Savory Ham and Cheese Biscuits
35 min
|
easy
Recipe by Eunice
Introduction
I do not do bland biscuits; these are flaky, buttery, and packed with diced ham, sharp cheddar, garlic, and black pepper so every bite hits.
Serve them hot for brunch, game day, or alongside soup and eggs, and save a few for killer grab-and-go breakfast sandwiches.
Ingredients (12 servings)
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Ingredients
- 2 cups all-purpose flour all-purpose flour 0.55 lb
- 1 Tbsp baking powder baking powder 0.5 oz
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ tsp garlic powder garlic powder 0.05 oz
- 6 Tbsp unsalted butter, cold, cubed unsalted butter 3 oz
- 1 cup cooked ham, diced cooked ham 4.76 oz
- 1¼ cups shredded cheddar cheese shredded cheddar cheese 6.25 oz
- ¾ cup whole milk whole milk 6 fl oz
- 1 large egg large egg 1 ct
How to Make Savory Ham and Cheese Biscuits
-
Preheat and prep pan
Heat oven to 425 F and line a baking sheet with parchment or lightly grease a cast-iron skillet.
-
Mix dry ingredients
In a large bowl whisk together flour, baking powder, salt, black pepper, and garlic powder until evenly combined.
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Cut in the cold butter
Add the cold cubed butter and cut it into the flour with a pastry cutter or your fingertips until pea-sized bits remain with some larger flat flakes for layers.
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Fold in ham and cheese
Toss in the diced ham and shredded cheddar and coat them lightly in the flour so they stay suspended in the dough.
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Whisk milk and egg
In a measuring cup whisk the milk and egg until smooth, then reserve 1 tablespoon for brushing the tops later.
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Bring dough together
Pour the remaining milk-egg mixture into the flour and stir with a fork until a shaggy dough forms with no dry pockets, keeping your touch light.
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Quick fold for layers
Turn the dough onto a lightly floured board, pat to about 3/4 inch thick, fold it in thirds like a letter, rotate, and repeat 2 more times to build flaky layers.
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Shape and cut
Pat to 3/4 inch thick again and cut 2 to 2 1/2 inch rounds with a sharp cutter, pressing straight down without twisting, or cut squares with a knife to avoid scraps.
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Pan, brush, and bake
Arrange biscuits so they touch slightly for taller sides, brush tops with the reserved milk-egg, and bake 13 to 16 minutes until deep golden with bubbling cheese.
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Rest and serve
Cool 5 minutes so the crumb sets, then serve warm while the cheese is still gooey.
Substitutions
- Cheddar -> Gruyere
- Swap cheddar for Gruyere for a silkier melt and a nutty vibe that plays beautifully with ham without overpowering the biscuit.
- Ham -> Roasted red peppers (vegetarian)
- Use well-dried strips of roasted red pepper for sweet, smoky pops of color and moisture that mimic ham’s savory hits without the meat.
- Whole milk -> Buttermilk (+ 1/4 tsp baking soda)
- Switch to 3/4 cup buttermilk and add 1/4 teaspoon baking soda for extra tenderness and a subtle tang that sharpens the cheese and garlic.
Tips
- Keep it cold for max rise
- Cold butter and cold dairy create steam pockets that lift the biscuits, so if the dough warms up, chill it 10 minutes before cutting.
- Grate your own cheese
- Pre-shredded cheese is coated with anti-caking agents that block melt and bonding, so shred from the block for oozy, cohesive layers.
- Do not twist the cutter
- Press straight down when cutting to avoid sealing the edges, which blocks rise and makes squat biscuits.
- Use cast iron for bronzed bottoms
- A preheated cast-iron skillet gives you crisp, caramelized bases while keeping centers tender.
- Season with intention
- Ham and cheddar are salty, so stick to the recipe’s salt, but finish hot biscuits with a pinch of fresh cracked pepper or smoked paprika for swagger.
- Smart scrap management
- Stack scraps gently and repat instead of balling them up to keep layers intact for the second round of biscuits.
Nutrition Facts *
| Energy | 473 | kcal |
|---|---|---|
| Protein | 23 | g |
| Total Fat | 23 | g |
| Carbohydrates | 46 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my biscuits tough or dense?
- You likely overmixed or warmed the butter, so next time stop mixing as soon as the dough comes together and keep ingredients cold.
- My biscuits did not rise much, what happened?
- Check that your baking powder is fresh, avoid twisting the cutter, and make sure the dough is at least 3/4 inch thick before cutting.
- Can I make the dough ahead?
- Yes, cut the biscuits and freeze them on a sheet, then bake from frozen at 425 F adding 2 to 4 minutes until golden.
- Can I use self-rising flour?
- Yes, use 2 cups self-rising flour and omit the baking powder and salt, then mix as directed.
- Can I skip the egg?
- Yes, use 3/4 cup milk plus 1 tablespoon to replace the egg’s moisture and brush tops with milk for color.
- How do I reheat leftovers without drying them out?
- Split and warm cut side down in a buttered skillet over medium heat for 2 to 3 minutes or bake at 350 F for 5 to 7 minutes.
Serving Suggestions
Hot out of the oven, hit them with a light brush of melted butter and a drizzle of hot honey or a smear of grainy mustard to play up the salty ham and oozy cheese.
Slide a soft scrambled egg in the middle for a breakfast sandwich, or add sliced scallions and a pinch of smoked paprika to the dough next time if you like a little New York attitude in every bite.
More pairings:
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