Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
Combine flour, baking powder, baking soda, salt, and garlic powder in a large bowl. Whisk to combine.
Grate cold butter into bowl and stir with dry ingredients until combined.
Add cheeses, ham and fresh herbs and stir to combine.
Add the buttermilk little by little, stirring with each addition. Dough should be sticky. Drop small clumps of dough (about 3 tablespoons worth) onto baking sheets, 12 per sheet.
Bake trays one at a time for 15 - 20 minutes until biscuits are golden, rotating the pan halfway through the cook time.
Once out of the oven, melt honey into melted butter. Give each biscuit a light swipe of the honey-butter mixture using a pastry brush.
Homemade Drop Biscuits
Ingredients
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper
1 ½ sticks cold butter (12 tablespoons), frozen
1 cup sharp cheddar cheese, grated
½ cup Gruyère, grated
1 cup cooked ham, finely diced
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
1 ½ cups buttermilk, cold
To finish:
2 tablespoons butter, melted
1 teaspoon honey
Directions
Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
Combine flour, baking powder, baking soda, salt, and garlic powder in a large bowl. Whisk to combine.
Grate cold butter into bowl and stir with dry ingredients until combined.
Add cheeses, ham and fresh herbs and stir to combine.
Add the buttermilk little by little, stirring with each addition. Dough should be sticky. Drop small clumps of dough (about 3 tablespoons worth) onto baking sheets, 12 per sheet.
Bake trays one at a time for 15 - 20 minutes until biscuits are golden, rotating the pan halfway through the cook time.
Once out of the oven, melt honey into melted butter. Give each biscuit a light swipe of the honey-butter mixture using a pastry brush.
Homemade Drop Biscuits
5 / 5. 1
Light and fluffy drop biscuits baked with cheddar, Gruyère and oven-baked ham, then finished with a swipe of honey butter…
Quick, easy and delicious, you’ve got to try these HOMEMADE DROP BISCUITS WITH HAM AND TWO CHEESES.
We know that you’re thinking, “Sheesh, do they ever look tasty!” Good news; they are. The other memorable thing about this recipe is how easy they are to make. So put away your rolling pin and don’t even think about flouring your pastry board. With a total time of under 30 minutes, prepare to be amazed by these HOMEMADE DROP BISCUITS WITH HAM AND TWO CHEESES.
Of course, if biscuits are your thing, you’ve come to the right place. After trying these homemade drop biscuits, make sure to also check out our CHEDDAR BISCUITS, these hugely popular FLAKY TEA BISCUITS, and then these soft and fluffy POTATO DINNER ROLLS. Enjoying baked goods on their own or next to a favourite soup, chowder, stew or salad is always a good idea.
Without further delay, here’s how to make this drop biscuit recipe:
INGREDIENTS
The above pic might make you nervous with all the ingredients I’ve gathered, but don’t be deceived; you probably have many of them in your pantry or baking cupboard already. For best results, try to use organic ingredients whenever possible. We find the quality is often superior, as is the flavour.
DRY MIXTURE
It’s a simple dry mixture for this easy drop biscuit recipe. The usual suspects of flour, baking powder and baking soda are present, but we then add some garlic powder and cayenne pepper as flavour boosters. These ingredients are optional but we’re hoping you do try the recipe as written. Something delicious happens when ham and cheese meet garlic and that tiny bit of heat.
BUTTER
We tested this recipe several times to get the tender, crumbly texture we desired in this biscuit. Much of that happens thanks to the butter – and FYI, we only use unsalted butter when we bake. First, freeze the butter before grating it into a dry mix. The cold shreds of butter hold their shape when the biscuits are stirred together and dropped onto the baking sheet. Once in the oven, the butter melts quickly, leaving layers of space in the flaky biscuits, and it slightly pools under each biscuit to create a crunchy, almost crispy cheese surround. Fabulous!
HAM AND CHEESES
Let’s hear it for another great recipe that puts leftovers to good use. In this case, we’re using up a thick slice of our OVEN-BAKED HAM which gives the biscuits a sweet and smoky flavour. Even the cheese used for this post had us reaching for leftover wedges of premium cheese. Although we used a sharp cheddar and nutty Gruyère cheese, feel free to substitute these for others like asiago, Havarti, Parmesan and pecorino.
ASSEMBLE
Seriously, could making biscuit dough be any easier? Here are all the instructions you need: whisk together the flour mixture, grate in the frozen butter, add the ham, cheese and fresh herbs then slowly stir in the buttermilk. Feel free to substitute fresh herbs like rosemary thyme and basil too.
CREATE DROP BISCUITS
The yield on this recipe is 24 biscuits, but creating the drops isn’t an exact science. Simply scoop up roughly 3 tablespoons worth of batter. Then shape a soft mound using two spoons. Drop the biscuits into a parchment-lined baking sheet, then bake away. If there are somehow leftovers (doubtful), note that the baked biscuits freeze perfectly in an airtight container.
BAKE
Baking these biscuits in a 425°F is just the ticket for success. A higher oven temperature yields biscuits with dark bottoms, and lower means pale baked goods. We suggest baking the trays one at a time, and rotating them at halftime. This worked best for the old cottage stove. If you have a fancy oven with convection settings and all the bells and whistles, experiment a bit to get the biscuits baked fragrant and golden brown.
SERVE
Don’t miss our final direction on making drop biscuits, where we have you brushing each biscuit with a swipe of melted butter stirred up with honey. This last-minute idea gives these drop biscuits even more buttery flavour, and the hint of sweetness with the ham, cheese and seasoning is truly sublime.
Just so we’re all on the same page: it’s totally cool to enjoy two or three biscuits soon after they’ve come out of the oven. We also found the taste divine with some homemade jam too: think marmalade, cherry or raspberry jam. Some people say the only way to eat them is with a sausage gravy, but we haven’t tried that yet. Let us know!
Because this recipe is so tasty and perfect for easy entertaining, we suggest you PIN it to a favourite baked good board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make it too. We’d also appreciate seeing pics of all the scrumptious stuff you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
These HOMEMADE DROP BISCUITS WITH HAM AND TWO CHEESES are so delicious you gotta make ‘em right away!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper
1 ½ sticks cold butter (12 tablespoons), frozen
1 cup sharp cheddar cheese, grated
½ cup Gruyère, grated
1 cup cooked ham, finely diced
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
1 ½ cups buttermilk, cold
To finish:
2 tablespoons butter, melted
1 teaspoon honey
Directions
Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
Combine flour, baking powder, baking soda, salt, and garlic powder in a large bowl. Whisk to combine.
Grate cold butter into bowl and stir with dry ingredients until combined.
Add cheeses, ham and fresh herbs and stir to combine.
Add the buttermilk little by little, stirring with each addition. Dough should be sticky. Drop small clumps of dough (about 3 tablespoons worth) onto baking sheets, 12 per sheet.
Bake trays one at a time for 15 - 20 minutes until biscuits are golden, rotating the pan halfway through the cook time.
Once out of the oven, melt honey into melted butter. Give each biscuit a light swipe of the honey-butter mixture using a pastry brush.
