I'm a sucker for a warm, buttery biscuit, but add chunks of savory ham and melty cheddar, and I'm all in. It's the childhood combo of my dreams! These Ham and Cheese Biscuits are golden on the outside, tender on the inside, and just as good for breakfast as they are alongside a big bowl of soup. If you're into the ham and cheese situation as much as I am, my Ham and Cheese Crepes and Schinkennudeln (Ham & Cheese Pasta) need to be on your radar. And for another savory biscuit worth making, don't miss my Garlic and Herb Parmesan Biscuits.
Ham and Cheese Biscuits at a Glance
- 🕒 Total Time: 30 minutes
- 👪 Servings: 9 biscuits
- 🍝 Cuisine Type: American
- 🧂 Flavor Profile: Buttery, savory biscuits packed with sharp cheddar and salty ham, with golden edges and a tender, fluffy center.
- 📖 Dietary Info: Contains gluten, dairy, and pork. Check ingredient labels for additional allergens.
- 📦 Storage Notes: Refrigerate leftover biscuits in an airtight container for up to 4 days. Reheat in the oven until warmed through to bring back their golden exterior.
- ⭐ Why You'll Love It: These Ham and Cheese Biscuits are everything you want in a savory biscuit: buttery, tender, loaded with cheddar and ham, and golden straight from the oven. They come together with simple ingredients and are perfect for weekend brunch, breakfast, or serving alongside dinner. No yeast, no rising time, and nine delicious biscuits ready to share.
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Why I Love This Recipe
The WGC biscuit universe has expanded considerably over the years and I have zero regrets about that. We have the Pancetta ones, the Garlic Herb Parmesan ones, and now these Ham and Cheese ones, which hit a completely nostalgic note from the other two.
The Pancetta biscuits lean Italian, the Garlic Herb ones lean more herbacious, and these are pure comfort. The combination of sharp cheddar and diced ham in a buttery, garlicky biscuit dough is one of those classic flavor combinations that exists because it's just perfect. The cheddar melts into little pools throughout the crumb and gets slightly golden and crispy where it hits the outside of the biscuit. The ham adds this savory, salty richness that feels like childhood (at least for me). And the garlic folded right into the dry ingredients means every single bite has major flavor.
These are also V flexible. Split them and stuff them with scrambled eggs for the best breakfast sandwich you have ever had. Serve them alongside soup for a cozy fall dinner situation. Bring them to a brunch and watch them disappear before you have even set everything else out. My Fried Egg Breakfast Sandwich on one of these biscuits is probs one of the best you could do for yourself.
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Ingredients
Substitutions & Swaps
🧀 Cheddar Cheese
- Gruyère - A nutty, flavorful alternative that melts beautifully and pairs especially well with ham.
- Pepper Jack - Adds a little heat and plenty of cheesy goodness to every biscuit. Obsessed with this one.
- Gouda - A creamy alternative with a mild flavor. Smoked Gouda is especially good if you want a little extra smokiness.
🥩 Cubed Ham
- Cooked Bacon - Use chopped, cooked bacon in place of ham for a smoky, savory variation. Let it cool before adding it to the dough.
- Prosciutto - Tear or chop into small pieces and fold into the dough. It's saltier than ham, so adjust the seasoning if needed.
🥛 Buttermilk
- Milk + Lemon Juice - For each cup of buttermilk needed, add 1 tablespoon lemon juice to a measuring cup and fill with milk to the 1-cup mark. Let stand for 5 minutes before using. The texture may be slightly different from biscuits made with buttermilk.
- Milk + White Vinegar - Use the same method with white vinegar instead of lemon juice for an easy substitute when you don't have buttermilk.
🧈 Unsalted Butter
- Salted Butter - Use salted butter if that's what you have, and reduce the added kosher salt to account for the salt already in the butter.
Optional addition: Fold in a couple tablespoons of finely chopped fresh chives for a little oniony freshness alongside the ham and cheddar.
How to Make Ham and Cheese Biscuits
Step 1: In a large mixing bowl, combine the flour, garlic, baking powder, salt, pepper, and baking soda, and whisk to combine.
Step 2: Using a fork or a pastry cutter, cut the cold butter into the flour mixture until crumbly.
Step 3: Make a well in the center, place cheese and ham in the well, and pour buttermilk over. Carefully and slowly stir until it comes together and makes dough.
Step 4: Turn the dough out onto a lightly floured surface and, with floured hands, give it a quick knead 3-4 times to bring it together. Pat the dough into an 8×8 square, about 1 inch thick, and cut into 9 square biscuits.
Step 5: Place on a baking sheet lined with parchment or a Silpat, brush with melted butter, and sprinkle with Dalkin & Co Flake Salt and pepper.
Step 6: Place in a hot oven until puffed up and golden brown, around 15-18 minutes.
🧀🥓🧈 Tips & Tricks for the Best Ham and Cheese Biscuits
Buttery, golden biscuits packed with cheddar and ham are always a good idea, especially when they're warm from the oven.
