Ham and Cheese Biscuits: The Ultimate Guide to Baking Perfection

Ham and Cheese Biscuits: Is there anything more comforting than a warm, flaky biscuit filled with savory ham and melted cheese? I think not! These aren’t just any biscuits; they’re a delightful combination of textures and flavors that will have you reaching for seconds (and maybe thirds!).

Biscuits, in general, have a rich history in American cuisine, evolving from a simple, unleavened bread to the fluffy, buttery delights we know and love today. Adding ham and cheese elevates them to a satisfying and complete meal or snack. Think of them as a portable, handheld version of a classic ham and cheese sandwich, but with a much more delightful texture.

What makes Ham and Cheese Biscuits so irresistible? It’s the perfect balance of salty ham, creamy, melted cheese, and the slightly sweet, buttery biscuit. They’re incredibly easy to make, requiring minimal ingredients and effort, making them perfect for a quick breakfast, a hearty lunch, or even a comforting dinner. Plus, they’re a crowd-pleaser! Kids and adults alike adore them, making them a fantastic option for potlucks, picnics, or any gathering where delicious, easy-to-eat food is a must. Get ready to experience biscuit bliss!

Ingredients:

• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3/4 cup cold buttermilk
• 4 ounces cooked ham, diced
• 4 ounces cheddar cheese, shredded
• 2 tablespoons melted butter, for brushing
• Optional: 1 tablespoon chopped fresh chives or parsley, for garnish

Preparing the Biscuit Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the 2 cups of all-purpose flour, baking powder, baking soda, and salt. Make sure everything is evenly distributed. This ensures a consistent rise and flavor throughout the biscuits. I like to use a whisk for this step to really aerate the flour.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout – these are what create those flaky layers we all love in biscuits. Don’t overmix! The key is to keep the butter cold and in small pieces. If you don’t have a pastry blender, you can use two knives to cut the butter in.
3. Add the Buttermilk: Gradually pour in the cold buttermilk, stirring gently with a fork until just combined. Be careful not to overmix the dough. Overmixing will develop the gluten in the flour, resulting in tough biscuits. The dough will be shaggy and slightly sticky, and that’s perfectly fine. You might not need all of the buttermilk, so add it gradually until the dough just comes together.
4. Incorporate Ham and Cheese: Gently fold in the diced ham and shredded cheddar cheese until evenly distributed throughout the dough. Again, be gentle! We want to avoid overmixing. Make sure the ham and cheese are well incorporated so that every biscuit has a delicious cheesy, hammy bite.
5. Turn Out and Knead Lightly: Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently pat the dough into a 1-inch thick rectangle. Knead the dough very lightly – only about 3-4 times – just enough to bring it together. This helps to create a slightly smoother dough, but remember, we’re aiming for tender biscuits, not tough ones!

Cutting and Baking the Biscuits:

1. Cut Out the Biscuits: Using a 2-inch biscuit cutter (or a sharp knife), cut out the biscuits. Press straight down and avoid twisting the cutter, as this can seal the edges and prevent them from rising properly. If you don’t have a biscuit cutter, you can use a sharp knife to cut the dough into squares or rectangles. Re-roll the scraps of dough to cut out more biscuits, but keep in mind that these biscuits might not be as tender as the first ones.
2. Arrange on Baking Sheet: Place the biscuits onto an ungreased baking sheet, spacing them about 1 inch apart. For softer-sided biscuits, place them close together. For crispier sides, space them further apart. I usually prefer the softer sides, so I nestle them in close.
3. Brush with Melted Butter: Brush the tops of the biscuits with the melted butter. This will give them a beautiful golden-brown color and a rich, buttery flavor. Don’t skip this step! It really makes a difference.
4. Bake: Bake in a preheated oven at 425°F (220°C) for 15-20 minutes, or until the biscuits are golden brown and cooked through. The baking time may vary depending on your oven, so keep an eye on them. A toothpick inserted into the center of a biscuit should come out clean.
5. Cool Slightly and Serve: Remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before serving. Garnish with chopped fresh chives or parsley, if desired. These biscuits are best served warm, straight from the oven.

