Leftover ham? No problem! These Cheesy Ham Biscuits are studded with chunks of ham and cheese…and they’re delicious!
This Cheesy Ham Biscuits post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
March is always the hardest month for me in terms of weather. By the end of March, I’m usually done with Old Man Winter. He’s a nice guy and all, and I do love curling during the winter months…but I need some warm sunshine for a change. I need to be able to go outside without bundling up in 2 coats, gloves and 3 hats. Ok, maybe the 3 hats is a bit excessive. You get the point, though. Spring is around the corner, and I’m very happy about it!
As much as I love the return of Spring, I don’t look forward to the return of dandelions. Dandelions. Weeds. I spend the better part of 6 weeks trying to clear them from my yard. I suspect I’m not the only one. Who else out there wages war on dandelions each year?
Did you know that the dandelion isn’t native to North America? Nope, German settlers intentionally brought this “plant” (*ahem* weed) to America. And Spanish settlers intentionally brought dandelions to Mexico. Dandelions have a long history as a medicinal plant, so the colonists brought them along in an effort to cure all sorts of diseases. Dandelion plants have been said to cure eczema, warts, stomach aches, high blood pressure and even snakebites. And if you don’t have enough dandelions in your front yard, you can buy bunches of dandelion greens in some grocery stores. I’ll pass. I have plenty in my front yard.
In addition to warm days and dandelions, the return of Spring also means ham. Growing up, my family always had ham for Easter, and we always (always) had leftover ham once the Easter Bunny was gone. In fact, I look forward to leftover ham sandwiches more than the actual ham itself. (The same thing happens at Thanksgiving with leftover turkey sandwiches. Yum!) This year, I channeled those ham sandwiches…but with a twist. Cheesy Ham Biscuits.
Cheesy Ham Biscuits
These buttery, delicious biscuits are studded throughout with bits of cheese and smoked ham. Holy cow are these tasty! As a kid, my mother would make cheesy ham biscuits by cutting a biscuit in half and adding sliced cheese and ham. I put a twist on the concept by using the same flavors, but incorporating the ingredients into the biscuit dough itself. These biscuits were a huge hit! They’re perfect as a side dish with a late-season bowl of soup. They’re perfect as a snack by themselves. Heck, these would be perfect as a sandwich. Perhaps as an egg sandwich for a weekend brunch?
I love Cabot cheese. Cabot Creamery is a co-op owned by farm families throughout New York, Vermont and New England. The farmers who own Cabot Creamery are literally in our community – that’s pretty cool! We always keep several varieties of Cabot cheeses in our fridge, so I’m set when it comes to both baking and snacking.
Did you know that Cabot makes butter, too? Their butter is amazing! It’s rich, creamy and perfect for baking a batch of these Cheesy Ham Biscuits. In fact, Cabot Unsalted Butter won first place at the 2019 US Championship Cheese Contest – that’s saying something right there! I used Cabot Unsalted Butter for these biscuits, and I typically use unsalted butter whenever baking. However, I keep salted butter around for other purposes, like making grilled cheese sammiches on the weekends!
Of course, I used Cabot cheddar cheese for these biscuits, too. I went with my favorite – Cabot Seriously Sharp – but feel free to use other cheeses here, too. Cabot makes a delicious Pepper Jack cheese, and I suspect that would be delicious for these biscuits if you like a bit of a spicy kick. (Click here to find which stores in your area carry Cabot products.)
If you find yourself with leftover ham after Easter, then put these Cheesy Ham Biscuits on the menu. A good homemade buttermilk biscuit is almost impossible to beat…especially when you add chunks of cheddar cheese and smoked ham. Happy Spring, everyone!
Did you make a batch of these Cheesy Ham Biscuits at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Cheesy Ham Biscuits
- 2¾ cups all-purpose flour
- 1 Tbsp granulated sugar
- 1 tsp dried thyme
- 2 tsp salt
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 cup Cabot Unsalted Butter cold
- ¾ cup buttermilk
- 2 cups cooked ham cut into ½” cubes (see note)
- 1 cup Cabot Seriously Sharp Cheddar Cheese cut into ¼” cubes
- 1 large egg
- Line a baking sheet with parchment paper; set pan aside.
- Using a large bowl, add flour, sugar, thyme, salt, baking powder and baking soda; stir until well combined.
- Cut butter into ½” cubes and add to the bowl with the dry ingredients. Using a pastry cutter (or two table knives) cut in butter until it’s the size of small peas.
- Add buttermilk, ham and cheese; stir until well combined. (Note: The dough should be somewhat shaggy at this point. If there are still bits of unincorporated flour, add a tablespoon of water to the dough.)
- Turn dough out onto a lightly floured surface. Roll dough into an 8”x8” square. Cut dough into 4 equal pieces; stack each piece on top of themselves. Roll into a rectangle again. Repeat process 2 more times.
- Roll dough into an 8”x8” square. Using a 2½” round cookie cutter dipped in flour, press down without twisting cutter. Place biscuits 2” apart on prepared baking sheet. Reroll scraps as needed until all dough has been used.
- Place pan in freezer for 15 minutes.
- Preheat oven to 425°F.
- Whisk egg with 1 Tbsp of water; brush egg wash on top of biscuits.
- Bake for 20-25 minutes, or until tops are golden brown in color.
Looking for more tasty cheesy recipes? Check out these other favorites, too: