Ham and Cheese Biscuits

Savory ham and cheddar cheese are layered into these fluffy biscuits. Served on their own or with a plate of scrambled eggs or alongside a bowl of soup, these biscuits disappear almost as quickly as I can make them.

Ham and Cheese Biscuits

I’ve been making these Ham and Cheese biscuits for about four years now and they are frequently found tucked into our freezer. While they’re delicious on their own, they also make a terrific egg sandwich and pretty amazing biscuits with gravy too.

We are huge fans of “leftover” recipes. Anytime I can cook a meal and then use the leftovers in another meal, that makes my day.

Ham is one of my favorites for making multiple meals. This Balsamic and Dijon Glazed Ham is frequently the main player in my ham recipes.

I often make Old Fashioned Ham Balls and this amazing Stir Fry with our leftover ham. Next on my list is this Cheesy Potato, Ham, and Egg Breakfast Casserole.

These Ham and Cheese Biscuits were originally made with leftover ham and they turned out so well, I made them again the very next day because my boys begged for more of them.

Since then, the biscuits have been more frequently made with chopped-up deli ham than anything else, because I crave these biscuits far more frequently than we happen to have leftover ham available.

Fluffy Cheddar Biscuits

I like to stash a handful of these fluffy cheddar biscuits with ham in the freezer and later eat them split in half, stacked with an egg in the middle, for my breakfast the past few days. I also served the biscuits with a bowl of Spicy Five Bean Chili. My whole crew voted these biscuits a huge success.

For more carb-loving deliciousness, I’ll be trying this Red Lobster copycat recipe for Easy Cheddar Bay Biscuits. (I can never get enough of the cheesy bread combination!) This Slow-Cooker Sweet Corn Bread is also on my list to try soon.

I love having homemade breads tucked into the freezer, so this Blueberry Coconut Banana Bread is on my meal plan for the week as well.

Ham Biscuits Recipe

Kitchen Tip: I use these biscuit cutters and this baking sheet to make this recipe.

I almost always roll out my biscuits on an old-fashioned tea towel, the same way my mother and grandmother did it. I sprinkle the towel with a couple of tablespoons of flour and then dump the biscuit dough from the bowl into the center of the towel.

Lift the sides of the towel and press into the dough with the lightly floured towel. Press lightly to combine the dough (and the fillings) without actually “kneading” the dough too much. Pat the dough into a flat round shape and cut into biscuits.

Biscuits with Ham

To make the biscuits, you’ll start by stirring together the dry ingredients. Grate the butter into the dry ingredients and stir lightly to combine.

Use a fork or pastry blender to cut in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.

Whisk the egg into the milk and then pour into the dry ingredients in the mixing bowl. Stir just long enough to combine. The mixture should be somewhat dry and just a tiny bit sticky at this point.

Add the ham, cheese and onions and stir or press lightly with your hands to combine.

Sprinkle a tablespoon of flour onto a countertop, tea towel (as described above), or a pastry mat. Dump the dough out onto this surface and sprinkle a half tablespoon or so of flour across the top of the dough.

Lightly press the dough with your hands to flatten it until it is about 1″ thick. Add just a sprinkling more flour as needed, to make sure the dough isn’t too sticky.

Use a biscuit cutter, round cookie cutter or drinking glass to cut the biscuit shapes out of the dough. You can also shape them with your hands, if that is more your style.

Place the cut biscuits on a parchment or silpat lined baking sheet. Press the remaining bits of dough into a biscuit shape with your hands.

Bake for 16-18 minutes, until the bottom of the biscuits are lightly browned. The tops of these biscuits will not brown very much at all, although the pieces of cheese in the dough should toast nicely.

Remove from the oven and transfer to a basket or cooling rack. Happy biscuit making!

Gluten Free Cheese Biscuits

I’m happy to tell you that these biscuits can be made gluten-free by swapping the flour for the alternative ingredients listed below.

Gluten-free baking can be a bit fussy and I refuse to ever share something with you that is simply “good enough for gluten free.” I test all of my gluten-free recipes side by side with their traditional counterparts.

The gluten free baking ingredient lists are always longer, but I’m telling you now that gathering those ingredients will be worth it if you want fluffy gluten free cheese biscuits.

For a few more gluten-free biscuits to try, these gluten-free buttermilk biscuits. They are as fluffy, soft, and tempting as traditional biscuits.

Cheesy bacon drop biscuits are easy-peasy and they’re a popular side for many soup recipes we make. These strawberries and cream biscuits remind me of scones and they’re a slightly sweet treat with a cup of coffee or tea.

These biscuits can be frozen for future meals. When the biscuits are completely cool, transfer them to a freezer-safe zipclose bag and remove as much air as possible.

Freeze until ready to eat. Reheat in the microwave or thaw at room temperature. Serve with slow cooker potato soup, hearty Italian vegetable soup, or chicken and vegetable soup with potatoes for a hearty meal that is both kid and adult approved.

Print

Ham and Cheese Biscuits

Fluffy, buttery, ham and cheese biscuits are awesome for breakfast, lunch, or dinner – and best of all, they are super easy to make!

Course Breakfast

Cuisine American

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 18 medium biscuits

Calories 181kcal

Ingredients

• 2½ cups all-purpose flour *
• 1 tablespoon baking powder
• 1 tablespoon sugar
• ½ cup butter cold and grated
• 1 cup milk
• 1 large egg
• 2 cups shredded cheddar cheese
• 1 cup finely diced cooked ham
• ¼ cup very thinly sliced green onions

* Gluten-Free Alternative

• 1½ cups brown rice flour plus up to ¼ cup additional ONLY as needed
• ½ cup oat flour
• ⅓ cup tapioca starch
• ¼ cup potato starch
• 2 teaspoons xanthan gum

Instructions

• Preheat the oven to 450°F. In a large mixing bowl, stir together the flour, baking powder, and sugar. Grate the butter into the dry ingredients and stir lightly to combine. Use a fork or pastry blender to cut in the cold butter pieces until the mixture resembles a course meal with little pea size or smaller lumps throughout.
• In a small mixing bowl, whisk together the egg and the milk and then pour into the dry ingredients in the mixing bowl. Stir just long enough to combine. The mixture should be somewhat dry and just a tiny bit sticky at this point. Add the ham, cheese, and onions and stir or press lightly with your hands to combine.
• Sprinkle a tablespoon of flour onto a countertop, pastry mat, or tea towel (as pictured above). Dump the dough out onto this surface and sprinkle a half tablespoon or so of flour across the top of the dough. Lightly press the dough with your hands to flatten it until it is about 1" thick. Add just a sprinkling more flour as needed, to make sure the dough isn't too sticky.
• Use a biscuit cutter, round cookie cutter or drinking glass to cut biscuit shapes out of the dough. Alternatively, you can shape the biscuits with your hands. Place the cut biscuits on a parchment or silpat lined baking sheet. Press the remaining bits of dough into a biscuit shape with your hands. 
• Bake for 16-18 minutes, until the bottom of the biscuits are lightly browned. The tops of these biscuits will not brown very much at all, although the pieces of cheese in the dough should toast nicely. Remove from the oven and transfer to a basket or cooling rack.

Nutrition

Calories: 181kcal | Carbohydrates: 15g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 216mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg

{originally posted 4/16/14 – recipe notes and photos updated  12/30/22}

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