Ham and Cheese Buttermilk Biscuits #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

For today's lovely Sunday gathering, Wendy from A Day In the Life on The Farm suggested that we come up with some great dishes to utilize Easter leftovers. Happy Easter Sunday to everyone!

Sometimes I imagine I have an adorable little hole in the wall cozy café. The kind where the coffee is always fresh and hot, and the smells of butter, pie, and bacon sizzling on the griddle are always in the air. My imaginary café is now serving these biscuits. They are wonderfully tender, flavorful buttermilk biscuits, and so deliciously easy to whip up! They are also incredibly versatile. You can use pretty much any type of cheese you'd like in these - since the cheese offers the main flavor, if you have a bunch of something else besides pepper jack you'd like to use up, feel free to change it up however you'd like. 

These biscuits hold up beautifully on their own, as a breakfast treat or snack - but you can also split them open and add a fried or some scrambled eggs to make a breakfast sandwich. You could serve them alongside soup or a salad. I think the important thing is that you serve them! :)

See all of our tasty recipe ideas for using up those Easter leftovers!

Ham and Cheese Drop Biscuits

2 cups flour
4 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
¼ teaspoon garlic powder
⅓ cup cold butter
⅔ cup pepper jack cheese, shredded
⅔ cup diced ham finely diced
1 to 1 ¼ cup buttermilk

  1. Preheat the oven to 400 degrees. 
  2. Combine dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, and garlic powder. Whisk to combine.
  3. Dice the cold butter up into chunks, and cut it into the dry mixture with your fingers, a fork, or a pastry cutter - until the mixture resembles coarse sand, and butter is well blended in.
  4. Stir in the cheese and ham, gently stirring to evenly coat all the cheese and ham pieces in the flour mixture.
  5. Use a fork and stir in 1 cup of the buttermilk. If the mixture is still dry, add a little more liquid at a time until the dough just comes together (it should be a little bit sticky, but not "wet").
  6. Form a ball by hand, handling the dough gently. Then pat the dough out on a lightly floured surface to about 1/2 - 3/4 inch thickness. Use a small biscuit cutter to cut 12-15 biscuits out, and arrange them on a baking sheet with sides just barely touching.
  7. Bake in the pre-heated oven 12-15 minutes, until just golden brown around the edges / tops / bottom. Cool briefly on pan before moving to a platter or cooling rack. 
  8. Best served warm!
Recipe adapted from Spend with Pennies


  1. A perfect breakfast for the week following Easter. Have an amazing, joyful day Rebekah!!

  2. I was picturing ham and cheese stuffed into a baked biscuit when I saw your title, Rebekah. These are so much better, with the ham and cheese IN the biscuit dough! YUM.

  3. Love these ham cheese biscuits, wish I could get one!

  4. So many great flavors here!


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