Description
These irresistibly fluffy ham and cheese biscuits are perfect for any meal, combining tender, buttery biscuits with savory ham and sharp cheddar cheese. Easy to make and ideal for breakfast, brunch, or a hearty snack, these biscuits feature a delightfully flaky texture thanks to cold grated butter and cold milk.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (For gluten-free, use a blend with xanthan gum)
- 1 tbsp baking powder
- 1 tbsp sugar
Wet Ingredients
- 1/2 cup cold butter (grated to keep it cold)
- 3/4 cup cold milk
- 1 large egg
Fillings
- 1 cup shredded cheddar cheese
- 1 cup cooked ham (finely diced; deli ham can be substituted)
- 1/4 cup green onions (very thinly sliced)
Instructions
- Preheat and prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and sugar until well combined.
- Incorporate butter: Using a box grater, grate the cold butter directly into the dry ingredients. Quickly use a pastry cutter or your fingers to cut the butter into the flour mixture until the texture resembles coarse crumbs with some pea-sized pieces.
- Add fillings: Stir in the shredded cheddar cheese, diced ham, and thinly sliced green onions evenly throughout the mixture.
- Combine wet ingredients: In a separate bowl, beat the egg with the cold milk until fully blended.
- Form the dough: Pour the wet ingredients into the dry mixture. Gently stir with a spatula until just combined. Avoid overmixing to keep biscuits fluffy.
- Knead and shape: Turn the dough out onto a lightly floured surface and knead gently 3-4 times until it comes together. Pat or roll the dough to about 1-inch thickness.
- Cut biscuits: Using a 2-3 inch biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake in the preheated oven for 15-18 minutes or until the biscuits are golden brown and cooked through.
- Cool and serve: Remove from oven and let the biscuits cool slightly on a wire rack before serving warm for the best texture and flavor.
Notes
- Keep the butter and milk cold to ensure flaky, tender biscuits.
- Do not overmix the dough; overworking can make biscuits tough.
- For gluten-free options, substitute flour with a gluten-free blend containing xanthan gum to mimic the structure.
- These biscuits freeze well; freeze before baking and bake from frozen, adding a few extra minutes to baking time.
- Use sharp cheddar for richer flavor or swap with your favorite cheeses.
