There’s always time to whip up a batch of these easy ham biscuits!
Just a handful of ingredients, shredded cheese, ham, and onions, and everyone can have a hearty biscuit before rushing out the door on a busy morning. Best of all, they’re ready in 30 minutes!
Best Biscuits Ever!
These biscuits can be whipped up in 10 minutes, and bake for about 15, so quick!
These biscuits are so versatile, swap ham for breakfast sausage or bacon and use any kind of cheese. Brush them with an old bay butter for perfect Cheddar Bay Biscuits.
These are similar to a traditional biscuit recipe or even cheddar cheese scones, but the addition of extra liquid means no rolling (and less mess on the counter).
DRY INGREDIENTS An easy mixture of flour, baking powder and soda is the base of these and it’s great because I always have them on hand.
BUTTER Ensure the butter is cold when you cut it in, the little pockets of butter add fluffiness to the biscuits.
MILK is added to create a dough with a consistency that doesn’t require rolling. I love buttermilk biscuits and buttermilk will work just fine in this recipe too.
Homemade drop biscuits are easy to get creative with! Here are some ideas to try.
- Crumbled sausage and dried sage
- Bacon bits and chives
- Substitute milk for buttermilk to make these into buttermilk biscuits
- Green chilies or chopped jalapenos and cheddar cheese
- Chopped spinach and feta cheese
- Garlic & parmesan are always a good choice!
- Mexican chorizo and crumbled cotija cheese
- Dried cherries and chopped toasted walnuts
- Chocolate chips and toasted pecans or almonds
How to Make Biscuits with Ham and Cheese
Biscuits from scratch are so easy to make, there’s no need to buy pre-made mix!
- Combine dry ingredients in a bowl per recipe below. Cut in cold butter (I usually use my hands).
- Stir in ham and cheese. Add milk until moist enough to scoop.
- Drop onto a prepared baking sheet and bake.
Storing Leftover Biscuits
Keep leftover biscuits in a zippered bag at room temperature and they should stay fresh for up to 3 days.
To freeze individual biscuits, wrap them in plastic wrap, then aluminum foil and pop them in the freezer for a grab and go breakfast or snack!
Or freeze several together in a zippered bag labeled with the date and let thaw naturally at room temperature.
Or thaw in the microwave about 3 minutes, and serve with melted butter.
Biscuits go Great With…
- Chicken Stew – simmered until tender
- Homemade Broccoli Cheddar Soup – perfect for dipping
- Shepherds Pie Recipe – a family favorite
- Slow Cooker Whole Chicken & Gravy – set it & forget it
- Easy Beef Stroganoff – ready in 40 minutes!
Did you make these Ham Biscuits? Be sure to leave a rating and a comment below!
Ham and Cheese Drop Biscuits
- 2 cups flour
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ⅓ cup cold butter
- ⅔ cup cheddar cheese finely diced
- ⅔ cup diced ham finely diced
- 1 to 1 ¼ cup milk
- Preheat oven to 400°F. Line a large baking sheet with parchment paper (or grease it well).
- Combine flour, baking powder, baking soda, salt, and garlic powder in a medium bowl. Whisk to combine.
- Add cold butter and cut in with a fork until the butter is the size of peas or slightly smaller. Add ham and cheese and stir.
- Add milk a bit at a time stirring after each addition until you make a dough that is sticky and can be dropped with a spoon. The dough should be a bit softer than cookie dough.
- Drop dough by heaping tablespoons to create 12 biscuits.
- Bake 12-15 minutes or lightly browned.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Made 10 large biscuits – added a bit extra aged cheddar and fresh chives.
Turned out lovely & golden brown.
They look like my favourite scones o usually drive 20m to but so win win
I am so glad you enjoyed this recipe Lauren!
Can this be mixed up early in the day, refridgerated, and then baked later in the dayl?
It should work just fine, but they may need to bake a little longer. If you try it, I would love to hear how it turns out!
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These are so easy, they come out golden brown and are delicious! I made 7 larger biscuits and baked 5 minutes longer. Also I didn’t add garlic or cayenne as cheese and ham flavour was enough.
Thanks, Candace! Glad you enjoyed this recipe.
Thank you for the recipe! These turned out awesome and tasty. Made 8 large ones.
So happy you enjoyed them, Melissa!
Wow, I don’t know where all those 5 star ratings came from. These biscuits had little taste. I used tasty honey smoked ham, real butter and all the other ingredients. The biscuits were fun to make, but the resulting product was a disappointment.
I’m sorry to hear that Nancy! We have loved these biscuits every time we have made them. You can always adjust the spices to your preference to give them a little extra flavor.
Another great recipe Will do it again
made tonight and it was perfect – even with some changes.
Didn’t have baking powder so I substituted – additional teaspoon of baking soda + 2 tsp of lemon juice
added about 1/4 cup of green onion and fresh basil from my garden
didn’t have milk so used water + half n half + a bit of cottage cheese
mine took a bit longer to cook but HOLY MOLY they are good!
Glad you enjoyed these Cathryn.
This was a great way to use leftover ham. Very tasty! I brushed melted butter over the tops, once they came out of the oven. Great for breakfast or as a side. Re-heated well in toaster oven.
Do you use salted or unsalted butter? I’d like to make these for New Years. Thx!
I use unsalted and add my own salt. You can use salted if it’s what you have on hand but you’ll want to skip the salt in the recipe.
Very tasty use of leftover Christmas or Easter ham. The biscuits were light and fluffy and the amount of cayenne pepper was just right; not spicy. Easy to make and she offers alternatives to ham and cheese that I am eager to try.