Ham and Cheese Biscuits {traditional and gluten-free recipes}

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Savory ham and cheddar cheese are layered into these fluffy biscuits. Served on their own or with a plate of scrambled eggs or alongside a bowl of soup, these biscuits disappear almost as quickly as I can make them.

I’ve been making these Ham and Cheese biscuits for about four years now and they are frequently found tucked into our freezer. While they’re delicious on their own, they also make a terrific egg sandwich and pretty amazing biscuits with gravy too!

No one can resist these buttery Ham and Cheese Biscuits

We are huge fans of “leftover” recipes. Anytime I can cook a meal and then use the leftovers in another meal, that makes my day.

Ham is one of my favorites for making multiple meals. This Balsamic and Dijon Glazed Ham is often the main player in my ham recipes. Then I made Old Fashioned Ham Balls and an amazing Stir Fry. Next on my list was a Cheesy Potato, Ham, and Egg Breakfast Casserole.

These Ham and Cheese Biscuits were originally made with leftover ham and they turned out so well, I made them again the very next day because my boys begged for more of them.

Since then, the biscuits have been more frequently made with chopped up deli ham than anything else, because I crave these biscuits far more frequently than I happy to have leftover ham available.

Ham and Cheese Biscuits

I like to stash a handful of the biscuits in the freezer and later eat them split in half, stacked with an egg in the middle, for my breakfast the past few days. I also served the biscuits with a bowl of Spicy Five Bean Chili. My whole crew voted these biscuits a huge success.

For more carb-loving deliciousness, I’ll be trying this Red Lobster copycat recipe for Easy Cheddar Bay Biscuits. (I can never get enough of the cheesy bread combination!) This Slow-Cooker Sweet Corn Bread is also on my list to try soon.

I love having homemade breads tucked into the freezer, so this Blueberry Coconut Banana Bread is on my meal plan for the week as well.

Ham and Cheese Biscuits

Kitchen Tip: I use these biscuit cutters and this baking sheet to make this recipe.

I almost always roll out my biscuits on an old fashioned tea towel, the same way my mother and grandmother did it. I sprinkle the towel with a couple tablespoons of flour and then dump the biscuit dough from the bowl into the center of the towel.

Lift the sides of the towel and press into the dough with the lightly floured towel. Press lightly to combine the dough (and the fillings) without actually “kneading” the dough too much. Pat the dough into a flat round shape and cut into biscuits.

FREEZER MEAL: When the biscuits are completely cool, transfer them to a freezer-safe Ziploc bag and remove as much air as possible. Freeze until ready to eat. Reheat in the microwave or thaw at room temperature.

Grate your butter for easy biscuit making!

To make the biscuits, you’ll start by stirring together the dry ingredients. Grate the butter into the dry ingredients and stir lightly to combine.

Use a fork or pastry blender to cut in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.

Fluffy buttery biscuits are easier than you think!

Whisk the egg into the milk and then pour into the dry ingredients in the mixing bowl. Stir just long enough to combine. The mixture should be somewhat dry and just a tiny bit sticky at this point.

Add the ham, cheese and onions and stir or press lightly with your hands to combine.

Fluffy buttery biscuits filled with ham and cheese are easier than you think!

Sprinkle a tablespoon of flour onto a countertop or a pastry mat. (See COOK’S NOTE above.) Dump the dough out onto this surface and sprinkle a half tablespoon or so of flour across the top of the dough.

Lightly press the dough with your hands to flatten it until it is about 1″ thickness. Add just a sprinkling more flour as needed, to make sure the dough isn’t too sticky.

Fluffy buttery biscuits filled with ham and cheese are easy to make!

Use a biscuit cutter, round cookie cutter or drinking glass to cut the biscuit shapes out of the dough. You can also shape them with your hands, if that is more your style.

Place the cut biscuits on a parchment or silpat lined baking sheet. Press the remaining bits of dough into a biscuit shape with your hands.

Ham and Cheese Biscuits are a breakfast, lunch, and dinner favorite here!

Bake for 16-18 minutes, until the bottom of the biscuits are lightly browned. The tops of these biscuits will not brown very much at all, although the pieces of cheese in the dough should toast nicely.

Remove from the oven and transfer to a basket or cooling rack. Happy biscuit making!

Fluffy Biscuits with Ham and Cheese

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Ham and Cheese Biscuits

Ham and Cheese Biscuits {traditional and gluten free recipes}

4.5 from 2 votes
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Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 33 mins
Course: Breakfast
Cuisine: American
Servings: 18 medium biscuits

Ingredients 

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 cup butter cold and grated
  • 1 cup milk
  • 1 large egg
  • 2 cups shredded cheddar cheese
  • 1 cup finely diced cooked ham
  • 1/4 cup very thinly sliced green onions

