Ham and Sharp Cheddar Biscuits

Total Time
Prep 15 mins
Cook 20 mins

Yummy biscuits that are good for snack time or anytime.

Ingredients Nutrition


  1. Preheat oven to 500°F
  2. Line a baking sheet with parchment paper. Combine onion and butter in a skillet over medium-low heat and cook until tender but not browned, about 5 minutes; cool.
  3. In a bowl, combine flour, baking powder, salt and baking soda; add butter and mix with your fingers until mealy in texture. Add the onions, buttermilk, ham and cheese, stirring in with a spatula until just incorporated, but it still should be a bit loose.
  4. Scoop out the batter with a large spoon to form 12 biscuits and lightly shape them with floured hands.
  5. Arrange close together on the baking sheet for soft biscuits, or spread them apart for crisper biscuits.
  6. Brush with hot melted butter.
  7. Bake 5 minutes then reduce temperature to 450F and bake a further 15 minutes or until deep golden brown.
  8. Cool in pan for several minutes then invert onto kitchen towel.
  9. Turn right side up and serve hot.


Most Helpful

Just baked these and...Wow! The only problem I have with these biscuits is staying away from them! I did want to share that I used Hudson Cream self-rising flour, omitting the baking soda and salt but using the full amount of baking powder. I baked them in a 10" cast iron skillet that I preheated in the 500 degree oven with about 2 T of bacon grease. I added 1/2 t of onion powder and 1 t of snipped chives, as well as the onions. I added the ham, cheddar, and gourmet buttermilk. I turned the temp down to 450 as soon as I put the pan in the oven and baked for 25 minutes. I will make these for a special weekend breakfast with eggs or to accompany some homemade tomato or split pea soup. Simply delicious!

CookingCarol0325 September 09, 2015

Excellent !! Reminds me of a ham and cheese biscuit my husband & I use to buy from a little coffee shop in B.C. and I've been forever looking for a recipe as good as and YES! I think this is it !! <br/> But very important I think to use parchment paper - I made these using a mini loaf pan - perfect size for heading out the door with in the morning! Only issue is where, and I think it's because the oven is so hot for cooking, is that my mini loaf pan's teflon melted a bit and I ended up scrapping the little pieces off the biscuit so parchment is a definite must !<br/> Will totally add this to my list of items to keep on hand for company and for busy mornings ! Thank you for this recipe!

tntns January 03, 2015

really good biscuits cakepops on parade

Dienia B. September 21, 2014

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