These ham and cheese biscuits are simple to prepare, easy to cook, simple to convert to gluten free, and are delicious with a hearty bowl of soup!
I love an assortment of biscuits, especially with soup or stew. My gramma had bread with every meal, especially with soup and though nothing beats fresh bread, biscuits are a great alternative when you are in a hurry! We regularly make a variety of biscuits like these cut biscuits, drop biscuits and biscuits in an assortment of flavors like these ham and cheese biscuits.
I decided to make ham and cheese biscuits to go with our vegetable split pea soup and it was a great accompaniment — but these biscuits would be great with a hearty bowl of chili, a filling bowl of chicken soup or a yummy beef stew!
Let’s get started!
First off, we are tossing all of our dry ingredients together — the flour (I am using a mix of organic whole wheat and white) along with the leaveners and salt. Give it a stir.
Next up, we are going to cut in the butter until flour looks crumbly. This helps the biscuits to have those layers that puff up the biscuit! I simply use a fork to cut the butter in, but you can use a pastry blender or your hands.
This is what my flour mixture looks like once the butter has been added — it is crumbly, but I do not work it in to be complete crumbles – I leave it rather clumpy like the photo.
Next up, add cheese and ham.
Once it has been mixed together, add sour cream or yogurt and dried parsley or chives if you like. I am using parsley from my garden that I dried this past summer. Fresh chives or green onions would be a great addition!
I add just enough water to make the dough come together. If the dough becomes too sticky, just add a bit more flour. If dough still looks too dry, add a splash of water.
Turn dough onto a floured surface. I do not knead the biscuit dough, but I do bring it together by pressing and folding it.
I shape the dough into a rectangle, fold it over, lightly press it down, turn it and fold it again. I do this until the dough cannot be folded anymore – about 6 to 8 times.
I then shape it in a rectangle and let it rest on the counter for 5 minutes.
Then, roll it out, but not too thin, about 1/2″ or so. Too thick and biscuits will take too long to cook and too thin and the biscuits will not rise much and will not be as fluffy.
I used to cut the biscuits into rounds and then re-roll the dough and continue until the dough is gone. I now just slice the biscuits into squares. They may be uneven, but they still taste great!!
I place the biscuits in a heated pan over medium heat, and cover them.
Cook about 3 to 4 minutes per side, depending on thickness of biscuit dough.
Flip the biscuits and cover once again until cooked through.
Remove from pan and place on a plate. Continue cooking until done.
Ham & Cheese Biscuits
2 cups flour – I use half whole grain and half organic white **
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
2/3 cup chopped ham
2/3 cup shredded cheese
3 pinches dried parsley or chives
1/2 cup water
1/2 cup sour cream or yogurt
Combine flour, baking powder, baking soda and salt together. Stir to combine. Add butter and cut in until crumbly. Add ham and cheese and stir. You could also add chopped green onion at this point. Add parsley, water and sour cream. Stir until dough forms, adding more water if necessary. Turn onto floured surface and bring dough together, then shape into a rectangle and fold over, press flat and fold again. Do this several times. let stand on counter for 5 minutes. Roll to about 1/2″ thick or desired thickness. Cut into squares or using a biscuit cutter, cut into rounds (re-roll and continue until dough is gone). Place biscuits in a heated skillet and place a lid on. Cook about 3 to 4 minutes per side, flip and cook other side. Remove to plate and continue cooking until all have been cooked. Enjoy with butter warm from the pan with a hearty soup, chili or stew. These also go great with sloppy joes and make great sandwiches.
For drop style biscuit, add 2/3 cup water (instead of 1/2 cup) and mix to form a thick batter (kind of like a cookie dough). Drop onto baking sheet or stone. Bake at 350F for 15 to 20 minutes or until golden, springs back when lightly touched and toothpick/cake tester inserted comes out clean.
** you can substitute for a gluten free flour blend, but you may have to add xanthan gum if your blend does not have it.
enjoy from Our City Homestead to yours