Prep 15 mins
Cook 20 mins
Yummy biscuits that are good for snack time or anytime.
- 1⁄2 cup minced onion
- 1 tablespoon butter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 cup butter, cut into 1/4-inch dice
- 1 1⁄2 cups buttermilk
- 1⁄2 cup diced cooked ham
- 1⁄2 cup grated sharp cheddar cheese
- 2 tablespoons butter, melted
- Preheat oven to 500°F
- 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.
- 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.
- Scoop out the batter with a large spoon to form 12 biscuits and lightly shape them with floured hands.
- Arrange close together on the baking sheet for soft biscuits, or spread them apart for crisper biscuits.
- Brush with hot melted butter.
- Bake 5 minutes then reduce temperature to 450F and bake a further 15 minutes or until deep golden brown.
- Cool in pan for several minutes then invert onto kitchen towel.
- Turn right side up and serve hot.
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!
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!
really good biscuits cakepops on parade