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.
Easy Ham and Cheese Biscuits Recipe
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.
How to Make the Best Ham and Cheese Biscuit Recipe
Biscuit making is something anyone can master. It’s important to 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.
- Ingredients you’ll need to make homemade Ham and Cheese Biscuits: All purpose flour, baking soda, baking powder, salt, shredded colby jack or sharp cheddar cheese, diced ham, fresh chives, melted butter to brush the tops and buttermilk to bring the biscuit dough together.
- Kitchen gadgets you’ll need: A large baking pan, mixing bowls, measuring cups and spoons, a large silicone spatula, a cheese grater, sharp knife or kitchen sheers to snip the chives, a pastry brush and a biscuit cutter.
- Biscuit making 101: Don’t overwork the dough or the biscuits could be tough. Biscuit dough isn’t like a bread dough or yeast dough where you want to develop the gluten in the bread. Biscuit dough is meant ot be fully combined but no overworked.
- Check the date and make sure you’re using fresh baking powder.
- Use a sharp biscuit 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 can use any flavor of cheese in the same amount for this recipe.
- You can also swap out use finely chopped green onion in place of chives.
- Stuff these biscuits with a French baked egg and it’s breakfast in a snap.
- Store leftover Ham and Cheese Biscuits chilled for up to 3 days. Reheat in the microwave.l
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.
More Southern Style Biscuit Recipes to Make
Biscuits come in many shapes and can feature any variety of mix-in ingredients much like scones. More homemade biscuit recipes you may like to try:
- 3 Ingredient Biscuits only take 3 pantry staples to make.
- Angel Biscuits are a cross between a buttermilk biscuit and a dinner roll.
- Garlic and Herb Biscuits are a riff on Cheddar Bay Biscuits from Red Lobster.
- Skillet Apple Pie Biscuits are a sweet version that are so simple to make.
- Cornmeal Buttermilk Biscuits are a fusion of the to house breads of the South.
- Pumpkin Biscuits from Recipe Girl.
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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.