Ham and Cheddar Buttermilk Biscuits

Biscuits, Breakfast

Sup! Hai! Heeeello! I know I’ve been gone. I have a good excuse. I do. I just can’t tell you about it quite yet. Ahhh! That’s so annoying!

But I’m making it up to you through the way of sharp cheddar, salty ham…incased in carbohydrates.

Think of it like almost like a ham and cheese sandwich but in biscuit form!

I’m thinking that this flaky biscuit is perfect for your weekend. Perfect for right now, even.

I haven’t posted a new biscuit recipe in a looong time (these Brown Butter Biscuits were the last ones!), which is surprising because they’re kind of my favorite thing to bake.

I love everything about biscuits.

And I get kind of nerdy about them sometimes. I’ve been known to stay up reading awesome articles about them, watching videos on biscuit making and wishing one existed with her

The grating of the butter thing is my favorite. I actually grate the butter onto the flour mixture AND then stick it all in the freezer for 10 minutes. It gets everything super cold and makes it a whole lot easier to incorporate the butter into the flour.

I added the buttermilk and egg, mixed until barely combined and then added the grated cheddar and finely diced ham.

The trick to super flaky biscuits is to not overhandle the dough. I’m talking, dump it onto your counter and just press gently, using your hands, into a flat disc. Cut out the biscuits.

In the oven. And done! Enjoy them with some coffee. Maybe some tea, if that’s your thing. Might I suggest making some scrambled eggs and making a lil’ sandwich?

Monday! You and me have a date with cake. Don’t be late.

Ham and Cheese Buttermilk Biscuit

Print this recipe!

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 1/2 stick (6 ounces) unsalted butter, cold, grated or cubed
1/2 cup buttermilk, plus 1 tablespoon, cold and shaken
1 large egg
1/2 cup cheddar, shredded
1/4 cup ham, finely diced

For Egg Wash:
1 large egg, beaten with a tablespoon of milk or water

1. Preheat oven to 450F.

2. In a large bowl, mix together the all-purpose flour, baking powder, baking soda and salt. Add the grated (or cubed) butter and transfer to the freezer for 10 minutes. When it’s done chilling, break up the butter with your hands until it resembles small peas in the flour.

3. In a measuring cup, whisk together the buttermilk and egg. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined. Fold in the shredded cheddar and finely diced ham. Next, lightly knead the dough, until it forms one solid mass. Sprinkle your kitchen counter with flour and dump the dough onto it. Press or gently roll the dough into a 1-inch thickness. Cut out the biscuits using a 2-3 inch biscuit butter. You should get about 6 biscuits. You can recombine the scraps and get two more biscuits. Transfer them to a lined baking sheet.

6. If you think you’ve been moving a little slow (like I was because I was..ahem..taking pictures), stick the baking sheet in the freezer for 5 minutes. This will get the bits of butter nice and cold again. After the biscuits are cold, brush the tops of with egg wash and bake in oven or 15-20 minutes, or until tall and golden brown. Serve biscuits warm with something awesome like eggs and bacon OR gravy.

Yields 8 biscuits

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Leave a Reply

  • Reply Laura March 9, 2012 at 8:15 am

    These look SOOOO good! Amazing recipe! x

  • Reply Apollina March 9, 2012 at 8:03 am

    OMG. I want one of these right now!! With eggs and bacon AND gravy:) YUM.

  • Reply Emilie @ Emilie's Enjoyables March 9, 2012 at 7:22 am

    this looks like the perfect comfort food.

  • Reply Emilia March 9, 2012 at 6:29 am

    Your passion for biscuits is quite infectious, I’m ready to jump into my kitchen and make some now! There’s no food quite as comforting as the biscuit, though I’ve never been that brilliant at making them. I’ll definitely try your techniques, though, I’m sure they’ll help. 🙂

  • Reply Ginny March 9, 2012 at 6:10 am

    Mmm…that brings back AWESOME childhood memories. Must make these right now!!

  • Reply Melanie March 9, 2012 at 5:58 am

    These look so delicious!

  • Reply Maggie @ A Bitchin' Kitchen March 9, 2012 at 5:57 am

    These look amazing! I’m thinking they would be delicious as part of a non-traditional eggs benedict. My greek yogurt breakfast seems so sad right about now…

  • Reply Lauren Bux March 9, 2012 at 5:40 am

    Holy cow. My mouth is salivating!!

    My Mom does the whole ham and cheese combo in bread for Easter – dubbed “Easter Bread” for some unknown reason. This is making me SUPER excited for Easter Bread season…so much so that I might have to celebrate early with your biscuits! Have a great weekend!

  • Reply Sue/the view from great island March 9, 2012 at 4:53 am

    I with you all the way on biscuits, they are so fun to make. I’ve never grated the butter, I’ll have to try that.

  • Reply Mike @TheIronYou March 9, 2012 at 4:45 am

    These look insane!!! I would eat them even without eggs!!!!

  • Reply Nicole H. March 9, 2012 at 4:39 am

    I NEEEEEEED to make these… and ASAP! Shredding the butter is such an interesting tip! Sounds like a perfect solution and just so clever! GENIUS! Drool!

  • Reply Blog is the New Black March 9, 2012 at 2:27 am

    Oh my deliciousness! 🙂 I’d like an egg on this, please.

  • Reply modernworkinggirl March 9, 2012 at 2:05 am


  • Reply Villy @ For the love of Feeding March 9, 2012 at 2:05 am

    Look delicious! With scrambled eggs in between? Another level! 🙂

  • Reply Averie @ Averie Cooks March 9, 2012 at 1:51 am

    Look at these cutie pies. And look at all that cheese. Nice!

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