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 hannah March 10, 2012 at 12:38 pm

    MMmmmmm these look so damn good. Gonna have to make them!


  • Reply Jaime March 10, 2012 at 10:02 am

    These sound so yummy! Just confused about something though…the recipe says 1 1/2 sticks of butter but then in the directions it says to add 4 ounces. Which is correct? Maybe I’m just overlooking something. I want to make them for breakfast tomorrow 🙂

    • Reply Adrianna March 10, 2012 at 10:15 am

      Just fixed it!

  • Reply Melisa March 10, 2012 at 8:28 am

    Yum! I just made these for breakfast and they were delicious! I really like the grating the butter concept, I think this made things go much quicker. I only used 1 stick of butter, the ingredients calls for 1 1/2 sticks, but I couldn’t figure out what to do with the other 1/2 stick when the directions call for 4 oz. I also didn’t do the egg wash. They still turned out fabulous! thanks for the recipe and the great ideas!

    • Reply Adrianna March 10, 2012 at 10:15 am

      Just changed it. So glad you liked ’em. YAY!

  • Reply Young Wifey March 10, 2012 at 5:39 am

    They look delicious, Hubster would love them.

  • Reply Lyssa March 10, 2012 at 1:57 am

    Americanisms are confusing!!! These aren’t biscuits to me… They’re scones! And to me biscuits are what you call cookies! Its all so confusing!

    But they look delish! Might have to give them a go… How much does a stick of butter weigh, btw? Over here (England) we cook by weight not cups and sticks.

    • Reply Adrianna March 10, 2012 at 10:15 am

      Six ounces. I just put that in. I’ll make sure to put the weights of butter next time because that can totally be confusing.

  • Reply Rachel @ The Avid Appetite March 9, 2012 at 1:33 pm

    the cheese makes these so gorgeously golden! love it! And love the DIY egg biscuit 🙂

  • Reply Amanda March 9, 2012 at 11:36 am

    Those look perfect for breakfast this weekend!

  • Reply Margarita March 9, 2012 at 11:11 am

    I have not made biscuits in a long time… This savory one looks so good! I want it for breakfast this weekend!

  • Reply Elizabeth March 9, 2012 at 10:57 am

    Buttermilk biscuits are the best!

  • Reply Beth March 9, 2012 at 10:09 am

    Wow! These look amazing!!!!

  • Reply Marie March 9, 2012 at 9:15 am

    Yum! And just in time for a weekend breakfast. 🙂


  • Reply Squishy March 9, 2012 at 9:11 am

    What a tender and flaky lookin’ baby!!! XOXO The Squishy Monster ^.^

  • Reply Lynn at Order in the Kitchen March 9, 2012 at 9:08 am

    OMG I want like 20 of these in my belly RIGHT NOW! love them!!!

  • Reply Jeanette @ This Dusty Kitchen March 9, 2012 at 8:51 am

    I fell in love with biscuits this week when I made a chicken casserole with a biscuit topping. This is what I learned: if you have no milk, but you have sour cream, you can still make biscuits! How amazing is that? Definitely trying this recipe! Hopefully soon!

  • Reply Dana B @ thebakingbooth March 9, 2012 at 8:17 am

    Those look excellent!

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