Leftover ham? No problem! These Cheesy Ham Biscuits are studded with chunks of ham and cheese...and they're delicious!
Course: Breakfast, Side Dish
Keyword: biscuit, cheese, ham
1cupCabot Unsalted Buttercold
2cupscooked hamcut into ½” cubes (see note)
1cupCabot Seriously Sharp Cheddar Cheesecut into ¼” cubes
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.
If you don't have any leftover ham, an easy trick is to ask the deli department for about 1 pound of ham, cut into ½” slices. (This will only be 2-3 slices.) Then just cut those slices into cubes at home.