30-Minute Flaky Ham and Cheese Biscuits
These ham and cheese biscuits are flaky, buttery, and loaded with savory ham and sharp cheddar cheese. They come together quickly with cold butter and buttermilk, so you can have fresh, warm biscuits on the table in half an hour.
The edges get crisp and golden while the inside stays soft and layered, with little pockets of melted cheese and salty ham. Serve them for breakfast, as a side to soup, or just as a grab-and-go snack.
What Makes These Biscuits So Good
The trick is cutting cold butter into the flour by hand. That creates small fat pockets that steam in the oven, pushing the dough into dozens of flaky layers. Every bite has ham and cheddar, so you get a savory surprise in the center of all that buttery dough.
I love that they work for almost any meal. They take less than 30 minutes but taste like you spent all morning on them.
Ingredients
- 2 cups all-purpose flour: spooned and leveled for accuracy
- 1 tbsp baking powder: this gives the biscuits their lift
- 1/2 tsp salt: kosher salt works fine
- 1/2 cup cold unsalted butter, cut into small cubes: the colder the better
- 3/4 cup cold buttermilk: don’t skip it; adds tang and tenderness
- 1 cup diced cooked ham: leftover ham or good deli ham
- 1 cup shredded sharp cheddar cheese: use block cheese and shred it yourself for the best melt
- 1 large egg, beaten (optional): for brushing the tops
Variations / Substitutions
- Swap the ham: cooked crumbled bacon or diced cooked sausage work just as well.
- Change the cheese: sharp cheddar is classic, but Gruyère, Monterey Jack, or pepper jack all melt beautifully.
- Dairy-free: use a plant-based butter and a buttermilk substitute (1 tablespoon lemon juice or vinegar plus enough non-dairy milk to make 3/4 cup).
- Add herbs: a teaspoon of chopped fresh chives or rosemary mixed into the flour adds a nice savory note.
If you like these, you’ll probably enjoy our Cheddar Chive Drop Biscuits too.
How to Make Flaky Ham and Cheese Biscuits
Step 1: Cut the Butter into the Dry Ingredients
Preheat your oven to 425°F (220°C). In a large bowl, whisk together the 2 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Add the 1/2 cup cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse meal with some pea-sized butter pieces left. This takes about 2 to 3 minutes.
You want the butter to stay cold, so work quickly. Those little butter chunks are what create steam in the oven and push the dough into flaky layers.
Step 2: Stir in the Buttermilk
Pour the 3/4 cup cold buttermilk over the flour-butter mixture. Use a fork to stir just until the dough starts to come together and no dry flour pockets remain, about 30 seconds. It will look shaggy, not smooth. Do not overwork it.
Over-mixing develops gluten and makes biscuits tough. A light hand at this stage keeps them tender.
Step 3: Fold in the Ham and Cheese
Add the 1 cup diced ham and 1 cup shredded cheddar. Gently fold them into the dough with a spatula or your hands until they are evenly distributed, about 20 seconds. The dough will be sticky.
It’s okay if some cheese falls out or gets onto the counter; those bits will get pressed in when you shape the biscuits. Just be gentle and don’t pack the dough.
Step 4: Shape and Cut the Biscuits
Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle about 1 inch thick, which takes about a minute. Fold the dough in half, then pat it out again to the same thickness. This folding creates extra layers. Cut the biscuits with a 2 1/2-inch round cutter, pressing straight down without twisting. Gather the scraps, pat them out once more, and cut the remaining biscuits.
Twisting the cutter seals the edges and stops the biscuits from rising as tall. And don’t overwork the scraps; a light touch gives you tender biscuits even the second time around.
Step 5: Bake and Serve Warm
Place the biscuits on a parchment-lined baking sheet, touching each other slightly if you like softer sides, or spaced apart for crispier edges. Brush the tops with the beaten egg (if using) for a shiny golden finish. Bake at 425°F (220°C) for 12 to 15 minutes, until the biscuits are puffed and deep golden brown on top and bottom.
Pull them out of the oven and let them cool on the sheet for a minute before transferring to a wire rack. Serve them warm, with butter if you like, while the cheese is still melty.
Tips for the Best Ham and Cheese Biscuits
- Keep everything cold. Pop your mixing bowl and the flour in the freezer for 5 minutes before you start if your kitchen is warm. This helps the butter stay solid.
- No round cutter? Just cut the dough into squares with a bench scraper or knife. Less waste and no re-rolling needed.
- A pinch of garlic powder or smoked paprika mixed into the flour adds a nice savory warmth.
- Freeze baked biscuits for a quick snack later. Wrap them tightly and freeze; reheat at 350°F for about 10 minutes.
Bake times by biscuit thickness:
| Thickness | Bake Time |
|---|---|
| 1/2 inch | 10-12 mins |
| 1 inch | 12-15 mins |
Storing Leftovers
- Refrigerate: Keep leftover biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.
- Reheating: Warm them in a 350°F oven for 5-7 minutes, or microwave for 20 seconds. The oven will bring back some crispness.
What to Serve With Ham and Cheese Biscuits
These biscuits are rich enough to stand on their own, but they’re also great alongside a bowl of tomato soup or a simple green salad. For breakfast, serve them with scrambled eggs and fresh fruit. The flaky, cheesy nature also makes them a natural partner for a smear of honey butter or whole-grain mustard.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
You can, but the biscuits will be less tender and lack the slight tang. For a buttermilk substitute, stir 1 tablespoon of lemon juice or white vinegar into 3/4 cup regular milk and let it sit 5 minutes.
Can I freeze unbaked biscuits?
Yes, you can assemble the biscuits, cut them out, and freeze them on a baking sheet until solid, then transfer to a bag. Bake straight from frozen, adding 3 to 5 minutes to the bake time.
Why did my biscuits come out flat?
The butter may have gotten too warm, or you twisted the cutter when cutting, which seals the edges. Work quickly and press straight down to keep the layers intact.
Can I use a food processor to cut in the butter?
Yes, pulse the dry ingredients and cold butter a few times, just until the mixture looks like coarse meal. Be careful not to over-process.
Ham and Cheese Biscuits Recipe
Ingredients
Method
- Preheat oven to 425°F (220°C). Whisk flour, baking powder, and salt. Cut in cold butter with fingertips or pastry cutter until mixture is coarse with pea-sized pieces.
- Stir in buttermilk with a fork just until dough comes together, about 30 seconds.
- Fold in ham and cheddar gently until distributed.
- On a floured surface, pat dough into a 1-inch-thick rectangle, fold in half, pat out again. Cut biscuits with a 2 1/2-inch round cutter, pressing straight down. Re-pat scraps and cut remaining.
- Place on a parchment-lined sheet. Brush with egg if desired. Bake 12-15 minutes until golden. Serve warm.
