Ingredient Combo

Cooking with Ham and Biscuits

Ham and biscuits are a culinary pairing that offers both comfort and versatility. The salty, savory depth of ham finds an ideal counterpart in the buttery, flaky texture of a well-made biscuit, creating a satisfying combination for any meal.

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Why These Ingredients Work Together

The inherent saltiness and rich, cured flavor of ham perfectly balance the tender, slightly sweet, and buttery profile of a biscuit. Texturally, the firm yet yielding ham contrasts with the soft, layered interior and crisp exterior of the biscuit, providing a satisfying bite.

Recipe Ideas

Classic Ham Biscuits

25 min easy

Warm, thinly sliced ham tucked into fresh-baked biscuits, often with a touch of mustard.

cooked ham buttermilk biscuits Dijon mustard

Ham and Biscuit Breakfast Casserole

50 min medium

A hearty layered casserole combining diced ham, torn biscuits, eggs, and cheese, baked until golden.

diced ham refrigerated biscuits eggs cheese milk

Biscuits and Ham Gravy

35 min medium

Fluffy biscuits smothered in a rich, savory gravy made with finely diced ham and ham drippings.

cooked ham flour milk black pepper buttermilk biscuits

Ham and Cheese Stuffed Biscuits

30 min easy

Individual biscuits baked with a savory filling of diced ham and sharp cheddar cheese inside.

diced ham shredded cheddar biscuit dough

Biscuit-Topped Ham Pot Pie

60 min medium

A comforting pot pie with a creamy ham and vegetable filling, crowned with tender biscuit dough and baked.

diced ham mixed vegetables cream of chicken soup milk biscuit dough

Ham and Biscuit Skewers with Maple Glaze

20 min easy

Bite-sized ham and biscuit pieces threaded onto skewers and brushed with a sweet-savory maple-Dijon glaze.

cubed ham mini biscuits maple syrup Dijon mustard

Pro Tips

For classic ham biscuits, slice your cooked ham thinly, about 1/16-inch thick. Warm the ham gently in a pan with a tablespoon of water or broth for 2-3 minutes to prevent drying.
When making ham gravy, utilize any rendered fat from cooking the ham. This fat provides a foundational flavor; whisk in flour to create a roux, then gradually add milk, stirring constantly to avoid lumps.
If using leftover holiday ham, dice or shred it to incorporate into casseroles or gravies. For optimal texture, avoid overcooking pre-cooked ham; add it towards the end of a dish's cooking time, or simply heat through.
For light, flaky biscuits, handle the dough minimally. Overworking develops gluten, resulting in a tough biscuit. Cut biscuits with a sharp cutter, pressing straight down without twisting.