These easy homemade ham and cheese drop biscuits are both tender and buttery. Made with black forest ham and sharp cheddar cheese, these biscuits are made in a cast iron skillet for the best addition to breakfast or brunch!
This post was originally published in October 2017 and has been updated for content.
There is nothing better than the smell of freshly baked biscuits in the morning. My family loves this version of drop biscuits for Sunday morning breakfast or for a quick grab and go breakfast during the week. They are rich, buttery and great for a hearty breakfast sandwich, stuffed with fluffy scrambled eggs!
🧀 Ingredient notes
- Butter - Make sure to use unsalted butter that is super cold. This will help to ensure tender biscuits that are not overly salty.
- Buttermilk - Buttermilk not only helps to activate the baking powder for a flaky texture in these biscuits, but it also adds flavor. If you don't have buttermilk, mix ½ cup of whole milk with 2 Tablespoons of lemon juice and let it sit in the fridge while you mix your dry ingredients. It will look a bit lumpy, but that's ok.
- Ham - Black forest ham can typically be found at your local deli. It has a rich, smoky flavor that pairs perfectly with the sharp cheddar cheese. Honey ham or smoked ham would be great alternatives as well, just watch out for varieties that may be overly salty.
- Cheese - I like using sharp cheddar cheese to contrast in flavor to the rich flavor of the ham. Alternatively, mild cheddar or swiss cheese could also be used.
📋 Substitutions and variations
- Meat - These biscuits would also be good with diced or crumbled cooked sausage or bacon instead of ham.
- Scallions - Add ¼ cups of thinly sliced scallions with the ham and cheese for extra flavor.
- Vegetarian - Omit the ham in this recipe to make this recipe vegetarian.
🥣 Step by step ingredients
First, preheat the oven with the cast iron skillet inside and whisk together the dry ingredients in a mixing bowl. Cut 6 Tablespoons of the cold butter into the flour mixture using a fork or pastry cutter until it's well mixed in the flour.
Add in the buttermilk, ham and cheese and stir until the mixture just forms a wet dough.
Place the dough in the freezer to chill for a bit and add the remaining butter to the skillet in the oven to let it melt. Once it's melted, remove the skillet from the oven using an oven mitt and drop the chilled biscuit dough into it in 8 equal pieces.
Place the skillet back in the oven and let the biscuits cook for 20-25 minutes until they are golden brown on the tops and edges.
⭐ Expert tips
- To make the most tender, flaky biscuits, be careful not to over mix the dough. Just stir the ingredients together until the dry ingredients are no longer wet and just mixed together.
- To also help the biscuits be both tender and flaky, make sure your ingredients are super cold. Ingredients can be measured out and stored in the fridge ahead of time to help with this.
- Make sure to use oven mitts or oven gloves to take your skillet in and out of the oven so you don't get burned!
🥘 Alternative cooking methods
While these drop biscuits have the best texture when made in a cast iron skillet, they can also be made using a pie or cake pan, small casserole dish or muffin pan. Don't preheat these pans ahead of time like you would the cast iron skillet, but do make sure they are greased with butter or baking spray. Cooking times may vary.
⏲️ Make ahead and storage instructions
I don't recommend making the drop biscuit dough ahead of time. The finished biscuits, however, can be made ahead of time and warmed up in the microwave or oven for serving time.
Baked and cooled biscuits can be stored in an air tight container in the refrigerator for 4-5 days and the freezer for up to 1 month.
🥞 More breakfast recipes
If you loved this recipe for ham and cheese drop biscuits, check out these other breakfast recipes that I know you will love too!
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.Print