Protein-Packed Ham & Cheese Biscuits
35 min
|
easy
Recipe by Eunice
Introduction
Meet your new morning power move: protein-packed ham and cheese biscuits, a savory, chive-studded spin on Southern biscuits where cottage cheese and Greek yogurt keep things tender and loaded with protein.
Great for meal prep, brunch, or a grab-and-go snack, they bake up fluffy with crisp edges, melty cheddar, and a peppery, no-nonsense bite that actually keeps you satisfied.
Ingredients (8 servings)
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Ingredients
- 1½ cups all-purpose flour all-purpose flour 0.41 lb
- 2 tsp baking powder baking powder 0.33 oz
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp sea salt sea salt 0.11 oz
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 2 Tbsp unsalted butter, cold, cubed unsalted butter 1 oz
- ¾ cup whole-milk cottage cheese, blended whole-milk cottage cheese 5.77 oz
- ¼ cup plain whole-milk Greek yogurt plain whole-milk Greek yogurt 0.14 lb
- 1 large egg large egg 1 ct
- ½ cup lean cooked ham, diced lean cooked ham 2.25 oz
- ½ cup shredded reduced-fat cheddar cheese shredded reduced-fat cheddar cheese 2 oz
- 2 Tbsp fresh chives, chopped fresh chives 0.21 oz
How to Make Protein-Packed Ham & Cheese Biscuits
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Preheat and prep the pan
Heat oven to 425 F and line a heavy sheet pan with parchment or preheat a cast-iron skillet for extra crisp bottoms.
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Blend the dairy
Blend the cottage cheese until totally smooth, then whisk it with the Greek yogurt and egg until silky and uniform.
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Whisk the dry base
In a large bowl whisk flour, baking powder, baking soda, sea salt, and black pepper until evenly combined.
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Cut in the butter cold
Add the cold cubed butter to the dry mix and cut it in with a pastry cutter or fingertips until pea-sized bits remain for flaky layers.
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Toss in the mix-ins
Pat the ham dry, then stir in ham, cheddar, and chives so they are coated with flour and distributed evenly.
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Bring the dough together
Pour the dairy-egg mixture over the flour and fold with a spatula just until a shaggy, slightly sticky dough forms without dry pockets.
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Laminate lightly for lift
Turn dough onto a lightly floured board, pat to a 3/4 inch thick rectangle, fold in thirds like a letter, turn 90 degrees, and repeat once for layers.
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Shape and cut
Pat to a 1 inch thick slab and cut 2 to 2 1/2 inch rounds with a sharp cutter pressed straight down or cut squares with a knife to avoid scraps.
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Chill quick for max rise
Place cut biscuits on the pan so edges just touch and chill 10 minutes in the freezer to keep butter cold and ensure a tall rise.
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Bake to golden
Bake 13 to 16 minutes until deep golden on top and the cheese is sizzling at the edges, then brush with a little melted butter if you like shine.
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Rest and serve
Cool 5 minutes so the crumb sets, then serve warm while the centers are steamy and the ham-cheddar pockets are melty.
Substitutions
- Ham -> Smoked turkey
- Smoked turkey keeps the meaty bite and savory depth but with a slightly leaner, cleaner finish that lets the cheddar pop more.
- Cottage cheese -> Icelandic skyr
- Skyr keeps the protein high and bakes up tangy and tender while staying thick enough to avoid a wet dough.
- Reduced-fat cheddar -> Sharp cheddar or Gruyere
- Full-flavor aged cheddar or Gruyere melts creamier and brings a bolder, nutty punch that plays beautifully with chives and pepper.
Tips
- Keep everything cold
- Cold butter and a quick freeze before baking are nonnegotiable if you want steam-driven lift and flaky layers.
- Fold, do not knead
- Two gentle tri-folds create structured layers without developing gluten that would make your biscuits tough.
- Cut straight down
- Press the cutter straight down without twisting so the edges stay clean and the biscuits rise instead of sealing shut.
- Let biscuits touch
- Snugging pieces together on the pan helps them climb taller while the sides stay soft and pull-apart tender.
- Season smart
- Ham and cheese bring salt, so resist adding more and lean on black pepper and a pinch of smoked paprika if you want extra swagger.
- Use a hot, heavy pan
- A preheated cast-iron or thick sheet pan gives you that New York deli griddle vibe with crisp bottoms and soft centers.
Nutrition Facts *
| Energy | 282 | kcal |
|---|---|---|
| Protein | 14 | g |
| Total Fat | 10 | g |
| Carbohydrates | 34 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My biscuits baked up dense and short, what went wrong?
- Warm butter or overmixing killed the lift, so chill the cut biscuits 10 minutes and fold the dough gently just until it comes together.
- The dough feels too sticky to handle, how do I fix it?
- Dust your board and hands lightly with flour and use a bench scraper to fold, adding only 1 to 2 teaspoons more flour at a time to avoid drying them out.
- Can I make these ahead and freeze?
- Yes, freeze cut unbaked biscuits on a sheet until solid, store in a bag, and bake from frozen at 425 F adding 2 to 4 minutes to the time.
- Can I bake these in an air fryer?
- Yes, air fry at 375 F for 9 to 11 minutes in a single layer, checking early and tenting lightly with foil if the tops brown too fast.
- How do I store and reheat leftovers?
- Store cooled biscuits airtight up to 2 days, then reheat in a 350 F oven for 6 to 8 minutes or split and toast cut-side down in a skillet.
Serving Suggestions
Hot honey drizzled over a warm biscuit with a crack of black pepper is a little dangerous in the best way, and a swipe of Dijon on the side makes the ham sing.
Pair with a crisp chopped salad or a bowl of tomato soup, or turn them into breakfast sandwiches with a soft scramble and a hit of scallion hot sauce.
More pairings:
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