Pin
I reach for these Beef Ham and Cheese Butter Biscuits whenever I want something filling, cozy, and super simple to throw together. They're perfect for those weekends when I don't feel like fussing in the kitchen or if people drop by out of nowhere. Their insides are pillowy, and the crust is buttery and crisp. Every bite is packed with melty cheddar and smoky Beef ham. You can add them to your brunch table, snack on them, or serve them for a crowd in the morning.
Everyone in my family has been obsessed with these since I first started sharing them at our big holiday breakfasts. The pan’s empty before I’ve even had a sip of coffee.
Irresistible Ingredients
- Salted butter: makes the bottoms golden and crunchy. Use good quality if you want deep flavor.
- Shredded cheddar cheese: gives you melty pockets and boldness. Grab a chunk and shred it at home for the best melt and no weird extras.
- Diced Beef ham: brings the smoky, savory bite. Go for a thick slice or some hearty deli ham for maximum taste and chew.
- Baking powder: fluffs these up. Double-check it’s not old—fresh leavening really matters.
- Buttermilk: keeps every biscuit tender and slightly tangy. Swapping in regular milk plus a splash of lemon juice is fine, but real buttermilk just hits different.
- Granulated sugar: adds just enough sweetness to balance the salty stuff. Fresh sugar means you won’t get weird clumps.
- All purpose flour: creates that light texture. I use unbleached for the softest bite.
Simple How-To
- Serve It Up
- Slice along the marks, pull out each square, and if you like, drizzle a little melted butter or a bit of honey right on top. They're best eaten while they're warm.
- Test for Doneness
- Look for a golden-brown top, buttery bubbling edges, and a toothpick poked in the center should come away clean. Let them cool five minutes so they set up just right before cutting.
- Bake Until Gorgeous
- Pop in at 450 Fahrenheit for about 25 to 30 minutes. Give the pan a spin halfway through. If the top is getting dark way too quickly, toss on some foil for the last few minutes.
- Score for Slicing
- Before baking, grab a big knife and gently mark out nine pieces. It doesn’t have to be perfect—they sometimes slide a bit as they rise in the oven. You just want some guide lines for later.
- Spread the Love
- Scoop your thick dough onto the pool of melted butter and use greased hands or a spatula to push it out to the corners. Don’t stress about making it even, a little roughness is totally fine.
- Make the Butter Base
- Pour melted butter into the bottom of your pan and wiggle it around so everything gets coated. This way, every biscuit gets a bit of that crisp, buttery goodness.
- Mix in Ham and Cheese
- Fold in that ham and all the cheesy shreds just enough so both are dotted through the mix. Be gentle—a few stirs and you’re good or the biscuits might get tough.
- Combine Wet and Dry
- Pour in the buttermilk and mix with a spatula or spoon until you see a sticky, lumpy dough. If it feels dry, just add a splash more buttermilk until it comes together.
- Whisk Up the Dry Stuff
- Dump your flour, sugar, and baking powder in a bowl, then whisk like crazy so everything mixes and fluffs up. A good mix here means bigger, puffier biscuits.
- Get the Oven and Pan Ready
- Heat your oven to 450 Fahrenheit or 230 Celsius. Butter or spray a square baking dish so cleanup later is a breeze. Set it aside for now.
Pin
Keeping them fresh
Let biscuits cool, then stow them at room temp inside any airtight box—they’ll be fine for two days
Need to keep them longer? Wrap each biscuit up tight and pop them in the freezer, then warm them straight from frozen at 350 Fahrenheit
To make leftovers taste like new, microwave with a damp paper towel for 10–15 seconds and they’ll be soft and tasty again
Easy Ingredient Swaps
If Beef ham isn’t around, go for turkey ham or some smoked turkey—both are tasty swaps
Cheddar mixed with a little mozzarella gives a gooier, softer cheese bite
Need a dairy-free fix? Try using your favorite plant milk mixed with a little vinegar in place of buttermilk
Fun Ways to Serve
Add scrambled eggs and a cup of coffee for the coziest morning meal
Cut one open and pair with a dab of spicy or grainy mustard for an extra zing
Split them up, pile more ham and cheese over, and heat until melty for speedy little sandwiches
Tradition and Biscuits
Butter biscuits are a big deal in Southern comfort food, but when you toss in ham and cheese, it turns into a whole meal on its own. Folks from all over—like the Brits with scones or diners with fluffy drop biscuits—have their own spin. That’s why every version feels just a bit special.
Pin
FAQs About the Recipe
- → Can I use regular ham instead of beef ham?
Absolutely, feel free to grab any cooked ham you’ve got. Just chop it up small so it spreads out nicely in the dough.
- → Is there a buttermilk alternative?
No buttermilk? No worries—just mix milk with some lemon juice and let it stand a few minutes, then you’re set.
- → What cheese works best in this dish?
Sharp cheddar packs the biggest punch, but go with mild cheddar or a little Parmesan mixed in for extra flavor if you want.
- → Can these biscuits be made ahead?
You sure can make the dough early. Just wrap it up and stick it in the fridge overnight, then bake fresh for the best fluffiness.
- → How do I achieve a crisp bottom crust?
Don’t skip pouring melted butter in your baking dish before the dough goes in—it’s the trick for that crazy-crisp bottom.
- → Are these biscuits freezer friendly?
Yep, once they’re baked and cooled, freeze ‘em. Warm them up in the oven and they’ll taste freshly made!