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I stumbled on these ham and cheese butter biscuits one lazy Saturday morning when I didn't want to fuss over individual rounds. Just toss the whole batch together, squish it in a pan, and kick back while your oven does its thing. With salty ham, punchy cheddar, and all that buttery biscuit goodness, every bite feels like a cozy hug that makes any group breakfast or solo morning feel extra special.
My brother-in-law usually just grabs a protein bar in the morning, but he dropped by once while these were baking and inhaled three squares before anyone else even made it to the kitchen. He said it felt like breakfast at grandma's but simpler. Now he magically appears whenever I throw them in the oven.
Tasty Ingredients Inside
- All-purpose flour: Gives you a soft, pillowy dough
- Buttermilk: Brings that classic tang and keeps things moist
- Chopped ham: Get some good thick deli ham and cube it up small
- Sharp cheddar cheese: Shred it for better melt and extra punch
- Butter, melted: Poured in the pan for a golden, crispy crust on the bottom
- Baking powder: Lifts the dough so you get fluffy, tall biscuits
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Simple Steps for Fresh Bites
- Prepping your pan:
- Crank up the oven to 450°F and really grease up a 9x9 baking dish. The hot temp gives you an awesome crust and ensures the inside isn't raw.
- Batter basics:
- Mix flour, sugar, and baking powder in a big bowl first. Add buttermilk and stir just enough until you've got a sticky, shaggy dough—lumps are totally fine.
- Load on the flavors:
- Fold in ham and cheddar so they're spread all around. It'll be thick and chunky, but that's perfect here.
- Bake it all together:
- Drizzle melted butter in the bottom of the pan. Spoon the dough over, smoothing it out, then use a knife to mark it into 9 squares before baking. Slide it in for 25-30 minutes, spinning the pan halfway through for even baking.
Here's a tip—I had dry biscuits my first try because I didn't use enough buttermilk. The dough should look wet and sticky, not dry. I always add a splash more if it seems stiff and get soft biscuits every time.
Top Ways to Enjoy
These taste awesome straight from the oven, but a pat of butter or drizzle of honey makes them next-level. For brunch, I pair them with some eggs and fresh fruit. They taste great with coffee or a cold glass of orange juice, too.
Switch It Up
These are easy to tweak—try swapping ham for crispy bacon or sausage. If you're into spice, toss in diced jalapeños, or use a zesty cheese like pepper jack or Swiss. Chopped green onion or chives give a bright, fresh kick.
How to Store and Warm Up
Keep extras covered right on the counter for a couple days. Reheat in the oven to bring back the crispy bottom. If you're in a rush, the microwave works, but everything turns soft instead of crisp.
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Now these ham and cheese butter biscuits are firmly part of my weekend routine—they turn any morning into something a bit more special, no fancy skills needed. There's just something about breaking into a hot, golden pan of these and seeing everyone rush over. It proves the best comfort food is simple stuff done right.
Recipe FAQs
- → Can I swap out the cheese in this recipe?
- Of course! Try something like Swiss, Gruyere, or even spicy pepper jack—just make sure it melts well.
- → What can I use if I don’t have buttermilk?
- No problem! Mix a tablespoon of white vinegar or lemon juice into regular milk and let it sit for 5 minutes.
- → Can I prepare these biscuits the day before?
- Yep! You can either make the dough and keep it in the fridge overnight, or bake them and reheat in a 300°F oven for about 10 minutes.
- → Why is it important to score the dough?
- Pre-cutting the dough makes separating the biscuits a breeze after baking and ensures they cook evenly.
- → What’s the best way to store leftover biscuits?
- Keep them in an airtight container on the counter for 2 days or in the fridge for up to a week. Warm them up in the oven to bring back that crispy edge.