Buttermilk biscuits will always be a guilty pleasure of mine. I love everything about them, especially how flaky and buttery they are. Our version today are these Ham and Cheese Buttermilk Biscuits, that are also studded with bits of chives. I love eating them as a snack on their own, with some soft, creamy butter and honey or just dipping them in a savory chowder. These are all butter biscuits which means they’re extra flaky. The extra bits in them just make them that much better and even more snack-able. I also love biscuits because they freeze really well, which is great if you have a small household, so you don’t need to feel pressured to bake the entire batch at once. Enjoy! xx, Jenny
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Ham and Cheese Buttermilk Biscuits
INGREDIENTS
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking soda
- 1 cup cold unsalted butter, coarsely grated
- 1 cup shredded cheddar cheese
- ¾ cup diced ham
- 2 tablespoons thinly sliced chives
- 1 ¼ cup buttermilk
- ¼ cup unsalted butter, melted and slightly cooled
INSTRUCTIONS
- Preheat oven to 450˚F.
- Pour flour, baking powder, salt, and baking soda in a mixing bowl and whisk together.
- Add butter and evenly mix into dry ingredients, with your fingers, until mixture is crumbly.
- Fold in cheese, ham and herbs until evenly distributed. Add buttermilk and stir until dough just comes together.
- Turn dough onto a clean, lightly floured surface and roll out until 1 inch thick, using a rolling pin.
- Using a 4 inch circle cutter, cut out 10 biscuits, making sure to cut straight up and down without twisting.
- Transfer each biscuit to a parchment lined baking sheet spaced 1inch apart and freeze for 10 minutes.
- Remove from freezer and brush tops with melted butter. Bake biscuits for 12 to 15 minutes or until golden brown . Remove biscuits from oven and cool until warm. Serve.
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Enjoyed making them and really enjoyed eating them. Served with pinot beans. Yummy
These look great