Homemade Ham and Cheese Buttermilk Biscuits

Ham and cheese go together like… Well, you know the song. And when there’s leftover ham to use up, these homemade ham and cheese biscuits are the perfect solution! They’re tasty by themselves, or serve them up with a nice warm soup. 

I love baking biscuits for their sheer ease and flexibility. Combine some simple ingredients and pop them in a hot oven for less than fifteen minutes, and the aroma will make you swoon. These biscuits are a great way to use up leftover ham bits, and of course, that ham [here’s how to cure your own ham] will add to the aroma!

Leftover Ham and Cheese Biscuits

These homemade biscuits call for the usual biscuit ingredients, but the leftover ham and cheese worked into the dough gives them an extra boost of flavor. You can make the beautifully shaped biscuits you see here, or make an easier drop biscuit.

Ingredients

Ham — You can smoke or cure your own ham, or simply purchase one at the store. It’s also the perfect recipe for leftovers, such as when you are sent home with ham from a holiday meal.

Cheese — I like classic cheddar, but Swiss is also a perfect pairing. Don’t buy anything special, just use what’s in the fridge.

Flour — When I bake with all-purpose flour I opt for the unbleached version. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food.

Buttermilk — This is an ingredient that not everyone has on hand on the regular, but using it creates a thick texture and tangy flavor.

Butter — I used salted butter; if you prefer unsalted, that will work fine.

Making Buttermilk Biscuits

Preheat the oven and mix dry ingredients. Cut butter into thin slices and then cut it into the flour until it is coarsely combined.

Slowly stir in the buttermilk until the dough just comes together.

Sprinkle some flour on a clean counter and dump out the dough. Gently knead in the ham and cheese, then pat the dough out flat.

Cut with a biscuit cutter or glass.

Set on a baking sheet and bake!

FAQs

How do I keep my biscuits tender?

One of the major tenets of making biscuits is: Don’t overmix. Stir the ingredients just until they’re combined. It’s okay if you see a little bit of flour that hasn’t quite been incorporated. Remember that with these, you’ll be working the ham and cheese into the dough, giving you a chance to incorporate the rest of the flour, too.

Can I make drop biscuits?

Not a fan of rolling and cutting biscuits? To make drop biscuits, simply increase the amount of buttermilk by 1/2 cup. This will make for a looser dough that’s a bit sticky. Too sticky to roll out, but easy to scoop! So no floured counter here – stir in the buttermilk, ham, and cheese all at once.

Serving Ham and Cheese Biscuits

You know those savory breakfast egg muffins one might pick up at a famous fast food joint? With the leftover ham and cheese worked into the dough, these buttermilk biscuits have a perfect flavor base to become their own wonderful breakfast muffins. Just cut the biscuit in half, toast it, and top with butter and a fried or poached egg and you’ll have a great breakfast to start the day.

Related: 100+ Easy Egg Recipes for Breakfast, Lunch, and Dinner

★ Did you make these leftover ham and cheese biscuits? Don’t forget to give them a star rating below! ★

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