Ham and Cheese Drop Biscuits (Easy Breakfast Biscuit Recipe)

Ham and cheese drop biscuits are one of the fastest ways to get a warm, savory breakfast on the table. There’s no rolling or cutting involved, just mix, scoop, and bake.

These biscuits come out soft on the inside, with lightly crisp edges, and are loaded with diced ham and melted cheese in every bite. They’re filling enough to serve on their own, but also pair well with eggs, fruit, or a simple breakfast spread.

If you’ve been looking for an easy ham and cheese biscuits recipe that’s reliable and flexible, this one delivers consistent results every time.

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Why You’ll Love This Recipe

• No rolling or biscuit cutter needed
• Ready in about 20 minutes
• Soft, fluffy centers with golden edges
• Uses simple pantry and fridge ingredients
• Great way to use leftover ham
• Easy to customize with different cheeses or add-ins
• Freezer-friendly for meal prep

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What Is Ham and Cheese Drop Biscuits?

Ham and cheese drop biscuits are a quick biscuit variation where the dough is dropped by spoonfuls onto a baking sheet instead of rolled and cut.

This method creates a rustic biscuit with a tender interior and slightly crisp exterior. Adding ham and cheese turns a basic biscuit into a complete, savory breakfast option.

Drop biscuits are faster and more forgiving than traditional biscuits, making them ideal for both beginners and experienced cooks.

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Ingredients (& What They Do)

** You can find the full recipe ingredients and instructions on the printable recipe card below.

• All-purpose flour – forms the base and structure
• Baking powder – gives the biscuits their rise and light texture
• Salt – enhances flavor throughout the dough
• Cold butter – creates tenderness and a soft crumb
• Milk – binds ingredients and hydrates the dough
• Cooked ham (diced) – adds savory flavor and protein
• Shredded cheddar cheese – melts into the dough for richness and texture

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How to Make Ham and Cheese Drop Biscuits

1. Preheat the oven
   Set oven to 425°F and line a baking sheet with parchment paper [paid link].
2. Mix dry ingredients
   In a large bowl, whisk [paid link] together flour, baking powder, and salt.
3. Cut in the butter
   Add cold butter and work it into the flour until the mixture resembles coarse crumbs.
4. Add ham and cheese
   Stir in diced ham and shredded cheese until evenly distributed.
5. Add milk
   Pour in milk and mix just until a soft dough forms. Do not overmix.
6. Drop the dough
   Scoop portions onto the baking sheet, spacing evenly.
7. Bake
   Bake for 12–15 minutes or until tops are golden brown.
8. Cool and serve
   Let rest for a few minutes before serving warm.

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Recipe Tips

• Keep butter cold for the best texture
• Mix only until combined to avoid dense biscuits
• Use a scoop for evenly sized portions
• Bake on the center rack for even cooking

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Substitutions and Variations

• Swap cheddar for Swiss, Monterey Jack, or Colby Jack
• Use turkey, sausage, or bacon instead of ham
• Add chopped green onions or chives
• Drizzle with honey for a sweet-savory option
• Make mini ham and cheese biscuits for parties

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What Can Go Wrong (and how to fix it)

• Dense biscuits – overmixing; stop mixing once dough comes together
• Flat biscuits – expired baking powder; replace for proper rise
• Dry texture – too much flour; measure carefully
• Burned bottoms – pan too hot or thin; use parchment and adjust rack
• Uneven baking – uneven dough size; use a scoop for consistency

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What to Serve With Ham and Cheese Drop Biscuits

• Scrambled eggs or omelets
• Fresh fruit or yogurt
• Breakfast casseroles
• Tomato or potato soup
• Simple green salad for lunch

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Storage and Reheating

Store in an airtight container in the refrigerator for up to 3 days.

Reheat:

• Oven at 350°F for 5–8 minutes
• Microwave for 20–30 seconds

Freeze for up to 2 months. Reheat directly from frozen in the oven.

