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Ham and Cheese Butter Swim Biscuits are stuffed with bits of ham and melty cheese! Tender, made from scratch biscuits made without a rolling pin or biscuit cutters! A BUTTER SOAKED HAM AND CHEESE BISCUIT RECIPE If you’re new around here, you may not realize it, but any variety of Butter Swim Biscuits and I are like two peas in a pod. I’m allll about a good Butter Dip Biscuit and I think these Ham and Cheese Butter Swim Biscuits might be my new favorite variety. The bottoms of these fluffy butter soaked biscuits get a little crispy and they are filled with melted shredded cheese and diced ham. And, it doesn’t get much easier to make either. Making homemade biscuits doesn’t have to be hard! FREQUENTLY ASKED QUESTIONS:  Do I have to use ham? Well, these wouldn’t be ham and cheese biscuits without the ham, but you can certainly make these style biscuits using other meat. Deli turkey, roast beef or chicken would all work nicely in these. What if I only have self rising flour? Self rising flour can be substituted for the all purpose flour in these biscuits. If you only have self rising to use, make sure to omit the baking powder because self-rising flour already has some in it. Can I use a different cheese? Sure thing. Pretty much any kind would work- I think Swiss, Mozzarella, Provolone, White Cheddar, or Pepper Jack would all work. What kind of ham is best? Any kind of ham you have on hand will work. Leftover ham from holidays, any deli sliced ham, Black Forest Ham, Virginia Ham, etc. I used Ham Steak but really, any kind of ham you have will work! How to store leftover biscuits? Just like any other Butter Swim Biscuits, these are best when you first make them, but you can totally keep any leftovers in an airtight container or bag with the excess air squeezed out. Pop them in them in the fridge for up to 4 days or freeze them for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) all-purpose flour – see my frequently asked questions above for using self-rising flour. granulated sugar – this isn’t absolutely necessary and it does not add sweetness, it just cuts a bit of the acidity from the buttermilk. baking powder – I prefer aluminum free baking powder. Many people are sensitive to the aluminum taste in baking powder and because we use a good bit in here, I always recommend it. buttermilk– using buttermilk really helps give these biscuits that perfect flavor. It also helps keep them nice and tender. small diced ham – this is also a great recipe to use leftover ham in. Think leftover Easter or Christmas ham! Or you can purchase a little ham steak and dice it up! shredded cheddar cheese – cheddar cheese can be swapped out for other options I mentioned above in the FAQ section. salted butter – you want to use real butter, not margarine for these. HOW TO MAKE HAM AND CHEESE BUTTER SWIM BISCUITS Preheat oven to 450F degrees. Spray an (oven safe) glass or ceramic 8×8-inch or 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it). In a medium bowl, mix together all-purpose flour, granulated sugar, aluminum-free and baking powder. Pour in 1 ¾ cups buttermilk. Stir until a sticky batter forms. If the batter still seems too dry add a tad bit more buttermilk until the batter is thick and sticky. Finally, gently stir in the diced ham with the cheddar cheese until combined well. In a microwave-safe bowl, melt ½ cup (1 stick) salted butter in the microwave. Pour melted butter into prepared baking dish. Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan. Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked. Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. Note: If you notice the biscuits browning too quickly, cover them with foil for the rest of the baking time. Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done! Slice and serve! CRAVING MORE RECIPES?  Butter Swim Biscuits (the original) Apple Butter Swim Biscuits Breakfast Butter Swim Biscuits Cinnamon Roll Butter Swim Biscuits Cinnamon Sugar Butter Swim Biscuits Strawberries and Cream Butter Swim Biscuits Peach Butter Swim Biscuits Bacon Cheddar Ranch Butter Swim Biscuits Blueberry Butter Swim Biscuits Butter Swim Yeast Rolls Cheddar Garlic Butter Swim Biscuits Beer Bread Butter Swim Biscuits Garlic Butter Swim Biscuits Apple Pie Butter Swim Biscuits Jalapeno Popper Butter Swim Biscuits 7Up Butter Swim Biscuits Air Fryer Butter Swim Biscuits Print Ham and Cheese Butter Swim Biscuits Tender butter soaked biscuits with melted shredded cheese and chunks of ham. Course BreadsCuisine American Prep Time 10 minutes minutesCook Time 40 minutes minutesTotal Time 50 minutes minutes Servings 9 servings Calories 405kcal Author Brandie @ The Country Cook Ingredients2 ½ cups all-purpose flour1 Tablespoon granulated sugar1 Tablespoon aluminum free baking powder1 ¾ cups buttermilk (can increase to 2 cups if batter seems dry)2 cups small diced ham1 ½ cups shredded cheddar cheese½ cup (1 stick) salted butter InstructionsPreheat oven to 450F degrees. Spray an (oven safe) glass or ceramic 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it).In a medium bowl, mix together 2 ½ cups all-purpose flour, 1 Tablespoon granulated sugar and 1 Tablespoon aluminum free baking powder. Pour in 1 ¾ cups buttermilk. Stir until a sticky batter forms. If the batter still seems too dry add a tad bit more buttermilk until the batter is thick and sticky. Finally, gently stir in 2 cups small diced ham and 1 ½ cups shredded cheddar cheese until combined well. In a microwave-safe bowl (or in the baking dish you are using – as long as it is microwave safe), melt ½ cup (1 stick) salted butter in the microwave. Pour melted butter into prepared baking dish. Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan. Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked. Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking.Note: If you notice the biscuits browning too quickly, cover them with foil for the rest of the baking time.Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done! Slice and serve! Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 405kcal | Carbohydrates: 31g | Protein: 16g | Fat: 24g | Sodium: 624mg | Fiber: 1g | Sugar: 4g

