Have you ever had one of those mornings where you wake up starving? It typically happens to me when I skip dinner the night before. So one morning that happened. My family and I were really hungry, there was a bit of leftover holiday ham in the fridge and these fluffy, satisfying biscuits were born. I think these biscuits need to be included in all lumberjack breakfasts from now on.
If you love ham and cheese anything, you’ll love these biscuits. You can also add fresh chives or swap out the ham for bacon if you like. I love baking them in a cast iron skillet because of the rustic, crispy sides and bottoms you get from the high heat conductivity of cast iron. To find the cast iron pan I used, click here. You can also bake them in a 9-inch cake pan or pie plate.
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biscuits
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- 2 cups (9 ounces) all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 1/2 cup (4 ounces) cold, unsalted butter, cubed
- 3/4 cup (3 ounces) shredded cheddar cheese, preferably sharp cheddar
- 1/2 cup (2 3/4 ounces) diced cooked ham (1/4-inch pieces) Pat dry with paper towel.
- 2/3 cup cold buttermilk
- 1 tablespoon melted butter
Ingredients
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- Preheat oven to 425ºF. Butter a 9-inch cast iron skillet*
- In a large bowl, sift together flour, baking powder, sugar and salt.
- Work butter into flour mixture with your fingertips, until flat dime size pieces are formed.
- Gently stir in cheese and ham.
- Stir in buttermilk a little at a time until a shaggy dough is formed.
- Turn dough out onto a lightly floured surface.
- Fold dough over onto itself a few times. Form dough into a 7-inch diameter 3/4-inch thick round.
- Using a 2 1/2-inch biscuit cutter, cut dough into seven biscuits. Press the scraps together and cut one more biscuit. If dough becomes warm at any point, chill in the refrigerator for 10-15 minutes, then proceed with recipe.
- Transfer biscuits to prepared pan. Brush with melted butter.
- Bake until biscuits are puffy and tops are golden brown, about 22-25 minutes.
- Serve immediately.
To find the skillet I used, click here.