How to Make Perfect Ham Biscuits from Scratch

Flaky buttery biscuits stuffed with salty cured ham make for an iconic Southern breakfast. Homemade ham biscuits are also great for brunch, lunch or even as an appetizer. Once you learn the basics, it’s easy to whip up a batch of tender biscuits and customize them with different hams and cheeses.

Why Make Ham Biscuits

There are a few reasons homemade ham biscuits are worth the effort:

• Flavor – They taste so much better than store-bought! Homemade biscuits are fluffy and flaky. And you can use premium deli ham or bake with leftover holiday ham.

• Customizable – Tailor biscuits for your tastes. Try different cheeses like cheddar, Swiss or pepper jack. Use crispy fried ham for crunch.

• Versatile – Enjoy ham biscuits for any meal. Keep frozen dough on hand for quick breakfasts.

• Impressive – Ham biscuits make an elegant brunch item or appetizer. The homemade touch is sure to wow guests.

With a few simple tips, you can master ham biscuit making Read on for step-by-step instructions.

Ingredients for Ham Biscuits

Ham biscuits only require a handful of kitchen staples:

For the biscuits:

• All-purpose flour – The base of the dough. White whole wheat or a mix of flours also works.

• Baking powder and baking soda – Leavening agents to make the biscuits rise.

• Salt – For flavor.

• Butter – Adds rich flavor and flaky texture. You can also use shortening or lard.

• Buttermilk – Gives a soft, tender texture. Substitute milk + lemon juice.

For the fillings:

• Ham – Sliced deli ham works well for wrapping inside biscuits.

• Cheese – Cheddar, Swiss, pepper jack or provolone all pair nicely with ham.

• Mustard, mayo, honey mustard – Slather the insides with any of these classic biscuit spreads.

How to Make Ham Biscuits from Scratch

Making homemade ham biscuits is a simple process:

1. Mix the Dry Biscuit Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a large bowl.

2. Cut in the Cold Butter

Using a pastry cutter or fork, cut the cold butter into the dry ingredients until pea-sized crumbs form.

3. Add the Buttermilk

Pour in the buttermilk and stir just until a shaggy dough forms. Avoid over-mixing.

4. Knead and Roll Out the Dough

Turn dough onto a lightly floured surface. Knead briefly then roll to a 1/2-inch thickness.

5. Cut Out Biscuits and Bake

Use a 2-3 inch biscuit cutter to cut circles from the dough. Bake at 450°F for 13-15 minutes.

6. Split, Fill and Serve Biscuits

Let biscuits cool slightly then split in half. Add ham, cheese and spreads. Enjoy!

Chilling the dough for 30 minutes helps ensure tall, flaky biscuit layers.

Handling Ham Biscuit Dough

Biscuit dough requires a gentle touch to keep it tender:

• Mix the dough just until it comes together. Overworking leads to tough biscuits.

• Knead 4-5 times max. Just enough to bring it together.

• Use a light hand when rolling out. Handle the dough as little as possible.

• Reroll scraps only once. Too much rerolling toughens the dough.

Letting the biscuits rest before baking also improves texture.

Baking Flawless Ham Biscuits

A hot oven is key for rising biscuit dough quickly to get loft:

• Preheat oven fully to 450°F before baking.

• Bake biscuits on the middle or upper rack.

• Don’t peek while baking. Opening the oven lets heat escape.

• Check for doneness at 13 minutes. They should be tall and golden brown.

• Let cool 5 minutes before splitting – cutting too soon compresses them.

Cool biscuits completely before storing in an airtight container. Reheat leftover biscuits in the oven or toaster oven to crisp them up.

Tips for Tender, Flaky Biscuits

Here are some extra pointers for achieving tender, flaky homemade biscuits:

• Use cold butter and buttermilk. This helps limit gluten formation.

• Avoid twisting the cutter sealing edges when cutting biscuits.

• Brush biscuits with melted butter or buttermilk before baking for extra browning and rise.

