These Ham and Cheese Biscuits are filled with colby jack cheese and smoky ham. They’re a spectacular way to amp up the flavor of classic biscuits, with appetizing ham and cheese flavor in every bite.
Ham and Cheese Biscuits
When it comes to biscuits at our house, there’s simply no wrong way to enjoy. I make them in a plethora of shapes, sizes and flavor variations. My fluffy Southern buttermilk biscuits are classic and remain a fan favorite. I also have recipes for square cut fluffy butter biscuits and cheddar sausage biscuits, as well as honey butter biscuits. No roll drop biscuits are terrific on busy days and you can never go wrong with sweet apple pie biscuits for dessert. I could go on and on. You can search for all of my biscuit recipes in the recipe index here.
Helpful Biscuit Making Tips
- Start with quality ingredients. Biscuits require so few ingredients it’s worth the small amount of effort it takes to make sure everything is fresh.
- Don’t overwork the dough or the biscuits could be tough.
- Use fresh baking powder.
- Use a sharp cutter. When cutting the dough into rounds, dip the cutter in flour, press down, then lift, never twist to make the cut.
- The frozen butter in this recipe, will melt and create steam while baking resulting in a fluffier biscuit.
- Be gentle when mixing the dough and knead as little as possible to avoid developing the gluten in the flour. Knead just enough to bring the dough together.
- I used heaping cups of chopped ham in these biscuits, so, don’t sweat the small stuff. A little more, or a little less works.
- You may use any flavor of cheese in the same amount for this recipe.
- You may use finely chopped green onion in place of chives.
- Stuff these biscuits with a French baked egg and it’s breakfast in a snap.
- You may also enjoy these ham and cheese sliders from Averie Cook’s.
What Shape are Biscuits Supposed to Be?
As I discussed earlier, it’s perfectly acceptable to cut biscuits into any shape you like. They do typically come in rounds but, square works, as well as any other shape your heart desires. I used a fluted biscuit cutter for this biscuit recipe.
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Helpful Kitchen Items:
Ham and Cheese Biscuits
- 3 cups all purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup frozen butter grated
- 2 cups grated cheddar or colby-jack cheese
- 1 1/2 cups chopped fully cooked ham
- 3 Tbsp fresh chopped chives
- 1 cup buttermilk (Not fat free)
- 2 Tbsp butter melted
- Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt.
- Add grated butter, mix until evenly distributed.
- To the bowl add ham, cheese and chives, mix well until coated and even throughout.
- Make a well in the center adding buttermilk. Gradually mix into the dry ingredients until fully absorbed. (You may need to bring dough together using your hands toward the end of mixing.)
- Turn out onto a lightly floured non-stick surface. Turn a couple of times to bring together and lightly coat with flour.
- Press or roll into a circle 3/4-1 inch thick. Use a 3 inch cutter and cut into rounds. Re-roll scraps, shape and cut until all dough is used. Place rounds 2 inches apart on pan. Brush tops with melted butter.
- Bake for 16-18 minutes or until golden and puffed.
- Serve immediately brushed with additional butter, if desired.
- Depending on the size of cutter you choose to use, you may yield more than 10 biscuits.
- If you cut biscuits smaller, the baking time may need to be adjusted.
- You may further brown tops under the broiler at the end of baking. Do not walk away.