🍞 HAM AND CHEESE BUTTER SWIM BISCUITS

Ingredients:

• 2 ½ cups all-purpose flour
• 1 Tablespoon granulated sugar
• 1 Tablespoon aluminum free baking powder
• 1 ¾ cups buttermilk (can increase to 2 cups if batter seems dry)
• 2 cups small diced ham
• 1 ½ cups shredded cheddar cheese
• ½ cup (1 stick) salted butter

Instructions:

1. Preheat 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).
2. In a medium bowl, mix together 2 ½ cups all-purpose flour, 1 Tablespoon granulated sugar and 1 Tablespoon aluminum free baking powder.
3. 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.
4. Gently stir in 2 cups small diced ham and 1 ½ cups shredded cheddar cheese until combined well.
5. 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.
6. 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 spray my hand with some nonstick spray to help spread the dough out evenly in the pan.
7. Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
8. Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking.
9. Note: If you notice the biscuits browning too quickly, cover them with foil for the rest of the baking time.
10. 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.

Servings:

9 servings