Last weekend my mind drifted to my 5-Ingredient Freezer Biscuits, as it often does on lazy Sunday mornings, and that got me thinking about breakfast sandwiches. It was only a split second before I started to wonder what would happen if I baked a layer of ham and cheese inside my 5-Ingredient Freezer Biscuits. I tested those Ham and Cheese Biscuits idea today and let me just say, best. Idea. Ever. This recipe is similar to Ham and Cheese Sliders but swaps the rolls for buttery, flaky biscuits.
But make no mistake, these breakfast biscuit sandwiches are super rich and indulgent, so save this recipe for a special occasion. While they are delicious, they are not something I could (or would suggest) eating every single day.
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
Prep Ahead
Just like the original freezer biscuits, I’m sure you could assemble these, freeze them, and then bake one, two, or three as needed straight from the freezer. I haven’t tested any frozen Ham and Cheese Biscuits yet because I just went ahead and baked ’em all today, but just like with the original plain biscuits, they will probably need a few minutes more in the oven when baked from frozen.
I brushed a little butter on top of my Ham and Cheese Biscuits after baking, but I’ll be honest, I don’t think they needed them. The biscuits themselves are so fluffy and rich that the butter on top was almost too much, so I didn’t write that into the pricing. ;)
Ham and Cheese Biscuits
Servings 6Ingredients
- 2.5 cups all-purpose flour (plus a little for dusting) ($0.26)
- 1 tsp salt ($0.05)
- 1/2 Tbsp sugar ($0.02)
- 4 tsp baking powder ($0.16)
- 1 pint heavy cream* ($1.69)
- 6 slices cheese ($1.03)
- 12 slices deli ham ($1.59)
Instructions
- Preheat the oven to 400ºF. In a large bowl combine the flour, salt, sugar, and baking powder. Stir until they are very well combined.
- Pour the heavy cream into the bowl and stir until all of the flour is moistened and a thick ball of dough forms.
- Scrape the biscuit dough out of the bowl onto a well floured surface and press it down into a rough rectangle. Use a rolling pin to roll the dough out into a rectangle about 8×11 inches and about 1/2-inch thick. Cut the rectangle into 12 pieces.
- Stack one slice of cheese and two slices of ham onto 6 of the biscuit squares, then top with the remaining 6 biscuit squares. Place the Ham and Cheese Biscuits onto a baking sheet covered in parchment paper and transfer to the preheated oven.
- Bake the Ham and Cheese Biscuits for about 25 minutes, or until the biscuits are golden brown on top. Serve hot.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
How to Make Ham and Cheese Biscuits – Step by Step Photos
Preheat the oven to 400ºF. In a large bowl combine 2.5 cups all-purpose flour, 1 tsp salt, 1/2 Tbsp sugar, and 4 tsp baking powder. Stir them together until they are very well combined.
Pour one pint of heavy cream into the flour mixture.
Stir until all the flour is moistened and a sticky shaggy dough forms.
Turn the dough out onto a well floured surface and press it down into a rough rectangle.
Use a rolling pin to roll the dough into a flatter rectangle, about 8×11 inches and about a half inch thick. Use your hands to shape the corners and make the rectangle more even. Cut the rectangle into 12 squares.
Stack two slices of ham and one slice of cheese on each of six of the squares, then top them with the remaining six squares. Place them on a baking sheet lined with a piece of parchment paper.
Here’s the side view so you can see how thick/thin the biscuits were rolled out. They puff up QUITE a bit, so you want them fairly thin.
Bake the Ham and Cheese Biscuits in the preheated oven for about 25 minutes, or until they are puffed up and golden brown on top. The total baking time will vary with how thick your biscuits are, so just keep an eye on them. I would start checking at about 15 minutes just to be safe and add 3-5 minutes as needed until they are nice and golden brown on top.
The biscuits are some of the best our family has ever had. If you are a golden arches breakfast fan, those times where you get a fresh biscuit and it melts in your mouth, these are similar, but better. Highly recommend!
Kids’ favorite was mozzarella cheese and pepperoni on the biscuit, dipped in pizza sauce. They are so versatile!
This recipe didn’t turn out so well for me unfortunately. The biscuits didn’t cook through on the first try and needed longer in the oven. It also ended up being pretty dry and way too much biscuit for me personally, so if I try this one again I’ll halve the dough to get a thinner end product. I liked how simple and easy these were, but not a great result as written.
