Ham and Cheddar Buttermilk Biscuits

Biscuits, Breakfast

Sup! Hai! Heeeello! I know I’ve been gone. I have a good excuse. I do. I just can’t tell you about it quite yet. Ahhh! That’s so annoying!

But I’m making it up to you through the way of sharp cheddar, salty ham…incased in carbohydrates.

Think of it like almost like a ham and cheese sandwich but in biscuit form!

I’m thinking that this flaky biscuit is perfect for your weekend. Perfect for right now, even.

I haven’t posted a new biscuit recipe in a looong time (these Brown Butter Biscuits were the last ones!), which is surprising because they’re kind of my favorite thing to bake.

I love everything about biscuits.

And I get kind of nerdy about them sometimes. I’ve been known to stay up reading awesome articles about them, watching videos on biscuit making and wishing one existed with her

The grating of the butter thing is my favorite. I actually grate the butter onto the flour mixture AND then stick it all in the freezer for 10 minutes. It gets everything super cold and makes it a whole lot easier to incorporate the butter into the flour.

I added the buttermilk and egg, mixed until barely combined and then added the grated cheddar and finely diced ham.

The trick to super flaky biscuits is to not overhandle the dough. I’m talking, dump it onto your counter and just press gently, using your hands, into a flat disc. Cut out the biscuits.

In the oven. And done! Enjoy them with some coffee. Maybe some tea, if that’s your thing. Might I suggest making some scrambled eggs and making a lil’ sandwich?

Monday! You and me have a date with cake. Don’t be late.

Ham and Cheese Buttermilk Biscuit

Print this recipe!

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 1/2 stick (6 ounces) unsalted butter, cold, grated or cubed
1/2 cup buttermilk, plus 1 tablespoon, cold and shaken
1 large egg
1/2 cup cheddar, shredded
1/4 cup ham, finely diced

For Egg Wash:
1 large egg, beaten with a tablespoon of milk or water

1. Preheat oven to 450F.

2. In a large bowl, mix together the all-purpose flour, baking powder, baking soda and salt. Add the grated (or cubed) butter and transfer to the freezer for 10 minutes. When it’s done chilling, break up the butter with your hands until it resembles small peas in the flour.

3. In a measuring cup, whisk together the buttermilk and egg. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined. Fold in the shredded cheddar and finely diced ham. Next, lightly knead the dough, until it forms one solid mass. Sprinkle your kitchen counter with flour and dump the dough onto it. Press or gently roll the dough into a 1-inch thickness. Cut out the biscuits using a 2-3 inch biscuit butter. You should get about 6 biscuits. You can recombine the scraps and get two more biscuits. Transfer them to a lined baking sheet.

6. If you think youโ€™ve been moving a little slow (like I was because I was..ahem..taking pictures), stick the baking sheet in the freezer for 5 minutes. This will get the bits of butter nice and cold again. After the biscuits are cold, brush the tops of with egg wash and bake in oven or 15-20 minutes, or until tall and golden brown. Serve biscuits warm with something awesome like eggs and bacon OR gravy.

Yields 8 biscuits

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  • Reply Averie @ Averie Cooks March 9, 2012 at 1:51 am

    Look at these cutie pies. And look at all that cheese. Nice!

  • Reply Villy @ For the love of Feeding March 9, 2012 at 2:05 am

    Look delicious! With scrambled eggs in between? Another level! ๐Ÿ™‚

  • Reply modernworkinggirl March 9, 2012 at 2:05 am


  • Reply Blog is the New Black March 9, 2012 at 2:27 am

    Oh my deliciousness! ๐Ÿ™‚ I’d like an egg on this, please.

  • Reply Nicole H. March 9, 2012 at 4:39 am

    I NEEEEEEED to make these… and ASAP! Shredding the butter is such an interesting tip! Sounds like a perfect solution and just so clever! GENIUS! Drool!

  • Reply Mike @TheIronYou March 9, 2012 at 4:45 am

    These look insane!!! I would eat them even without eggs!!!!

  • Reply Sue/the view from great island March 9, 2012 at 4:53 am

    I with you all the way on biscuits, they are so fun to make. I’ve never grated the butter, I’ll have to try that.

