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