Made these for my family and loved them!! Only complaint was that that can be a little heavy for breakfast. Perfect for brunch or morning tea though! Question… I’m thinking of making this for our youth group, about 30-35 people, do you think if I cooked them closer together they would still come out okay? I was thinking I’ll need to get at least 12 on a pan to cook them in the oven. Might have to cut them apart and the ham not as crispy, but I think they’d still be good! Right? Any thoughts would be appreciated!
It will probably work! The only thing you have to be careful with when placing them closer together is that if they’re too close there won’t be enough airflow between them and you may get a little steam trapped, causing them to be a bit moist or gummy around the edges, rather than golden brown.
Could you tell me please what the uk equivalent of “heavy cream “ is? We have single and double cream, Creme fraiche and soured cream. Thanks
Double cream! ~ Marion :)
Can I freeze these after making them?
They’d probably freeze okay. Try freezing one first to make sure you like how they reheat before freezing the whole batch. :)
Very good biscuits but I found them to be a bit thick. I’d roll them out thinner next time. Tops sliding off too, so I’d swap ham on top and cheese on bottom as another reviewer did. My husband doesn’t like tea biscuits and he said he likes these. Always a win.
I love how simple these are and easy enough to make in a big, family batch. I put the cheese on bottom then ham and didn’t have any problems with the tops slipping. They do feel like they’re missing something like a sauce, as their a bit dry and need a little extra flavor. When they came out, I peeled up the top biscuit and put honey and mustard on and that did it for me! I wonder though if you could bake it that way…?
That sounds delicious and I think it wouldn’t hurt it at all to try it that way. Let us know!
These were so good! My top biscuits kept sliding off, too, so next time I’ll try toothpicks like the other reviewer mentioned. Everyone in our family loved them.
Yum! Just made these this morning. I ran out of heavy cream and had to use a bit of half and half, and they still turned out quite yummy. Super easy and quick! And now I’m thinking of biscuits and gravy… Nom, nom, nom.
My top biscuit puffed up beautifully but the bottom layer kinda flattened out and didn’t cook all the way through. What did I do wrong? I followed the directions exactly (1 piece cheese, 2 thin slices ham). I want to love these so badly!
Hmm, I’m honestly not sure. I wonder if you made the biscuits slightly thinner there wouldn’t be as much weight on the bottom biscuit and it would also cook more quickly.
Any reason that butter was omitted from this recipe? I just made them but found that I really wanted to brush the tops with some butter, if not for a little extra flavor but at least for a golden color.
There’s no butter in the dough because it’s “included” in the heavy cream. :) One less ingredient and you can just stir it in instead of having to cut the butter into the dry ingredients. I find these biscuits to be so rich that when I DO brush butter on top they’re a bit too rich for me.
Do you think you could freeze these like your “VEGGIE PACKED FREEZER READY BREAKFAST SANDWICHES”?
Yes, I do think you could. :)
Would you leave the biscuits raw and bake them from frozen, or would you bake the biscuits, leave them to cool, fill them and then freeze?
Yep, I freeze them raw and then pop them into the oven straight from the freezer. You usually only need a couple extra minutes of bake time. :)
These look delicious and I love the simplicity of the recipe. No excuses no to make them! Thanks for the recipe.
Made these last night. Shared with my niece. She liked them, but I found them oddly bland. I want to make them again and will see if I can jazz them up in some way. Maybe a sharper cheese. Maybe some sauteed onions, or a spoonful of chutney.
Also, the issue, which you show, is that the tops can end up sliding off. Maybe wood toothpicks to secure them during the bake?
Toothpicks is a great idea! In retrospect, I think layering the cheese on the bottom and then the ham would also help. The top biscuit won’t slide on the ham the same way it would on melted cheese.
I haven’t tried this recipe yet, but my first instinct to spice it up would be a slick of spicy dijon mustard in between the ham and cheese!
Hi Beth!!
How long would these be good to eat without freezing and then reheating in the microwave? I’d like to have these for breakfast during the week but I have no time to cook them in the oven.
Thank you so much in advance!
I’ve been reheating them in the microwave all week since making them and they’ve held up really well. I would say about four days.