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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