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Buttery ham and cheese biscuits are just the thing for comforting mornings or easy brunches when you crave something hearty without a ton of effort. Plump with savory diced ham and melty cheddar, these golden squares grant pure biscuit perfection in every bite. Layered with melted butter for richness and crisp edges, they disappear quickly whenever I serve them. This is my go to when I want warmth and flavor with minimal prep and maximum reward.
The first time I made these biscuits was for a holiday brunch when we had extra ham and they were gone before anyone touched the eggs—a true sign of a winner
Ingredients
- All purpose flour: provides structure and softness to every biscuit Choose unbleached for better flavor and texture
- Granulated sugar: balances with a subtle sweetness so the ham stands out just right
- Baking powder: is what makes the biscuits rise and fluff up Be sure it is fresh for tall airy results
- Buttermilk: brings a tang and tenderness that keeps every bite light Always shake the carton before using
- Diced ham: is the star flavor Look for a ham with good marbling and dice it yourself for freshness
- Shredded cheddar cheese: gives sharp creamy melt in every bite Block cheese grated at home melts so much better than pre shredded
- Melted salted butter: coats the pan and adds that irresistible golden edge European style if you can find it tastes especially rich
Step by Step Instructions
- Make the Dry Mix:
- Whisk together the all purpose flour granulated sugar and baking powder in a large bowl until everything is fully combined so your biscuits rise evenly and bake up flavorful
- Add the Buttermilk:
- Pour in the buttermilk and use a large spoon or spatula to gently mix until a thick sticky batter forms Add a splash more buttermilk if you find the dough is too dry The secret to tender biscuits is not to overmix
- Fold in the Goodies:
- Fold in the diced ham and shredded cheddar so they are evenly distributed through the batter Handle gently to keep the dough light and fluffy
- Prep the Pan:
- Pour melted salted butter into a greased nine by nine baking dish Swirl to coat every inch of the base This step helps form a crisp buttery crust as the biscuits bake
- Spread and Score:
- Spread the biscuit dough into the buttered pan smoothing it evenly With a knife lightly score the surface into nine squares so they rise tall and are easy to portion once baked
- Bake the Biscuits:
- Bake in a preheated oven for about twenty five to thirty minutes The biscuits should have golden tops and you should be able to insert a toothpick and have it come out clean If the tops brown too quickly cover loosely with foil partway through
- Rest and Serve:
- Allow the biscuits to rest for five minutes before cutting and serving This makes them easier to slice up and enjoy They are best when served warm Try them with a pat of butter or a drizzle of honey for sweet and savory magic
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Cheddar always has my heart for these biscuits since nothing beats how it melts into pockets of oozy goodness The day my youngest chose these as their birthday breakfast is forever a favorite food memory in my house
Storage Tips
These biscuits keep best in an airtight container at room temperature for up to two days If you want them to last longer stash in the fridge For fast breakfasts wrap individual biscuits in a damp paper towel and microwave until just warm To freeze slice and wrap each one so you can thaw and reheat as needed
Ingredient Substitutions
Swap the ham for diced cooked bacon turkey or even roasted vegetables if you are not feeling meat Cheddar is the classic but gouda Monterey Jack or Swiss will all give you delicious results If you do not have buttermilk stir a splash of lemon juice into regular milk and let it sit for five minutes before using
Serving Suggestions
Serve alongside scrambled eggs or a frittata for a filling breakfast They pair well with a bowl of soup for lunch and also make great bases for little breakfast sandwiches For brunch I love to cut these smaller and serve with fruit and strong coffee
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Cultural and Historical Context
Biscuits like these come from Southern and Midwestern kitchens where ham and cheese are staples and buttered pans are traditional wisdom for crispy edges This technique guarantees that warm biscuit bakery smell and taste every time They always remind me of small town gatherings and family brunches
Commonly Asked Questions
- → What type of ham should I use?
Diced leftover ham, deli ham, or smoked ham all work well. Cube it evenly for best texture throughout the biscuits.
- → Can I switch out the cheddar cheese?
Yes, try gouda, Monterey Jack, or Swiss for a unique twist. Any good melting cheese gives a great result.
- → How will I know when they're finished baking?
The tops should be golden, the edges crisp, and a toothpick inserted in the center should come out clean.
- → Are these good for making ahead?
Bake and let cool, then store airtight. Reheat in a low oven to refresh the fluffy texture just before serving.
- → Can these biscuits be frozen?
Yes! Once cooled, wrap tightly and freeze. Thaw and warm to enjoy fresh-tasting biscuits at any time.