Okay, let’s be honest for a second. Have you ever made biscuits that could double as a hockey puck? I’ve been there. My first few attempts were dry, crumbly disasters.
I’m going to show you how to make biscuits that are the exact opposite of that. We’re talking soft, cheesy, ham-filled squares of goodness that literally swim in butter while they bake.
This recipe is so simple, you’ll wonder why you haven’t been making them your whole life. You’ll get perfect, fluffy, golden-brown biscuits every single time. It’s a promise.
What You’ll Need
Getting your ingredients ready first is like half the battle. It just makes everything else go so much smoother. Don’t just dump everything in a bowl; measure it out first. Trust me on this.
Here’s a quick look at the main players for these biscuits.
| Ingredient | Amount |
|---|---|
| All-Purpose Flour | 2 ½ cups |
| Granulated Sugar | 2 Tablespoons |
| Baking Powder | 1 Tablespoon |
| Salt | 1 teaspoon |
| Black Pepper | ½ teaspoon |
| Sharp Cheddar Cheese | 1 ½ cups |
| Diced Cooked Ham | 1 cup |
| Buttermilk | 1 ½ cups |
| Unsalted Butter | ½ cup |
A few little notes on this stuff. For the cheese, please, please shred it yourself from a block. The bagged stuff has a powder on it that keeps it from clumping, but it also stops it from melting as gooey as you want it to. For the ham, you can use leftovers or buy a thick slice from the deli and chop it up.
And the butter? It has to be unsalted. We’re adding our own salt, so we want to be in control of how salty things get. If you only have salted, just cut the salt in the recipe down to ½ teaspoon.
The Tools for the Job
You don’t need a bunch of fancy gadgets for this. Your kitchen probably already has everything you need to pull this off without any trouble at all.
| Tool | Purpose |
|---|---|
| 8×8 Baking Pan | For the butter swim |
| Large Mixing Bowl | For the dough |
| Whisk or Fork | Mixing dry stuff |
| Rubber Spatula | Folding in the wet |
| Box Grater | For the cheese |
Step-by-Step: Making the Magic Happen
This is where it all comes together. Don’t rush it. Just follow along one step at a time, and you’ll be staring at a pan of golden, bubbly biscuits before you know it.
Step 1: First things first, get your oven preheating to 450°F (232°C). Put your stick of butter in the 8×8 inch baking pan and pop it in the oven while it preheats. You want the butter to get completely melted.
Step 2: While the butter is melting, grab your big mixing bowl. Dump in the flour, sugar, baking powder, salt, and black pepper. Give it a good mix with a whisk to make sure it’s all combined. This helps make sure you don’t get a random salty bite.
Step 3: Now, add your shredded cheddar and your diced ham to the bowl with the dry ingredients. Just stir it around so all the little pieces of ham and cheese get coated in flour. This little trick helps them not sink to the bottom.
Step 4: Pour in the cold buttermilk. Use your spatula to gently mix it all together. The key word here is gently. You want to mix it just until you don’t see any more dry flour. The dough will look lumpy and messy. This is good. A messy dough means a tender biscuit.
Step 5: Carefully take your pan with the hot, melted butter out of the oven. Now, plop that messy dough right into the middle of the melted butter. Use your spatula to nudge it gently towards the corners. Don’t spread it like you’re frosting a cake, just kind of pat it down.
Step 6: You’ll see the butter come up around the sides of the dough. That’s the “swim” part! It looks like a lot of butter, but the dough will soak it all up.
Step 7: Bake for 22-25 minutes. You’re looking for the top to be a deep golden brown and for the edges to be crispy and sizzling. When you pull it out, the whole pan will be bubbling. Let it cool in the pan for about 10 minutes before you try to cut into it. This part is torture, I know.
Pro Tips From My Kitchen
I’ve made these biscuits more times than I can count, and I’ve learned a few things that aren’t on the recipe card. These are the little secrets that make a big difference.
1. Keep Your Buttermilk Cold
Seriously, keep it in the fridge until the very second you need to pour it in. Cold buttermilk reacts with the baking powder to create little pockets of air. Those pockets are what make your biscuits light and fluffy instead of dense and sad.
