Ham & Cheddar Biscuits

After a week of red velvet craziness, I decided I to switch gears and make something a little more nourishing. The recipe on the back of King Arthur’s White Whole Wheat Flour bag for Sausage and Cheddar Biscuits had been staring at me from the pantry, so I made a batch for Fuzz with hopes they’d tempt her into eating breakfast. Nope. She apologized this morning and asked if she could save her biscuit for a snack. Poor Fuzz. Breakfast just isn’t the most important meal of the day in her world, but I’m confident she’ll enjoy the biscuits later. Especially since I’m going to plan dinner around them!

whole wheat biscuits

Because I didn’t have any sausage, I used thinly sliced ham. It dried out a bit in the baking process, but still tasted good. Most importantly, it gave me an idea just how great these would be with really good leftover Easter Ham cut into cubes. In fact, I’d make a ham just so I could make a batch of these biscuits.

Here’s a link to King Arthur’s recipe where they use regular unbleached flour plus one of their specialty items, some pizza dough flavor. I’m sure the pizza dough flavor takes the biscuits to another level, but the ones I made from the back of the flour bag were in a league of their own.

Here’s how I made the biscuits. This is a half batch of the recipe on the back of the white whole wheat flour bag but with ham instead of sausage.

Ham & Cheddar Biscuits

1 1/2 cups King Arthur white whole wheat flour (or just use all-purpose)
1/2 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, cut in pats (I used unsalted)
1 cup cooked ham, cut into small cubes
1/2 cup diced cheddar cheese
1/2 cup buttermilk

Preheat the oven to 425°F.

Combine the flour, baking powder, baking soda and salt in a mixing bowl. Add the butter and work it in (I used my fingers) until the mixture is crumbly. Add the ham and cheese, mixing to distribute. Add the buttermilk and mix just till everything is evenly moistened.

Transfer the dough to a piece of parchment or a lightly floured work surface. Pat and roll it into a rectangle about 3/4″ thick. Cut the dough into 10 2″ squares.

If you’ve been working on parchment, simply lift the parchment onto a baking sheet. Separate the biscuits so there’s about 1″ between them. If the biscuits aren’t on parchment, space them on a lightly greased baking sheet, leaving about 1″ between them.

Bake the biscuits for 20 to 25 minutes (mine were done in 20) or until they’re a medium- to deep-golden brown.

Remove the biscuits from the oven, and cool them on a rack briefly. Serve warm. Makes 10.

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  1. says

    I’ve never been into breakfast in the morning. I love breakfast foods but I have no stomach for food in the morning. I remember my mother pleading with me to eat when I was a kid!

  2. Suzy says

    These look great. I used to live in Austin and Central Market made really delicious ham (or maybe it was bacon) and cheese scones. Do you have any idea if these are somewhat close? I am guessing yours are a bit “healthier”

  3. says

    Suzy, when made with the white whole wheat flour these do taste a little healthier. You can definitely tell the wheat is there by the flavor, texture and dark color. I haven’t tried Central Market’s, unfortunately.

  4. says

    I’ve made these before and they are to die for. I need to make another batch – thanks for reminding me about these!

  5. Jackie says

    These are delicious made with pre-cooked bacon and served with chili. Yum. I need to make that meal again.

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