Ham and Cheese Drop Biscuits
The easiest, simplest homemade drop biscuits made with less than 20min prep! And they’re so buttery, so flaky and so perfect!
You guys know I love a good, flaky mile-high biscuit. Or a biscuit smothered in bacon/black pepper or maple bacon cheddar.
But I think I found my new love. Or my new love for the next month or so. And that is drop biscuits.
That’s right. If you don’t know what drop biscuits are, it’s basically a much quicker, easier version of a biscuit. It takes less work, less kneading, and less shaping.
You simply drop mounds of dough onto a baking sheet and bake. That’s it. And you can load it up with tons of butter, ham, cheese and parsley like I did here.
When serving, you can serve hot from the oven as is or with extra melted butter on top. You can do either, but I highly recommend the latter.
Ham and Cheese Drop Biscuits
Ingredients
- 3 cups all-purpose flour
- 1 cup shredded extra-sharp cheddar cheese
- ¾ cup diced ham
- ¼ cup chopped fresh parsley leaves
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- ¾ cup unsalted butter, frozen
- 1 ¾ cups buttermilk
Instructions
- Preheat oven to 475 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a large bowl, combine flour, cheese, ham, parsley, baking powder, baking soda, salt, garlic powder and pepper.
- Grate butter using the large holes of a box grater. Stir into the flour mixture.
- Add buttermilk and stir using a rubber spatula until a soft dough forms.
- Drop 24 large mounds of the dough (about 3 tablespoons each) onto the prepared baking sheets.
- Place into oven and bake for 14-18 minutes, or until golden brown, rotating pans halfway through baking.
- Serve warm.
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I’m going to make these for Easter, but would like to them without ham. Should I increase the amount of cheese?
Best drop biscuits I have ever made! My family loved them. I used chives instead of parsley and an icecream scoop works great. I also made some maple butter to put on them.
These look delicious, but can you give the carbs for one.? Thank you,
These are amazing! The only mishap that was totally on me was that I had leftover Easter ham so added a full cup and had some leftover bacon and put in food processor to make like a dusting and was a little to salty with the kosher salt in receipt. I was afraid to leave out salt because didn’t know if that would effect fluffy ness or them raising. I brushed some with honey butter and some with left over ham glaze and both came out amazing. Throwing and over easy egg on them cut the saltiness perfectly and I’ll know better the next time I make. I also put oven on 450 because I have burnt biscuits before at 475 and I just kept a watchful eye on them. I also have an over sized cookie sheet which fit almost all of dough using an ice cream scoop except for maybe 3 biscuits which I threw in air fryer toaster oven at 425 for 15 minutes again watching them carefully. I wish I could post pictures because they are actually quite pretty
I was wondering if you could use almond flour instead of whit flour? Thank you.
Your ham and cheese drop biscuits are the best tasting and easy biscuits I have ever made! My husband said that these were the best biscuits he has ever had as well. I followed your recipe exactly ( I may substitute crisp bacon bits for ham next time). The biscuits were crisp and brown on the outside and tender on the inside. Yum! My oven can run hot and I live at 4000 ft. My biscuits at 475 F were ready in 10 to 11 min. Thank you for the recipe.
I just made these and my kids loved them! I’ve tried lots of recipes and this one was super fast and easy to make. THANKS!
Love this recipe. I did think the Mount of butter in it would be too much but they turn out crispy on the outside and tender on the inside. I used an ice cream scoop and got 28 tender flakey biscuits. Definitely recommend this recipe and thank you for sharing!
Would like to know how many carbs are in these and which gluten free flour can be substituted? Hubby is diabetes hence our need for low carb and I’m gluten-free. Help please
These were delicious but spread out much more than your photos when they baked – any advice as to why that might happen??
Is it better to use a cookie scoop or two spoons?
First biscuit recipe I’ve ever tried. Biscuits came out perfectly! Golden brown and cheesy delicious!
Definitely a winner!!
These turned our perfect. Cut the recipe in half as there are only 3 of us and did not want to waste. Delicious! Only thing we did different beside cut in half was we brushed melted butter on top once they were done. A keeper recipe for sure! Thanks. Love this site and I have made numerous recipes from here.
Getting ready to bake these – wondering why the frozen shredded butter
The butter stays cold and because it is already in small pieces, you don’t need to handle the dough very much, resulting in super tender and flaky biscuits. 🙂
Really good recipe. I used pepper jack instead of cheddar. Also used a cast iron skillet preheated in oven and drizzled a little seasoned butter over the top. Definitely a keeper.
Sounds amazing, Lauri!
Just wondering if there is a preferred ham style. Does ham sliced at the deli worknor should it be more like a “ham steak” diced?
It’s definitely more like a “ham steak”. 🙂
Looks amazing. Trying the recipe this weekend.
Will milk be a good replacement for buttermilk here? It tends to be fairly pricey where I’m from (only found in the fancier stores…)
You can actually create a buttermilk substitute from plain milk with lemon juice or vinegar! Here’s how:
http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757.
You can easily make your own buttermilk with, whole fat milk and lemon juice or vinegar.
1 tsp of lemon juice or vinegar per cup of milk, I also make it with can milk to. 😉
Can u make these to dough stage then freeze
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Absolutely the best ham and cheese biscuits I have made. I prefer the crunchier exterior and tender interior of drop biscuits. I increased the shredded cheese by 1/4 cup and the recipe tolerates that. I’m not a big fan of parsley, but do use it here. I didn’t find the amount to be powerful enough to taste, except for a slight flavor.
I also baked four biscuits in my Breville Smart Oven for 12 minutes, 450° with convection. They turned out perfectly.
Awesome! Thanks for your feedback!
I have not tried this recipe yet, but they sound amazingly simple and yummy. I have all the ingredients readily on hand too, with the exception of buttermilk. Can’t wait to try making these!
These are gonna be even better in my car during my morning commute! Yummy breakfast!
Wow that golden brown colour on these savoury biscuits is phenomenal!!
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