  • Reply Lauren Bux March 9, 2012 at 5:40 am

    Holy cow. My mouth is salivating!!

    My Mom does the whole ham and cheese combo in bread for Easter – dubbed “Easter Bread” for some unknown reason. This is making me SUPER excited for Easter Bread season…so much so that I might have to celebrate early with your biscuits! Have a great weekend!

  • Reply Maggie @ A Bitchin' Kitchen March 9, 2012 at 5:57 am

    These look amazing! I’m thinking they would be delicious as part of a non-traditional eggs benedict. My greek yogurt breakfast seems so sad right about now…

  • Reply Melanie March 9, 2012 at 5:58 am

    These look so delicious!

  • Reply Ginny March 9, 2012 at 6:10 am

    Mmm…that brings back AWESOME childhood memories. Must make these right now!!

  • Reply Emilia March 9, 2012 at 6:29 am

    Your passion for biscuits is quite infectious, I’m ready to jump into my kitchen and make some now! There’s no food quite as comforting as the biscuit, though I’ve never been that brilliant at making them. I’ll definitely try your techniques, though, I’m sure they’ll help. ๐Ÿ™‚

  • Reply Emilie @ Emilie's Enjoyables March 9, 2012 at 7:22 am

    this looks like the perfect comfort food.

  • Reply Apollina March 9, 2012 at 8:03 am

    OMG. I want one of these right now!! With eggs and bacon AND gravy:) YUM.

  • Reply Laura March 9, 2012 at 8:15 am

    These look SOOOO good! Amazing recipe! x

  • Reply Dana B @ thebakingbooth March 9, 2012 at 8:17 am

    Those look excellent!

  • Reply Jeanette @ This Dusty Kitchen March 9, 2012 at 8:51 am

    I fell in love with biscuits this week when I made a chicken casserole with a biscuit topping. This is what I learned: if you have no milk, but you have sour cream, you can still make biscuits! How amazing is that? Definitely trying this recipe! Hopefully soon!

  • Reply Lynn at Order in the Kitchen March 9, 2012 at 9:08 am

    OMG I want like 20 of these in my belly RIGHT NOW! love them!!!

  • Reply Squishy March 9, 2012 at 9:11 am

    What a tender and flaky lookin’ baby!!! XOXO The Squishy Monster ^.^

  • Reply Marie March 9, 2012 at 9:15 am

    Yum! And just in time for a weekend breakfast. ๐Ÿ™‚


  • Reply Beth March 9, 2012 at 10:09 am

    Wow! These look amazing!!!!

  • Reply Elizabeth March 9, 2012 at 10:57 am

    Buttermilk biscuits are the best!

  • Reply Margarita March 9, 2012 at 11:11 am

    I have not made biscuits in a long time… This savory one looks so good! I want it for breakfast this weekend!

  • Reply Amanda March 9, 2012 at 11:36 am

    Those look perfect for breakfast this weekend!

  • Reply Rachel @ The Avid Appetite March 9, 2012 at 1:33 pm

    the cheese makes these so gorgeously golden! love it! And love the DIY egg biscuit ๐Ÿ™‚

  • Reply Lyssa March 10, 2012 at 1:57 am

    Americanisms are confusing!!! These aren’t biscuits to me… They’re scones! And to me biscuits are what you call cookies! Its all so confusing!

    But they look delish! Might have to give them a go… How much does a stick of butter weigh, btw? Over here (England) we cook by weight not cups and sticks.

    • Adrianna
      Reply Adrianna March 10, 2012 at 10:15 am

      Six ounces. I just put that in. I’ll make sure to put the weights of butter next time because that can totally be confusing.

  • Reply Young Wifey March 10, 2012 at 5:39 am

    They look delicious, Hubster would love them.

  • Reply Melisa March 10, 2012 at 8:28 am

    Yum! I just made these for breakfast and they were delicious! I really like the grating the butter concept, I think this made things go much quicker. I only used 1 stick of butter, the ingredients calls for 1 1/2 sticks, but I couldn’t figure out what to do with the other 1/2 stick when the directions call for 4 oz. I also didn’t do the egg wash. They still turned out fabulous! thanks for the recipe and the great ideas!

    • Adrianna
      Reply Adrianna March 10, 2012 at 10:15 am

      Just changed it. So glad you liked ’em. YAY!