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Time-Saving Tips

• Use pre-diced ham
• Shred cheese in advance
• Mix dry ingredients ahead of time
• Freeze unbaked dough portions

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How to Repurpose Leftovers

• Slice for breakfast sandwiches
• Serve with eggs for a quick meal
• Crumble into scrambles
• Use as a savory side for soups

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People Also Ask (FAQs)

Can I make ham and cheese drop biscuits ahead of time?

Yes. Prepare the dough and refrigerate for up to 24 hours before baking.

Can I freeze ham and cheese biscuits?

Yes. Freeze baked biscuits or raw dough portions for up to 2 months.

Can I use canned biscuits?

Yes. You can add ham and cheese to canned biscuit dough for a shortcut version.

Can I make these in an air fryer?

Yes. Air fry at 350°F for 8–10 minutes, depending on size.

What cheese works best?

Cheddar is most common, but Swiss, Monterey Jack, or pepper jack all work well.

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Final Thoughts

Ham and cheese drop biscuits are a practical, no-fuss recipe that fits into any routine. With simple ingredients and flexible variations, they’re a dependable option for breakfast, brunch, or meal prep.

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LOADED HAM AND CHEESE BREAKFAST BISCUITS

Ronda Eagle | Kitchen Dreaming

These Loaded Ham and Cheese Breakfast Biscuits are a fast family favorite because they are easy to make and portable, which make them the perfect grab and go breakfast – especially when we travel.

5 from 2 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 12 biscuits

Calories 197 kcal

Ingredients

  

1x2x3x

• 2-1/2 cups all-purpose flour
• 1 tbsp baking powder
• 3/4 tsp salt
• 4 tbsp butter , melted (divided) [See Note 1]
• 1 pound  cubed ham
• 3 green onions , chopped (green part only)
• 4 eggs scrambled [See Note 2]
• 1 cup shredded gruyere cheese [See Note 3]
• 2/3 cup milk
• Salt and pepper to taste
• Optional Garnish
• 1 tbsp butter , melted [See Note 1]

Instructions

 

• Preheat oven to 425 degrees F.
• In a non-stick skillet, add the beaten eggs into the pan and cook to a soft scramble. Set aside.
• In a large mixing bowl [paid link] add the flour, baking powder, and salt.
• Then add the milk and stir the mixture until all the flour is incorporated and a slightly sticky dough forms. Add the diced ham, green onions and cheese. Mix until incorporated.
• Now add the scrambled eggs and fold to combine.
•  With a spoon, floured hands or an ice cream scoop, drop biscuits into the buttered cast iron skillet or sheet pan [paid link] making sure the biscuits touch sides for higher rising.
• Bake for 12-15 minutes or until biscuits are lightly golden brown and a toothpick inserted into the center comes out clean.
• Brush the tops of the hot biscuits with melted butter. Serve warm.
• Store leftovers in the refrigerator. [See Note 4]

Notes

1. Use 2 tbsp melted butter to oil the cast iron pan and the other 2 tbsp melted butter to brush the tops of the biscuits after they are finished baking.
2. If you do not wish to add eggs, these may be omitted completely without consequence or substitution.
3. If you do not have gruyere cheese you may substitute for plain Swiss, fontina, Gouda, or provolone. I like cheddar, too, but prefer these cheeses paired with the ham.
4. These biscuits reheat well in the microwave. I generally use about 15-20 seconds on normal power.

Nutrition

Serving: 1biscuitCalories: 197kcalCarbohydrates: 10gProtein: 13gFat: 12gSaturated Fat: 6gCholesterol: 101mgSodium: 746mgPotassium: 167mgFiber: 1gSugar: 2gVitamin A: 383IUVitamin C: 1mgVitamin D: 1µgVitamin E: 1mgVitamin K: 7µgCalcium: 183mgFolate: 30µgIron: 1mgZinc: 1mg

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