The first time I pulled a tray of Ham & Cheese Butter Biscuits from my oven, the smell was nothing short of magical. It was a chilly Sunday morning, and I was craving something hearty and comforting that wasn’t your standard breakfast fare. As that warm, savory aroma of melting cheese and buttery pastry filled my kitchen, I knew I had stumbled onto something special. These biscuits, golden and flaky with pockets of salty ham and gooey cheese, brought everyone straight to the table. They’re the perfect bridge between a lazy weekend brunch and a cozy soup supper, and they’ve become my absolute go-to when I want to impress with minimal fuss. That first bite of a warm biscuit, steam rising from its tender layers, was a moment of pure, simple joy I’ve been recreating ever since.
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- ½ cup (1 stick) unsalted butter, frozen
- ¾ cup cold whole milk or buttermilk
- ¾ cup finely diced cooked ham (leftover holiday ham is perfect!)
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives (optional, but highly recommended)
- 1 tablespoon melted butter, for brushing (optional)
Let’s talk ingredients for a second, because they truly matter here. That frozen butter is the secret to incredible flakiness—don’t even think about using it cold from the fridge. The tiny shreds of frozen butter melt in the oven, creating steam pockets that are the hallmark of a perfect biscuit. For the ham, I’ve tried this with everything from deli slices to a thick-cut steakhouse chop; a ham steak, diced small, gives the best texture and flavor. And please, don’t skip the sugar. It’s just a whisper, but it balances the saltiness of the ham and cheese beautifully. I learned that the hard way on my first test batch!(See the next page below to continue…)