Ham and Cheese Butter Swim Biscuits (Print version)
Tender buttermilk biscuits baked in melted butter with diced ham and cheddar tucked through every square.
# Ingredients:
For the biscuit dough
01 -
2 1/2 cups (300 g) all-purpose flour
02 -
1 tablespoon aluminum-free baking powder
03 -
1 tablespoon granulated sugar
04 -
1/2 teaspoon black pepper
05 -
1 3/4 cups (415 ml) cold buttermilk, plus 1-2 tablespoons more if needed
06 -
2 cups (280 g) small diced cooked ham
07 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
08 -
2 tablespoons chopped fresh chives or scallions, optional
For the pan
09 -
1/2 cup (113 g) salted butter, melted
10 -
Nonstick cooking spray or softened butter for greasing
# Instructions:
01 -
Preheat the oven to 450°F. Grease an 8-inch or 9-inch square baking dish with nonstick spray or softened butter.
02 -
In a large bowl, whisk together the flour, baking powder, sugar, and black pepper until evenly combined.
03 -
Pour in 1 3/4 cups buttermilk and stir just until a thick, sticky dough forms. If dry flour remains, add 1-2 tablespoons more buttermilk.
04 -
Fold in the diced ham, shredded cheddar, and chives until evenly scattered through the dough. Do not overmix.
05 -
Pour the melted butter into the prepared baking dish. Spoon the dough over the butter and gently spread it to the edges. Some butter will come up around the sides and top.
06 -
Use a knife or bench scraper to score the dough into 9 squares. The cuts help the biscuits separate after baking.
07 -
Bake on the middle rack for 25-30 minutes, rotating once, until golden brown and set in the center. Tent loosely with foil if the top browns too quickly.
08 -
Let the biscuits rest for 5 minutes, then cut along the scored lines and serve warm.
# Good to know:
01 -
Best served warm while the edges are crisp and buttery.
02 -
Use a toothpick to check the center. It should come out without wet batter.
03 -
Nutrition is an estimate per biscuit when cut into 9 servings.