Description
Ham and Cheese Drop Biscuits
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp garlic powder (optional)
1/2 cup cold unsalted butter, cubed
1 cup shredded cheddar cheese
1 cup diced ham
1 cup buttermilk
Directions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Fold in shredded cheddar cheese and diced ham.
Pour in the buttermilk and gently mix until just combined. Do not overmix.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes or until the biscuits are golden brown.
Serve warm with butter on top for extra flavor.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 biscuits
Calories: 220 kcal per biscuit
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Step-by-Step Guide
Follow these detailed instructions for perfect biscuits every time. First, ensure all ingredients are measured and ready. Cube the butter and place it back in the refrigerator to keep it cold. In your large mixing bowl, thoroughly whisk the dry ingredients—flour, baking powder, baking soda, salt, and optional garlic powder—to evenly distribute the leavening agents. Using a pastry cutter or two forks, cut the cold butter into the flour mixture until it looks like coarse sand with some pea-sized butter pieces remaining. This creates flaky layers. Gently fold in the cheese and ham with a spatula. Make a well in the center and pour in the cold buttermilk. Stir with the spatula just until no dry flour remains; the dough will be shaggy and sticky. Using a large spoon or cookie scoop, drop ¼-cup portions of dough onto your lined baking sheet. Do not shape or roll them. Bake immediately in the preheated oven until the tops are golden and the bottoms are lightly browned.
Serving Suggestions
These versatile biscuits are fantastic served warm from the oven with a pat of butter. For a complete meal, pair them with a bowl of soup, chili, or a fresh garden salad. They make an excellent breakfast sandwich component when split and filled with a fried egg. For a party, consider making mini versions as an appetizer. They also freeze beautifully; simply reheat in the oven or toaster for a quick snack.
How-to Summary
To summarize: Whisk dry ingredients, cut in cold butter, fold in ham and cheese, stir in buttermilk until just combined, drop onto a baking sheet, and bake at 425°F for 12-15 minutes until golden. The key is keeping ingredients cold and avoiding overmixing.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, but for best results, make a substitute. Add 1 tablespoon of lemon juice or white vinegar to a cup of milk, let it sit for 5 minutes to curdle, then use it in the recipe.
How should I store leftover biscuits?
Store completely cooled biscuits in an airtight container at room temperature for 2 days. For longer storage, freeze them in a freezer bag for up to 2 months.
Can I use a different cheese?
Absolutely. Gruyère, pepper jack, or a sharp white cheddar all work wonderfully. Pre-shredded cheese can be used, but block cheese you shred yourself melts better.
Why are my biscuits dense and not fluffy?
This is usually caused by overmixing the dough, which develops gluten, or by using butter that was too warm. Ensure your butter and buttermilk are cold and mix only until combined.
Can I make the dough ahead of time?
It's best baked immediately. For prep-ahead, mix the dry ingredients and cube the butter the night before, keeping them separate in the fridge. Combine and bake in the morning.
Common Mistakes to Avoid
- Overmixing the dough: This is the top mistake. Stir just until the ingredients are incorporated; a few dry streaks are okay.
- Using warm butter: Cold butter is essential for creating steam pockets that make the biscuits flaky.
- Not preheating the oven: A properly hot oven is necessary for the initial rise and browning.
- Overcrowding the pan: Place biscuits 2 inches apart to allow for proper heat circulation and browning.
- Checking the oven too early: Avoid opening the door before at least 12 minutes to prevent the biscuits from collapsing.
Conclusion
These Ham and Cheese Drop Biscuits are the epitome of simple, savory baking. With minimal prep time and maximum flavor, they are a reliable recipe for busy weeknights, weekend brunches, or impromptu gatherings. By following the step-by-step guide and heeding the common mistakes, you'll achieve tender, flaky, and utterly delicious biscuits every single time. Their cheesy, hearty goodness is sure to become a requested favorite in your home kitchen.