Instructions

  • Preheat the oven to 450 degrees. Stir together the dry ingredients. Grate the butter into the dry ingredients and stir lightly to combine. Use a fork or pastry blender to cut in the cold butter pieces until the mixture resembles a course meal with little pea size or smaller lumps throughout.
  • Whisk the egg into the milk and then pour into the dry ingredients in the mixing bowl. Stir just long enough to combine. The mixture should be somewhat dry and just a tiny bit sticky at this point. Add the ham, cheese and onions and stir or press lightly with your hands to combine.
  • Sprinkle a tablespoon of flour onto a countertop, pastry mat, or tea towel (as described in the blog post). Dump the dough out onto this surface and sprinkle a half tablespoon or so of flour across the top of the dough. Lightly press the dough with your hands to flatten it until it is about 1" thickness. Add just a sprinkling more flour as needed, to make sure the dough isn't too sticky.
  • Use a biscuit cutter, round cookie cutter or drinking glass to cut the biscuit shapes out of the dough. You can also shape them with  your hands, if that is more your style. Place the cut biscuits on a parchment or silpat lined baking sheet. Press the remaining bits of dough into a biscuit shape with your hands. 
  • Bake for 16-18 minutes, until the bottom of the biscuits are lightly browned. The tops of these biscuits will not brown very much at all, although the pieces of cheese in the dough should toast nicely. Remove from the oven and transfer to a basket or cooling rack. Enjoy!

Notes

Gluten Free Alternative: In place of the all-purpose flour, use 1 1/2 cups brown rice flour (plus up to 1/4 cup additional ONLY as needed) + 1/2 cup oat flour + 1/3 cup tapioca starch + 1/4 cup potato starch + 2 teaspoons xantham gum

Nutrition

Calories: 181kcal · Carbohydrates: 15g · Protein: 7g · Fat: 10g · Saturated Fat: 6g · Cholesterol: 41mg · Sodium: 216mg · Potassium: 123mg · Fiber: 1g · Sugar: 2g · Vitamin A: 332IU · Vitamin C: 1mg · Calcium: 141mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally posted 4/16/14 – recipe notes and photos updated  3/20/20}

Cheesy Biscuits with Ham are a kid favorite!

Disclosure: I’ve partnered with Smithfield to share this recipe with you. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts are my own.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      I haven't tried that, but I can't think of any reason why it wouldn't work fine. If you do try it, let me know how the biscuits turn out!

  1. Louise says

    I made these last nite. They are easy awesome and almost all gone! LOL thank you for sharing the recipe.

  2. Sharon says

    Thanks for the recipe. Made these and have frozen them for a quick breakfast later when I'm too lazy to cook!

  3. Keita says

    Oh my goodness! I made these a couple of weeks ago and I can honestly say they didn't last all week. They are so good, even my mother who doesn't like 'biscuits' loved them and is still talking about them!

  4. Anonymous says

    I'm gluten free. Why so many different types of flour? Could I just use the standard gluten free flour?

    • Mary says

      This is simply the combination that I found worked best. Feel free to adapt the recipe using approximately 2 1/2 cups of your favorite GF flour blend. Let me know how it works for you!

  5. Anonymous says

    We have been making a batch of these biscuits every weekend for months now. I keep them in the freezer and warm them up in the mornings for super easy breakfasts. We LOVE them!!!

  6. Margo says

    Definitely making these! I think we'll have some at breakfast AND I'll freeze some for the kids' lunches.

    Fascinated by the tea towel trick.

  7. Anonymous says

    These are really good. I made and froze them. Took on a family trip to the beach, popped them in the oven to warm. Served with scrambles eggs. Everyone loved them, especially my 7 and 10 year old grandsons.

    • Mary says

      If you are not in need of a gluten free recipe, you can substitute a total of 2 1/2 cups all purpose flour (white flour) for the items marked with an *. I hope that helps!

  8. Anonymous says

    I made it with Arrowhead Mills Gluten Free Hertiage blend and it worked well. I also brushed the tops with milk and they browned up nicely. Thanks.

  9. Sue says

    I am not sure if this already posted, but was wondering if a large egg would suffice, or if I need to add something else to make up the difference? Thank you”

    • Mary says

      Yes, a large egg will work fine. If it seems too dry, you could add a tablespoon of milk, but I don’t think you’ll need to do that.

  10. Cindy says

    This GF biscuit recipe is the best. We have been enjoying them for a couple of years now. They freeze well and make an easy lunch with soup or a breakfast sandwich.
    I use your tip for using a tea towel to roll biscuits out and it works great. Makes clean up really easy.
    Thanks for a great Recipe!

  11. donna says

    I do subscribe to both your face book site and have emails to my inbox. Having issues receiving ham and cheese biscuits recipe

  12. Avis says

    I love the recipes you’ve had. I was never taught to cook just basics. I really enjoy cooking especially baking. I just got my new air fryer and I wish I’d gotten one a lot sooner. My husband loved steaks and chicken thighs, he’s not much on chkn til now. Thank you so much. Keep ’em comin’.

    • Mary Younkin says

      That’s very strange, Jane. If you click the jump to recipe button at the top of the post, it will direct you straight to the recipe card.

  13. Bonnie says

    I’ve never grated butter before! Interesting experience – maybe would be less messy if it was frozen? I used straight from the fridge. Didn’t have the onions so omitted and made as directed. Turned out very good but think I’d cook at a little lower temp next time – the bottoms were a bit too crunchy for my liking even though I baked for 16 minutes. I also think adding the green onions or maybe chives would have boosted the flavor . Would definitely make these again.4 stars

    • Mary Younkin says

      I’m glad you like the biscuits, Bonnie! Yes, I like the butter very cold. I leave it in the fridge until the moment I’m ready to grate it. I think it might be less messy if frozen, but depending on how frozen solid it is, it might not grate easily.