• Place biscuits with sides touching to help them rise upwards as they bake.

• Let baked biscuits cool in the pan for 5 minutes before removing.

• Eat freshly baked biscuits same day for ideal texture. Or freeze extras.

With practice, you’ll perfect your biscuit making and be able to customize them with different shapes, flavors, and fillings.

How to Make Different Kinds of Ham Biscuits

Once you master basic ham biscuits, play around with exciting variations:

• BBQ Ham Biscuits – Top split biscuits with shredded bbq smoked ham and cheddar cheese.

• Country Ham Biscuits – Use thinly sliced salty country ham instead of deli ham.

• Ham and Egg Biscuits – Add a fried egg along with ham and cheese for a hearty breakfast biscuit.

• Spinach Ham Biscuits – Mix chopped spinach into the dough or add spinach leaves with ham and cheese.

• Ham Salad Biscuits – Fill biscuits with seasoned ham salad mixed with mayo, relish, celery, etc.

• Fried Chicken Biscuits – Swap the ham for fried chicken tenders or nuggets.

The possibilities are endless! Try different ham styles, cheeses, spreads, and add-ins to find your favorites.

Step-By-Step Instructions for Making Ham Biscuits:

Follow this simple step-by-step guide for making flaky ham biscuits at home:

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1⁄4 teaspoon baking soda
• 1 teaspoon salt
• 1⁄4 cup cold butter, cubed
• 3⁄4 – 1 cup cold buttermilk
• 8 oz thinly sliced deli ham
• 8 slices cheese (cheddar, Swiss, etc.)
• Butter, honey mustard, or mayo for spreading

Directions:

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, baking soda and salt.

3. Cut in the cold butter using a pastry blender or two forks until mixture resembles coarse crumbs.

4. Make a well in the center and pour in the buttermilk. Stir just until a shaggy dough forms.

5. Turn dough out onto a lightly floured surface. Knead gently 3-4 times until dough comes together.

6. Roll dough into a 1/2 inch thickness. Cut out rounds using a 2-3 inch biscuit cutter, pressing straight down without twisting.

7. Place biscuits on the baking sheet so they just touch. Brush tops with melted butter if desired.

8. Bake for 13-15 minutes until puffed and golden brown. Let cool on pan 5 minutes before splitting.

9. Split biscuits in half and fill with 1-2 slices ham, cheese and desired condiments. Enjoy!

Make a big batch of homemade biscuits, then freeze extras to enjoy quick ham biscuits anytime.

Frequently Asked Questions

Here are answers to some common ham biscuit questions:

What is the best ham to use?

Go for good-quality sliced deli ham, or thinly slice leftovers from a baked ham. For authentic Southern-style, use salty country ham.

Can I make biscuits ahead of time?

Yes! Shape unbaked biscuits and freeze on a baking sheet. Transfer to a freezer bag. Bake frozen biscuits at 400°F for 15-18 minutes.

How do you keep biscuits moist?

Brush with butter or milk before baking. Don’t overbake; check at the minimum baking time. And let cool on the pan before splitting.

Can I use almond milk?

You can try it, but buttermilk gives the best flavor and texture. For dairy-free, use coconut milk with vinegar.

Can I use self-rising flour?

Yes, you can use 4 cups self-rising flour, reducing the baking powder to 1 teaspoon and eliminating the salt.

Can I make ham biscuits without buttermilk?

In a pinch, sour milk with lemon juice or plain yogurt thinned with milk work as substitutes. But buttermilk makes the flakiest biscuits.

How do you reheat leftover biscuits?

Wrapped in foil, biscuits reheat well at 350°F for 10 minutes. Or toast split biscuits in a toaster oven or panini press.

Now that you know how to bake tender, flaky biscuits, fill them with some savory ham and cheese for a mouthwatering Southern treat! Customize your ham biscuits with different flavors and share the homemade goodness with family and friends.