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These ham and cheese butter biscuits became my weekend breakfast game-changer when I wanted something that felt special but didn't require me to get up at dawn to start making individual biscuits. You just mix everything together, dump it in a pan, and let the oven do the work while you drink your coffee. The combination of salty ham, sharp cheddar, and buttery biscuit dough creates this incredible comfort food that's perfect for feeding a crowd or just making your regular morning feel a little more indulgent.
My brother-in-law, who usually just grabs a granola bar for breakfast, showed up early one Saturday while these were baking and ended up eating three squares before anyone else even woke up. He said they reminded him of the breakfast his grandmother used to make but way easier. Now he "accidentally" stops by on weekend mornings hoping I'm making them.
What Goes Into Them
- All-purpose flour: Creates that tender, fluffy biscuit base
- Buttermilk: Gives the biscuits that classic tangy flavor and tender texture
- Diced ham: Use good quality deli ham cut into small cubes for even distribution
- Sharp cheddar cheese: Shredded melts better and adds that perfect cheesy flavor
- Melted butter: Goes in the bottom of the pan for that golden, crispy bottom crust
- Baking powder: Makes everything rise and get fluffy
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Getting Them Made
- Setting up your pan:
- Preheat your oven to 450°F and grease a 9x9 baking dish really well. This high heat is what gives you that golden top and ensures the biscuits cook through properly.
- Making the batter:
- Whisk together your flour, sugar, and baking powder in a large bowl, then pour in the buttermilk and stir just until you have a thick, sticky batter. Don't worry if it looks a little lumpy, that's normal for biscuit dough.
- Adding the good stuff:
- Fold in your diced ham and shredded cheddar until everything's evenly distributed throughout the batter. The mixture will be pretty thick and chunky, which is exactly what you want.
- Assembly and baking:
- Pour the melted butter into your prepared pan, making sure it coats the bottom completely. Spread the dough evenly over the butter, then score it into 9 squares with a knife so it's easier to cut after baking. Bake for 25-30 minutes, rotating the pan halfway through to ensure even browning.
I learned that getting the buttermilk amount right is key. My first batch was too dry because I was afraid to add enough liquid, but biscuit batter should be quite sticky and wet. Now I add extra buttermilk if needed and get perfect results every time.
Perfect Serving Ideas
These are amazing on their own while they're still warm, but a little butter or honey takes them over the top. They're perfect for weekend brunch alongside some scrambled eggs and fresh fruit. Coffee or orange juice pairs really well with the salty, cheesy flavors.
Making Them Different
You can customize these with different meats like crispy bacon or breakfast sausage instead of ham. Sometimes I add diced jalapeños for a little heat, or use different cheeses like pepper jack or Swiss for variety. Fresh herbs like chives or green onions add a nice fresh note too.
Storage and Reheating
These keep well covered at room temperature for a couple days and reheat beautifully in the oven to restore that crispy bottom. The microwave works for quick reheating but makes them soft all over instead of maintaining that nice texture contrast.
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These ham and cheese butter biscuits have become one of those weekend traditions that makes mornings feel special without requiring any special skills. There's something really satisfying about pulling a pan of golden, fragrant biscuits out of the oven and watching everyone gather around the kitchen. They prove that sometimes the best comfort food comes from taking simple ingredients and combining them in ways that just make sense.
Frequently Asked Questions
- → Can I use a different type of cheese in these biscuits?
- Absolutely! Try Swiss, Gruyere, or even pepper jack for different flavors. Just make sure it's a good melting cheese.
- → What can I substitute for buttermilk?
- You can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- → Can I make these ahead of time?
- Yes! You can assemble them the night before and bake in the morning, or bake them and reheat in a 300°F oven for 10 minutes.
- → Why do I need to score the dough before baking?
- Scoring makes it much easier to separate the biscuits cleanly after baking and helps them bake more evenly.
- → How do I store leftover biscuits?
- Keep them covered at room temperature for 2 days or in the fridge for up to a week. Reheat in the oven to restore their crispy bottom.