April 18, 2014

This recipe comes from our upcoming home cook class, High Altitude Baking. These ham and cheddar biscuits will make for a wonderful addition to your Easter brunch.

Serves 12


For the Biscuit Dough:
2 cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp baking soda
¾ tsp. salt
¼ cup + 2 Tbsp. butter, cold
1 cup buttermilk
1 cup sharp cheddar cheese, shredded
¼ cup cooked ham, finely diced or shredded

For the Glaze:
3 Tbsp. buttermilk
3 Tbsp. reduced maple syrup


  1. Pour the maple syrup into a small saucepan and reduce over medium heat until very thick. This takes about 20 minutes, so continue with the rest of the recipe while it is on the stove.
  2. Position the rack in the center of the oven and preheat oven to 450°F.
  3. Line the cookie sheet or sheet pan with parchment paper.
  4. Measure the flour, baking powder, baking soda, and salt into the bowl of a food processor. Add the butter and pulse until it is the size of small peas. This can be done with a pastry blender or fork as well.
  5. Place the mixture in a large bowl.
  6. Add the buttermilk and stir with a fork just until it comes together. Add in the ham and cheddar. Don’t over mix!
  7. Lightly flour the counter, turn out the dough and knead it 2 or 3 times just to bring it together; it should still feel quite sticky. Roll or pat dough into a rectangle about ¾ inch thick. With a floured bench scraper or biscuit cutter, cut into equal size portions.
  8. With a flour spatula or bench scraper, lift each biscuit and set in on the prepared baking sheet.
  9. Whisk together the reduce maple syrup and buttermilk. With a pastry brush, lightly glaze the tops of the biscuits.
  10. Bake for 15-17 minutes or until the biscuits are well-risen or golden brown. Cool slightly on a wire rack. You may wish to add more glaze to the biscuit tops as they come out of the oven.
  11. Biscuits can be reheated in a 300°F oven for about 5 minutes.