Ham Cheese Biscuits

I stumbled upon the idea for these biscuits during a particularly hectic week when I needed grab-and-go breakfast options that weren't boring. I've always loved traditional buttermilk biscuits, but I wanted something with more substance and flavor that could stand on its own as a meal. The first time I made them, I was honestly just experimenting, tossing in whatever I had in my fridge. But when I bit into that first biscuit—still warm, with the cheese slightly melted and the ham adding that perfect salty bite—I knew I'd created something worth repeating. What makes this recipe special to me is how it transforms ordinary ingredients into something that feels like a treat. The spinach adds a pop of color and freshness that cuts through the richness of the cheese and butter. Over time, I've perfected the technique for keeping the butter cold and handling the dough just enough to create those beautiful flaky layers without overworking it. These biscuits have become a staple in my kitchen, and I find myself making them for every occasion from casual weekday breakfasts to holiday brunches. There's something deeply satisfying about pulling a tray of golden, puffy biscuits from the oven.

Why I love this recipe

What I love most about these ham and cheese biscuits is how they manage to be both comforting and impressive at the same time. They look bakery-worthy when you stack them up for photos, but they're actually incredibly easy to make. I love that I can have fresh, homemade biscuits on the table in under 35 minutes, which makes them perfect for those mornings when I want something special without spending hours in the kitchen. The versatility is another huge plus—I've made these for breakfast, brunch, dinner sides, and even packed them for picnics. They taste amazing fresh from the oven, but they also reheat beautifully, which means I can make a big batch and enjoy them throughout the week. There's something magical about the combination of flaky, buttery pastry with savory fillings. Every bite gives you a little bit of everything: the tender crumb of the biscuit, the sharpness of the cheddar, the smokiness of the ham, and that fresh pop from the spinach. Plus, this recipe is incredibly forgiving—even beginner bakers can make these successfully. They're one of those recipes that make you feel like a kitchen rockstar because they're so impressive yet so simple. My entire family requests these regularly, and they've become my signature dish to bring to potlucks and gatherings.

What You Need From Your Kitchen

• All-purpose flour: The base for the biscuit dough, providing structure. Measure correctly by spooning into the cup and leveling off.
• Cold butter: Cut into cubes and kept cold to create flaky layers when it melts during baking.
• Diced ham: Adds savory, smoky flavor and protein. Use leftover holiday ham or deli ham cut into small pieces.
• Shredded cheddar cheese: Provides sharp, tangy flavor and melts beautifully into the biscuits. Sharp cheddar works best for maximum flavor.
• Fresh spinach: Chopped finely and added for color, nutrition, and a subtle earthy flavor that complements the cheese and ham.
• Buttermilk: Creates a tender crumb and adds tanginess. If you don't have buttermilk, make a substitute with milk and lemon juice.

Let's Make These Together

Preheat and Prep Ingredients

Start by preheating your oven to 425°F and gathering all your ingredients. Make sure your butter is very cold—this is crucial for achieving those beautiful flaky layers. Line your baking sheet with parchment paper so the biscuits won't stick. Having everything measured and ready before you start mixing makes the process smooth and enjoyable. The key to great biscuits is working quickly once you add the wet ingredients, so prep work matters.

Create the Base Dough

In your large bowl, whisk together the flour, baking powder, and salt thoroughly. Add your cold butter cubes and work them into the flour using a pastry cutter or your fingertips. You want the mixture to look like coarse breadcrumbs with visible butter pieces about the size of peas. These butter pockets will create steam during baking, giving you those irresistible flaky layers. Don't rush this step—proper butter incorporation is what separates good biscuits from great ones.

Mix in Savory Fillings

Now for the fun part—adding all that delicious flavor! Toss in your diced ham, shredded cheddar, and chopped spinach, stirring gently to distribute everything evenly. Pour in the buttermilk and stir with a wooden spoon just until the dough starts to come together. It will look shaggy and a bit sticky—that's exactly what you want. The biggest mistake people make is overmixing, which leads to tough biscuits, so stop as soon as you don't see dry flour anymore.

Shape with Care

Turn your dough onto a lightly floured surface and pat it gently into a rectangle about an inch thick. Fold it over itself two or three times—this creates layers—then pat it back down to about three-quarters inch thickness. Use a biscuit cutter to cut straight down without twisting, which allows the biscuits to rise tall and even. Place them on your prepared baking sheet with sides just touching for extra height.

