🍞 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:
- 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).
- 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.
- 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 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.
Servings:
9 servings
