Savory Ham and Cheese Biscuits 4.8 ★

35 min | easy

Plate of golden-brown ham and cheddar biscuits with melted cheese and diced ham on top, sprinkled with chopped parsley on a light countertop with parsley sprigs and a beige linen in the background.

Published Apr 6, 2025

Prep Time	Cook Time	Total Time
20 min	15 min	35 min

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Introduction

These savory ham and cheese biscuits are buttery, cheesy, and packed with little bites of smoky ham in every crumb.

They bake up tall and tender, with crisp edges and melty cheddar that makes them impossible to stop eating.

Serve them warm for brunch, alongside a cozy bowl of soup, or as an easy grab-and-go breakfast.

Stack of baked ham and cheddar biscuits on a white plate, topped with melted, browned cheese, visible diced ham pieces, and a sprinkle of chopped herbs.

How to Make Savory Ham and Cheese Biscuits

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Preheat the oven and prepare the pan

Set your oven to 425°F with a rack in the center position.
Line a large baking sheet with parchment paper or a silicone baking mat.
Combine the dry ingredients

In a large bowl, whisk together the flour, baking powder, salt, black pepper, and garlic powder.
Whisking helps evenly distribute the leavening and seasonings for tall, flavorful biscuits.

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Cut the cold butter into the flour

Add the cold, cubed butter to the flour mixture.
Use a pastry cutter, two knives, or your fingertips to cut the butter into pea-size crumbs.
Work quickly so the butter stays cold, which keeps the biscuits flaky and tender.
Stir in ham and cheese

Fold in the diced ham and shredded cheddar until they are evenly distributed through the flour mixture.
Coating the ham and cheese with flour helps keep them from sinking and clumping.
Mix the milk and egg

In a small bowl or measuring cup, whisk together the whole milk and egg until completely blended.
Set aside 1 tablespoon of this mixture to brush over the biscuit tops before baking, if desired.

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Bring the dough together

Pour the remaining milk mixture into the flour bowl.
Use a spatula or wooden spoon to gently stir until a shaggy dough forms and most flour is moistened.
Turn the dough onto a lightly floured surface and gently knead 4 to 6 times, just until it comes together.
Shape and cut the biscuits

Pat the dough into a rectangle about 1 inch thick, keeping the top as even as possible.
Use a floured biscuit cutter or drinking glass to cut out biscuits, pressing straight down without twisting.
Gather scraps gently, press together, and cut additional biscuits, trying not to overwork the dough.
Place biscuits on the prepared baking sheet, spacing them about 1 inch apart.
Bake the biscuits

Brush the tops with the reserved milk and egg mixture for a glossy, deeply golden crust.
Bake for 12 to 15 minutes, until the biscuits are puffed, golden brown, and the cheese looks melted and bubbly.
Let them cool on the pan for 5 minutes before serving, so the cheese can set slightly.

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Stack of golden ham and cheddar biscuits on a white plate, topped with melted, browned cheese and bits of diced ham, sprinkled with chopped parsley on a light tabletop with a soft cloth in the background.

Substitutions

Use pepper jack or Colby Jack instead of cheddar: Both melt beautifully and add a slightly different flavor, from mild and creamy to gently spicy. The biscuits stay rich and cheesy, just with a fun twist.
Use cooked bacon or breakfast sausage instead of ham: Crisp bacon gives smoky crunch, while crumbled breakfast sausage adds a cozy, hearty feel. Either way, you still get salty savory bites tucked into every biscuit.
Use buttermilk instead of whole milk: Buttermilk adds a gentle tang and helps the biscuits rise slightly higher and bake up extra tender. The flavor feels a bit more like a classic Southern biscuit, still pairing perfectly with the ham and cheese.

Stack of three golden ham-and-cheddar biscuits on a white plate, with diced ham and melted cheese visible and chopped parsley sprinkled on top; blurred bowl of herbs in the background.

Tips

Keep everything cold: Cold butter and cold dairy give you steam pockets as they bake, which creates light, layered biscuits.
Do not overwork the dough: Stop mixing as soon as the dough comes together, or the gluten tightens and your biscuits turn tough.
Flour the cutter between each biscuit: A lightly floured cutter helps the dough release cleanly and keeps the sides straight, which encourages a taller rise.
Bake right after shaping: Once the liquid hits the baking powder, it starts working, so get the biscuits into the hot oven quickly.
Freeze for later: Freeze unbaked biscuits on a sheet pan, then store in bags and bake from frozen, adding a few minutes.

Nutrition Facts ^*

Energy	249	kcal
Protein	11	g
Total Fat	14	g
Carbohydrates	22	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Stack of golden ham and cheddar biscuits on a white plate, with melted bubbly cheese and ham pieces visible and a light parsley garnish; soft cloth and herbs blurred in the background.

FAQ

How do I keep my biscuits from spreading too much?: Make sure the butter is very cold and the dough feels cool when it hits the oven. If your kitchen is warm, chill the cut biscuits on the sheet for 10 minutes before baking.
Can I make the dough ahead of time?: You can cut the biscuits, place them on a baking sheet, and refrigerate them for up to 8 hours. Bake straight from the fridge, adding a minute or two if needed for browning.
Why did my biscuits turn out dense?: Dense biscuits usually mean the butter melted before baking or the dough was overmixed. Next time, work faster, handle the dough gently, and avoid using a rolling pin.
Can I freeze baked biscuits?: Yes, cool them completely, then wrap tightly and freeze for up to three months. Reheat in a 325°F oven until warmed through and the edges crisp up again.

Serving Suggestions

These biscuits are wonderful on their own, but they also love a swipe of honey butter or grainy mustard.

For a full meal, tuck a fried egg and a tomato slice inside one biscuit for a quick breakfast sandwich.

A little chopped fresh chive or parsley sprinkled on top after baking adds color and a fresh, savory finish.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4.8 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Robyn, Houston, TX: Hands down the BEST Ham&Cheese Biscuit recipe!!! The entire family LOVED it!!! It is very cheesy and savory! Instead of cheddar cheese I used Colby Jack and I doubled the amount of ham. I also used buttermilk instead of whole milk. You only need about 3/4 cup of buttermilk. — 5 ★

Eunice: Glad it worked so well with your swaps, Robyn!
Joan Lee, Scottsdale, AZ: I've made these biscuits a few times now, and they really do seem to get better each time I bake them 😊 Super simple recipe and really tasty. — 5 ★

Eunice: Glad to hear it, Joan! For the most tender biscuits, keep the butter cold and mix just until the dough comes together.
Brenda, San Jose, CA: It was a bit dry to me but good. I would bake the biscuits a little less than the directions in the future. — 4 ★

Eunice: Sorry they came out a bit dry, Brenda. Baking a minute or two less is a good call, and for extra tenderness try weighing the flour (or spoon-and-level) and keeping the butter very cold so it melts in the oven instead of getting worked into the dough.
thekitchenhub, Madison: These came out so fluffy and cheesy, and the ham makes them extra satisfying! Will definitely bake again — 5 ★

Eunice: Love hearing they hit the spot!