Ham and Cheese Biscuits

Ham and cheese gets a slight twist; here the cheese is in the biscuit itself. Use your favorite ham here and, if you prefer, swap in mustard for the mayo-chive combo. The biscuits can be shaped and refrigerated up to 3 hours before baking. No need to bring to room temp before baking.
  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 16 biscuits
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Ingredients

2 cups all-purpose flour, spooned and leveled into the cup, plus more for rolling

1 tablespoon plus 1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup shredded Cheddar (2 ounces)

10 tablespoons cold unsalted butter, cut up

3/4 cup plus 2 tablespoons heavy cream

1/2 cup mayonnaise

1 tablespoon fresh chives

4 to 6 ounces thinly sliced ham, torn into biscuit-size pieces

Directions

  1. Preheat the oven to 425 degrees F.
  2. Whisk together the flour, baking powder and salt in a large bowl. Stir in the cheese. Cut the butter into the flour mixture with a pastry blender or 2 knives scissors-fashion until it resembles coarse crumbs. Gently mix in the cream until combined. 
  3. Pat the dough out to a 9-inch-thick round on a lightly-floured work surface. Cut out 16 rounds using a 2 1/2-inch biscuit cutter or the rim of a glass, re-rolling any scraps (don't twist the cutter as you use it; this will prevent the biscuits from rising unevenly). Place 1-inch apart on an ungreased baking sheet and bake until well risen and lightly browned, 20 to 22 minutes. Transfer to a wire rack to cool. 
  4. Meanwhile, whisk together the mayonnaise and chives in a small bowl. When the biscuits have cooled, cut each in half crosswise; spread with mayo and top with ham.