Imagine transforming your leftover holiday ham into a mouthwatering, golden-brown biscuit that's crispy on the outside, tender on the inside, and packed with cheesy, savory goodness. These After Holiday Ham Biscuits are not just a recipe—they're a delicious solution to your post-celebration meal dilemma. Whether you're looking to breathe new life into holiday leftovers or craving a quick, irresistible breakfast or brunch option, these biscuits are about to become your new culinary obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 cup diced cooked ham
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until well blended.
- Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Fold in the diced cooked ham and shredded cheddar cheese, ensuring they are evenly distributed throughout the flour mixture.
- Pour in the cold buttermilk and gently stir with a fork until the dough just comes together. Be careful not to overmix, as this can result in tough biscuits.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
- Using a
- 5-inch round biscuit cutter, cut out biscuits and place them on the prepared baking sheet, leaving about 1 inch of space between each biscuit.
- Gather the remaining dough scraps, gently re-pat, and cut out additional biscuits until all the dough is used.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and sound hollow when tapped.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm with additional butter or as a side to your favorite holiday leftovers.
Tips
- Keep your butter and buttermilk cold: This is the secret to achieving those flaky, tender biscuits with beautiful layers.
- Don't overwork the dough: Mix just until the ingredients come together. Overworking can lead to tough, dense biscuits.
- Use a sharp biscuit cutter and press straight down without twisting: Twisting can seal the edges and prevent the biscuits from rising properly.
- For extra golden tops, brush the biscuits with an egg wash or melted butter before baking.
- If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- These biscuits are best served warm, but they can be stored in an airtight container and reheated in the oven for a few minutes to restore their crispy texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 20g
Protein: 10g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