  • Reply Jaime March 10, 2012 at 10:02 am

    These sound so yummy! Just confused about something though…the recipe says 1 1/2 sticks of butter but then in the directions it says to add 4 ounces. Which is correct? Maybe I’m just overlooking something. I want to make them for breakfast tomorrow ๐Ÿ™‚

    • Adrianna
      Reply Adrianna March 10, 2012 at 10:15 am

      Just fixed it!

  • Reply hannah March 10, 2012 at 12:38 pm

    MMmmmmm these look so damn good. Gonna have to make them!


  • Reply Connie March 10, 2012 at 2:09 pm

    I may have to make these tomorrow – what a fabulous recipe!

  • Reply http://therelished.com/ March 11, 2012 at 7:09 am

    I want to be eating these right now! They look so delicious!

  • Reply Chase l Oh The Cuteness! March 11, 2012 at 1:50 pm

    Oh man yum! Easter brunch here we go…

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  • Reply Let Me Eat Cake March 12, 2012 at 10:17 am

    mmm so making these today with some soup! never knew about the grated butter trick so genius!

  • Reply chutneyandspice March 13, 2012 at 7:30 am

    Wow, these look absolutely delicious, I wish I had some to eat with the winter vegetable stew that I am having for lunch. I learnt how to make biscuits on a ranch in wyoming, but they weren’t as good looking as these.

  • Reply Jen March 13, 2012 at 12:57 pm

    They look wonderful and with scrambled egg- hubby would kill for that haha

  • Reply Lisa @ The Cooking Bride March 13, 2012 at 2:38 pm

    Oh, my gosh. I should not even be looking at this on an empty stomach. The picture of the biscuit with the eggs is just torture.

    I grate my butter too. Best biscuit-making trick I’ve ever learned!

  • Reply Megan @ Culinary Chops March 14, 2012 at 7:43 am

    You are a girl after my own heart! I love, love, LOVE every little thing about this recipe! I’ve never attempted biscuits myself, but I must say you make it sound super therapeutic and fun!

  • Reply Kalie March 15, 2012 at 12:12 pm

    Hi Adrianna! Delicious recipe. We made them yesterday with some leftover ham. Next time, I will definitely use unsalted butter. We just used salted butter since that is what we had on hand and that combined with the ham and cheese made it a bit salty. Still delicious, especially with scrambled eggs. Love your blog. ๐Ÿ™‚

    • Adrianna
      Reply Adrianna March 15, 2012 at 10:24 pm

      AH yes, salted butter probably put these over the edge in terms of saltiness. Glad they still worked out though! ๐Ÿ™‚

  • Reply Javelin Warrior March 16, 2012 at 6:43 am

    Buttermilk biscuits are always fine by me, but adding ham and cheddar? Brilliant! I don’t think there could be a better combo for biscuits =) I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure following your creationsโ€ฆ

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  • Reply Daily Deal March 28, 2012 at 8:38 pm

    What a great flavor combination for biscuits! I can eat just this for my dinner.

  • Reply Tabitha March 29, 2012 at 11:13 am

    These look amazing. Thank you for sharing.


  • Reply Miguel Guerreo September 18, 2012 at 9:31 pm

    i need your help IMMEDIATELY
    im making this recipe for biscuits right now, as i type, (have the butter and flour in the ice box) and need to know if there is any way i could freeze or refridgerate the dough so i could have freshly baked buiscuits to take to school tomorrow
    or how would the hold up if i baked them now (11:30pm) and reheated them tomorrow morning (8:00am)
    i read if you baked them most of the way, wrapped em, and finished them off they should be fine but what about the cheeeese?
    AND ham?
    this is life or death!!

    • Adrianna
      Reply Adrianna September 18, 2012 at 10:39 pm

      Just responded to this comment via Facebook!!

  • Reply Joannie December 28, 2012 at 11:34 am

    I’m making these for tonight to eat with dinner… I can’t wait to try them!…

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  • Reply Margaret January 18, 2015 at 4:37 pm

    if you use regular salted butter what would the new salt amount be?

    • Adrianna Adarme
      Reply Adrianna Adarme January 18, 2015 at 6:11 pm

      I would actually skip the salt completely. The salted butter should be enough.

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