Bake and Enjoy

Brush the tops with beaten egg for that gorgeous golden-brown finish, then pop them in the oven. In 15-18 minutes, your kitchen will smell absolutely incredible, and you'll have a batch of beautiful, puffy biscuits with golden tops. Let them cool for just a few minutes—they're best enjoyed warm when the cheese is still melty and the layers are at their flakiest. Split one open, add a pat of butter if you're feeling indulgent, and take that first amazing bite!

pin it

Switch Things Up

I first made these biscuits on a lazy Saturday morning when I had leftover ham in the fridge and was craving something more exciting than toast. I threw together what I had—some sharp cheddar, a handful of spinach that needed using, and my go-to biscuit dough recipe. The smell that filled my kitchen was incredible, and when I pulled them out of the oven with that gorgeous golden-brown top, I knew I'd created something special. My family devoured them in minutes, and now they request them every weekend. I've experimented with different cheeses and add-ins, but this combination remains our favorite. Sometimes I'll add a pinch of garlic powder or swap the spinach for sun-dried tomatoes when I'm feeling adventurous. The best part is how forgiving this recipe is—even if your dough handling isn't perfect, they still turn out beautifully flaky and delicious every single time.

Perfect Pairings

These ham and cheese biscuits pair beautifully with so many things! Serve them alongside scrambled eggs and fresh fruit for a complete breakfast spread, or split them open and slather with butter and honey for a sweet-savory combination. They're fantastic with tomato soup for lunch or served with a crisp green salad for dinner. I love pairing them with a hot cup of coffee in the morning or sweet tea in the afternoon. For brunch gatherings, set out some fruit preserves, flavored cream cheese, or even a spicy pepper jelly for guests to customize their biscuits. They also work wonderfully as the bread component for breakfast sandwiches—just add a fried egg and you're golden!

pin it

Frequently Asked Questions

→ Can I make these biscuits ahead of time?

Absolutely! You can prepare the dough, cut the biscuits, and freeze them unbaked on a baking sheet. Once frozen solid, transfer them to a freezer bag. Bake from frozen, adding 3-5 extra minutes to the baking time. You can also bake them completely, let them cool, and store in an airtight container for up to 3 days, reheating in the oven before serving.

→ What can I substitute for buttermilk?

If you don't have buttermilk, make your own by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of regular milk. Stir and let it sit for 5 minutes before using. Plain yogurt thinned with a little milk also works wonderfully and creates a similar tender texture.

→ Can I use different cheeses or meats?

Definitely! This recipe is very versatile. Try pepper jack for a spicy kick, gruyere for a more sophisticated flavor, or mozzarella for extra meltiness. For the meat, cooked crumbled bacon, diced turkey, or breakfast sausage all work beautifully. You can even make these vegetarian by omitting the meat and adding extra cheese or sautéed mushrooms.

→ Why didn't my biscuits rise properly?

The most common reasons are: old baking powder (check the expiration date), overmixing the dough, or twisting the cutter when cutting. Also make sure your oven is fully preheated and that you're using cold butter. Pressing the biscuits close together on the pan also helps them rise up rather than spread out.

→ How do I store and reheat leftover biscuits?

Store cooled biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, wrap in foil and warm in a 350°F oven for 5-7 minutes, or microwave for 20-30 seconds. For best results, split them open before reheating and add a small pat of butter for extra moisture.

→ Can I make mini biscuits for appetizers?

Yes! Use a smaller cutter (1.5-2 inches) to make bite-sized biscuits perfect for parties or appetizers. Reduce the baking time to 10-12 minutes and watch them carefully. Mini versions are adorable for brunch buffets and make great finger food for gatherings.

Conclusion

These savory ham and cheese biscuits are everything you want in a comfort food recipe—simple, satisfying, and absolutely delicious. Whether you're serving them for a special brunch, packing them for lunch, or enjoying them as a savory breakfast treat, they deliver big flavor in every flaky bite. The combination of smoky ham, melted cheddar, and fresh spinach creates a perfect balance that feels both indulgent and homey. Make a batch on Sunday and watch them disappear throughout the week!