Ham and cheddar cheese sandwiched between fluffy biscuits. Whether served as is, with scrambled eggs, or with a bowl of soup, these biscuits are gone about as fast as I make them.
ham and cheese biscuits
I have been making these ham and cheese biscuits for about 4 years now and they are often in the freezer. It’s delicious on its own, but it also makes a great egg sandwich or biscuits with gravy.
We are big fans of “leftover” recipes. You can always make a meal and use the leftovers for another meal. That’s my day.
Ham is one of my favorites for making multiple meals. This balsamic and Dijon glazed ham is often the main player in my ham recipes.
I often make old-fashioned ham balls and use leftover ham to make this wonderful stir-fry. Next on my list is this cheesy potato, ham, and egg breakfast casserole.
These ham and cheese biscuits were originally made with leftover ham.
Since then, biscuits are more often made with finely chopped deri ham than anything else. Because I crave those biscuits far more often than I happen to have leftover ham.
Fluffy cheddar biscuits
I like to keep these fluffy cheddar biscuits and ham in the freezer for breakfast these past few days, breaking them in half and stacking an egg in the middle. I also served the biscuits with a bowl of Spicy Five Bean Chili. My whole crew had great success with these biscuits.
For a more carb-loving delicacy, I’ll try this Red Lobster copycat recipe. easy cheddar bay biscuits(The combination of cheese bread is irresistible!) slow cooker sweet corn bread It’s also on my want-to-try list soon.
I love having homemade bread in the freezer, so this Blueberry Coconut Banana Bread is also on my meal plan for the week.
Ham biscuit recipe how to make
Kitchen Tips: I Use This biscuit cutter this baking sheet to make this recipe.
Most of the time, I spread biscuits on an old-fashioned tea towel, just like my mother and grandmother did. Sprinkle 2 tablespoons of flour onto a towel and toss the biscuit dough from the bowl into the center of the towel.
Lift the sides of the towel and press the lightly floured towel into the dough. Press lightly to combine the dough (and filling) without actually “kneading” the dough. Roll out the dough into a flat round shape and cut into biscuits.
ham biscuits
To make the biscuits, first stir the dry ingredients. Grate the butter into the dry ingredients and stir lightly to combine.
Using a fork or a pastry blender, chop the cold butter pieces until the mixture resembles the size of a pea or a coarse meal with few small chunks.
Whisk the eggs into the milk, then pour into the dry ingredients in the mixing bowl. Stir just enough to combine. At this point, the mixture should be somewhat dry and just slightly sticky.
Add the ham, cheese and onions and mix or press lightly with your hands to form a lump.
Sprinkle a countertop, tea towel (as above), or pastry mat with 1 tablespoon of flour.
Lightly press the dough with your hands until it is about 1 inch thick. Sprinkle with flour as needed to keep the dough from being too sticky.
Cut biscuit shapes out of the dough using a biscuit cutter, a round cookie cutter, or a drinking glass.
Place the cut biscuits on a baking sheet lined with parchment or silpat. Hand press the remaining dough into a biscuit shape.
Bake for 16-18 minutes, until the bottom of the biscuits is slightly charred. The top of these biscuits won’t brown at all, but the cheese part of the dough should dry out nicely.
Remove from oven and transfer to a basket or cooling rack. Happy biscuit making!
gluten free cheese biscuits
These biscuits can be made gluten-free by replacing the flour with the alternative ingredients listed below.
Gluten-free baking can be a little picky. I test all of my gluten-free recipes side-by-side with conventional recipes.
The list of gluten-free baking ingredients is always long, but if you want fluffy, gluten-free cheese biscuits, we’ll tell you that these ingredients are worth collecting.
For a few more gluten-free biscuits to try, try these gluten-free buttermilk biscuits.
Cheesy bacon drop biscuits are easy to eat and a popular side in many of the soup recipes we make. Strawberry and cream biscuits are reminiscent of scones and are slightly sweet treats that are eaten with coffee or tea.
These biscuits can be frozen for future meals. When the biscuits have cooled completely, transfer them to a freezer-safe resealable bag and remove as much air as possible.
Refrigerate until just before eating. Reheat in the microwave or thaw at room temperature.slow cooker potato soup, hearty Italian vegetable soup, or chicken and vegetable potato soup For a hearty meal that both children and adults approve of.
{First posted 4/16/14 – recipe notes and photos updated 12/30/22}
