Golden Buttermilk Biscuits Filled With Savory Ham
Meta Description: These golden, flaky buttermilk biscuits are filled with savory sliced ham for an easy, comforting breakfast or brunch. Learn how to make tender homemade ham biscuits from scratch.
Few things are more comforting than a basket of warm, freshly baked biscuits. Add thin slices of savory ham between those buttery, golden layers, and you have a simple meal that works beautifully for breakfast, brunch, lunch, or even a quick dinner.
These buttermilk ham biscuits are crisp and lightly golden on the outside while staying soft and flaky inside. The salty, savory ham pairs naturally with the rich, slightly tangy flavor of buttermilk biscuits.
Best of all, you don’t need complicated ingredients to make them.
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons cold unsalted butter
- ¾ cup cold buttermilk, plus a little more if needed
For the filling:
- 8–10 slices of thinly sliced ham
- 1 tablespoon melted butter, optional
- 1–2 teaspoons honey or mustard, optional
- A little shredded cheese, optional
How to Make Ham Buttermilk Biscuits
1. Prepare the Oven
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease it.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
Mixing the dry ingredients first helps distribute the leavening agents evenly throughout the dough.
3. Cut in the Cold Butter
Cut the cold butter into small cubes.
Add it to the flour mixture and work it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Don’t completely blend the butter into the flour. Small pieces of cold butter are what help create those desirable flaky layers.
4. Add the Buttermilk
Pour in the cold buttermilk and gently mix until a soft dough forms.
Don’t overmix.
The dough may look slightly rough or uneven, and that’s perfectly fine. Overworking biscuit dough can result in biscuits that are dense rather than tender.
5. Fold the Dough
Transfer the dough onto a lightly floured surface.
Gently press it into a rectangle, then fold it over itself.
Repeat this process two or three times.
This simple folding technique creates layers that separate beautifully during baking.
6. Cut the Biscuits
Pat or roll the dough to approximately ¾-inch thickness.
Use a biscuit cutter or the rim of a small glass to cut the biscuits.
Press straight down rather than twisting the cutter. Twisting can compress the edges and prevent the biscuits from rising as well.
Place the biscuits on the prepared baking sheet.
For softer sides, arrange them close together. For slightly crispier edges, leave some space between them.
7. Bake Until Golden
Bake for approximately 12–15 minutes, or until the tops are puffed and golden brown.
If desired, brush the tops with a little melted butter immediately after removing them from the oven.
Add the Ham
Allow the biscuits to cool for a few minutes—just enough to handle them comfortably.
Slice each biscuit horizontally and fill it generously with thinly sliced ham.
You can serve the ham cold, or warm the assembled biscuits briefly in the oven if you prefer the filling hot.
Easy Flavor Additions
These biscuits are delicious on their own, but a few simple additions can make them even more satisfying.
Ham and Cheese
Add a slice of cheddar, Swiss or Monterey Jack cheese while the biscuits are still warm.
The residual heat will soften the cheese beautifully.
Honey Ham Biscuits
Spread a very thin layer of honey over the biscuit before adding the ham.
The combination of salty ham and subtle sweetness works especially well.
Ham and Mustard
A small amount of Dijon or yellow mustard adds tanginess and balances the richness of the biscuit.
Ham, Egg and Cheese
Turn these into a complete breakfast sandwich by adding a fried or scrambled egg and a slice of cheese.
Tips for Extra-Flaky Biscuits
Keep the butter cold. Warm butter can blend into the flour instead of creating distinct layers.
Don’t overwork the dough. A little roughness is better than excessive kneading.
Use cold buttermilk. It helps keep the butter firm before the biscuits go into the oven.
Don’t flatten the dough too much. A thicker dough produces taller biscuits.
Bake immediately. Once the dough is prepared, getting it into the hot oven helps preserve the flaky texture.
How to Store Them
Homemade biscuits are best when freshly baked.
If you have leftovers, store the biscuits and ham separately in airtight containers in the refrigerator.
Warm the biscuits in an oven or toaster oven before serving.
For longer storage, the unbaked biscuit dough can also be frozen. Arrange the cut biscuits on a tray, freeze until firm, then transfer them to a freezer-safe container.
Bake from frozen, adding a few extra minutes to the cooking time.
What to Serve With Ham Biscuits
These golden biscuits pair well with:
- Scrambled eggs
- Fresh fruit
- Hash browns
- Roasted potatoes
- A simple green salad
- Tomato slices
- Yogurt and berries
- Hot coffee or tea
They also make an excellent addition to a weekend brunch spread.
Final Thoughts
These golden, flaky buttermilk biscuits filled with savory sliced ham prove that a satisfying homemade meal doesn’t have to be complicated.
The secret is in the simple details: cold butter, cold buttermilk, gentle handling and a hot oven.
Once the biscuits come out golden and fragrant, split them open, add plenty of sliced ham and enjoy them while they’re still warm.
They’re simple, comforting and versatile enough to become a regular favorite at the breakfast table.