Cheesy Ham Biscuits

Cheesy Ham Biscuits combine flaky, buttery biscuit layers with savory diced ham and melty sharp cheddar cheese, making them the ultimate comfort food for any time of day. Whether you’re planning a quick breakfast, prepping a brunch spread, or whipping up a satisfying game day snack, these easy cheese biscuits bring flavor and texture in every bite. With just a few simple ingredients and no stand mixer required, they’re a perfect go-to recipe for beginner and seasoned bakers alike.

Unlike traditional drop biscuits, this version uses a cut-in method with cold butter for those signature layers. When baked at a high temperature, the butter melts into the dough, creating steam that gives each biscuit a flaky interior and golden top. Combined with sharp cheddar and diced chicken ham, every bite is rich, slightly salty, and cheesy—ideal for serving hot from the oven or even reheated later for snacks or meal prep.

This biscuit style draws on classic Southern techniques where cold fats and minimal handling create the best rise and flake. You can explore more about these traditional baking methods in Southern United States cuisine, where biscuits are a staple on breakfast and dinner tables alike. These ham and cheese biscuits also make great use of leftover ingredients, like holiday ham or a block of cheddar nearing its use-by date, making them both practical and delicious.

For visual inspiration, variations, or holiday-ready ideas, check out these savory biscuit boards loaded with similar layered biscuit ideas, cheesy snacks, and brunch boards. Whether you’re spreading them with butter, stuffing them with eggs, or serving them alongside a cozy soup, Cheesy Ham Biscuits are the kind of no-fail recipe you’ll make on repeat.

Why These Are the Ultimate Cheesy Ham Biscuits

These Cheesy Ham Biscuits are the ultimate savory biscuit recipe because they deliver the perfect balance of flavor, texture, and ease—all with simple ingredients and fast prep. From the crisp golden tops to the soft, cheesy middle packed with salty diced ham, each bite is a flavorful explosion. Whether served warm with butter, split for a breakfast sandwich, or added to a brunch board, these biscuits never disappoint.

What sets this recipe apart is the use of cold butter and buttermilk, which are essential for that tender, flaky structure. The cold butter, when cut into the flour mixture, creates pockets that steam during baking, resulting in lift and flakiness. Buttermilk, with its slight tang and acidity, reacts with the baking soda to help the dough rise and stay moist. These classic biscuit-making techniques have roots in Southern kitchens and are a staple in traditional American comfort food, as seen in Southern cuisine history.

Add-ins like shredded sharp cheddar cheese and finely diced ham elevate these biscuits from basic to bold. The cheese melts into the dough, adding richness and depth, while the ham provides a satisfying salty bite in every mouthful. It’s a recipe that’s both rustic and indulgent—perfect for holidays, gatherings, or quick weekday baking. If you’re looking for presentation inspiration or variations, browse these savory brunch biscuit boards for creative serving styles.

Because these biscuits are so versatile, you can serve them with a bowl of soup, as a sandwich base, or even as an on-the-go breakfast with a fried egg tucked inside. They’re also a great way to use up leftover ham or stretch small amounts of protein into a crowd-pleasing bake. It’s this flexibility, combined with unbeatable flavor and texture, that makes them a standout among biscuit recipes.

Ingredient Breakdown & Substitutions

Understanding each ingredient in Cheesy Ham Biscuits helps you customize them to your preferences, pantry, or dietary needs—without losing the biscuit’s signature flakiness and flavor. Each component plays a vital role in creating biscuits that are buttery, tender, and loaded with savory goodness.

Dry Ingredients

• All-Purpose Flour (2 cups)
  The backbone of the dough. Standard all-purpose flour provides just the right amount of structure for fluffy biscuits. For a softer result, you can substitute half with cake flour. To make these gluten-free, use a 1:1 gluten-free flour blend, but handle gently to avoid crumbling.

• Baking Powder (1 tablespoon)
  A leavening agent that helps the biscuits rise high and create layers. Make sure it’s fresh for the best results.

• Baking Soda (½ teaspoon)
  Reacts with buttermilk for additional lift. If you substitute buttermilk, you may need to adjust the amount of baking soda.

• Sugar (1 teaspoon)
  Just enough to balance the saltiness and enhance the cheese and ham flavors. You can omit it if you’re avoiding added sugar.

