Ham Cheese Butter Biscuits

Warm biscuits filled with ham and gooey cheese always take me back to easy family breakfasts when everyone gathered around still a bit sleepy. This recipe bakes up a tray of tender, savory biscuits that double as a meal or side. I turn to these whenever I have leftover ham or want to impress overnight guests with something comforting and simple.

The rich buttery flavor and crisped cheese tend to disappear fast at my table. I started making these for brunches with friends and now they are the crowd favorite every time.

Ingredients

• All-purpose flour: ensures a sturdy biscuit outside with a soft crumb inside look for a fresh bag for the best rise
• Baking powder: gives biscuits their airy lift make sure it is fresh by checking the date
• Salt: brings out all the savory and cheesy notes choose a fine salt for even blending
• Unsalted butter: keeps things tender and rich use fresh cold cubes for perfect flaky layers
• Milk or buttermilk: adds just the right moisture and a subtle tang if using buttermilk
• Cooked ham: supplies savory bites of salty flavor lean ham works best for easy dicing
• Shredded cheddar cheese: melts beautifully and adds sharp flavor try freshly grated if possible for no clumps
• Melted butter: finishes the tops with a golden sheen use real butter for the best taste

Step-by-Step Instructions

Make the Dough:

Work flour baking powder and salt together in a big bowl using a fork or whisk until blended. Toss in the cubes of cold butter and gently rub between your fingers until it forms sandy crumbs. The butter should still have little cold chunks.

Add the Fillings:

Mix in the chopped ham and shredded cheese making sure both get coated in floury mixture. Pour in the cold milk slowly for even hydration. Use a spatula or your hands to fold everything together just until combined. Avoid working the dough too much or the biscuits can turn tough.

Shape the Biscuits:

Dust a clean surface with flour and tip out the dough. Gently pat it into a round about an inch thick. Use a biscuit cutter or glass dipped in flour to press out circles. Gather scrapes and repeat as needed but keep handling to a minimum for the fluffiest texture.

Bake:

Place each biscuit onto a parchment lined baking tray leaving a bit of space in between for spreading. Brush the tops generously with melted butter for golden color and buttery flavor all over. Slide the tray onto the center rack and bake until the biscuits puff and turn golden with cheese bubbling at the edges.

Serve:

Let the biscuits cool slightly then serve warm. These are great on their own or topped with mustard or a dab of honey for a hint of sweetness.

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My favorite part might be the golden crispy bits where the cheddar melts out the sides. Growing up we brought these on picnics and even cold they always tasted just as comforting and rich.

Storage Tips

Store leftover biscuits in an airtight container at room temperature for up to two days. For longer storage wrap each biscuit tightly and pop them in the freezer. They warm up beautifully in a toaster oven or microwave for quick breakfasts through the week.

Ingredient Substitutions

You can swap in turkey or roast chicken if you do not have ham. For the cheese go with any variety you love such as Monterey Jack or a mix for extra punch. Even pre-cooked bacon is a fun addition if you want more smoke flavor.

Serving Suggestions

Serve these biscuits split open with a fried or poached egg on top for a hearty breakfast sandwich. They make a wonderful side for soups stews or even alongside a holiday brunch spread. My kids also like a swipe of spicy Dijon on theirs for a bolder bite.

Cultural and Historical Context

The classic American biscuit traces back to early Southern cooking built as a quick bread for busy households. Filling them with cheese and ham is a twist that brings in savory comfort without much extra work—a real blend of heritage and convenience baked into every bite.

Common Queries

→ Can I use a different cheese instead of cheddar?

Yes, feel free to substitute other cheeses like Swiss or Monterey Jack for a different flavor profile.

→ Do I have to use buttermilk?

No, regular milk works well, but buttermilk can add extra tenderness and a bit of tang.

→ How should I store leftover biscuits?

After cooling, store them in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

→ Can these biscuits be frozen?

Absolutely! Allow them to cool completely, then freeze in a sealed bag for up to three months. Reheat in an oven or toaster.

→ What are good serving suggestions?

These biscuits pair perfectly with mustard, honey, or even alongside scrambled eggs and fruit for a full meal.