There’s something undeniably comforting about homemade biscuits fresh from the oven, but these Ham and Cheese Butter Biscuits take that comfort to a whole new level. Imagine the flaky, buttery goodness of traditional biscuits, but with savory ham and melty cheese folded into every bite.
Perfect for weekend brunches, holiday gatherings, or alongside a steaming bowl of soup, these biscuits strike that perfect balance between impressive and approachable. The best part? They come together in just 45 minutes, making them an achievable treat even on busy days.
Why You’ll Love This
- Incredibly flaky texture with layers that pull apart beautifully
- The combination of ham and cheese creates a perfect savory flavor profile
- Can be made ahead and frozen for quick access to homemade goodness
- Versatile enough for breakfast, lunch, or dinner sides
- Simple ingredients you likely already have on hand
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1½ tablespoons baking powder
- 1¾ cups buttermilk (plus extra if needed)
- 2½ cups diced ham, cut into ½-inch cubes
- 1½ cups shredded sharp cheddar cheese
- ½ cup salted butter, melted
- Non-stick cooking spray or extra butter for greasing
Instructions
- Preheat your oven to 450°F and generously grease a 9×9-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together the flour, sugar, and baking powder until well combined.
- Pour in the buttermilk and stir gently with a wooden spoon until a thick, sticky batter forms. If the dough seems too dry, add a bit more buttermilk.
- Gently fold the diced ham and shredded cheddar cheese into the batter, making sure they're evenly distributed throughout.
- Pour the melted butter into your prepared baking dish, making sure it coats the entire bottom. This creates a golden, crispy bottom crust.
- Carefully spread the biscuit dough evenly in the buttered pan, pressing it gently into the corners.
- Using a sharp knife, score the dough into 9 equal squares. This makes it easier to separate the biscuits after baking.
- Bake for 25-30 minutes, rotating the pan halfway through. If the top browns too quickly, cover loosely with foil.
- Let the biscuits cool in the pan for 5 minutes before cutting and serving. Enjoy them warm with extra butter or a drizzle of honey.
Tips & Variations
- Keep your butter and buttermilk very cold for the flakiest texture.
- Try different cheese varieties like Swiss, Gruyère, or pepper jack for unique flavor profiles.
- Add 1 tablespoon of chopped fresh herbs like chives, rosemary, or thyme for an aromatic twist.
- For a breakfast version, add 2 tablespoons of maple syrup to the dough and use breakfast sausage instead of ham.
- Don’t twist the biscuit cutter when cutting the dough – push straight down and lift straight up to ensure proper rising.
- If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup regular milk.
Serving Suggestions
These Ham and Cheese Butter Biscuits make a delicious side for creamy soups like potato leek or tomato bisque. The savory flavors complement the richness of the soup while providing a satisfying vehicle for sopping up every last drop.
For a complete breakfast or brunch, serve alongside scrambled eggs and fresh fruit. They also make excellent sandwich bases – split them in half and add a fried egg and some avocado for an elevated breakfast sandwich.
Notes
- Store cooled biscuits in an airtight container for up to 3 days at room temperature.
- To freeze, place unbaked biscuit rounds on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 3-5 minutes to the baking time.
- Biscuits are done when they’re golden on top and sound hollow when tapped on the bottom.
FAQs
Can I make these biscuits ahead of time?
Yes! You can prepare the dough and cut out the biscuits, then refrigerate them covered for up to 24 hours before baking. Alternatively, freeze unbaked biscuits for up to 3 months.
Why didn’t my biscuits rise as much as expected?
This could be due to overworking the dough, using butter that’s too warm, or using old baking powder. Make sure your baking powder is fresh and handle the dough gently.
Can I use self-rising flour instead?
Yes, if using self-rising flour, omit the baking powder and reduce the salt to 1/4 teaspoon.
What’s the best way to reheat leftover biscuits?
Wrap biscuits in foil and heat in a 350°F oven for about 10 minutes, or until warmed through. This helps restore their texture better than microwaving.
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