• Salt (¾ teaspoon)
  Essential for flavor. If you’re using salted butter or salty ham, reduce the salt slightly to avoid over-seasoning.

These ingredients combine to create a light, flaky biscuit with just enough structure to hold the add-ins. You can explore more about flour types and biscuit techniques on Wikipedia’s baking glossary.

Fat & Dairy

• Unsalted Butter (½ cup, cold and cubed)
  Cold butter is key to creating steam pockets as the biscuits bake. That’s what gives them height and flakiness. Use high-quality butter if possible, or substitute with vegan butter for a dairy-free version. Don’t use melted butter—keep it cold for the best texture.

• Buttermilk (¾ to 1 cup, cold)
  Adds moisture, tenderness, and tang. If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Buttermilk also helps create tender layers, much like what you see in traditional buttermilk biscuit recipes, popular across Southern brunch menus.

Add-Ins

• Shredded Sharp Cheddar Cheese (1 cup)
  The bold, tangy flavor of sharp cheddar pairs perfectly with ham and creates melty pockets throughout the biscuit. You can substitute Monterey Jack, Colby, or Swiss for a milder taste.

• Diced Chicken Ham (¾ cup, finely chopped)
  Use cooked ham, chicken ham, or even leftover holiday ham. Finely dicing ensures even distribution. Turkey ham or plant-based alternatives work too if you prefer a different protein.

• Chopped Fresh Chives or Green Onions (Optional, 2 tbsp)
  These add a subtle onion flavor and freshness that complements the cheese. You can also use dried chives if fresh aren’t available.

These flavorful additions make these biscuits more than just a side—they’re a standalone savory snack or meal component. For more creative biscuit add-ins, explore savory baking boards loaded with cheesy ideas.

With these ingredients and smart substitutions, Cheesy Ham Biscuits can be adapted to suit a variety of diets, flavor preferences, or what you have on hand—without sacrificing quality or flavor.

Step-by-Step Instructions

These Cheesy Ham Biscuits come together quickly with basic tools and a few key techniques. The method focuses on keeping ingredients cold, avoiding overmixing, and baking at high heat for flaky layers and golden tops. Follow the steps below to get bakery-style results right from your own kitchen.

Preheat the Oven

Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. A hot oven is essential to help the biscuits rise quickly and develop that crisp, golden crust.

Mix Dry Ingredients

In a large bowl, whisk together:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon sugar

• ¾ teaspoon salt

This ensures the leavening agents and seasonings are evenly distributed throughout the flour. If you’re curious about the science behind why we mix dry and wet ingredients separately, this is explained in more detail in the biscuit method of baking.

Cut in the Cold Butter

Add ½ cup cold, cubed unsalted butter to the flour mixture. Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until it resembles coarse crumbs with pea-sized bits of butter. These bits will melt during baking to form flaky layers.

For a visual guide on butter-cutting techniques and dough texture, check out cheddar biscuit tutorials that show how the dough should look before liquid is added.

Add Cheese, Ham, and Herbs

Mix in:

• 1 cup shredded sharp cheddar cheese

• ¾ cup finely diced chicken ham

• 2 tablespoons chopped chives or green onions (optional)

Stir gently to evenly distribute the mix-ins without breaking down the butter pieces.

Pour in Buttermilk

Gradually pour in ¾ cup cold buttermilk, stirring gently with a spoon or spatula until the dough begins to come together. If it looks too dry, add more buttermilk 1 tablespoon at a time until the dough is cohesive but not sticky.

Avoid overmixing—this can lead to tough biscuits. The goal is a shaggy dough that just holds together when pressed.

Shape and Cut

Turn the dough onto a lightly floured surface. Gently pat it into a ¾-inch thick round or rectangle.
Use a round biscuit cutter or a glass to cut out circles. Press straight down—do not twist—as twisting seals the edges and prevents a full rise. Gather scraps, reshape, and repeat as needed.

Bake

Place biscuits on the prepared baking sheet about 1 inch apart for softer sides, or spaced apart for crispier edges.
Bake for 13–16 minutes, or until golden brown on top and lightly browned on the bottom.

Serve Warm

Remove from the oven and let cool slightly. Serve warm, optionally brushed with melted butter or drizzled with honey for a salty-sweet twist.

These biscuits pair beautifully with soups, eggs, or served simply with butter. For serving ideas, check out curated brunch biscuit trays that showcase these kinds of savory, handheld bakes.