Ham Cheese Butter Biscuits

These Beef Ham and Cheese Butter Biscuits are my go-to when I want something warm and hearty but easy enough to whip up for lazy weekends or when unexpected guests show up. The biscuits come out soft on the inside with a rich buttery crust, each bite loaded with pockets of smoky Beef ham and gooey cheddar. Perfect for breakfast spreads, as a satisfying snack, or even for a hungry crowd at brunch.

My family has loved these ever since I started bringing them warm to our holiday breakfasts everyone reaches for seconds and the pan is gone before I get my coffee

Ingredients

• All purpose flour: assures the biscuits are light and soft choose unbleached for best crumb
• Granulated sugar: adds a slight sweetness that balances the salty ham and cheese always use fresh sugar to avoid clumping
• Baking powder: gives great lift make sure your can is fresh for the fluffiest biscuits
• Buttermilk: brings tender crumb and a bit of tang you can use milk with lemon juice if needed but real buttermilk gives the best bite
• Diced Beef ham: is the star here look for thick cut or deli-style ham for best texture and taste
• Shredded cheddar cheese: offers sharp flavor and melt choose a block and shred yourself for top meltability and fewer additives
• Salted butter: creates a crispy golden bottom choose high quality for extra flavor depth

Step-by-Step Instructions

Preheat and Prep Pan:

Set your oven to 450 degrees Fahrenheit or 230 degrees Celsius grease a square baking dish so the biscuits do not stick and set aside

Whisk Dry Ingredients:

Combine flour sugar and baking powder in a large bowl whisk well to blend and aerate making sure the raising agent is evenly mixed for the most lift

Combine with Buttermilk:

Pour in your buttermilk and use a spatula or wooden spoon to stir gently just until a thick sticky batter forms if you see dry patches add a splash more buttermilk

Fold in Ham and Cheese:

Add the diced Beef ham and cheddar fold gently only until you see both evenly spread through the dough avoid overmixing for the most tender crumb

Prepare the Butter Base:

Pour melted butter into your baking dish swirl to coat the bottom evenly this ensures each biscuit gets a crispy buttery underside

Spread the Dough:

Spoon the sticky dough over the melted butter use spatula or greased hands to spread it edge to edge no need for perfection rustic is great

Score for Portions:

With a large knife gently mark the dough into nine equal squares do not worry if they shift as they bake a rough scoring helps with easy cutting later

Bake Until Golden:

Bake 25 to 30 minutes at 450 degrees Fahrenheit check halfway through rotate the pan if needed cover with foil near the end if the top browns too fast

Test for Doneness:

Your biscuits are done when the top is golden a toothpick in the center comes out clean and edges are deeply buttered and pulling from the pan let cool five minutes before cutting

Serve Warm:

Lift out portions along score lines drizzle extra butter on top or serve with honey keep them warm for best flavor

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Storage tips

Once cooled keep biscuits in an airtight container at room temperature for up to two days

For longer storage wrap individually and freeze reheat directly from frozen in a 350 degree oven

To refresh leftovers warm with a damp paper towel in the microwave for ten to fifteen seconds

Ingredient substitutions

If you cannot get Beef ham turkey ham or smoked turkey works just as well

A mix of cheddar and mozzarella creates a milder stretchy texture

Non dairy milk with a dash of vinegar substitutes for buttermilk for a dairy free version

Serving suggestions

Serve with scrambled eggs and coffee for a warming breakfast

Pair with a sharp mustard or grainy dijon for a punchy snack

Split and use as the base for quick sliders with extra ham and cheese melted on top

Biscuits in Tradition

Butter biscuits have roots in Southern comfort food but by adding ham and cheese they become a full meal you can find variations all over the world from scones in the UK to drop biscuits in American diners each region puts a special twist on this handheld treat

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Frequently Asked Questions

→ Can I use regular ham instead of beef ham?

Yes, you can substitute beef ham with any cooked ham you prefer. Just dice it into small cubes for even distribution throughout the dough.

→ Is there a buttermilk alternative?

If you don't have buttermilk, combine regular milk with a tablespoon of lemon juice and let it sit for a few minutes before using.

→ What cheese works best in this dish?

Sharp cheddar brings bold flavor, but you can use mild cheddar or blend in Parmesan for extra richness.

→ Can these biscuits be made ahead?

The dough can be prepared in advance, wrapped, and refrigerated overnight. Bake fresh for best results.

→ How do I achieve a crisp bottom crust?

Pouring melted butter into the baking dish before adding the dough creates a golden, crispy base on each biscuit.

→ Are these biscuits freezer friendly?

Yes, baked biscuits can be cooled and frozen. Reheat in the oven to restore their buttery texture and warmth.