Ham and Cheese Butter Biscuits

Buttery ham and cheese biscuits are the kind of comfort food that has rescued many of my early mornings and late-night cravings. Packed with savory ham and sharp cheddar, these golden, pillowy squares come together with only basic pantry ingredients but taste like you spent all morning in the kitchen. Whether you need a quick breakfast, a simple brunch centerpiece, or a snack to share, this recipe promises rich, satisfying flavor with every bite.

The first time I made these biscuits was for a holiday brunch when we had extra ham to use up and they completely disappeared before the eggs made it to the table

Ingredients

• All purpose flour: gives structure and softness to the biscuits Use an unbleached variety for the best flavor
• Granulated sugar: brings a hint of sweetness that balances the savory ham
• Baking powder: ensures the biscuits rise tall and fluffy make sure your baking powder is fresh for the best lift
• Buttermilk: adds tang and keeps the biscuits extra tender always shake your buttermilk before measuring
• Diced ham: adds hearty flavor and a touch of salt look for ham with good marbling and cube it yourself for fresher taste
• Shredded cheddar cheese: brings sharp creamy richness Choose a block and shred it for meltier results over pre shredded
• Melted salted butter: creates a golden crust and rich flavor European style butter is especially tasty if available

Step by Step Instructions

Make the Dry Mix:

Whisk together all purpose flour granulated sugar and baking powder in a large mixing bowl until well blended to make sure the biscuits rise evenly and taste balanced through each bite

Add the Buttermilk:

Pour in the buttermilk and stir gently with a large spoon or spatula until you see a thick sticky batter If it feels dry drizzle in a splash more buttermilk The key is to not overmix so your biscuits stay tender

Fold in the Goodies:

Add diced ham and shredded cheddar to your batter and gently fold until the ham and cheese are evenly scattered throughout Be careful to keep the batter airy

Prep the Pan:

Pour the melted salted butter into your greased nine by nine baking dish and tilt it to cover the entire base This builds a golden crispy crust for the biscuits

Spread and Score:

Transfer your biscuit dough into the buttered pan and spread it out evenly With a knife lightly score the surface into nine squares This makes serving easy and encourages the biscuits to bake up fluffy and tall

Bake the Biscuits:

Place the pan in your hot oven and bake for twenty five to thirty minutes The biscuits are done when the tops are golden and a toothpick inserted into the center comes out clean If they start browning quickly cover loosely with foil halfway

Rest and Serve:

Let your biscuits cool for five minutes so they are easy to cut and serve These taste best while still warm Try them with a pat of butter or drizzle of honey if you like sweet and savory together

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Cheddar is always my go to for these biscuits because it melts into the dough and creates those glorious gooey pockets I still remember the first time my youngest asked for these biscuits on their birthday breakfast

Storage Tips

Keep leftover biscuits in an airtight container at room temperature for up to two days For longer freshness store in the fridge They re easy to reheat just wrap in a slightly damp paper towel and microwave until warm They also freeze well slice and wrap individually for grab and go breakfasts

Ingredient Substitutions

You can swap the ham for cooked bacon turkey or even finely diced cooked veggies Cheddar gives the classic flavor but try gouda Monterey Jack or Swiss for a different twist If buttermilk is unavailable a mix of milk and a splash of lemon juice works in a pinch

Serving Suggestions

Serve these biscuits alongside scrambled eggs for a full savory breakfast Offer with a bowl of tomato soup or even slice and use them as a base for a breakfast sandwich For brunch cut into smaller pieces and share with coffee and fresh fruit

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Cultural and Historical Context

Biscuits have a long tradition in Southern and Midwestern American kitchens often served as vehicles for ham gravy or pimento cheese The hot buttered pan technique is an old trick that guarantees a crispy crust Sometimes these biscuits remind me of the warm welcoming food you find at small town bakeries or family gatherings

Recipe FAQs

→ What kind of ham is best for these biscuits?

Use cooked ham, either leftover, deli-style, or smoked, diced into small cubes for even distribution and flavor.

→ Can I substitute the cheddar cheese?

Yes, try Monterey Jack, Swiss, or Colby Jack for a similar melt and taste; sharper cheeses add extra depth.

→ How do I know when the biscuits are done?

The top should be golden and edges crisp. Insert a toothpick in the center—it should come out clean or with a few crumbs.

→ Can I make these biscuits ahead of time?

Yes, bake and cool them completely, then store in an airtight container. Reheat in a low oven for best texture.

→ Is it possible to freeze the finished biscuits?

Absolutely! Cool completely, wrap tightly, and freeze for up to two months. Thaw and warm before serving.