Ham and Cheese Butter Swim (Print-Friendly Version)

Buttery biscuits packed with ham and cheese. Great for breakfast, snacking, or as a hearty savory side dish.

# What You'll Need:

→ For the biscuits

01 - 2.5 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 tablespoon granulated sugar
04 - 1 teaspoon fine salt
05 - 1.75 cups buttermilk
06 - 0.5 cup diced cooked ham
07 - 1 cup shredded cheddar cheese
08 - 0.5 cup unsalted butter, melted

→ Optional additions

09 - 1 teaspoon garlic powder
10 - Fresh chopped parsley, chives, or thyme
11 - Grated parmesan cheese for topping

# How to Make It:

01 - Preheat oven to 230°C. Place the butter in a 22 cm × 22 cm baking dish and set in the oven until fully melted, then remove carefully.
02 - In a large bowl, whisk together flour, baking powder, sugar, and salt until homogeneous.
03 - Pour buttermilk into the dry ingredients and gently stir until a soft, sticky dough forms. Do not over-mix.
04 - Add diced ham and shredded cheddar to the dough. Mix just until evenly distributed.
05 - Transfer dough directly into the baking dish over the melted butter, spreading evenly with a spatula so butter rises around the sides.
06 - Using a sharp knife, lightly score the dough surface into nine equal squares to promote even baking.
07 - Bake on the middle rack for 20–25 minutes, until the top is golden brown and the edges are crisp.
08 - Allow to cool for several minutes, then cut along the scored lines and serve the biscuits warm.

# Additional Tips:

01 - For best results, use real buttermilk; substitute with 1 tablespoon lemon juice or vinegar stirred into 1.75 cups milk if needed.
02 - Leftover biscuits keep well refrigerated for up to 5 days or frozen for up to 2 months.
03 - Variations include replacing ham with sautéed vegetables for a vegetarian option or using different cheeses for added flavour.
04 - Let biscuits rest a few minutes before serving to ensure clean cuts and optimal texture.

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