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Ham and Cheese Butter Swim Biscuits

Incredibly fluffy, crisp-edged buttermilk biscuits baked in a pool of butter, then sliced and stuffed with thick ham and melted cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 biscuits
Course: Breakfast, Brunch, Main Course
Cuisine: American, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Biscuit Dough
  • 2.5 cups all-purpose flour
  • 1 tbsp baking powder plus 1 additional teaspoon
  • 1 tbsp granulated sugar
  • 1.5 tsp kosher salt
  • 2 cups cold buttermilk
  • 1 cup unsalted butter divided (2 sticks)
Filling and Topping
  • 9 slices deli ham
  • 9 slices sharp cheddar cheese or american cheese
  • 2 tbsp fresh chives finely chopped

Equipment

  • 8x8 or 9x9 inch baking dish
  • Large Mixing Bowl
  • Serrated Bread Knife

Method
 

  1. Preheat oven to 450°F (230°C). Place 1/2 cup (1 stick) of butter into an 8x8 or 9x9 inch baking dish and melt it in the preheating oven. Remove carefully.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and kosher salt.
  3. Pour the cold buttermilk into the dry ingredients. Stir gently just until a wet, shaggy dough forms. Do not overmix.
  4. Transfer the wet dough into the baking dish with the melted butter. Spread it evenly to the edges. Use a knife to score the dough into 9 squares (a 3x3 grid).
  5. Bake for 22-25 minutes until the biscuits are deeply golden brown. Remove and let cool in the pan for 10 minutes. Keep oven on.
  6. Carefully remove the entire block of biscuits to a cutting board. Use a serrated knife to slice the whole block horizontally in half.
  7. Layer the ham and cheese evenly over the bottom half, then place the top half back on.
  8. Return the stuffed biscuits to the baking dish. Melt the remaining 1/2 stick of butter and brush it over the top. Bake for 3-5 more minutes until the cheese is melted.
  9. Remove from oven, sprinkle generously with fresh chopped chives, cut along the score lines, and serve warm.

Notes

If the tops brown too quickly during the main bake, tent loosely with aluminum foil. Measure flour by spooning it into the cup and leveling it off, do not scoop directly from the bag.