These Ham and Cheese Biscuits are buttery, flaky biscuits stuffed with layers of savory ham and gooey melted cheese. They’re perfect for breakfast, brunch, lunch, or an easy grab-and-go snack, and they’re ready in under 40 minutes.
Ham and Cheese Biscuits
Ingredients
Method
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
- Cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Pour in the buttermilk and gently mix until a soft dough forms.
- Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle.
- Fold the dough over itself 3 times to create flaky layers.
- Cut out 8 biscuits using a biscuit cutter.
- Place the biscuits on the prepared baking sheet and bake for 15 to 18 minutes, or until golden brown.
- Allow the biscuits to cool for 5 minutes.
- Slice each biscuit in half.
- Spread a thin layer of Dijon mustard on the inside if using.
- Layer the ham, cheddar cheese, and Swiss cheese inside each biscuit.
- Place the filled biscuits back on the baking sheet.
- Bake for 3 to 5 minutes, just until the cheese is melted.
- Brush the tops with melted butter and sprinkle with parsley or everything bagel seasoning if desired.
- Serve warm.
Notes
- Keep the butter cold for flaky biscuits.
- Avoid overmixing the dough.
- Freshly sliced deli ham gives the best flavor.
- Toast the filled biscuits only until the cheese melts.
- Use freshly shredded cheese if preferred.
Variations
- Add crispy bacon for extra flavor.
- Use pepper jack cheese for a spicy kick.
- Swap ham for turkey.
- Add scrambled eggs for a breakfast sandwich.
- Spread with honey mustard instead of Dijon.
Serving Suggestions
- Fresh fruit
- Hash browns
- Scrambled eggs
- Tomato soup
- Green salad
- Potato wedges
Tips
- Freeze unbaked biscuits for later.
- Reheat leftovers in the oven instead of the microwave for the best texture.
- Brush with garlic butter after baking for extra flavor.
- Use a sharp biscuit cutter without twisting for taller biscuits.
- Serve immediately while the cheese is hot and melty.
Prep Time, Cook Time, and Total Time
Prep Time: 20 minutes
Cook Time: 18 minutes
Additional Bake Time: 5 minutes
Total Time: 43 minutes
Servings
Serves: 8 biscuits
Nutrition Information (Approximate Per Serving)
- Calories: 460
- Protein: 22g
- Carbohydrates: 29g
- Fat: 29g
- Sodium: 860mg
FAQs
Can I use canned biscuit dough?
Yes. Store-bought biscuit dough is a great shortcut and works well if you’re short on time. Bake the biscuits first, then fill them with the ham and cheese before warming them until the cheese melts.
What cheese works best?
Cheddar, Swiss, provolone, mozzarella, Monterey Jack, or Colby Jack all melt beautifully and pair well with ham.
Can I make these ahead of time?
Yes. Bake the biscuits in advance and store them at room temperature for one day or refrigerate them for up to three days. Fill and warm them just before serving.
Can I freeze Ham and Cheese Biscuits?
Absolutely. Wrap each assembled biscuit individually and freeze for up to 2 months. Reheat in a 350°F oven until heated through.
What type of ham should I use?
Deli ham, smoked ham, honey ham, or leftover holiday ham all work well in this recipe.
How do I keep the biscuits flaky?
Use very cold butter, avoid overworking the dough, and fold it a few times before cutting the biscuits to create light, flaky layers.
Conclusion
These Ham and Cheese Biscuits are buttery, flaky, cheesy, and packed with savory ham in every bite. They’re simple enough for busy mornings yet satisfying enough for lunch, brunch, or even dinner, making them a recipe you’ll come back to again and again.
