You’ve probably had ham and cheese sandwiched in a biscuit before. How about baking the ham and cheese inside?

Ham and Cheddar Biscuits

A grab and go meal to get you through the holiday rush. (Southern Bite)

Prep time: 20 minutes

Cook time: 16 minutes

Total time: 35 minutes

Serves 12 to 16 biscuits depending on cutter size.

Ingredients

• 1 (8-ounce) block Borden® Sharp Cheddar Cheese
• 2 1/2 cups self-rising flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup plus 2 tablespoons cold unsalted butter divided
• 1 cup finely diced smoked ham
• 3/4 to 1 cup buttermilk

Instructions

• Preheat the oven to 450 degrees.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Shred the cheese on a box grater and set aside.
• In a large bowl, combine the flour, salt, and sugar.
• Add 1/2 cup of the cold butter to the flour mixture and use a pastry blender to cut the butter into pieces about the size of peas.
• Stir in the cheese and ham and mix well to combine.
• Pour about 3/4 cup of buttermilk into the bowl and mix well.
• If the dough is still too crumbly, gradually add more milk to get it to the point there you can roll it out, but not too sticky.
• Turn the dough out onto a floured surface.
• Sprinkle some additional flour over the dough.
• Knead the dough lightly being sure to fold it over on itself three to four times.
• Gently roll or pat the dough to about 3/4-inch thick. Use a 2 1/2″ to 3″ biscuit cutter to cut the biscuits by pressing strain down to cut them.
• Take care to not twist the cutter.
• Use a straight up and down motion.
• Transfer the biscuits to the prepared pan.
• Rework the dough and continue to cut biscuits until all the dough has been used.
• Melt the remaining 2 tablespoons of butter and brush the tops of each biscuit.
• Bake 14 to 16 minutes, or until golden brown.
• Serve warm.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out The Southern Bite Cookbook