Ham and Cheese Drop Biscuits

Ham it up.

This rustic ham and cheese biscuit recipe combines tender buttermilk drop biscuits with generous chunks of ham, cheddar, and scallions for the ultimate savory baked good. 

Meet This Ham and Cheese Biscuit Recipe

I am always in the yes column when it comes to buttermilk biscuits. Homey, tender, and ideally served fresh from the oven, biscuits have a way of making something special in a way that toast or slices of bread do not.

Though plain buttermilk biscuits are wonderful, sometimes more is more. That’s where these ham- and cheese-stuffed buttermilk biscuits come in.

Two Types of Ham Biscuits

Southern ham biscuits often mean a plain buttermilk biscuit sandwich with ham inside. This recipe is different. Instead of sandwiching sliced ham within a plain biscuit, this ham and cheese biscuit recipe is a simple buttermilk drop biscuit recipe with generous amounts of sharp cheddar, ham, and scallions folded inside the dough itself.

These biscuits are a perfect way to use up leftover holiday ham from Easter, Christmas, or any other occasion, though even lunchmeat ham works, if you like. These ham and cheese biscuits hit the bullseye of both savory and simple.

Here’s everything you need to know about these tender, stuffed biscuits.

Ham and Cheese Biscuits Recipe Ingredients

This ham and cheese biscuit recipe is very straightforward. Standard buttermilk biscuit dough gets folded with generous amounts of sharp cheddar, ham, and scallions to gild the biscuit lily.

I replace a small amount of all-purpose flour with cornstarch. This is my secret weapon to help make the biscuits more tender. The effect would be the same as if you used cake flour instead of all-purpose. The flour has a lower gluten content, therefore making it more crumbly (in a good way), and less “bready” or chewy.

The biscuit ingredients include:

• All-purpose flour
• Cornstarch
• Baking powder and baking soda
• Kosher salt (I use Diamond Crystal brand. I find Morton’s too salty.)
• Unsalted butter
• Buttermilk
• Ham
• Sharp cheddar cheese
• Thinly-sliced scallions

Ham and Cheese Drop Biscuit Recipe Steps

This ham and cheese biscuits recipe comes together quickly. Plus, drop biscuits save you the extra step of rolling and cutting.

1. First, mix together the dry ingredients.
2. Add the cold butter cubes, and work them into the dry ingredients with your hands until the texture is like peas in sand.
3. Toss in the ham, cheese, and scallions.
4. Add the buttermilk and mix just until incorporated. The dough will look shaggy and feel sticky.
5. Use a large spoon to “drop” about 1/2 cup dollops of dough onto a baking sheet, leaving space between each.
6. Bake at 425 degrees F for about 30 minutes, until golden brown. Serve warm.

How Long Do Buttermilk Biscuits Stay Fresh?

Ideally, buttermilk biscuits should be eaten as soon after baking as possible. Biscuits will toughen as they sit. If you don’t think you will eat all of them, you can freeze them before or after baking.

To reheat pre-baked biscuits, place the biscuits on a sheet pan at 350 degrees Fahrenheit and heat for about 10-12 minutes, until warmed through.

Can You Freeze Biscuits Before Baking?

Yes! You can freeze raw biscuits and then bake them directly from frozen. (This is also doable with muffins.)

1. Dollop spoonfuls of biscuit dough onto a greased baking sheet, as though getting ready to bake the biscuits.
2. Place the baking sheet in the freezer and let the raw biscuits freeze solid.
3. Store the frozen biscuits in a freezer bag until ready to use.
4. To bake: Place each frozen biscuit on a prepared baking sheet, leaving space between each. Dab with egg wash or a little buttermilk on top.
5. Place them right in the oven — no need to defrost — and bake. They will take a few extra minutes to bake.

Drop Biscuits vs. Rolled and Cut Biscuits

The difference between drop biscuits and rolled, cut biscuits is pretty much self-explanatory. Drop biscuits are simply “dropped” onto a baking sheet. Rolled, cut biscuit dough is usually slightly less sticky, which allows it to be rolled with a rolling pin or flattened onto a countertop, then cut with a knife or biscuit cutter into rounds or squares before baking.

This ham and cheese biscuit recipe is a drop biscuit, so after you make the dough, just drop big dollops of biscuit dough onto the baking sheet and bake!

What to Serve With Ham and Cheese Stuffed Buttermilk Biscuits

These savory ham and cheese biscuits really are like a meal in themselves, with all the fillings. That said, they are absolutely fantastic served with eggs, scrambled or fried.

Breakfast aside, these drop biscuits also go very well with hearty soups like split pea or chili, and make an excellent side for roast chicken.

Love these savory biscuits stuffed with ham and cheese? You’ll also love:

• High-Rise Buttermilk Biscuits
• Pumpkin Buttermilk Biscuits
• Deep-Dish Chicken Pot Pie
• How to Make Jiffy Cornbread Better

Southern Ham and Cheese Drop Biscuits

This ham and cheese biscuit recipe makes a batch of tender buttermilk drop biscuits stuffed with ham, cheese, and scallions.

Prep Time15 minutes mins

Cook Time26 minutes mins

Course: Breakfast, brunch, dinner, lunch, Side Dish

Cuisine: American

Keywords:: baking, buttermilk biscuits, drop biscuit recipe, easy, ham and cheese biscuits, ham biscuits

Servings: 12 drop biscuits

Print Email

Ingredients 

1x2x

• 2 3/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 12 tablespoons (1 1/2 sticks; 6 ounces) unsalted butter, diced
• 1 1/2 cups buttermilk
• 6 ounces ham, diced (about 1 heaping cup)
• 6 ounces sharp cheddar, diced (about 1 heaping cup)
• 4 scallions, green and light green parts, sliced very thin
• 1 egg, whisked well, for egg wash

Instructions

• Preheat the oven to 425°F and line or grease two baking sheets.
• In a large mixing bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Mix well.
• Add the butter to the dry ingredients. Work the butter into the flour with your fingers until the butter is the consistency of small peas and sand. Do not overmix.
• Add the ham, cheese, and scallions and mix to combine.
• Add the buttermilk and stir using a large mixing spoon or your hands, just until fully combined. The dough will be fairly sticky.
• Drop about a 1/2 cup size of biscuit dough onto the baking sheet. Repeat, spacing each biscuit at least an inch apart, with six biscuits per baking sheet. Lightly brush the tops of the biscuits with egg wash.
• Bake, rotating halfway, for about 30 minutes, until golden brown. Serve warm with good butter and perhaps some honey to drizzle.