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I can’t be the only one who has Tupperware containers full of sliced baked ham in my freezer after every holiday, especially Easter! My husband, bless his heart, asks for a baked ham for every holiday dinner, but gets sick of eating leftovers so fast. Thus, I am left with coming up with creative ways to try and use it all. Well out of this conundrum, a delicious new recipe was born! A twist on my fluffy buttermilk biscuit recipe, these ham and cheddar biscuits are a cheesy, savory way to start the day. They are the classic biscuit you love, with little surprises baked right inside.
Keys to Perfect Buttermilk Biscuits
The best thing about my buttermilk biscuit recipe is that it is a great canvas for imparting any flavors. Go sweet with fruit like apples and cinnamon, or savory with cheese, herbs, and meat like pancetta. As long as you follow the major keys to the perfect biscuit, the possibilities are only limited by your imagination.
- Start with cold butter. The key to a fluffy biscuit is having small pockets of butter in the dough that will melt only AFTER they hit the screaming hot oven. This will create little pockets in the biscuit that allow it to rise (insert some scientific terms here).
- Cut the butter. To cut the butter into the dough, you can use a pastry cutter, two forks, or a much easier method: the food processor!Just a few pulses in the food processor achieves the same result as working the butter by hand, and in my opinion, keeps the natural heat from my hands from warming the butter.
- Form the dough. DO NOT overwork your dough. Add enough buttermilk to bring the flour butter mixture together and form your dough, there is NO NEED TO KNEAD! Overworking your dough melts the butter and activates the glutens in the flour, which will result in dense dough.
- Cut the biscuits. If you don’t have them already, I highly recommend getting a set of sharp, metal biscuit cutters. Some recipes say you can sub these out with a round glass cup, but I find that the dull edge pinches the perimeter of the biscuit and prevents a good rise, also, DO NOTtwist your cutter (a big No No)! The key to a high fluffy biscuit is one quick sharp cut!
- Screaming hot oven. Next, be sure to preheat your oven before you place the biscuits in. The cold butter hitting the hot oven is also helpful in allowing them to rise. I like to put my uncooked biscuits back in the fridge or freezer for a few minutes while the oven preheats to ensure my butter gets nice and cold again before cooking.
Ham and Cheddar Buttermilk Biscuits
Keeping all of these tips in mind, lets make delicious ham and cheddar biscuits. First place 2 cups of flour, 1 tbsp baking powder, and 1 tsp of salt in a food processor. Pulse 1-2 times to combine. Next, add 1 stick of cubed cold butter and pulse about 20 times to combine. The mixture should be crumbly with the butter no larger than peas. Toss in 3/4 cup of finely diced ham and 1/2 cup of shredded cheese and toss to mix evenly.
Pour the flour mixture into a large bowl and add 3/4 cup of cold buttermilk until everything becomes moist. Next, turn dough out onto a lightly floured surface and press gently with your hands to gather any excess flour left in the bowl and form a ball. Dust the top of the dough and flatten to about ¾ inch thickness. Dip your 2-2½ biscuit cutter in flour and cut out dough rounds.
Place rounds onto a baking sheet lines with parchment paper with sides slightly touching. Chill in the fridge or freezer for 10-15 minutes to get the butter cold again. Next, brush top of rounds with buttermilk and bake in the oven for 10-12 minutes or until golden brown. Serve immediately with softened butter or pile on sliced ham and a fried egg to make a delicious breakfast sandwich. A great way to repurpose that holiday ham, these ham and cheddar biscuits will become a new morning favorite.
Want More Brunch Ideas?
- Strawberries And Cream French Toast
- California Breakfast Croissant
- Caprese Avocado Ricotta Toast
- Pumpkin Chai Scones
- Mexican Eggs Benedict
- Blueberry Stuffed French Toast Casserole
- The Perfect Omelette With Ham And Swiss
Ham and Cheddar Biscuits
Ingredients
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ¾ cup baked ham diced small
- ½ cup shredded cheddar cheese
- ½ cup cold butter cubed
- ¾ cup cold buttermilk
Instructions
- Preheat the oven to 450°
- Place flour, baking powder, and salt in a food processor. Pulse 1-2 times to combine
- Add butter and pulse about 20 times to combine. Mixture should be crumbly with the butter no larger than peas. You can also do this by hand in a large bowl with a pastry blender or two forks
- Toss in the diced ham and cheese and toss to mix evenly.
- Pour the flour mixture into a large bowl and add the buttermilk until everything becomes moist
- Turn dough out onto a lightly floured surface and knead gently with your hands to gather any excess flour left in the bowl. Do not overwork
- Dust the top of the dough and flatten to about ¾ inch thickness
- Dip your 2½ biscuit cutter in flour and cut out dough rounds, re-gathering dough as needed. Do not twist the cutter
- Place rounds onto a baking sheet lines with parchment paper with sides slightly touching.
- Chill in the fridge or freezer for 10-15 minutes to get the butter cold again
- Brush top of rounds with buttermilk and bake in the oven for 10-12 minutes or until golden brown.
- Serve immediately with softened butter or sliced ham and a fried egg in a sandwich.
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