Treat yourself and your family to these Ham and Cheese Biscuits for breakfast to start the day. Every bite comes loaded with juicy ham, cheese, and the perfect golden biscuit to hold it together.
This recipe is perfect for using up leftover ham. It even makes an excellent Sunday brunch dish that can be prepared in advance to save time. Our recipe includes just a few ingredients: flour, baking powder, butter, ham, and cheese. Looking to boost the flavor? Go for it! Add green onion or chives to the mix for a savory, packed biscuit.
Or better yet, give it some kick? Also easily doable. Add grated pepper jack instead of cheddar or 1 tablespoon of minced seeded fresh jalapeno pepper. Alternatively, you can use another flour variety like whole wheat or white whole wheat.
How to Make Ham and Cheese Biscuits
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425°. Line a 13'' x 18'' baking sheet with parchment paper; set aside. Mix flour, baking powder, salt, and sugar in a food processor. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large stainless steel mixing bowl and add the chopped scallions, ham, and cheese; toss to combine.
In a small bowl, whisk the egg and buttermilk to combine and drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
Transfer the dough onto a lightly floured surface, dust the top with more flour, and gently bring it together into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into 3 pieces.
Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lightly flour the top of the dough, then lightly pat or roll it into a ¾" thick rectangle ( do not overwork it, or the biscuits will be tough).
Dust a 2-½-inch round biscuit cutter with flour and cut out rounds. Alternatively, use a knife to cut the biscuits into 8 to 12 rough squares. Re-stack any scraps, re-roll, and cut out more biscuits. Repeat this process until the dough is gone.
Lightly brush them with buttermilk and bake for about 15 minutes or until the biscuits are lightly golden on top and golden brown on the bottom. Remove the Ham and Cheese Biscuits from the oven, and brush them with melted butter, if desired. Enjoy warm!
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Recipe
Ham and Cheese Biscuits
Equipment
Ingredients
- 2 cups all-purpose flour , plus more as needed
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- 1 teaspoon granulated sugar
- 12 tablespoons (1 ½ sticks) cold unsalted butter, diced
- ½ cup plus 2 tablespoons cold buttermilk , shaken or homemade buttermilk, plus 2 tablespoons for brushing
- 1 large egg , cold
- ½ cup shredded Mexican blend or grated mild Cheddar cheese
- ½ cup uncured honey ham or any cooked ham finely diced
- ¼ cup green onions , very thinly sliced
Instructions
- Preheat the oven to 425°. Line a 13'' x 18'' baking sheet with a baking sheet with parchment paper; set aside. Pulse flour, baking powder, salt, and sugar in a food processor to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large stainless steel mixing bowl and add the chopped scallions, ham, and cheese; toss to combine.
- In a small bowl, whisk the egg and buttermilk to combine and drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
- Transfer the dough out onto a lightly floured surface, dust the top of the dough with a bit more flour and bring it together gently into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into 3 pieces pieces.
- Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lightly flour the top of the dough, then lightly pat or roll out the dough into a ¾" thick rectangle ( do not overwork it, or the biscuits will be tough).
- Dust a 2-½-inch round biscuit cutter with flour and cut out rounds. Alternatively, use a knife to cut the biscuits into 8 to 12 rough squares. Re-stack any scraps, re-roll, and cut out more biscuits. Repeat this process until the dough is gone.
- Lightly brush them with buttermilk and bake for about 15 minutes or until the biscuits are lightly golden on top and a golden brown on the bottom. Remove the Savory Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