2. Don’t You Dare Overmix
I said it in the instructions, but I’m saying it again because it’s the most important rule of biscuit making. The more you mix, the tougher the gluten in the flour gets. We want a soft, tender biscuit, not a chewy breadstick. Mix until it just comes together and then stop. Your spatula should not be in that bowl for more than 30 seconds.
3. Cut, Don’t Twist
This tip is for when you’re cutting the biscuits after they bake. Use a sharp knife or a bench scraper and press straight down. Don’t drag the knife through the biscuits. A clean, straight cut keeps the layers fluffy. Dragging the knife can squish them and make them seem dense.
Substitutions and Fun Variations
Once you get the hang of the basic recipe, you can start playing around. This is a great recipe for using up whatever you have in the fridge. It’s hard to mess these up.
Go for a Different Cheese
Sharp cheddar is classic, but don’t let that stop you.
- Pepper Jack: For a little kick of heat.
- Smoked Gouda: Adds a really nice smoky, deep flavor.
- Gruyère: Makes them taste fancy and nutty.
Switch Up the Meat (or Go Meatless)
Ham is great, but other things work just as well.
- Bacon: Cooked and crumbled bacon is never a bad idea.
- Sausage: Browned breakfast sausage, drained of its grease, is fantastic.
- Vegetarian: Leave the meat out and add in a ½ cup of chopped green onions or chives for flavor. Sautéed mushrooms and spinach (make sure you squeeze all the water out) would also be amazing.
Making These Ahead of Time
Life gets busy, I get it. The good news is you can prep some of this recipe ahead of time to make things easier on yourself.
You can mix all the dry ingredients (flour, sugar, baking powder, salt, pepper) together and store them in an airtight container in your pantry for up to a month. You can also shred your cheese and dice your ham and keep them in separate containers in the fridge for a couple of days.
When you’re ready to bake, just dump the pre-mixed dry stuff in a bowl, add the cheese and ham, then the buttermilk, and you’re ready to go. It cuts the prep time down to almost nothing.
How to Handle Leftovers (If You Have Any!)
These biscuits are honestly best when they are fresh and warm from the oven. That’s when the buttery crust is at its crispiest. But if you happen to have some left over, don’t worry.
Store them in an airtight container at room temperature for up to 2 days. Don’t put them in the fridge! The cold air will make them hard and dry them out really fast.
To reheat them, the best way is in an oven or toaster oven. Pop them on a baking sheet at 350°F for about 5-7 minutes. This will help re-crisp the outside and warm the inside. The microwave works in a pinch, but they will be soft, not crispy.
What to Serve With These Biscuits
These are almost a meal by themselves, but they also play well with others.
They are amazing for breakfast next to some scrambled eggs. They’re also a perfect side dish for a big bowl of soup or chili instead of cornbread. You could even split one open and make a little breakfast sandwich out of it. There are no rules here.
Frequently Asked Questions
Q1. My dough was super sticky, is that right?
Ans: Yes, absolutely. This is a wet, sticky dough, not a firm dough you can roll out. That stickiness is what keeps the biscuits moist and tender.
Q2. Can I use regular milk instead of buttermilk?
Ans: You can, but you’ll miss out on some of the tangy flavor and tenderness. If you’re in a bind, add a tablespoon of lemon juice or white vinegar to 1 ½ cups of regular milk, let it sit for 5 minutes, and then use that.
Q3. Why are my biscuits greasy?
Ans: It might mean your oven wasn’t hot enough. The high heat makes the biscuits rise quickly and set before they can absorb too much butter. Make sure your oven is fully preheated to 450°F.
Q4. Can I make these in a different sized pan?
Ans: An 8×8 pan is ideal, but a 9×9 would work too. Your biscuits will just be a little thinner and might cook a minute or two faster, so keep an eye on them. A round 9-inch cake pan would also work just fine.
Wrapping Up
See? That wasn’t so hard. You’re just a few simple steps away from a pan of the most incredible biscuits you’ve ever had. That buttery, crispy bottom and soft, cheesy inside is something special.
Now it’s your turn. Go give this recipe a try. And when you do, come back and leave a comment below. I’d love to hear how they turned out for you or if you tried any fun variations