- Keep the butter cold. Cold butter is one of the keys to tender, flaky biscuits. Cut it into the flour mixture with a pastry cutter or fork, working quickly so it doesn't soften too much.
- Don't overmix the dough. Once you add the buttermilk, stir just until the dough comes together. A few rough edges are fine, and overworking the dough can make the biscuits tough instead of tender.
- Cut the ham and cheese into small, even cubes. This helps distribute both throughout the dough so you get a little bit of everything in each biscuit.
- Keep the kneading to a minimum. Turn the dough onto a lightly floured surface and give it just 3 to 4 gentle kneads to bring everything together. There's no need to work it until perfectly smooth.
- Pat the dough into an even square. Aim for an 8-by-8-inch square about 1 inch thick, then cut it into 9 biscuits. Keeping them roughly the same size helps them bake evenly.
- Don't skip the melted butter on top. Brush the biscuits with melted butter and finish with a little salt and pepper before baking for an extra-savory, golden finish.
- Bake until puffed and golden. These biscuits take about 15 to 18 minutes in a hot oven. Look for golden tops and edges, then serve them warm while the cheese is still melty.
Ham and Cheese Biscuits FAQs
Can I make Ham and Cheese Biscuits ahead of time?
Yes. These biscuits are best served warm from the oven, but you can bake them ahead and refrigerate them in an airtight container for up to 4 days. Reheat in a 350°F oven until warmed through. You can also measure and prepare your ingredients ahead of time so the dough comes together quickly when you're ready to bake.
Why does the butter need to be cold for biscuits?
Cold butter helps create the flaky, tender texture you want in a biscuit. As the butter melts during baking, it releases moisture that creates steam and helps separate the dough into delicate layers. Keep the butter refrigerated until you're ready to use it, and work quickly when cutting it into the flour.
Can I use a different cheese or meat in Ham and Cheese Biscuits?
Absolutely. Gruyère, pepper Jack, or Gouda can be used instead of cheddar. For the ham, try chopped cooked bacon or small pieces of prosciutto. Keep the pieces relatively small so they distribute evenly throughout the biscuit dough.
How do I know when Ham and Cheese Biscuits are fully baked?
The biscuits should be puffed up and golden brown on top, with a tender center that is no longer doughy. The recipe calls for approximately 15 to 18 minutes in a 450°F oven, although the exact time can vary slightly depending on your oven. Start checking near the end of the recommended baking time.
How should I store and reheat leftover Ham and Cheese Biscuits?
Let the biscuits cool, then store them in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through. The oven helps bring back the golden exterior better than the microwave.
Ham and Cheese Biscuits
Ingredients
- 2 cups all purpose flour
- 1 tablespoon freshly chopped garlic
- 4 teaspoons baking powder
- ½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon baking soda
- ¼ cup unsalted butter chilled
- 1 cup cubed cheddar
- ⅔ cup cubed ham
- 1 cup cold buttermilk
- ¼ cup unsalted butter melted
- Dalkin&Co Flake Salt and freshly cracked black pepper to top
- Butter for serving
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the flour, garlic, baking powder, salt, pepper, and baking soda until combined. Using a pastry cutter or two forks, cut the chilled butter into the flour mixture until the mixture resembles rough, pebble-sized crumbles with visible pieces of butter throughout. Do not overwork.
- Make a well in the center of the flour mixture. Add the cubed cheddar and ham to the well, then pour the cold buttermilk over the top. Stir carefully and slowly until the dough just comes together and no dry flour streaks remain. Do not overmix.
- Turn the dough out onto a lightly floured surface. With floured hands, give it a quick knead 3 to 4 times just to bring it together. Pat the dough into an 8 by 8 inch square, about 1 inch thick. Using a sharp knife, cut into 9 equal square biscuits.
- Place the biscuits on the prepared baking sheet with a little space between each one. Brush the tops generously with the melted butter and sprinkle with flaky salt and freshly cracked black pepper. Bake for 15 to 18 minutes until puffed and golden brown. Serve immediately with softened butter.
Notes
- Keep the butter cold. Cold butter is one of the keys to tender, flaky biscuits. Cut it into the flour mixture with a pastry cutter or fork, working quickly so it doesn't soften too much.
- Don't overmix the dough. Once you add the buttermilk, stir just until the dough comes together. A few rough edges are fine, and overworking the dough can make the biscuits tough instead of tender.
- Cut the ham and cheese into small, even cubes. This helps distribute both throughout the dough so you get a little bit of everything in each biscuit.
- Keep the kneading to a minimum. Turn the dough onto a lightly floured surface and give it just 3 to 4 gentle kneads to bring everything together. There's no need to work it until perfectly smooth.
- Pat the dough into an even square. Aim for an 8-by-8-inch square about 1 inch thick, then cut it into 9 biscuits. Keeping them roughly the same size helps them bake evenly.
- Don't skip the melted butter on top. Brush the biscuits with melted butter and finish with a little salt and pepper before baking for an extra-savory, golden finish.
- Bake until puffed and golden. These biscuits take about 15 to 18 minutes in a hot oven. Look for golden tops and edges, then serve them warm while the cheese is still melty.
