Many folks are either making or receiving some delicious sweet treats for the holidays. But not everyone has a sweet tooth…and there are folks who would much prefer something savory for the holidays. If you or someone you know fits this description, how about making some savory biscuits instead of the more common cookie platter? These Ham & Cheese Buttermilk Biscuits are an excellent choice because it captures everything in the popular sandwich and blends it deliciously in a buttermilk crumb…
Every now and then I love making biscuits because they are not only easy but a great blank slate to incorporate ingredients inspired by other dishes. In this case, ham and cheese sandwiches came to mind. Diced up ham, shredded cheddar cheese and some fresh chopped chives for color make for a great savory biscuit. They are delicious on their own with a slather of butter, served along side a crisp salad, comforting soup or stew…. or you can use these as a base for a twist on eggs benedict, top with some southern gravy or even use the same recipe as a topping for chicken pot pie! Regardless of what you decide, I’ve provided both a regular recipe and adapted gluten free version…
recipe inspired by Fresh From Elizabeth’s Kitchen
2 cups all purpose flour (or 280 grams GF flour blend + 2 tsp baking powder + 1 tsp xanthan gum)
1/2 teaspoon sea salt
1/4 cup cold butter, cubed
1/2 cup buttermilk
2 beaten eggs
1/2 cup shredded cheddar cheese
1/2 cup diced ham
1 tablespoon chopped chives
Preheat the oven to 350 degrees. Line a baking sheet with parchment and set aside.
With a pastry cutter, combine the cold butter with the flour until mixture has pea sized bits of butter. Slowly add the buttermilk and eggs, and combine with a fork. Add the remaining ingredients until dough holds together – do not over stir.
Using your hands, form 8-10 biscuits, handling the dough gingerly and without overworking. Place on baking sheet and bake in the preheated oven for 15-17 minutes.