Flaky Cheddar and Ham Biscuits

Food & Beverage

In the Kitchen

By Katie Goodman
If you have trouble making tender and flaky biscuits, give this recipe a try. The combination of the two different flours and the very cold butter makes a big difference. I like to use a box grater to grate the butter, as opposed to cutting the butter using other methods such as a food processor or pastry cutter. It works great for me this way, but it certainly isn’t the only method that works. I do think it’s faster than cutting with a pastry cutter and definitely has less clean up than a food processor, but feel free to use whichever method you prefer.
When kneading the dough to form a ball, it helps to press to flatten and then fold over, press to flatten and then fold over, repeating until your dough comes together. Folding the dough on top of itself helps form layers to create flaky, pull-apart biscuits.
We like to cut the biscuits in half and fill with scrambled eggs for a yummy breakfast or dinner egg sandwich. Serve with a side of fruit.

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1 ¼ cups all-purpose flour
¾ cup cake flour
½ teaspoon baking soda
¼ teaspoon salt
8 tablespoons salted butter, very cold
even frozen works
¾ cup buttermilk
½ cup cheddar cheese
½ cup ham


Tenderbiscuits Mixingdryingredients
Preheat the oven to 450° F. In a medium-sized bowl, measure out the flours, baking soda, and salt. Stir well and set aside.
Tenderbiscuits Gratebutter
Using the largest hole on a box cheese grater, grate the cold butter onto a plate or cutting board. After grating, place the plate or cutting board with the butter into the freezer while you complete the next step.
Tenderbiscuits Addcheeseandham
Dice the ham and cheese into very small cubes, about ¼” in size. Add the ham and cheese to the flour mixture and toss to coat and evenly distribute the diced bits.
Tenderbiscuits Addbutterandmilk
Remove the butter from the freezer and stir into the flour mixture, taking care to evenly distribute so as not to have any overly large clumps stuck together. Stir in the buttermilk until the mixture comes together and is moist.
Tenderbiscuits Rolloutdough
Turn the dough out onto a floured surface and knead a few times until you can form a rough ball. Flatten the dough into a circle about ½” in thickness. Using a biscuit cutter or a drinking glass (about 3″ in diameter for the listed baking time) turned upside down, cut as many rounds as you can. Using the dough scraps, form another circle of the same thickness. Repeat cutting until you have used all the dough.
Tenderbiscuits Flakybiscuits2
Place the biscuits on a parchment paper-lined baking sheet and bake at 450° F for 10-12 minutes. The biscuit tops should be lightly browned. Serve immediately.
Download Recipe PDF
(Right click to save PDF to your desktop. See PDF download directions.)
About the Author:
Katie Goodman resides in New Mexico with her husband and two children (a 4-year-old boy and an 18-month-old girl). Learning in the kitchen, eating, trying new recipes, and sharing them with friends and loved ones are some of Katie’s favorite things to do. She wholeheartedly believes that part of the goodness in life is enjoying good food with good friends and family, and goodLife {eats} is a place for her to share what she finds good in the kitchen.

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