We had a volunteer bake sale last spring to raise funds for a local library renovation, and of course, I signed up. I remember showing up with a box of muffins in hand, only to be seated next to Miss Lorraine—an 83-year-old firecracker with silver hair, bright red lipstick, and an apron that read “Butter Makes It Better.”

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She laid out a tray of biscuits that vanished in minutes. As I complimented her, she leaned over and whispered, “You know what makes a biscuit sing? Hot ham and sharp cheese and never forget the butter.”

Later that week, I tried to recreate her magic in my kitchen. My son was cramming for finals, my daughter was working on a last-minute art project, and the whole house smelled like butter and cheddar. The batter was sticky and full of ham chunks, the cheese practically melted into the dough before it even hit the oven. I poured butter into the pan like Lorraine said, then pressed the dough in and lightly scored it into squares.

By the time they baked up golden and puffed, my husband was already sneaking bites straight from the pan. Those biscuits didn’t last the night. I ended up making a second batch the next morning and wrapped a few for Lorraine with a note that said, “You were right again.” She sent back an empty plate and a smiley face drawn in red ink.

Short Description

Flaky, buttery biscuits loaded with diced ham and cheddar cheese, baked in a golden buttered pan for a comforting breakfast or anytime snack.

Key Ingredients

Dry Ingredients

2½ cups all-purpose flour
1 tbsp granulated sugar
1½ tbsp baking powder

Wet Ingredients

1¾ cups buttermilk
½ cup melted salted butter

Add-ons

2½ cups diced ham (½-inch cubes)
1½ cups shredded cheddar cheese

Tools Needed

Large mixing bowl
Whisk
Spoon or spatula
9×9-inch baking dish
Measuring cups and spoons

Cooking Instructions

Step 1: Make the Dry Mix
Preheat oven to 425°F. In a large bowl, whisk together flour, sugar, and baking powder until evenly blended.

Step 2: Add the Buttermilk
Pour in buttermilk, stir gently with a spoon or spatula until a thick, sticky batter forms. If too dry, add a splash more buttermilk. Avoid overmixing.

Step 3: Fold in the Goodies
Gently fold diced ham and shredded cheddar until evenly distributed. Keep the batter light and airy.

Step 4: Prep the Pan
Pour melted butter into your greased 9×9 dish and tilt to coat the base fully, creating a buttery crust.

Step 5: Spread and Score
Transfer batter to the buttered dish, spread evenly, and lightly score the top into nine squares using a knife. This helps portion and encourages even rising.

Step 6: Bake the Biscuits
Bake at 425°F for 25–30 minutes until golden on top and firm to the touch. A toothpick inserted in the center should come out clean. If they brown too fast, cover loosely with foil halfway.

Step 7: Rest and Serve
Let cool for 5 minutes before cutting and serving. These are best warm, with a pat of butter or a drizzle of honey.

Why You’ll Love This Recipe

Flavor Burst: Cheese and ham combined in fluffy biscuits make every bite comforting and savory.

Quick Prep: No rolling or cutting—just mix, bake, and enjoy in under 40 minutes.

Versatile: Easy to adjust for breakfast, brunch, or a side with soup or salad.

Crowd-Pleaser: Perfect for family breakfasts, potlucks, and casual gatherings.

Freezer-Friendly: Bake ahead and freeze—reheat whenever hunger strikes.

Mistakes to Avoid & Solutions

Overmixing the Batter
Problem: Biscuits become dense.
Solution: Stir until just combined; it should look lumpy.

Too-Dry Batter
Problem: Biscuits don’t rise and are dry.
Solution: Add an extra tablespoon of buttermilk if needed.

Uneven Cheese Distribution
Problem: Some bites are dry.
Solution: Fold gently until ham and cheese are scattered evenly throughout.

Burnt Bottoms
Problem: Butter crust topless too much.
Solution: Use a 9×9 dish; if edges brown early, cover pan halfway with foil.

Scoring Too Deep
Problem: Biscuits separate and collapse.
Solution: Lightly score just through the top layer—don’t cut deep.

Serving and Pairing Suggestions

Offer warm with pats of butter, honey, or jam.

Serve alongside soup or chili for a hearty meal.

Great with scrambled eggs and fruit for breakfast.

Plate in a basket for brunch or potluck-style.

Pair with coffee, tea, or a mimosa for morning gatherings.

Storage and Reheating Tips

Refrigerate: Store in airtight container for up to 3 days.

Freeze: Wrap individual biscuits in foil, freeze up to 1 month.

Reheat (Oven): Warm at 350°F for 10 minutes.

Reheat (Microwave): Heat 20–30 seconds—moist but loses crust.

Keep Crisp: Re-crisp in toaster oven for a few minutes before serving.

FAQs

1. Can I use milk instead of buttermilk?
Yes—add 1 tbsp vinegar or lemon juice per cup of milk to mimic tang.

2. Can I sub ham with bacon?
Absolutely—use cooked, chopped bacon instead; reduce salt slightly.

3. Can I make smaller biscuits?
Yes. Use a muffin tin, bake for 15–18 mins until golden.

4. Can this be made gluten-free?
Sub gluten-free flour blend 1:1. Texture may be slightly crumblier.

5. How to keep leftovers soft?
Store with a slice of bread in the container to retain moisture.

Tips & Tricks

Chill diced ham and cheese before folding—they stay more defined during baking.

For extra flavor, swap cheddar for pepper jack or mix with mozzarella.

To refresh, reheat and add a tiny brush of melted butter on top.

Gently tap biscuits after scoring to prevent collapse when baking.

Add chopped chives or green onions for a fresh garnish.

Recipe Variations

Spinach & Feta Biscuits
Swap ham for 1 cup chopped spinach, cheese for 1 cup crumbled feta. Fold into batter and bake the same. Great with Greek yogurt dip.

Bacon & Jalapeño Cheddar
Use 1½ cups cooked, crispy bacon and add ½ cup finely diced jalapeños. Keep other ingredients the same. Results in spicy, smoky, cheesy bites.

Sausage & Herb Biscuits
Replace ham with 2½ cups crumbled cooked breakfast sausage. Add 2 tsp chopped fresh rosemary and omit cheese. Serve with sausage gravy.

Vegetarian Cheese & Veggie
Fold in 1 cup diced bell peppers and 1 cup grated carrots with cheddar. Omit ham. Bake until veggies are tender—great for veggie lovers.

Sweet & Savory Honey Ham
Use diced honey-glazed ham and mix 2 tbsp honey into the batter. Bake and drizzle top with more honey before serving.

Final Thoughts

Lorraine always said good food makes people listen and she wasn’t wrong. Those buttery ham and cheese biscuits warmed more than just our kitchen. They sparked conversation, calmed nerves, and turned a regular Wednesday into something just a little more memorable.

Now, anytime I have leftover ham or need a quick breakfast to feed a full table, this is what I make. And each time I pour the butter into the dish, I think of Lorraine, her red lipstick, and her biscuit wisdom that stuck with me long after that bake sale.

Buttery Ham And Cheese Butter Biscuits