I really like using creamy, delicious Borden® Cheese because it transforms my favorite brunch recipes into something memorable. Just like with my recipes, love is always an ingredient in Borden® Cheese.
That’s because Borden® Cheese is brought to you by a cooperative of more than 8,000 family-owned dairy farms across the United States. I think that’s why using it makes me feel good. I’m supporting family farms in the process.
Anyway, back to these biscuits…
These things are great for breakfast, brunch, lunch, or even alongside dinner. They’re also super great just by themselves. I may have eaten more than one the minute I finished taking these pictures. 🙂
So when you’re ready to honor your grad, think brunch. And think these gooey, tender Ham and Cheddar Biscuits. I promise they’ll be an instant favorite.
Recipe Card
Ham and Cheddar Biscuits
Ingredients
- 1 (8-ounce) block Borden® Sharp Cheddar Cheese
- 2 1/2 cups self-rising flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup plus 2 tablespoons cold unsalted butter (divided)
- 1 cup finely diced smoked ham
- 3/4 to 1 cup buttermilk
Instructions
- Preheat the oven to 450° F. Line a baking sheet with parchment paper or a silicone baking mat. Shred the cheese on a box grater and set aside.
- In a large bowl, combine the flour, salt, and sugar. Add 1/2 cup of the cold butter to the flour mixture and use a pastry blender to cut the butter into pieces about the size of peas. Stir in the cheese and ham and mix well to combine. Pour about 3/4 cup of buttermilk into the bowl and mix well. If the dough is still too crumbly, gradually add more milk to get it to the point there you can roll it out, but not too sticky. Turn the dough out onto a floured surface. Sprinkle some additional flour over the dough. Knead the dough lightly being sure to fold it over on itself three to four times. Gently roll or pat the dough to about 3/4-inch thick. Use a 2 1/2" to 3" biscuit cutter to cut the biscuits by pressing strain down to cut them. Take care to not twist the cutter. Use a straight up and down motion. Transfer the biscuits to the prepared pan. Rework the dough and continue to cut biscuits until all the dough has been used.
- Melt the remaining 2 tablespoons of butter and brush the tops of each biscuit. Bake 14 to 16 minutes, or until golden brown. Serve warm.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
This post is sponsored by Borden® Cheese, but the thoughts and opinions are all mine. 🙂
Gloria R Garrison
If I choose to use bagged grated cheese, how many cups should I use? I know it is better when you grate it yourself but I have 2 bags of grated on hand I need to use. Thanks
It should be 1 a 8-ounce bag or about two cups.
Erika
Can I use Bisquic mix instead? I don’t have a whole lot of time, I work 16 hours a day, 5 days a week, otherwise I will use your recipe.
You can! I’d recommend using the instructions on the box for making biscuits and just stir in the ham and cheese before adding the wet ingredients.
Patty
Does it matter what type of ham that you use? Ham steak diced or a thick cut piece of lunch meat type ham? Thank you
I typically use something more along the lines of a ham steak, but I suppose sliced ham would work as well.
Lori Higgons
I was wondering if they could be made with regular sweet milk? I just absolutely detest buttermilk. Thank you.
I would imagine it could work. You could also make a buttermilk substitute by adding about a tablespoon of white vinegar or lemon juice to a cup of whole or 2% milk and allowing it to curdle for a few minutes.
Becky
These are amazing! Thank you!
So glad to hear you enjoyed them!!
Kathy
We don’t buy self rising flour, you might want to include a recipe for making your own. Thanks, we love your recipes! So many good ones.
Thanks, Kathy! Unfortunately, I can’t include substitutions for every family’s dietary requirements or shopping preferences, but I’m going to link the video I have showing how to turn all-purpose flour into self-rising here. Hope that helps! https://southernbite.com/turn-all-purpose-flour-into-self-rising-flour/
Patti E.
Hi there Stacey!
I just made these today for the first time, to use up some leftover ham. Wow! They are so good! They ended up making 16 due to the size of my cutter and now I am down to three! I am guarding the remainder with my life so I get to enjoy one more… Thanks for the recipe! It will be a repeat. It was so easy too!
Ha! I’m tickled you enjoyed these so much!
Lisa
Hi Stacey, I have been meaning to comment on this recipe for a long time now. I have made these biscuits about a million times. I don’t even need to refer to the recipe anymore! LOL Everyone that I share them with absolutely loves them! Thanks for a winner! Love your website.
Thanks, Lisa! I’m so happy to hear you’ve enjoyed this one so much!!
Jill Harris
Hi Stacey! Wondering if the biscuits can be made ahead and frozen, then baked just before serving? Tiny kitchen, lots of people…make-ahead is crucial! Thanks!
Absolutely!
Kae
Ooooh Stacey! Sounds absolutely DELISH! A MUST try for this Southern girl. Love the Borden cheese idea and the wonderful story behind it! Time to by-pass all the KRAFT. Thanks Stacey! 🙂
Ha! Enjoy, Kae!
Carol
Do you think these would work as drop biscuits, without rolling and cutting?
You’ll probably want to add a little extra milk to get them to the consistency that they can be dropped, but yes.
Kathy
These look so good, I’m going to make them for dinner tonight!! If you want to omit the Ham, do you need to adjust any other ingredients? Thanks, Stacey, we really enjoy Southern Bite!
Thanks, Kathy! The recipe should still work just fine. 🙂
Amanda
Oh my goodness, Stacey! I don’t even eat ham but I would eat these biscuits. They look absolutely amazing and sound delicious. I can totally imagine them being amazing with jelly! I love salt/sweet.
Thank you! I just love that salty/sweet combo!!
Trish in VA
Oh Mercy!
These look fantastic! Can’t wait to make them. Hopefully, this weekend!
Thanks for sharing! 🙂
Sure hope you’ll enjoy!!