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Ham and Cheddar Biscuits

Cooling rack with 5 ham and Cheddar biscuits on it plus a white plate with a half eaten biscuit on top
These ham and Cheddar biscuits with scallions, buttermilk, and cayenne are tender and flaky with a little pop of heat. Enjoy them at breakfast, lunch, or dinner, or as a standalone snack.
David Leite

Prep 25 mins
Cook 25 mins
Total 50 mins
14 biscuits
310 kcal


  • 3 1/2 cups all-purpose flour plus more for dusting
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons granulated sugar
  • 1 teaspoon table salt
  • 1/4 teaspoon cayenne pepper
  • 2 sticks (8 ounces) very cold unsalted butter grated on the large holes of a grater
  • 8 oz smoked ham chopped into 1/4 cubes (about 1 1/2 cups)
  • 4 scallions (white and green parts) finely chopped
  • 2 cups grated Cheddar cheese grated on the large holes of a grater
  • 1 cup buttermilk plus more as needed
  • 3 tablespoons (1 1/2 ounces) butter melted


  • Crank the oven to 425°F (218°C). Line a baking sheet with parchment paper or a nonstick Silpat pad.
  • In a large bowl, stir together the flour, baking powder, sugar, salt, and cayenne.
  • Using a fork, stir the grated butter into the flour mixture.
  • Stir in the ham, scallions, and cheese.
  • Pour in the buttermilk and gently fold it in the flour mixture until evenly moistened. If the dough is has dry spots, drizzle in a little additional buttermilk, 1 tablespoon at a time, until the dough is moist but not wet. Don’t overwork the dough!
  • Turn the dough out onto a lightly floured surface and gingerly pat the dough into an 8-by-10-inch (20-by-25-cm) rectangle about 3/4 inch (18 mm) thick.
  • Dip a 3-inch (8-cm) biscuit cutter into flour and cut as many biscuits as you can from the dough, pressing straight down with the cutter each time. (Don’t twist while cutting or the biscuits won’t rise evenly.)
  • Gently press together the scraps and cut more biscuits, repeating until all the dough is used.
  • Place the biscuits on the prepared baking sheet and bake, turning the pan halfway through, until light golden brown, 15 to 25 minutes.
  • Transfer the biscuits to a wire rack and immediately brush the tops with the melted butter.
  • Serve warm. (The biscuits will keep, wrapped in plastic, at room temperature for up to a day, or in the freezer for up to 4 months. Gently rewarm in a low oven or the microwave before serving.)


How do I make these biscuits without a round biscuit cutter?

Want to make these biscuits but don’t have a round cutter? Not a problem. Once you’ve patted the dough into a rectangle in step 6, gently cut the dough into 3-inch (8-cm) squares and transfer to the baking sheet.

Why do my biscuits seem to slump over or get big cracks on top?

Good questions. If it happens to only a few, it most likely is because when you gather the dough scraps to cut out more biscuits, you're not compressing it tightly enough.
If it's happening to all of the biscuits, chances are you're not cutting the butter in small enough. (Make sure to use the grater.) If the butter remains in large pieces, it will just melt causing parts of the biscuit to separate causing those crevices.
No matter, though, they still taste great.