Savory Ham and Cheese Biscuits
35 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 15 min | 35 min |
Introduction
These savory ham and cheese biscuits are buttery, cheesy, and packed with little bites of smoky ham in every crumb.
They bake up tall and tender, with crisp edges and melty cheddar that makes them impossible to stop eating.
Serve them warm for brunch, alongside a cozy bowl of soup, or as an easy grab-and-go breakfast.
Ingredients (10 servings)
Ingredients
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Savory Ham and Cheese Biscuits
-
Preheat the oven and prepare the pan
Set your oven to 425°F with a rack in the center position.
Line a large baking sheet with parchment paper or a silicone baking mat.
-
Combine the dry ingredients
In a large bowl, whisk together the flour, baking powder, salt, black pepper, and garlic powder.
Whisking helps evenly distribute the leavening and seasonings for tall, flavorful biscuits.
-
Cut the cold butter into the flour
Add the cold, cubed butter to the flour mixture.
Use a pastry cutter, two knives, or your fingertips to cut the butter into pea-size crumbs.
Work quickly so the butter stays cold, which keeps the biscuits flaky and tender.
-
Stir in ham and cheese
Fold in the diced ham and shredded cheddar until they are evenly distributed through the flour mixture.
Coating the ham and cheese with flour helps keep them from sinking and clumping.
-
Mix the milk and egg
In a small bowl or measuring cup, whisk together the whole milk and egg until completely blended.
Set aside 1 tablespoon of this mixture to brush over the biscuit tops before baking, if desired.
-
Bring the dough together
Pour the remaining milk mixture into the flour bowl.
Use a spatula or wooden spoon to gently stir until a shaggy dough forms and most flour is moistened.
Turn the dough onto a lightly floured surface and gently knead 4 to 6 times, just until it comes together.
-
Shape and cut the biscuits
Pat the dough into a rectangle about 1 inch thick, keeping the top as even as possible.
Use a floured biscuit cutter or drinking glass to cut out biscuits, pressing straight down without twisting.
Gather scraps gently, press together, and cut additional biscuits, trying not to overwork the dough.
Place biscuits on the prepared baking sheet, spacing them about 1 inch apart.
-
Bake the biscuits
Brush the tops with the reserved milk and egg mixture for a glossy, deeply golden crust.
Bake for 12 to 15 minutes, until the biscuits are puffed, golden brown, and the cheese looks melted and bubbly.
Let them cool on the pan for 5 minutes before serving, so the cheese can set slightly.
Substitutions
- Use pepper jack or Colby Jack instead of cheddar
- Both melt beautifully and add a slightly different flavor, from mild and creamy to gently spicy. The biscuits stay rich and cheesy, just with a fun twist.
- Use cooked bacon or breakfast sausage instead of ham
- Crisp bacon gives smoky crunch, while crumbled breakfast sausage adds a cozy, hearty feel. Either way, you still get salty savory bites tucked into every biscuit.
- Use buttermilk instead of whole milk
- Buttermilk adds a gentle tang and helps the biscuits rise slightly higher and bake up extra tender. The flavor feels a bit more like a classic Southern biscuit, still pairing perfectly with the ham and cheese.
Tips
- Keep everything cold
- Cold butter and cold dairy give you steam pockets as they bake, which creates light, layered biscuits.
- Do not overwork the dough
- Stop mixing as soon as the dough comes together, or the gluten tightens and your biscuits turn tough.
- Flour the cutter between each biscuit
- A lightly floured cutter helps the dough release cleanly and keeps the sides straight, which encourages a taller rise.
- Bake right after shaping
- Once the liquid hits the baking powder, it starts working, so get the biscuits into the hot oven quickly.
- Freeze for later
- Freeze unbaked biscuits on a sheet pan, then store in bags and bake from frozen, adding a few minutes.
Nutrition Facts *
| Energy | 249 | kcal |
|---|---|---|
| Protein | 11 | g |
| Total Fat | 14 | g |
| Carbohydrates | 22 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep my biscuits from spreading too much?
- Make sure the butter is very cold and the dough feels cool when it hits the oven. If your kitchen is warm, chill the cut biscuits on the sheet for 10 minutes before baking.
- Can I make the dough ahead of time?
- You can cut the biscuits, place them on a baking sheet, and refrigerate them for up to 8 hours. Bake straight from the fridge, adding a minute or two if needed for browning.
- Why did my biscuits turn out dense?
- Dense biscuits usually mean the butter melted before baking or the dough was overmixed. Next time, work faster, handle the dough gently, and avoid using a rolling pin.
- Can I freeze baked biscuits?
- Yes, cool them completely, then wrap tightly and freeze for up to three months. Reheat in a 325°F oven until warmed through and the edges crisp up again.
Serving Suggestions
These biscuits are wonderful on their own, but they also love a swipe of honey butter or grainy mustard.
For a full meal, tuck a fried egg and a tomato slice inside one biscuit for a quick breakfast sandwich.
A little chopped fresh chive or parsley sprinkled on top after baking adds color and a fresh, savory finish.
Reviews
-
thekitchenhub, Madison: These came out so fluffy and cheesy, and the ham makes them extra satisfying! Will definitely bake again 😋
: Love hearing they baked up fluffy and cheesy, and that the ham hit the spot! 😊
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
