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Ham and Cheddar Biscuits

Ham and Cheddar Biscuits

[Photograph: Yvonne Ruperti]

These flakey folded biscuits are chock full of cheese and salty ham. No mixer needed.

Notes: For best results, keep all ingredients, and the dough, as cold as possible. To work the butter into the flour, use your fingertips to press, or "flake" the butter and the flour together. The idea is to coat some of the flour with the butter, but to leave much of the butter in pieces the size of a large almond.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

Ham and Cheddar Biscuits

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About This Recipe

Yield:Makes 9 biscuits
Active time:15 minutes
Total time:1 hour
Special equipment:2 1/4-inch biscuit cutter, baking sheet
This recipe appears in: One Bowl Baking: Ham and Cheddar Biscuits

Ingredients

  • 1 3/4 cups (8 3/4 ounces) all purpose flour
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 1 1/2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 10 tablespoons (about 5 ounces) cold unsalted butter, cut into 1 inch pieces
  • 1/3 cup buttermilk
  • 4 ounces ham, diced
  • 2 ounces sharp cheddar, shredded

Procedures

  1. 1

    Stir flour, baking powder, sugar, and salt in large bowl to combine. Add cold butter cubes and use fingers to press butter into the flour (see note) until the butter pieces are the size of large peas.

  2. 2

    Stir in buttermilk, ham, and cheddar until just combined, using hands to press dough together if necessary. Stir in a small amount of extra buttermilk if mixture is too dry.

  3. 3

    Turn dough out onto a floured work surface and roll into a rectangle 1/2-inch thick. Fold 1/3 of the dough towards the middle. Fold the other 1/3 piece of dough towards the middle (you should have three layers of dough). Roll out to about 1-inch thick. Cut out biscuits with 2 1/4-inch biscuit cutter (you should get approximately 9 biscuits). Chill biscuits while you preheat the oven.

  4. 4

    Adjust oven rack to middle position and preheat to 375°F. Arrange biscuits on parchment lined baking sheet and bake until golden and set, 20 to 25 minutes. Transfer to wire rack to cool.

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