Ham and Cheese Biscuits! Oh yes, break these open, slather them with a generous pat of butter, and pair with a cozy hot cup of tea or coffee, pure comfort food bliss. This recipe has become a must-make tradition in my kitchen whenever making a Holiday Ham Feast, with a bit of ham reserved just to make a 12 count of Ham & Cheese Biscuits. Although you could use chopped Deli Ham too. These are salty with a bit of sweetness, with savory ham and loaded with cheese. Both Cheese Whiz & Shredded Cheddar Cheese, making them an instant favorite every time.

Ham and Cheese Biscuit Ingredients

Flour, Lard, Cornstarch, Sugar, Baking Powder, Salt, Citric Acid, Cheese Whiz, Cheddar Cheese, precooked or Deli Ham, and Water or Milk.

Biscuit Mix

The Ham & Cheese Biscuits builds upon the standard Biscuit mix I call Poly Flour. This is made with Flour, Lard, Sugar, Baking Powder, Salt.

Ham and Cheese Biscuits

To the standard biscuit mix we add Cornstarch, Citric Acid to derive a better texture to the biscuits and then add in Cheese Whiz, shredded Cheddar Cheese and Ham for the Ham & Cheese Biscuits.

Shaping Biscuits

There are a couple of ways to shape biscuits. From Tim Hortons style with the triangular biscuits, or squared ones. Both of which have no waste. Meaning once you flatten out the biscuit dough, you don’t have to handle the dough again, and for biscuits, you want to handle the dough as little as possible.

Still, my go-to is to flatten the dough out and cookie cut circular biscuits. Then combine the dough again and repeat. You’re handling the dough 2–3 times as much, I still go for the circular ones, using about 3 inch cutter. Once you have them cut out, transfer to a baking sheet.

At about 3/4 inch, you should get about 12 biscuits. As they will rise and become taller. If you prefer slightly smaller biscuits, you can roll the dough closer to 1/2 inch thick. Avoid rolling the dough too thin, as this can result in flat, dense biscuits.

Baking Biscuits

Preheat the oven to 400 F with the rack in top position. I used to bake biscuits at 425 F with the rack in middle position, but have found, reducing the heat to 400 F and moving the rack to top position, yields the best results for browning the top as well as bottom. The top browns a bit better with a little help from a brush of milk, just how Tim Hortons does theirs.

Place them into the oven to bake for 12 minutes. Brush with milk again halfway though baking and return to the oven with the baking sheet flipped around so that the back now faces the front. If you need a bit of color, you can place the oven on broil just for a few seconds. They will brown really fast, being so close to the burner.

Cooling Biscuits

After 12 minutes of bake time, remove the Biscuits and let cool for 20 minutes. They are still cooking through while they cool. After the 20-minute rest, break the warm Ham & Cheese Biscuits open and slather with real Butter to serve. Perhaps with a hot mug of tea or coffee.

Storing Biscuits

Store biscuits on the counter for a day. Afterward, place into a container or bag and in the fridge. Enjoy them as a breakfast or snack with a hot drink.

Reheating Biscuits

Reheat biscuits by placing them in the microwave for 20 seconds to heat through. Optionally, place into the oven set at 350 F for 5–8 minutes, or until heated through.