Recipe courtesy of Food Network Kitchen

Layered Ham and Cheese Biscuits

Getting reviews...
These fluffy buttermilk biscuits have melty Cheddar pulsed into the dough, and then more cheese as well as black forest ham are layered inside, so the flavors and textures run through and through. Serve them warm on their own, or add a shmear of honey butter and jam for a delightful brunch dish.
Save Recipe
  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 12 biscuits
Share This Recipe



  1. Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment.
  2. Pulse the flour, baking powder, sugar and salt in a food processor until combined. Add the butter and 1/2 cup of the Cheddar and pulse until the mixture looks like coarse meal with pea-size bits of butter remaining. Add the buttermilk and pulse a few times, until the dough just comes together.  
  3. Turn the dough out onto a work surface that’s lightly dusted with flour, then pat into a 7-by-7-inch square that's about 1 inch thick. Scatter half of the ham and 1/4 cup of the Cheddar on half of the dough, then fold the other half of dough over like a book; gently pinch the edges to seal. Pat the dough out again into a 7-by-7-inch square, scatter the remaining ham and 1/4 cup of cheese on top and fold the dough over like a book. Press once more into a 7-by-7-inch square. 
  4. Use a sharp chef’s knife to cut the dough into 12 even rectangular pieces. Transfer to the prepared baking sheet and brush the tops of each piece with additional buttermilk. Bake until the biscuits are puffed and well browned, 18 to 20 minutes.  

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) 

14m Easy 95%
Sarah Holden

Vegan Biscuits

27m Easy 100%
26m Easy 92%
20m Easy 99%
11m Intermediate 99%
21m Easy 95%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages