Ham and Cheese Biscuits

Ham and Cheese Biscuits Tall, flaky, buttery biscuits loaded with savory diced ham and melted sharp cheddar baked right into every layer — a hearty, satisfying all-in-one biscuit that is perfect for breakfast, brunch, or anytime you need something warm and comforting straight from the oven.

INGREDIENTS

• 2.5 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 0.5 teaspoons onion powder
• 0.5 teaspoons black pepper
• 0.5 teaspoons dry mustard powder
• 0.75 cups unsalted butter, cold and cubed
• 1 cup buttermilk, cold
• 1.5 cups sharp cheddar cheese, freshly shredded
• 1 cup diced ham (about 6 oz)
• 2 tablespoons fresh chives, finely chopped (optional)
• 2 tablespoons unsalted butter, melted (for brushing)
• 0.5 teaspoons garlic powder (for brushing)
• 0.5 teaspoons fresh parsley, finely chopped (for brushing)

STEPS

1. Preheat the oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. A hot oven is essential for tall, well-risen biscuits with a golden crust.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, black pepper, and dry mustard powder until evenly combined. The mustard powder adds a subtle savory depth that complements the ham and cheese beautifully without being detectable on its own.
3. Cut in the butter: Add the cold cubed butter and work it in quickly with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with visible pea-sized butter chunks throughout. Cold butter is non-negotiable — it is what creates the distinct flaky layers inside every biscuit.
4. Add the fillings: Add the shredded cheddar, diced ham, and fresh chives if using to the flour and butter mixture and toss gently until evenly distributed.
5. Add the buttermilk: Pour the cold buttermilk into the bowl and stir gently with a fork until a shaggy, slightly sticky dough just comes together. Do not overmix — stop the moment no dry pockets of flour remain.
6. Fold and cut: Turn the dough out onto a lightly floured surface and gently pat into a rectangle about 1-inch thick. Fold the dough in thirds like a letter, then pat out again to 1-inch thickness. Repeat once more. This laminating technique creates distinct flaky layers throughout. Cut straight down with a floured 2.5-inch round biscuit cutter without twisting — twisting seals the edges and prevents the biscuits from rising tall. Gather the scraps, pat out gently, and cut the remaining biscuits.
7. Bake: Arrange the biscuits on the prepared baking sheet with their sides just barely touching — this encourages them to rise tall and straight. Bake at 425°F for 14–16 minutes until puffed, golden brown on top, and cooked through with no raw doughy center.
8. Brush and serve: While the biscuits are still hot from the oven, stir together the melted butter, garlic powder, and fresh parsley and brush generously over the tops of every biscuit. Serve warm straight from the pan.

NOTES Tips: Cold butter and cold buttermilk are absolutely essential — warmth melts the butter into the flour before baking and eliminates the flaky layers entirely. Work quickly and handle the dough as little as possible. Freshly shredded cheddar melts far better into the biscuit than pre-shredded which contains anti-caking agents that prevent proper melting. Diced leftover ham works perfectly here — holiday ham, deli ham, or even a good quality canned ham all produce great results. The folding technique is what creates the beautiful layered interior — do not skip it even though it adds just one extra minute of work. These biscuits are best eaten warm and fresh but keep well in an airtight container at room temperature for up to 2 days. Reheat in a 325°F oven for 8–10 minutes or split and toast in a skillet with butter for an extraordinary next-day treat.