This is one of those recipes you really dig your hands into. It’s a basic biscuit recipe with a couple extra ingredients added for flavor and flair.
I got the idea to make these after visiting a coffee shop a couple weeks ago. They had ham-and-cheddar biscuits on the menu, so I ordered one and was surprised at how much I liked it. Since biscuits are a pretty easy thing to make, I set out to find a recipe and found this one.
If you don’t have buttermilk, you can use the old trick of taking a one-cup measuring cup, adding a tablespoon of lemon juice, filling it up the rest of the way with milk, and letting it sit for about 5 minutes.
These can be made quickly, whether you want to eat them for breakfast or pair them with a salad for dinner.
I’ll be in Boston next weekend, so look for my next post in two weeks!
1 3/4 cups (8 3/4 ounces) all purpose flour
1 tablespoon plus 1/2 teaspoon baking powder
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into 1 inch pieces
1/3 cup buttermilk
4 ounces ham, diced
2 ounces sharp cheddar, shredded
Preheat the oven to 375 degrees F.
Stir flour, baking powder, sugar, and salt in large bowl to combine. Add cold butter cubes and use fingers to press butter into the flour (see note) until the butter pieces are the size of large peas.
Stir in buttermilk, ham, and cheddar until just combined, using hands to press dough together if necessary. Stir in a small amount of extra buttermilk if mixture is too dry.
Turn dough out onto a floured work surface and roll into a rectangle 1/2-inch thick. Fold 1/3 of the dough toward the middle. Fold the other 1/3 piece of dough toward the middle (you should have three layers of dough). Roll out to about 1-inch thick. Cut out biscuits with 2 1/4-inch biscuit cutter or top of a glass (you should get approximately 9 biscuits). Chill biscuits while you preheat the oven.
Arrange biscuits on parchment lined baking sheet and bake until golden and set, 20 to 25 minutes. Transfer to wire rack to cool.