

Some Notes, aka lessons learned the sticky way

If you go heavy on the cheese, these can sag in the middle. Still tasty, just…flatter than expected.
I once forgot the baking powder and, well, basically made savory bricks. Triple check the flour type or just toss in some baking powder for good luck.
If you don’t have buttermilk, lemon juice in milk (one tablespoon per cup) is usually fine, but let it sit about ten minutes so it thickens. Some folks swear by yogurt thinned with water—tried it, wasn’t my favorite but works in a pinch.

Variations I’ve Messed With

Breakfast style: Toss in diced scallions and a little cooked bacon instead of ham. A handful of chopped spinach isn’t bad either.
Pepper Jack: My daughter loves it spicy, so I tried swapping half the cheddar for Pepper Jack. Good, but she wanted it even spicier, so next time I’ll add jalapeños.
Failure file: Tried adding sundried tomatoes once. Weird texture, kinda metallic flavor—not for me.

What If You Don’t Have the Right Gear?

I say “a baking dish is essential,” but honestly—once I used a deep pie pan and it turned out fine. Glass or metal both work, although in my old apartment I once had to use a battered cake tin with parchment paper, and it was a mess to clean. Lesson learned: more butter on the sides helps with sticking.

Ham and Cheese Butter Swim Biscuits Recipe

Keeping (or not) These Biscuits

Supposedly, you can store these in an airtight box at room temp for a day or two, or in the fridge up to four days, but in my house they last…hmm, six hours, max. If you must reheat, cover with a damp paper towel and nuke for 20 seconds. Actually, I think they taste better the next day, but that only happens if I hide a square at the back of the fridge.

Serving These (Our Style)

I love these warm, with tomato soup (here’s Bon Appetit’s version I like if you want fancier than canned). My friend Sarah dunks hers in chili, and the kids use the squares as impromptu sandwich bases with mustard and dill pickles. Leftovers, if you find yourself with any, turn into breakfast sandwiches topped with fried eggs. Mmmm.

Lessons I’ve Learned (Mostly from Rushing)

I once tried to skip preheating the oven—don’t. Biscuits turned out pasty and doughy in that sad, raw-inside kind of way.
Do let the butter get nice and foamy before pouring the dough in. If it’s not melted all the way, you get uneven browning. Ask me how I know!
I used to overmix everything (impatience strikes again), but actually, less is more for the best texture.

People Actually Ask Me…

Can I use pre-shredded cheese? — Yes, but it won’t melt quite as nicely, so if you’re feeling fancy, grate your own. If not, life’s too short to stress.
Is it okay to leave out the ham? — Totally. They’re a bit plainer but still buttery and snackable. I sometimes toss in extra herbs or bacon if the ham is gone.
Butter swim? Really? — Yup, the butter at the bottom gives this dreamy, crispy crust. Some folks like to drain off a spoonful if it feels like overkill, but my crew would stage a mutiny if I did that.
Can I freeze them? — Probably, though I haven’t had leftovers long enough to get them that far. If you try it, wrap tightly and reheat in the oven to get the edges crisp again.
Any gluten-free swaps? — Sure, but honestly, I haven’t found a gluten-free flour blend that isn’t just a little off in texture; if you do, holler at me!

There you go—my favorite ham and cheese butter swim biscuits and a few ramblings along the way. If you try them, let me know what starts going missing from your fridge. And if you figure out how to make them survive longer than a day, I want your secrets!