Tips for Perfect Biscuits:

• Keep Everything Cold: This is the most important tip for making flaky biscuits. Cold butter and cold buttermilk are essential. The cold butter creates pockets of steam as it melts in the oven, resulting in those beautiful layers.
• Don’t Overmix: Overmixing develops the gluten in the flour, leading to tough biscuits. Mix the dough just until the ingredients are combined.
• Handle the Dough Gently: Be gentle when patting and cutting the dough. Avoid pressing down too hard, as this can compress the layers.
• Use Fresh Baking Powder and Baking Soda: Make sure your baking powder and baking soda are fresh. Old baking powder and baking soda will not provide enough leavening, resulting in flat, dense biscuits.
• Preheat Your Oven Properly: Make sure your oven is fully preheated before baking the biscuits. A hot oven is essential for creating a good rise.
• Experiment with Flavors: Feel free to experiment with different flavors. You can add different types of cheese, herbs, or spices to the dough. Some other great additions include:
  • Jalapeños for a spicy kick
  • Garlic powder for a savory flavor
  • Everything bagel seasoning for added texture and flavor
  • Different types of cheese, such as Gruyere or Pepper Jack
• Freezing Instructions: You can freeze the unbaked biscuits for later use. Simply cut out the biscuits and place them on a baking sheet lined with parchment paper. Freeze for about 2 hours, or until solid. Then, transfer the frozen biscuits to a freezer bag or airtight container. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.

Variations:

• Cheese Biscuits: Omit the ham and increase the amount of cheese to 6-8 ounces. You can use any type of cheese you like, such as cheddar, Monterey Jack, or Gruyere.
• Herb Biscuits: Add 1-2 tablespoons of chopped fresh herbs, such as rosemary, thyme, or chives, to the dough.
• Sweet Biscuits: Add 2-3 tablespoons of sugar to the dry ingredients and omit the ham and cheese. You can also add a glaze after baking.
• Drop Biscuits: For a simpler version, skip the kneading and cutting steps. Simply drop spoonfuls of the dough onto the baking sheet. These biscuits will be more rustic in appearance.

Serving Suggestions:

• Serve warm with butter, jam, or honey.
• Use them to make breakfast sandwiches with eggs, bacon, and cheese.
• Serve them alongside soup or chili.
• Enjoy them as a snack or side dish.

Enjoy your homemade Ham and Cheese Biscuits!

Conclusion:

And there you have it! These Ham and Cheese Biscuits are truly a must-try recipe, and I’m confident they’ll become a family favorite in your home, just as they have in mine. The combination of the flaky, buttery biscuit, the savory ham, and the melted, gooey cheese is simply irresistible. It’s comfort food at its finest, and it’s surprisingly easy to make, even on a busy weeknight. But what makes these biscuits so special? It’s the perfect balance of textures and flavors. The slight tang of the buttermilk in the biscuit dough complements the saltiness of the ham beautifully, while the cheese adds a creamy richness that ties everything together. Plus, the aroma that fills your kitchen as these bake is simply divine! Beyond their deliciousness, these biscuits are incredibly versatile. They’re perfect for breakfast, brunch, lunch, or even a light dinner. Serve them warm with a side of scrambled eggs and a dollop of your favorite jam for a hearty breakfast. Pack them in a lunchbox for a satisfying midday meal. Or, enjoy them alongside a bowl of soup or a fresh salad for a complete and comforting dinner. Looking for some serving suggestions or variations? The possibilities are endless! For a spicier kick, add a pinch of red pepper flakes to the biscuit dough or use pepper jack cheese instead of cheddar. If you’re feeling adventurous, try adding some chopped jalapenos or green chiles for an extra layer of flavor. You could also swap out the ham for cooked sausage or bacon for a different twist. For a sweeter touch, consider adding a drizzle of honey or maple syrup after baking. And if you’re looking for a more elegant presentation, you can brush the tops of the biscuits with melted butter and sprinkle them with sesame seeds or poppy seeds before baking. Another great variation is to add some fresh herbs to the dough. Chopped chives, parsley, or thyme would all work beautifully and add a touch of freshness to the biscuits. You could even experiment with different cheeses, such as Gruyere, Swiss, or provolone. Don’t be afraid to get creative and experiment with different ingredients and flavors to create your own signature version of these Ham and Cheese Biscuits. The key is to have fun and enjoy the process! I truly believe that this recipe is a winner, and I can’t wait for you to try it. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these delicious biscuits. I promise you won’t be disappointed! Once you’ve tried this recipe, I’d love to hear about your experience. Did you make any variations? What did you serve them with? What did your family and friends think? Share your photos and stories with me in the comments below. I’m always eager to learn from my readers and see how they’re making my recipes their own. Happy baking! Print