Ham and Cheese Biscuits

These easy ham and cheese biscuits are made from scratch but quick to make even on a weekday morning!

Hello, hello! It’s the first day the kids are back to school after winter break, and it is SO QUIET up in here! I had a spring in my step on my way home from dropping off the boys because I wanted to get in the kitchen to make you these biscuits. OK, and maybe I was more than a little excited to actually eat a few couple ham and cheese biscuits.

I knew I wanted to make biscuits today, and this morning I found a big, unopened container of Greek yogurt in the refrigerator that expired two days ago. I’m sure that is just a guideline, so I decided to bake with it. (I think a yogurt cake might be in your near future too…) These biscuits turned out so moist and fluffy that I may never bake without yogurt again!

Make Ham and Cheese Biscuits in a Hurry

I have always cut (more like pinched) butter into my biscuit flour with my fingers, but today I remembered that I have a food processor just for such a job. (That’s an affiliate link to the one I use.) I haven’t had it that long, so I kind of forget about it sometimes! Mixing up this biscuit dough in the food processor was about a 3-minute job start to finish, so I highly recommend that method if possible. You can also do it by hand of course, but expect to add a few minutes to the prep time. I’m sure you’ll think it’s worth it when you are sitting down to breakfast or running out the door with one of these very portable ham and cheese biscuits!

Print Recipe

Ham and Cheese Yogurt Biscuits

These easy ham and cheese yogurt biscuits are made from scratch but quick to make even on a weekday morning!

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Rating: 5
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Course

Breakfast

Prep Time

10 minutes

Cook Time

12 minutes

Servings

MetricUS Imperial

Ingredients

• 2 cups all purpose flour I used spelt flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/3 cup cold butter cut into 1" cubes (if using salted butter, reduce the saltthe recipe to 3/4 tsp.)
• 1/2 cup milk plus 1-2 tbsp. more if needed
• 1/2 cup plain Greek yogurt
• 1/4 cup diced ham 4-5 deli slices
• 1/4 cup shredded cheese cheddar or Mexican blend are good choices

Course Breakfast Prep Time 10 minutes Cook Time 12 minutes Servings MetricUS Imperial Ingredients 2 cups all purpose flour I used spelt flour 2 teaspoons baking powder 1 teaspoon kosher salt 1/3 cup cold butter cut into 1" cubes (if using salted butter, reduce the saltthe recipe to 3/4 tsp.) 1/2 cup milk plus 1-2 tbsp. more if needed 1/2 cup plain Greek yogurt 1/4 cup diced ham 4-5 deli slices 1/4 cup shredded cheese cheddar or Mexican blend are good choices

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 450 degrees F. Line two baking sheets with silicone mats or parchment paper.
2. Place flour, baking powder, salt, and butter into the bowl of a food processor. Hold pulse for 10-15 seconds until butter is completely incorporated. Flour will look like small crumbs. (If you don't have a food processor, cut butter into flour with a pastry cutter, fork, or your fingers.)
3. Add 1/2 c. milk and yogurt. Run food processor on lowest setting (mine has a dough setting) until dough has come together, 10-20 seconds. (Work milk and yogurt into flour with a strong rubber spatula if making by hand.)
4. Remove blade from dough, and stir in ham and cheese. If the dough is too stiff to stir, add 1-2 tbsp. more milk until it's soft enough to work in the ham and cheese.
5. Use a medium cookie scoop or heaping tablespoons to place balls of dough about two inches apart on prepared baking sheet. Press each ball of dough down slightly to keep the biscuits from baking up too round. Bake in preheated oven for 10-12 minutes or until tops are just starting to brown.

Recipe Notes

Your biscuits will be lighter in color if you use regular wheat flour. Mine appear tan because of the spelt flour.

If you would like to make a dozen larger biscuits, use a large disher and increase the baking time to 15-18 minutes.

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