Ham & Cheese Biscuits – Buttermilk biscuits are loaded with ham & cheese and baked until they come out slightly crispy, yet incredibly fluffy
Easter is quickly approaching, guys. Do you have your menu all set??? Are you planning a lunch or a brunch or maybe a dinner? We always do a big family lunch. But I know many of you love a huge Easter brunch so I’ve got just the recipe to serve. It’s savory, buttery, and almost sinful.
But first, let’s talk through some of my other favorite recipes to make for Easter brunch:
Goat Cheese Stuffed Sweet Peppers – I am all about this duo of sweet peppers with tangy goat cheese. Once you pop one in your mouth, you won’t be able to hold back! Plus it’s a great option if you have any gluten-free guests.
Whipped Feta & Tomato Crostini – The combination of vinegary tomatoes and salty, tangy feta spread is unstoppable. I am guilty of inhaling a whole plate of these in one sitting!
Traditional English Trifle – Talk about a gorgeous dessert! Not only does it have four incredible layers, but it’s also great for feeding a bunch of people!
Okay. Now that you’ve got a good idea for brunch treats, let’s get to today’s recipe. I am all about buttermilk biscuits. But ever since I tried them with savory ingredients baked in the dough, I’ve been obsessed with making them that way. One of my favorite recipes is this this one for Ham & Cheese Biscuits. Buttery, savory, cheesy, hearty all in one perfectly packaged biscuit.
I love these for brunch because they have to so much to offer your guests without the messiness of a breakfast sandwich. And since the cheese and ham are baked right in the dough, there’s no assembly required, contrary to a breakfast sandwich.
But my all-time favorite part about this recipe is how quick and easy it is.
The best part about making biscuits is that they take virtually no time at all, especially when compared to other bread or pastry recipes. Since there is no yeast in most biscuits, there’s no need to wait for it to rise. So it’s really just mixing up the dough, rolling it out, cutting out the biscuits, and baking for 15 minutes. Boom – that’s it! Any time I get that craving for homemade biscuits, I can whip them up in a flash. That also makes them extremely dangerous.
In case this is your first time baking biscuits, I have a few tips to make sure they come out perfectly:
- The key to the best biscuits are using cold ingredients. That’s how they get super flaky and crispy. Also, always use buttermilk! It makes biscuits incredibly moist. So do not substitute regular milk out in this recipe, people!
- Do not over-work the dough. The more you mix and play with the dough after it’s ready, the tougher you are going to make the biscuits. We want those biscuits fluffy so do not over-work the dough!
- When cutting the biscuits, do not twist the biscuit cutter to release the biscuit from the dough. The simple twisting motion causes the dough to create a little seal around the edges, which makes it difficult for the biscuit to rise. So you just want to press the biscuit cutter down and pull straight up.
- Speaking of rising, I love baking my biscuits close together because it helps them rise. But it also keeps the edges from getting too crunchy. I like my biscuits super soft, but if you like them with firmer edges, feel free to bake them an inch apart.
- And finally, always finish your biscuits with a quick brush of melted salted butter. It caps off the flavor perfectly. And it gives the biscuits a gorgeous golden color.
There you have it – the biscuit that will steal the show at your next brunch. Let me know what other things you have on your brunch menu by commenting below!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
Ham & Cheese Biscuits
- 1 4 ounce-stick butter salted, cold
- 2 1/2 cups all-purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- 4 ounces sharp cheddar cheese grated
- 1/2 cup cooked ham diced
- 1 cup buttermilk
- 2 tablespoon butter melted
- 1 teaspoon chopped parsley chop and then measure
- Preheat oven to 475 degrees (if you have a dark baking sheet, lower by 25 degrees). Prep baking sheet by lining with 1 sheet of parchment paper. Set aside.
- In a large bowl, add flour and baking powder. Grate butter using the shredding side of a box grater and place into the flour mixture. Toss together to combine. Place into the freezer for 10 minutes.
- Remove from freezer and toss in cheddar cheese and ham until evenly combined with flour mixture. Create a well and pour in the buttermilk. Mix with a wooden spoon about 15 times around. Don't worry if it's not completely mixed.
- Flour your kneading surface. Pour our biscuit mixture onto counter and work together with your hands until the mixture is no longer dry and crumbly. Flour your rolling pin and begin to roll out the dough into a rectangle until it's about 3/4-inch thick. Fold in half so the short edges touch. Rotate the dough and repeat this again 4 more times, adding flour as needed to prevent sticking. Roll out into one final rectangle that is about 3/4-inch thick.
- Using a biscuit cutter, cut out biscuits and place on prepared baking sheet so that the biscuits are touching. Combine remaining scraps and roll out again (no need to repeat folding process) and cut more biscuits until all the dough is used.
- Bake biscuits in a preheated oven for 13-15 minutes, or until they start to brown on the edges. Remove from oven. Add chopped parsley to melted butter and stir together. Brush butter mixture over the tops of the biscuits while they're still hot. Let them cool for a few minutes. Serve warm.