Ham and Cheese Biscuits

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Ham and Cheese Biscuits with sharp cheddar, diced ham, garlic, and a buttery flaky crumb. The best savory biscuits ready in just 33 minutes, perfect for brunch or breakfast

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings: servings

Author: Gaby Dalkin

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.

Nutrition (estimated)