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These drop biscuit inspired breakfast biscuits are loaded with ham and cheddar cheese for a savory, satisfying bite. Ham and cheese biscuits are an ideal use for leftover ham, and a quick and easy solution to breakfast any day of the week!
Can I tell you a teeny, tiny secret? I was never a big fan of ham. I was always baffled by the demand for the iconic honey baked ham and ate as little as possible at holiday dinners.
Fast forward to now, and thank goodness my adult palate is learning to appreciate the big, unique flavor of a well cooked ham. Problem is now that I like it, the leftovers come in abundance! Enter ham and cheese biscuits – the perfect solution for those leftover ham slices that you just can’t eat plain, but have so much flavor left to offer.
These are based on my classic drop biscuit recipe, which is popular for the short ingredient list and quick bake time. They’re fluffy and tender too, and just plain easy. You can have these easy ham and cheese biscuits on the table in 30 minutes or less, no problem.
What’s in this Cheddar Ham Biscuits Recipe?
Ah drop biscuits, the beautiful simple little angels. Aside from the flour, milk, melted butter, salt, and baking powder in a traditional biscuit, you literally just need ham and cheddar to make these.
The fun comes in the variation! I tested this recipe with every single kind of ham I could get my hands on (bacon too of course) and they ALL work. Here are my tips for different types of ham:
- For thin deli style ham – slice into short strips or squares, and don’t get to stressed about them sticking together in little clumps. Add in directly, or if you like a good crispy bite, briefly sauté in oil to crisp the ham.
- For thick sliced, holiday ham (or any chunks) – For those holiday leftovers, I definitely recommend caramelizing chunks of ham in a bit of oil before adding it to the biscuit. It adds texture, and amps up that ham flavor beautifully.
You can also use whatever cheddar (or really any cheese) you like. So long as you like the way it tastes with ham and is an oven friendly, somewhat melty cheese, you’re good to go!
How to Make Ham and Cheese Biscuits
These are EASY! It’s a simple process of whisking the dry ingredients together, adding in the milk and melted butter, and stirring to form a dough. You add the ham and cheese in with the wet ingredients, and you’re off to the oven!
With any baking recipe, there are some key things to make your ham and cheese drop biscuits the best they can be.
- Preheat your oven right away! The dough comes together SO fast, it stinks to be waiting on the oven.
- Take care of the ‘warm’ steps next – crisp the ham if you wish, and melt the butter. This gives the ingredients time to cool before you add it to the dough.
- Use thick shreds of cheese. The thinner shreds did not pack a big enough flavor punch for me.
- Don’t overmix! Just fold and blend the dough until you see no more dry flour spots, then stop. Overworking will lead to tough biscuits, not tender fluffy ones.
- Use a cookie scoop, or mold the biscuits gently with fingers or your spoons as you drop them on the baking sheet. These don’t change shape while cooking, what you put in, you’ll get out!
- Don’t overbake. They don’t get terribly golden (brush with milk before baking if that bothers you), but the bottom will be a light golden when baked.
Sure! They come together so fast I rarely worry about it. The dough should be fine in the freezer for 3 months. I would portion them in biscuits and freeze on a baking sheet before storing in a bowl or bag. You’ll likely need to add 2 to 3 minutes to your overall bake time as well.
You can also freeze quick breads after baking, these biscuits included. Just let them cool, then pop them in a bag to freeze!
They’re best stored at room temperature for up to 3 days in an airtight container.
Eat & Enjoy!
I seriously hope you guys find these easy ham and cheese biscuits as tasty and simple as we do. They’re best served warm with a nice runny fried egg and a good cup of coffee (or a maple latte!), and preferably a cold and cozy winter day…or at least I can dream!
Have fun cooking and I’d love to hear what you think! While you’re here, don’t forget to check out these other delicious breakfast bakes!
- Asiago Biscuits
- Savory Cheese Pancakes
- Healthy Oatmeal Muffins
- Parmesan Apricot Bacon Biscuits
- Irish Soda Scones
- Buckwheat Pancakes
- Sheet Pan Pancakes
- 255 grams all-purpose flour 2 cups
- 177 milliliters milk 3/4 cup
- 85 grams butter, melted 6 tablespoons
- 1/2 teaspoon kosher salt omit if ham is salty
- 1 teaspoon baking powder
- 56 grams cheddar cheese, grated 2 ounces
- 85 grams ham, diced 3 ounces
- 1 tablespoon oil optional
- Preheat your oven to 425°F and line a baking sheet with a silicone baking mat or parchment paper.
- If desired, heat the oil in a pan over medium high heat. When hot, add ham and crisp briefly. Remove to a plate lined to absorb any excess oil, and set aside. Melt butter and set that aside to cool as well.
- Combine the flour, salt, and baking powder in a mixing bowl and whisk briefly to combine. Add in milk, melted butter, cheese, and ham.
- Fold and stir gently until dough has no more dry spots of flour and the ham and cheese are dispersed evenly.
- Scoop or drop 8 biscuits onto the baking sheet and bake for 10 to 12 minutes, or until the bottom is golden and the tops appear dry and slightly firm to the touch.
- Remove to a cool rack to cool briefly, then serve warm. Store in an airtight container once cool for up to 3 days.
I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.