Ham and Cheese Biscuits
User Reviews
5
Ham and Cheese Biscuits
Description
This recipe produces flaky, buttery biscuits enriched with diced uncured honey ham, shredded cheddar cheese, and finely sliced green onions. The dough is formed by pulsing dry ingredients and butter until coarse crumbs form, then combined gently with the savory fillings before adding buttermilk and egg. The dough is carefully shaped and cut, resulting in tender biscuits with layers and a lightly crispy crust when baked at 425°F.
The ham and cheese add savory richness to the buttery biscuit, while the green onions provide a mild onion flavor and slight crunch. These biscuits are great served warm for breakfast, brunch, or as a savory snack alongside soups or salads.
According to the notes, these biscuits can be made ahead and frozen uncooked for up to a month, baked from frozen by adding a few extra minutes to baking time. Store baked leftovers in the fridge wrapped airtight and reheat in the oven or microwave to maintain warmth and texture. Properly wrapped, the biscuits freeze well both before and after baking.
Ingredients
- 2 cups all-purpose flour , plus more as needed
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- 1 teaspoon granulated sugar
- 12 tablespoons unsalted butter 1 ½ sticks, cold, diced
- ½ cup plus 2 tablespoons buttermilk shaken or homemade buttermilk, plus 2 tablespoons for brushing, cold
- 1 egg cold, large
- ½ cup mild cheddar cheese or shredded Mexican blend, shredded or grated
- ½ cup uncured honey ham finely diced, or any cooked ham
- ¼ cup green onions , very thinly sliced
Instructions
- Preheat the oven to 425°. Line a 13'' x 18'' baking sheet with a baking sheet with parchment paper; set aside. Pulse flour, baking powder, salt, and sugar in a food processor to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large stainless steel mixing bowl and add the chopped scallions, ham, and cheese; toss to combine.
- In a small bowl, whisk the egg and buttermilk to combine and drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
- Transfer the dough out onto a lightly floured surface, dust the top of the dough with a bit more flour and bring it together gently into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into 3 pieces pieces.
- Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lightly flour the top of the dough, then lightly pat or roll out the dough into a ¾" thick rectangle ( do not overwork it, or the biscuits will be tough).
- Dust a 2-½-inch round biscuit cutter with flour and cut out rounds. Alternatively, use a knife to cut the biscuits into 8 to 12 rough squares. Re-stack any scraps, re-roll, and cut out more biscuits. Repeat this process until the dough is gone.
- Lightly brush them with buttermilk and bake for about 15 minutes or until the biscuits are lightly golden on top and a golden brown on the bottom. Remove the Savory Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Notes
- Cool biscuits completely before storing to preserve freshness.
- Wrap and refrigerate leftovers tightly for 2-3 days; reheat in a 350°F oven for 10-15 minutes or briefly in the microwave.
- Unbaked biscuits freeze well for up to 1 month; freeze solid on a baking sheet before transferring to a freezer-safe bag.
- Bake biscuit dough from frozen without thawing, adding a few minutes to the bake time.
- For freezing baked biscuits, cool completely, wrap tightly, and thaw at room temperature before reheating.
User Reviews
Overall Rating
5
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