A song can be an incredibly personal creation. Many capture general feelings of happiness, anger, affection. Some can have very specific stories yet all sorts of listeners can relate to it. Such is the case for “I Will Survive” by Gloria Gaynor, which is rooted in her very real story and struggles, but can get people feeling pumped up, heartbroken, and ready to conquer their next battle even today. “I Will Survive” was first recorded by Gaynor in October 1978, just in time for her album Love Tracks. That gave it all of ’79 to dominate the airwaves, lounge out for three weeks at the very top of the US Billboard Hot 100, win a Grammy plus two nominations, get certified platinum, and, in later years, get selected for preservation in the National Recording Registry by the Library of Congress. But even without all those numbers, the very real stories from listeners and from Gaynor herself, who just launched a major comeback, show this song’s real strength is in its power to inspire. Gloria Gaynor tapped into real emotions to compose “I Will Survive” “I Will Survive” is a bittersweet soup of many different challenging yet relatable experiences, both from Gloria Gaynor and all others who had a hand in making this empowering anthem. Principal writer Dino Fekaris says the track has roots in the time he was fired from Motown Records after seven years a a staff writer; a song he wrote for Generation, performed by Good Earth, came on, and he took that as an encouraging sign to keep going, and he even said aloud to himself, “I’m going to make it. I’m going to be a songwriter. I will survive.” RELATED: “True Colors” By Cyndi Lauper Shows Off A Voice Like No Other Getting Us Through Bad Times When asked what songs she liked best, Gaynor listed “songs that are meaningful, have good lyrics, and touch people’s hearts.” Producers handed over “I Will Survive” written on a piece of brown paper and she was won over immediately. While Fekaris had a significant hand in the song’s origins, it did also come to reflect Gaynor’s own troubles. “That song is my story,” she said to The Independent. It “carries the torch of empowerment,” as Gaynor described, creating an environment of hope that she herself desperately needed in the early days of her music career, like when she dreamed of creating gospel music only to be told by a dismissive manager that “no one wants” it. Her march to the top was fraught with every step, but fans know she reached remarkable success—and that’s just what the song reminds listeners all these decades later. It’s small wonder this was the title inspiration behind Gaynor’s comeback. To this day, it resonates and empowers both fans and the artist herself, who made a successful comeback The story told in I Will Survive is the story of Gloria Gaynor / Everett Collection Gaynor has had a few career revivals over the years, never quite able to sttop for too long—literally, as in 2021 she returned to disco by recording “Can’t Stop Writing Songs About You” with Australian singer Kylie Minogue. Later that spring, she recorded “Brand New.” The following year, she competed on The Masked Singer. But out of all the tracks new and old to her name, it was “I Will Survive” that became the title behind the documentary by Betsy Schechter. Variety notes that it fits perfectly that this song inspired the title, as it keeps with the way other movies about music stars are titled, like What’s Love Got to Do With It about Tina Turner. The documentary I Will Survive was released in June 2023 and chronicles her life and career over the years, right to Gaynor’s comeback. The themes of both heartbreak and hope resonate with audiences to this very day / YouTube screenshot A significant portion of the film is dedicated to Gaynor’s gospel productions, spurred on by her 2019 album Testimony. At that point, she was comfortable enough to triumphantly pursue whatever music she wanted with abandon. Now at age 80, Gaynor is still doing just that with “I Will Survive.” “Going through a tough break up , this song makes me feel better,” one listener admitted under the YouTube video that has over 96 million views. Another praised, “She has no idea how many lives she has saved with this one masterpiece , thank you for being the big sis I never had but always needed.” Another said, “This song has saved many women and helped us get back up when we thought we couldn’t.” Yet another perfectly summed up the relatable yet empowering formula that makes this song so perfect, saying, “I really like how she sings about both her vulnerability at being left alone and then about her personal growth and self respect. That’s something special not communicated in most songs. Fantastic song!” The music queen did not stay away from the spotlight for long / John Nacion/starmaxinc.comSTAR MAX2017ALL RIGHTS RESERVED Click for next Article The post “I Will Survive” By Gloria Gaynor Is Inspired By Her Own Struggles And Still Inspires Us All appeared first on DoYouRemember? - The Home of Nostalgia. Author, Dana Daly

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