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Ham and Cheese Biscuits

Ham and Cheese Biscuits are a great grab and go breakfast or a tasty addition to any meal of the day. Flaky buttermilk biscuits filled with smoky ham, cheese and garlic flavor.

Ham and Cheese Biscuits in a bowl, striped towel in background

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This recipe is a twist on my classic Buttermilk Biscuits that I make about once a week. My family loved these for an easy protein packed breakfast that they could grab on their way out the door. A great idea for leftover ham and easy to make ahead for a busy week.

Ham and Cheese Biscuits collage

How to Make Ham and Cheese Biscuits:

Step by step making ham and cheese buttermilk biscuits

  • Mix all purpose flour with baking powder, sugar, salt and granulated garlic in a mixing bowl.
  • Cut in shortening and butter.
  • Mix in diced ham and shredded cheese.

Step by step adding buttermilk to ham and cheese biscuits, cutting into biscuit shapes and placing on a sheet pan

  • Add buttermilk and stir until dough comes together. It may be a bit sticky.
  • Pour dough out onto a well floured surface and roll or pat out about 1/2 inch thickness.
  • Use a biscuit cutter to cut into circles.
  • Place on a lined baking sheet with the biscuits touching.
  • Bake for about 20 minutes or until biscuits are lightly browned around the edges.
  • Brush with melted butter.

Baked pan of buttermilk biscuits with ham and cheese

Serve with your favorite breakfast, lunch or dinner or just grab one on the go for a filling and delicious snack.

Recipe Variations:

Substitute cooked and crumbled breakfast sausage or bacon for the ham.

Any shredded cheese will work. Smoked gouda, cheddar or colby-jack are all great options.

Use all butter or all shortening in the biscuits.

Cut recipe in half for a smaller batch.

How to Store and Reheat:

Store cooled, room temperature, biscuits wrapped in plastic wrap or in an airtight container in the refrigerator up to 4 days.

To reheat, slice in half and toast in a toaster oven or place on a baking sheet and bake for 8 -10 minutes at 325°.

Can You Freeze Biscuits?

Freeze the baked biscuits on a parchment lined baking sheet for 2 hours. Store in a zip top freezer bag in the freezer for up to 6 months. Reheat frozen biscuits on a lined baking sheet for 15-18 minutes at 325°.

If you have leftover ham, this easy Ham Soup is loaded with veggies and pasta in a cheesy broth that everyone will love.

Buttermilk Biscuits with Ham and Cheese in a bowl with a striped towel

Brunch Recipes

Delicious brunch recipes to add to your weekend menu or to serve for a hearty dinner.

This recipe makes a large batch, perfect for feeding a crowd or makes a great make ahead breakfast for the week.


Ham and Cheese Biscuits
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5 from 4 votes

Ham and Cheese Biscuits

Ham and Cheese Biscuits are a great grab and go breakfast or a tasty addition to any meal of the day. Flaky buttermilk biscuits filled with smoky ham, cheese and garlic flavor. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: brunch biscuits, buttermilk biscuits with ham, cheesy biscuits, grab and go breakfast, ham biscuits, make ahead breakfast
Servings: 20 biscuits
Calories: 545kcal
Author: Milisa


  • 4 cups all purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon sugar
  • 2 teaspoons granulated garlic
  • 1 teaspoon kosher salt
  • 1 cup diced ham
  • 8 oz shredded cheese I used Colby Jack
  • 1/2 cup cold butter
  • 1/2 cup shortening
  • 2 cups cold buttermilk
  • 1/4 cup melted butter for brushing tops optional


  • Preheat oven to 425°.
  • Mix flour, baking powder, sugar, granulated garlic and salt together in a large bowl.
  • Cut butter and shortening into flour with a fork and mix until well combined.
  • Add in ham and cheese and stir to combine.
  • Pour in buttermilk and stir just until mixture comes together.
  • Pour onto a floured surface and pat into an even layer.
  • Cut into biscuits using a 2 1/2 inch biscuit cutter.
  • Place biscuits on a greased or lined baking sheet, touching.
  • Bake for 20 minutes or until lightly browned and cooked through.
  • Brush with melted butter if desired.


Recipe can be halved for a smaller batch.
Store leftover biscuits in an airtight container up to 4 days or frozen in a zip top freezer bag up to 6 months.
Reheat in a 325° oven 10-15 minutes.


Serving: 1g | Calories: 545kcal | Carbohydrates: 44g | Protein: 16g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1004mg | Fiber: 1g | Sugar: 4g


  1. Breakfast foods are always a fantastic hit at dinner time, and this recipe looks delicious! I could eat this section anytime, most likely! 🥰❤️

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